Cereal Chem 50:617 - 628.  |  VIEW ARTICLE
Thermoanalytical Study of Moisture in Grain.

M. B. Neher, R. W. Pheil, and C. A. Watson. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Thermogravimetric analysis (TGA) and differential thermal analysis (DTA) were employed in studying the state of water in grains. If the temperature does not exceed about 200 C., water is absorbed and released reversibly; i.e., it is free water. Soybeans are an exception and appear to contain about 5% by weight of water that is held in a different manner than in corn, wheat, oats, or sorghum. Above 200 C. pyrolysis and/or oxidation predominates. TGA weight losses below 200 C. agree reasonably well with the DTA endotherms.