Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Sorption Characteristics of Barleys at Various Relative Humidities

저장상대습도에 따른 보리쌀의 흡습특성

  • Jung, Eun-Young (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yum, Cho-Ae (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Jang, Myung-Sook (Department of Home Economics Education, Kwandong College)
  • 정은영 (숙명여자대학교 식품영양학과) ;
  • 염초애 (숙명여자대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 장명숙 (관동대학 가정교육학과)
  • Published : 1987.08.01
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Abstract

The sorption characteristics of pearled, cutted and pressed barleys stored for 360 hours at $20^{\circ}C$ and various relative humidites were analyzed. The adsorption rate at RH above 57% was the greatest in pearled barley and the lowest in cutted barley. The desorption rate at RH below 44% was in the decreasing order of pearled, pressed and cutted barleys. From the sorption rates an empirical equation was proposed. which can be used for the estimation of moisture content of three barleys at arbitrary storage time and RH.

보리쌀, 할맥 및 납작보리의 수분 흡착 특성을 $20^{\circ}C$에서 조사하였다. 상대습도 75%이상 에서의 흡습 속도 및 상대습도 44%이하에서의 탈습 속도는 모두 보리쌀>납작보리>할맥의 순서이었다. 수분 흡착 속도로부터 보리 가공품 모두에게 적용될 수 있는 실험식을 제안하였다.

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