• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.220-224
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• 1983

The hydration of water, at $20^{\circ}\;30^{\circ}$ and $40^{\circ}C$ for 10-360 minutes, by the two varieties of husked barley and of naked barley which were polished to 40 and 30%, respectively, was investigated. The absorption was directly proportional to the square root of the hydration time and accounted for by the diffusion equation: 1-M = $(2/{\sqrt\pi})\;(S/V){\sqrt{Dt}}$, where 1-M is the relative moisture gain and S/V is the surface-to-volume ratio. The average diffusion coefficient (D) was given by the Arrhenius relation: D = $D_{0}\;exp\;(-Ea/RT)$, where the activation energy for both husked and naked barley was about 7.2 Kcal/mole. The average value of D for naked barley was slightly higher than that for husked barley.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.601-605
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• 1989

Water absorption of the major kernels(7 and 10mesh sizes) of naked barley differing in pearling degrees at $25-50^{\circ}C$ was investigated. The time to reach equilibrium moisture content was reduced by half upon removal of over 20% of the outer layer of the kernel. Water absorption rate and diffusion coefficient of naked barley of 5% pearling degree at $40^{\circ}C$ were faster about 1.5 and 2.8 times than those of unpearled one. The activation energy of hydration for unpearled naked barley was 11.5kcal/mole, which was decreased by approximately 0.4kcal/mole upon increasing the pearling degree by 5%.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.13-20
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• 1988

The hydration characteristics of four naked baley varieties by different kernel sizes were investigated. The predominant kernel size was 7 mesh, followed by 10 mesh kernel, of which comprised $86{\sim}94%$ of the total kernel. Diffusion coefficients of naked barleys at $40^{\circ}C$ increased as the kernel sizes decreased. The volume increases of naked barleys were linearly related to the moisture gain, regardless variety and kernel size.