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ture content, and latent heat of vaporization. These properties vary widely, depending on moisture content, temperature, and density of cereal grains. The experimental measurement of the physical and thermal properties of cerealgrains is the concern of postharvest technologists and researchers. Substantial research has been carried out, over the years, on gathering data for mate- rial property evaluation, and some excellent review articles have been published in various scientic journals on the physical, thermal, and moisture transport properties of plant and animal food materials (Nelson, 1; Polley et al., 1; Miles et al., 1; Sweat, .Several excellent books have also been published highlighting data on physical, thermal,chemical, and electromagnetic radiation properties of food and agricultural products cov- 1 Sablani and Ramaswamy ering broad range of plant and animal food products (Mohsenin, 1, 1, 1, 1; Okos, 1; Rahman, 1; Rao and Rizvi, . In most published books and reviews,the importance of these properties and the fundamentals involved in their measurementare highlighted, but compilation of some properties are limited mostly to fruits, vegetables,and other food products of plant or animal origin. Property data for grains is generally scarce and scattered. This chapter is designed to present relevant data for cereal grains and also brief review of the methods commonly used for their estimation. It is hopedthat this review will be helpful to postharvest technologists, as well as equipment designand process engineers, who are interested in the storage and handling of cereal grains. 2 PHYSICAL PROPERTIES 2.1 1-Grain WeightIn handling and processing of grains, it is customary to know the weight of 1 grain kernels. The 1-grain weight is good indicator of the grain size, which can varyrelative to growing conditions and maturity, even for the same variety of given crop.When compared with other crops at the same moisture level, the 1-kernel weight will also pr