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Moisture content differential in malted grains

Hello guys. I’m looking for a possible scientific explanation to a differential in moisture content of malted grains.
So the grains labeled A, B and C were steeped in water at the same time. But during kilning, the length of time for which they were kept in the dehydrator was different.
Sample A was kilned for 24hrs
Sample B was kilned for 36hrs
Sample C was kilned for 48hrs.
Now the moisture content on the other hand was highest for the 48hrs(16.87%) sample, then lower for the 36hrs(10.55%) then the lowest is the 24hrs(10.55%) sample.
Is there any explanation for this?

There is only one reason for that ,you did not conduct your experiment carefully ,to eliminate variables that led to errors generating outliers in data collection…
You should do the experiment many times also and get the statistics from the collected data to eliminate bias and minimize errors in your measurements…