Abstract
Experiments were carried out to determine the relative adjustments required to values obtained for moisture content of barley and wheat as determined by three different routine oven methods. The internationally accepted ISO712-1979 (E) ground grain method was tested against the ASAE S352, 1977 method and the NIAE 16 hr whole grain methods. Comparative determinations were made at six moisture content levels, in the range 0.1–0.39 decimal dry basis (9–28% w.b.) for both Golden Promise barley and Aquila wheat. Results indicated a significant difference between the ground and whole grain methods of up to 0.01 d.b. (0.8% w.b.) m.c., the whole grain methods giving consistently lower values.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
