• Under the effects of extrusion, impact and vibration in the mixing chamber, the water tension of wheat surface is destroyed and water between wheat kernels is fully exchanged. In this way, moisture is evenly distributed on each wheat kernel and moisture penetrability is improved. When wheat gets out from the chamber, it does not contain free water and tempering time is shortened.Working with a computer auto dampening system will make the water adding more precise.

• Wheat dampening computer control system can test online wheat moisture before dampening, wheat flow, water adding rate, and generate the water adding amount based on pre-set moisture value; meanwhile it controls the water valve' s opening degree to realize stability and uniformity of water adding.