- Article
Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking
- Lei Wang,
- Mengting Wang,
- Mingming Guo,
- Xingqian Ye,
- Tian Ding and
- Donghong Liu
Understanding the hydration behavior of cereals during cooking is industrially important in order to optimize processing conditions. In this study, barley porridge was cooked in a sealed tin can at 100, 115, and 121 °C, respectively, and changes...

