Article
Effect of Humidity Ratio on Corn Moisture Content as Determined by the Air-Oven
Transactions of the ASABE
Document Type
Article
Disciplines
Publication Version
Published Version
Publication Date
1-1-1989
Abstract
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.
Access
Open
Copyright Owner
American Society of Agricultural and Biological Engineers
Copyright Date
1989
Language
en
File Format
application/pdf
Citation Information
C. C. Balascio, Carl J. Bern and Charles R. Hurburgh. "Effect of Humidity Ratio on Corn Moisture Content as Determined by the Air-Oven" Transactions of the ASABE Vol. 32 Iss. 5 (1989) p. 1715 - 1719 Available at: http://works.bepress.com/cjbern/30/
This article is from Transactions of the ASAE 32 (1989): 1715–1719. Posted with permission.