Comparison of the Brown-Duvel and oven methods for the determination of moisture in copra and the development of a simplified Brown-Duvel technique
1995
Head, S.W. | Harris, R.V. (Natural Resources Inst., Central Ave., Chatham Maritime, Kent MEA 4TB (United Kingdom))
The results of moisture determinations on copra using the Brown-Duvel method and an oven method are compared. The Brown-Duvel method, which has long established use in the Philippine coconut industry gives a higher result than the oven method, the difference increasing with increasing moisture content. A reading of 12 percent on the Brown-Duvel Method is equivalent to 8.9 percent on the oven method while at 6 percent Brown-Duvel the oven method records a value of 3.4 to 3.7 percent. There are two factors that may contribute in part to this difference: a) moisture loss during sample preparation for the oven method, and b) sample decomposition with water formation at the high temperature (200 deg C) employed in the Brown-Duvel method. The reason for the success of the Brown-Duvel method in the Philippine coconut industry are discussed. A simplified version of the Brown-Duvel method is described which could well find application in field work or small trader's stores
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