Level Measurement of Cooked Grains in Temper Silos for Cereal Production

In cereal production, after grains are cooked, they are allowed to cool for several hours, stabilizing the moisture content of each grain. The humid condition of the cooked grains, together with the time the grain remains stored inside the temper silo, promotes the formation of build-up on the silo walls. The additional dust generated during the process further complicates accurate measurement of the inventory.