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DETERMINATION OF MOISTURE CONTENT IN CEREALS
Author(s) -
Oxley T. A.,
Pixton S. W.,
Howe R. W.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110104
Subject(s) - water content , moisture , mathematics , whole grains , agronomy , significant difference , food science , chemistry , biology , statistics , engineering , geotechnical engineering , organic chemistry
This paper gives the moisture content values obtained by five different oven‐drying methods, in common use, for a number of non‐oily cereal grains at different moisture levels. It is shown that the values obtained for the moisture content of a grain sample given by various methods are different and that the amount of difference between the methods is influenced by the type of grain being investigated. The difference is less for high‐protein hard wheats, parboiled rice and flint maize than it is for the soft wheats, milled rice, dent maize, oats or barley. Hence it is concluded that, when more than one type of grain is to be dealt with, no two methods of the oven type will give the same results for all grains and, it is not valid, therefore, to have alternative standard methods, or a standard method and sub‐standard, except for one precisely specified kind of grain.