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.
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.
