Development of quick measurement methods of moisture content in brown rice
2016
Ogawa, T.
The quick measurement method of moisture content in brown rice was investigated. (1) The water content in brown rice reached a constant weight at 48 hours at 135degC. However, apparent water content did not reach a constant weight at 48 hours at 80degC or 105degC. (2) The drying rate of milled and roughly crushed brown rice was faster than whole brown rice. However, apparent water content did not reach a constant weight at 3 hours at 135degC. The water content of crushed brown rice was estimated to be lower than that of brown rice grains. (3) Regardless of the original water content in brown rice, evaporated water in brown rice reached approximately 98% at 24 hours at 135degC. (4) The correlation coefficient between apparent water content of the experimental group at 24 hours at 135degC and the predicted results from the calibration set determined by drying for 3 hours at 135degC was markedly high (r=0.9998). The calibration model for determining water content in brown rice was (apparent water content at 3 hours at 135degC) * 0.8253 * 0.38204. The standard error of prediction in the calibration set was 0.138%.
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