CONCERNING SOME FEATURES OF WETTING AND DEHYDRATION OF GRAIN
DEPARTMENT OF THE ARMY WASHINGTON DC WASHINGTON
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It has been established that the sharp difference in structure of capsules and endosperms substantially effects not only absorption or extraction of moisture, but also physico-chemical processes which alter the density and structure of grain. This process is the deterioration of the endospherm and a method of observing this phenomena is propounded. It is shown that the intensity of physico-chemical processes in grain is determined by the intensity of internal moisture transmission. The nature of absorption and extraction of moisture by grain lots is established and explained deepening of evaporation zones during dehydration of grain is demonstrated.
- Food, Food Service and Nutrition