The influence of the method used for moisture adjustment on the equilibrium relative humidity of stored products

Optimisation of puffing naked barley

“…The burning off-flavour, crispness and hardness as quality attributes were evaluated. Ginzburg and Savinova (1989) and Pixton (1982) -showing good agreement. This isotherm was used for preparing the naked barley of different moisture content for puffing experiments.…”

The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures

“…This is an interesting result, since in a real coffee transport situation there is always a risk of an increase in moisture content, as a consequence of condensation, mainly on the grains which are close to the top and/or the walls of containers. Sharp (1988), Milton and Pawsey (1988) and Pixton (1982) verified this condensation in maritime routes when there were drastic temperature changes, mainly when the transport of grains goes from a warm region to a cold region (sweating container).…”

The Hygroscopic Properties and Sorption Isosteric Heats of Different Chinese Wheat Types

“…These values agree to the safe moisture level, usually taken as that in equilibrium with a maximum of 70% r.h. is about 14% w.b. for the starch cereal grains (Pixton, 1982). At six temperatures ranging from 10 to 35 °C fourteen wheat samples is around 0.7% w.b., close to standard deviation of 0.5% w.b.…”