Discussion
Resting grain between drying passes so that internal moisture gradients relax is called _____.
Answer: D
Correct answer: tempering
Tempering is a rest period between drying passes, with the grain held without airflow so that moisture can migrate from the wetter centre of each kernel towards the drier surface. The kernel becomes more uniform, so the next pass can remove water from a wetter surface without over-drying it.
The benefit is quality: relaxed gradients mean fewer fissures and a higher head rice yield after milling. Tempering costs time but almost no energy, and it does not change the average moisture content - nothing is removed while the grain rests.
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