Ispitivanje preciznosti uređaja za brzo mjerenje vlage u žitu
2011
Sanja Oručević | Asima Begić-Akagić | Saliha Peljto
Determining the moisture content is the first step in analyzing cereals or flour quality since this data is used for other tests. Moisture content at 14 percent is commonly used as the conversion factor for other tests whose results are influenced by moisture content. Moisture is also an indicator of grain storability. High moisture content (above 14.5 percent) in cereals attracts mold, bacteria and insects, all of which cause intensive deterioration during storage. Grains and flours with low moisture content are more stable during storage. Flour millers adjust the moisture to a standard level before milling. These are some of the reasons for permanent control of grain moisture during storage and in milling industry. In this paper, the results of moisture content in four grain samples obtained by using two methods are presented. The analyzed grains and groats samples included: wheat, barley, maize and buckwheat. The aim of this work was to determine the precision of the fast moisture determination device "Draminski" versus the prescribed standard method of air oven drying in the process of determining the contents of the moisture in grain and groats samples. The results of the analysis showed significant differences between moisture content determined in samples by the two methods: groats of wheat, barley, maize and buckwheat, and wheat and buckwheat grain. Only in the samples of barley and maize grain no significant differences were found.
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Эту запись предоставил University of Sarajevo