Study of the kinetics of the process of intramolecular moisture removal from wheat grain by DSC thermal analysis

The article presents the results of a DSC study of the kinetics of the process of removing intramolecular moisture from wheat grains. For the experiments, four samples of wheat of the 3rd class of the 2021 harvest diff ering in technological indicators, including the “Mass of 1,000 grains” indicator, were selected. The studies were carried out on a DSC 204 F1 Phoenix diff erential scanning calorimeter. The data on the change in the mass of wheat samples when they are heated to critical temperatures of +200 and 250 °С are presented. It has been shown that a slight weight loss at 200 °С generally corresponds to a larger weight loss at 250 °С. This led to the assumption that the degree of intramolecular water retention depends on the individual characteristics of the variety. The kinetics of the process of dehumidifi cation of four samples of wheat, determined by the method of diff erential scanning calorimetry, is presented.