Equilibrium

Moisture
Content

(EMC)

Definition of EMC:
The EMC of a cereal grain is defined as
the moisture content of the material after
it has been exposed to a particular
environment for an infinitely long period
of time.
Importance of EMC:
Determines the minimum moisture
content to which grain can be dried
under a given set of drying conditions

The EMC is dependent upon the ff:

Humidity and temperature of the

environment
The species, variety and maturity of the
grain notes:
Important
The vapor pressures of cereal grains at
various moisture contents and temperatures
will determine whether a grain will desorb
(lose) or adsorb (gain) moisture when
exposed to moist air.

 When the vapor pressure of the water

held by a cereal grain is equal to the
water vapor pressure of the surrounding
air, the moisture content of the material
is

the

equilibrium

moisture

content.

Stated some what differently , the EMC is the

moisture content reached by a hygroscopic
product after its vapor pressure has come to
equilibrium with that of the surrounding air.

 The relative humidity of the air surrounding a

cereal
grain
in equilibrium
with
its
environment is called the equilibrium
relative humidity.
The variation in EMC values is caused by a
difference in

Grain variety
Grain maturity
Grain history
Relative humidity measuring techniques
EMC determination method

 Grains with a high oil content

adsorb less moisture from the
surrounding air than seeds high in
starch content.
Temperature has a significant
effect on EMC. An increase in
temperature at constant relative
humidity decreases the EMC.

EMC DETERMINATION:
Two atmospheric EMC determination techniques:

STATIC METHOD the grain is allowed to come to

equilibrium in still,
moist air.
DYNAMIC METHOD the air is mechanically moved
There is also a more accurate method of determining the
EMC of grains, by measuring directly the vapor pressure
exerted by the moisture in the kernels in a previously
evacuated jar. Water vapor molecules will diffuse from the
kernels until equilibrium is reached. By measuring the vapor
pressure in the jar and the temperature and moisture
content of the grain at the equilibrium condition, the EMC of
the sample is obtained.
Does require the following materials:
Vacuum pump, Accurate manometer, Closed glass-tube

EMC ISOTHERM DETERMINATION:

The thermodynamic conditions of the air must
be kept constant. The temperature of the air
can

be

thermostatically

controlled,

while

either acid or saturated salt solutions are

used to regulate the vapor pressure of the air
surrounding the grain.

Aqueous sulfuric and hydrochloric acid solutions of

various concentrations can control the relative humidity
of moist air between 0 and 100%. The vapor pressure
above an acid solution depends on the chemical , the
concentration, and the temperature.

A salt solution is easy to maintain in a saturated

condition. If water evaporates, some salt precipitates, but
the relative humidity above the solution does not change
. To obtain relative humidities between 0 and 100% a
large number of salts are required. In this respect, the
use of salt solutions in moisture equilibrium studies is
more complicated than the use of acid solutions.

EMC MODELS:
A number of theoretical, semi-theoretical and
empirical

models

have

been

proposed

for

calculating the moisture equilibrium of cereal

grains. Notwithstanding the extensive research
efforts

in

this

area,

no

theoretical

EMC

equation is as yet capable of predicting the

moisture equilibrium is as yet capable of
predicting

accurately

the

moisture

equilibrium contents of cereal grains over

the full temperature and relative humidity

Empirical Equations:
Not one of the Theoretical and semi-theoretical
EMC
equations
represents
the
moisture
equilibrium of cereal grains adequately over the
full range of humidities and temperatures
encountered in practice. Some of the assumptions
made In the development of the prescribed
equations are over-simplified, resulting inaccurate
theoretical predictions for the EMC values.

DESORPTION versus ADSORPTION

Desorption EMC reaches, when a product
attains its moisture equilibrium with the
surroundings by losing moisture
Adsorption EMC eventually reaches when a
relatively dry material adsorbs moisture from a
high humidity environment .
The difference between the desorption and
adsorption isotherms is called the hysteresis
effect.

HEAT OF VAPORIZATION
- defined as the energy required to vaporize
moisture from the product . The energy required
to

vaporize

dependent

water
upon

from

its

cereal

moisture

grain

content

is

and

temperature. The lower the moisture content

and the temperature , the higher will be its
heat of vaporization.