ABSTRACT
Food grains are hygroscopic and hence adsorb or desorb moisture depending on the environment. Moisture diffusivity is a physical property of measurement, which aids in studying the moisture diffusion mechanism. Moisture gradients prevalent within a food grain due to the moisture adsorption/ desorption phenomenon may lead to the development of internal stresses [1,2]. The internal as well as external stresses cause grain kernels to fissure. Fissured or stress-cracked kernels are objectionable because they are quite susceptible to breakage during handling and cause problems in storage, shipping, and processing [3]. If the stresses developed within the kernels can be calculated accurately, better processes can be designed to reduce fissure development. However, such an estimation requires accurate determination of moisture diffusivity of the grain components and a description of moisture adsorption/desorption mechanisms.
