The effect of heat treatment on the moisture content/relative humidity equilibrium relationship of Manitoba wheat

1968 ◽  
Vol 4 (3) ◽  
pp. 267-270 ◽  
Author(s):  
S.W. Pixton
Keyword(s):  
Heat Treatment ◽  
Relative Humidity ◽  
Moisture Content ◽  
Equilibrium Relationship ◽  
Relationship Of

Observations on the biology of Lycts Brunneus (Steph.)

1953 ◽  
Vol 1 (1) ◽  
pp. 102 ◽  
Author(s):  
FJ Gay
Keyword(s):  
Heat Treatment ◽  
Life Cycle ◽  
Relative Humidity ◽  
Sex Ratio ◽  
Moisture Content ◽  
Incubation Period ◽  
Developmental Period ◽  
Wood Moisture Content ◽  
Optimal Conditions ◽  
Wood Moisture

An account is given of certain aspects of the biology of Lyctus brunneus (Steph.). Female beetles are able to oviposit within 24 hr. after emerging from infested timber and deposit an average of more than 70 eggs per female over a period of 1-2 weeks. Eggs are deposited at depths of 1.0-6.5 mm. in the wood vessels, preferentially from a transverse surface, but also through radial and tangential faces. The incubation period of the eggs ranges from about 1 week at 26�C, to 3 weeks at 15�C. The egg-adult developmental period ranges from 4 months at 26�C. to 16 months or more at 15�C. Under optimal conditions of temperature, relative humidity (and hence wood moisture content), and nutrition, the life cycle may be as short as 2 months. The sex ratio of L. brunneus is 1 : 1 and the adult beetles live from 2.5 to 7 weeks, depending upon the temperature, females being somewhat longer-lived than males. The larvae of L. brunneus are somewhat more resistant to heat treatment than are the eggs, but one 1/2hr. exposure to 50�C. is completely lethal to both stages.

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

1968 ◽  
Vol 40 (1) ◽  
pp. 14-18
Author(s):  
Yu-Yen Linko ◽  
Pekka Linko
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Wheat Flour ◽  
Critical Level ◽  
Storage Conditions ◽  
Hysteresis Effect ◽  
Original Moisture ◽  
Relationship Of ◽  
Normal Storage ◽  
Original Moisture Content

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 %.

scholarly journals Discussion: Relationship of moisture content with temperature and relative humidity in concrete

2013 ◽  
Vol 65 (24) ◽  
pp. 1494-1496 ◽  
Author(s):  
Jianhua Jiang ◽  
Yingshu Yuan ◽  
Qiang Zeng ◽  
Tao Mo
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Relationship Of
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