The accurate determination and estimation of grain moisture content is important for maize (Zea Mays L.) production, processing and drying studies. However, different drying procedures are often adopted by different operators to determine the grain moisture content, making it difficult to compare results with each other. In this study, different drying temperatures and times were used to create different drying conditions, and the differences in the estimated grain moisture content of maize were analysed. The results showed that, compared to the standard system, an insufficient drying temperature and time contributed to a lower apparent moisture content of maize grain, but the low drying temperature could be compensated by a longer drying time, and vice versa. Additionally, a correction method for maize grain moisture content was built. This method can correct the apparent moisture content (nonstandard system) under different drying procedures to the specified standard system, and the accuracy of model validation and the stability of deviation are very satisfactory. This method is very suitable for the rapid conversion of the grain moisture content of maize between different drying methods. It is especially helpful for re-evaluating the differences and controversies of some conclusions caused by different drying procedures adopted by different researchers, and provides a reference method for moisture content correction of other foods and cereals.

谷物水分含量的准确测定和估算对玉米很重要（Zea MaysL.）生产，加工和干燥研究。但是，不同的操作人员通常采用不同的干燥程序来确定谷物的水分含量，因此很难相互比较结果。在这项研究中，使用不同的干燥温度和时间来创建不同的干燥条件，并分析了估计的玉米谷物含水量的差异。结果表明，与标准体系相比，干燥温度和时间不足会降低玉米籽粒的表观水分含量，但较长的干燥时间可以弥补较低的干燥温度，反之亦然。此外，建立了玉米籽粒水分含量的校正方法。该方法可以将不同干燥程序下的表观水分含量校正为指定的标准体系，模型验证的准确性和偏差的稳定性非常令人满意。该方法非常适合于不同干燥方法之间玉米谷物水分的快速转化。它对于重新评估不同研究人员采用不同干燥程序所引起的某些结论的差异和争议特别有用，并为校正其他食品和谷物的水分含量提供了参考方法。该方法非常适合于不同干燥方法之间玉米谷物水分的快速转化。它对于重新评估不同研究人员采用不同干燥程序所引起的某些结论的差异和争议特别有用，并为校正其他食品和谷物的水分含量提供了参考方法。该方法非常适合于不同干燥方法之间玉米谷物水分的快速转化。它对于重新评估不同研究人员采用不同干燥程序所引起的某些结论的差异和争议特别有用，并为校正其他食品和谷物的水分含量提供了参考方法。