INFLUENCE OF HYDROTHERMAL PROCESSES ON FINAL MOISTURE CONTENT OF BARLEY GRAIN
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):129–135
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ABSTRACT
The paper proves a strong correlation between the range of parameters of hydrothermal treatment of barley grain (temperature of moistening, steam pressure, time of moistening) on the moisture content of grain. The study is based on a multidirectional scheme and permits conducting analysis of the influence of hydrothermal treatment on the physical properties of barley grain, mainly on its moisture content. The results obtained enabled elaborating a scheme of calculating changes in the geometrical center of grain after its steam moistening. It explains a complicated mechanism of changes in the geometrical properties of moistened grain and their effect on the bulky array. It is very important in the proper processing and preparation of grain. The achieved results and their analysis demonstrated practical directions and possibilities of hydrothermal treatment of barley grain before processing.
ISSN:1230-0322