Effect of Humidity Ratio on Corn Moisture Content as Determined by the Air-Oven | Zendy

Carmine Balascio | Zendy; Carl J. Bern | Zendy; Charles R. Hurburgh | Zendy; Jr. . | Zendy

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Effect of Humidity Ratio on Corn Moisture Content as Determined by the Air-Oven

Author(s) -

Carmine Balascio,

Carl J. Bern,

Charles R. Hurburgh,

Jr. .

Publication year - 1989

Publication title -

transactions of the asae

Language(s) - English

Resource type - Journals

eISSN - 2151-0059

pISSN - 0001-2351

DOI - 10.13031/2013.31212

Subject(s) - desiccant , water content , humidity , moisture , dew point , dew , zoology , chemistry , meteorology , condensation , geotechnical engineering , organic chemistry , engineering , biology , physics

Shelled com was oven dried at 103° C for 72 h with air having dew point temperatures of 9, 13, 18, 24, and 29° C. An additional test was performed with desiccant-dried air. Measured values of air-oven corn moisture content (superficial corn moisture content) dropped by as much as 0.9 percentage points (dry basis) as a result of increases in humidity ratio of the drying air. The amount of moisture left in the corn samples at the conclusion of the 72-h drying period, the apparent final moisture content, was found to be a quadratic function of humidity ratio.

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