Journal or Book Title
Transactions of the ASABE
Shelled com was oven dried at 103° C for 72 h with air having dew point temperatures of 9, 13, 18, 24, and 29° C. An additional test was performed with desiccant-dried air. Measured values of air-oven corn moisture content (superficial corn moisture content) dropped by as much as 0.9 percentage points (dry basis) as a result of increases in humidity ratio of the drying air. The amount of moisture left in the corn samples at the conclusion of the 72-h drying period, the apparent final moisture content, was found to be a quadratic function of humidity ratio.
American Society of Agricultural and Biological Engineers
Balascio, C. C.; Bern, Carl J.; and Hurburgh, Charles R. Jr., "Effect of Humidity Ratio on Corn Moisture Content as Determined by the Air-Oven" (1989). Agricultural and Biosystems Engineering Publications. 398.