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 sample is heated directly on the weighing pan in the drying chamber using microwaves. The water evaporates and is removed by a compressor. In order to avoid disturbing the weighing process as little as possible, the sample is protected from the flow of gas by a porous cover. The change in weight is measured directly; after a constant weight is reached, it is evaluated.
With microwave-vacuum drying, the vaporization temperature is lowered, resulting in a more gentle drying process. Additionally, the samples are under constant rotation to prevent degradation and burning of the sample.