This method describes how to determine the moisture content of barley. The amount of moisture in barley is relevant for its long-term storage. Moisture contents less than 14 % are considered favorable, below 12 % is better.
Prior to storage, the moisture content of barley must be determined.
The classic procedure performed using a drying oven is very time-consuming. Drying with infrared radiation significantly shortens the time required for drying, since the barley to be dried is immediately penetrated by the infrared radiation, which gives off a part of its energy, thereby heating the barley. With infrared drying, an adjustable heat source is connected to an electronic balance. The loss in mass during drying is continually recorded by the balance. The apparatus is equipped with a built-in microprocessor, which allows it to be programmed with data which was collected empirically with regard to optimal drying conditions.