Cereal Chem 41:340 - 350.  |  VIEW ARTICLE

Hysteresis Effects in Mixtures of Wheats Taken from the Same Sample but Having Different Moisture Contents.

J. R. Hart. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Hysteresis effects are studied in mixtures of dyed and undyed kernels of wheat taken from the same sample and having different moisture contents. The hysteresis effect is the difference in moisture content between dyed and undyed kernels in a mixture held in a sealed container until no further changes in moisture contents occur. Mixtures having an original difference of 4% or greater showed a difference of 0.76% in moisture at equilibrium. The equilibrium difference decreases as the original difference in moisture content decreases below 4%, reaching a value of -0.28% at 0.00% original difference. Equilibrium differences decrease with increase in temperature. Application of pressure or using different proportions of high- and low-moisture wheat in the mixtures has little effect. When mixtures have equal weights of large and small kernels, greater equilibrium differences occur when the larger kernels have the higher original moisture content. Repeated wetting and drying before mixing has only slight effect.