How to understand grain moisture
Moisture in food is divided into free water (free water) and bound water (crystal water) according to its physical properties. Free water is the moisture condensed in the capillary and molecular space inside grain particles through physical adsorption; bound water is the moisture adsorbed in grain cells and grain molecular structure through chemical action. Free water has the general properties of ordinary water and has an important impact on the quality of grain. Grain moisture refers to the content of free water
