The influence of changes in the water content of ground soybean grain on its quality during transport processes

Many factors that determine the quality and the vulnerability of transportation have changed. During the handling, storage and transport phases of different modes of transport, qualitative changes occur in ground soybean grain. These properties are the subject of changes that determine the quality of cargo and transportability. They constitute the group of quality features. Water content is an important characteristic affecting the quality of soybean meal from its production until after the storage process. In this article, we present the results of research on the hygroscopic characteristics of ground soybean grain and its different fractions, including the effect of temperature, relative humidity, ambient air and grain composition.