Cereal Chem 55:214 - 229.  |  VIEW ARTICLE
Implications of Moisture Loss in Grains Incurred During Sample Preparation.

P. C. Williams and J. T. Sigurdson. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Moisture loss incurred during the grinding process of sample preparation has been studied, using four different grinder models that are currently in operation in the Canadian Grain Commission's Grain Research Laboratory. The grains that were studied included three types of hard red spring wheat, soft red spring wheat, durum wheat, and two types of barley. Moisture levels ranged from 8 to 18%. Moisture content was determined with the official model 919 capacitance moisture meter and the AACC two-stage and single- stage air oven moisture tests. All grains were found to lose significant amounts of moisture at initial levels as low as 10%. Moisture loss during grinding has some implications on the subsequent computation of analytic results to a constant moisture basis. Such losses may constitute a continuing source of error in the second stage of two-stage air oven moisture testing in which grains have been ground at equilibrium moisture levels of 10% or more.