Relationship of the moisture content of Finnish wheat flour and relative humidity

Authors

  • Yu-Yen Linko Research and Development Laboratories, Vaasan Höyrymylly Osakeyhtiö, Helsinki, Finland
  • Pekka Linko Research and Development Laboratories, Vaasan Höyrymylly Osakeyhtiö, Helsinki, Finland

DOI:

https://doi.org/10.23986/afsci.71694

Abstract

Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated. It could be shown that flour of 15 % moisture at the time of packing tends to dry considerably during normal storage conditions. Owing to the hysteresis effect, the moisture content of once dried flour is not likely to reach detrimental levels during normal storage, even if the relative humidity would exceed the critical level of 75—80 % for short periods. Minimum warehouse relative humidity was observed during Januay, at which time flour moisture had decreased to 6.7 %. The equilibrium humidity for flour of 15 % original moisture content was found to be about 70 %.

Downloads

Download data is not yet available.

Downloads

Published

1968-01-01

Issue

Vol. 40 No. 1 (1968)

Section

Articles

License

Copyright (c) 2024 Yu-Yen Linko, Pekka Linko

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with Agricultural and Food Science agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Any part of the Agricultural and Food Science may be referred to assuming the Author, The Article, Publication with Volume and Number plus URL for the references have been provided.

How to Cite

Linko, Y.-Y., & Linko, P. (1968). Relationship of the moisture content of Finnish wheat flour and relative humidity. Agricultural and Food Science, 40(1), 14-18. https://doi.org/10.23986/afsci.71694