Moisture Exchange Between Wet and Dry Wheat Kernels as Affected by Temperature and Disturbance

摘要

A variety of bread wheat (Saberbeg) was used in this study. Sample of wet (29.2 WB) and dry kernels (8.6 WB) were blended. These samples were stored at various temperatures (2, 12, 20 and 28.5℃), and some of these samples were disturbed and the rest were left undisturbed. The first - order Kinetic equation, MR = exp - Kt was used to determine the time (t) required for equilibrium moisture content (EMC), for both dry and wet portions. The interchange of moisture in the blend was very rapid in the first two days, then it slowed down afterwards. Increasing the temperature and introducing the shaking effect decreased the time required to approach the EMC.