This document discusses methods for determining the moisture content of grains. It defines moisture content as the amount of water present in a grain sample relative to its total mass. Common methods described include oven drying methods, which measure the weight lost after drying samples in an air, vacuum or water oven. Other indirect methods mentioned are electrical resistance, dielectric and chemical approaches. The air oven method is explained in detail, involving weighing samples before and after drying in a hot air oven to calculate moisture content based on weight differences.
The PPT includes importance of grain drying, moisture content determination methods, equilibrium moisture content, different mode of heat transfer, types of different drying methods, different dryers etc. The presentation is best suitable for graduation level students.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
The PPT includes importance of grain drying, moisture content determination methods, equilibrium moisture content, different mode of heat transfer, types of different drying methods, different dryers etc. The presentation is best suitable for graduation level students.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
POST-HARVEST MANAGEMENT OF MEDICINAL AND AROMATIC PLANTSSubham Dwivedi
Postharvest Management is the stage of crop production immediately following harvest.
Post-harvest management practices include:
Cleaning the product
Sorting
Packaging
Storage
Transportation & distribution
Material handling equipments : conveyors and elevators ajaz malla
Material handling is the movement, protection, storage and control of materials and products throughout manufacturing, warehousing, distribution, consumption and disposal. As a process, material handling incorporates a wide range of manual, semi-automated and automated equipment and systems that support logistics and make the supply chain work.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Cleaning & Grading Equipments For Fruit and VegetableRavi Adhikari
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
POST-HARVEST MANAGEMENT OF MEDICINAL AND AROMATIC PLANTSSubham Dwivedi
Postharvest Management is the stage of crop production immediately following harvest.
Post-harvest management practices include:
Cleaning the product
Sorting
Packaging
Storage
Transportation & distribution
Material handling equipments : conveyors and elevators ajaz malla
Material handling is the movement, protection, storage and control of materials and products throughout manufacturing, warehousing, distribution, consumption and disposal. As a process, material handling incorporates a wide range of manual, semi-automated and automated equipment and systems that support logistics and make the supply chain work.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Cleaning & Grading Equipments For Fruit and VegetableRavi Adhikari
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
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The use of solar energy in open sun drying in
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seed moisture content, different methods of moisture testing, moisture content standards of agricultural crops according to Indian Minimum Seed Certification Standard
index properties of soil, Those properties of soil which are used in the identification and classification of soil are known as INDEX PROPERTIES
Water content
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Accurate investigation of kinetics and development of high-precision seed drying models will help better studying the drying process by identifying effective parameters. Present study investigates the application of cold plasma (CP), as a pretreatment process, in air drying of canola seeds. This may bring about some complication into the drying kinetics investigation. Canola seeds with an initial moisture content of 27.5±1% (dry basis) were exposed to CP for 0, 15, 30, and 60 s prior to fluidization by air at temperatures of 40, 50 and 60 °C in a pilot scale fluidized bed heated by a solar panel. The results showed a decreasing trend in drying time from 40 to 60 oC. The shortest drying time corresponds to samples dried at 60 oC with no CP pretreatment. The longest period however occurred for samples dried at 40 oC with 60 s of CP pretreatment. The greatest effect of CP on reducing the drying time was observed at temperatures of 40 and 50 °C at the CP exposure time of 15 and 60 s, respectively. A reasonably accurate study of drying kinetics was accomplished using the superposition method. Accordingly, using experimental data, curves correspond to different drying conditions were plotted and in two steps these were shifted to a reference curve to acquire a final drying curve. The curve then was fitted to a second-order equation, and was validated using the experimental data. The correlation coefficients, mean square error and mean absolute error were 0.99, 0.03, and 0.023, respectively.
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3. Moisture content:
It is defined as the amount of water that can be removed
without alternation of chemical structure of grains.
OR
The term grain moisture content normally denotes the
quantity of water present in a grain sample per unit
mass of its dry matter and moisture combined.
3Prof. H. S. Chaudhari
5. 1. Wet basis:
The moisture content on the wet basis is obtained by
dividing the weight of water present in the material by the
total weight of material.
Where, Ww = weight of water in the material
Wd = weight of dry matter in the material
5Prof. H. S. Chaudhari
6. 2. Dry basis:
The moisture content on the dry basis is obtained by
dividing the weight of water present in the material by
the weight of dry matter of material.
Where, Ww = weight of water in the material
Wd = weight of dry matter in the material
6Prof. H. S. Chaudhari
7. Relationshipbetween dry basisand wet basismoisture
content:
The value of dry basis moisture content is more
than the wet basis moisture content.
7Prof. H. S. Chaudhari
8. Moisture content DeterminationMethods
DirectMethods
1. Oven Method
a) Air oven Method
b) Vacuum oven Method
c) Water oven Method
2. Brown-Duvel fractional distillation Method
3. Infra-Red Method
IndirectMethods
1. Electrical Resistance Method
2. Dielectric Method
3. Chemical Method
8Prof. H. S. Chaudhari
10. 1. Oven Method
A] Air Oven Method:
a] One Stage Method:
It is used for grains under 13% moisture content.
Procedure:
1) Take 2-3 grams of representative ground samples of grain.
2) Place this sample in a air oven at 130 ˚C for about 1-2 hr.
3) Afterwards, the sample are taken out and placed in desiccators to cool
down.
4) The drop in weight of grain is measured.
5) M. C. of material is based on the difference between the initial weight
and final weight of grains.
10Prof. H. S. Chaudhari
11. b] Two stage method:
It is used for grain above 13% moisture content.
Procedure:
1) Take 25-30 grams of whole grains sample.
2) Place this sample in an oven at 100 ˚C for 72 to 96 hrs.
3) Take out the sample from oven and repeat the procedure as
in one stage method.
4) Measure the moisture content of the sample again.
5) M. C. of material is based on the difference between the
initial weight and final weight of grains.
11Prof. H. S. Chaudhari
12. B] Vacuum Oven Method:
It is used for fruits and vegetables.
Procedure:
1) In this method, 2-3 grams of representative sample of
ground material is placed in a vacuum oven (25mm
vacuum) at 100 ˚C for 72-96 hrs.
2) The drop in weight of grain is measured based on its
initial weight.
12Prof. H. S. Chaudhari
13. C] Water oven method:
when warm or hot water (about 100 ˚C) is circulated
around the walls to heat the oven.
This method maintains more uniform temperature
than air oven method.
Procedure:
1) Place 25-30 grams sample in a oven at 100 ˚C for 72-96
hrs.
2) Measure the drop in weight.
13Prof. H. S. Chaudhari
14. 2.Brown- Duvelfractionaldistillationmethod
In this method, moisture is removed by heating the
grains in oil and determining the volume or weight of water
removed from the grain in condensed vapour or from the loss
of weight of the sample.
Procedure:
1) Take 100 grams of whole grains sample along with 150 ml of
mineral oil in a flask.
2) Boil the sample, so that moisture from the sample is
evaporated, collected and condensed in a graduated
cylinder. 14Prof. H. S. Chaudhari
15. 3) The millimetre of moisture collected shows the percentage
of moisture content.
4) The determined moisture content is on wet basis.
5) In this method the temperature of mineral oil in flask
should reach to 200o c within 26 minutes.
6) The time required for moisture determination is about 30
minutes.
7) If the temperature of mineral oil reaches to desired
temperature within time, the m. c. determination is found
to be fairly accurate.
15Prof. H. S. Chaudhari
16. graduated cylinder.
Thermometer
Hot water bath
Graduated
cylinder
Brown- Duvel Fractional Distillation Apparatus
Mineral oil
Flask
Heating lamp
16Prof. H. S. Chaudhari
17. 3. Infra-red method
In this method, grain moisture content is directly
measured by evaporation of water from a sample of grain
with an infra-red heating lamp. A commercial infra-red
moisture meter is also available in the market.
Procedure:
1) The instrument consists of a balance, a pan counter
balanced by a fixed weight and a variable length of
weighing chain.
17Prof. H. S. Chaudhari
18. 2) An infra-red lamp is mounted on an arm above the pan with
provision to change its height.
3) A scale corporate in percentage moisture content is
incarnated in the stem of the instrument.
4) At the end of the test when the balance is zeroed, a direct
reading of moisture content is obtained.
5) The sample of grains may be ungrounded, but when ground
sample is used, the time needed to evaporate the water is
reduced.
18Prof. H. S. Chaudhari
22. 1. Electrical resistance method
The electrical resistance or conductivity of product depends
upon its moisture content.
Resistance is an electrical quantity that measures how the
material reduces the electric current flow through it.
This principle is used in résistance measuring devices.
The moisture meter measures the electrical résistance of the
material and is calibrated against moisture determination
from oven or other primary methods.
The universal moisture meter gives fairly accurate readings of
moisture content on wet basis. 22Prof. H. S. Chaudhari
23. 2. Dielectric method
Such devices measure the dielectric constant of grains.
Dielectric constant is a quantity measuring the ability of a
substance to store electrical energy in an electric field.
Grains are filled in chamber. The sides of the chamber are
formed by the plates of a condenser between which a high
frequency current is passed to measure capacitance of the
sample.
The capacitance varies as per the water present in the sample,
the degree of compaction and grain temperature.
23Prof. H. S. Chaudhari
24. 3. Chemicalmethod
In this method, the water is removed by adding a chemical,
which decompose or combines with water.
From the chemical reaction a gas is produced which can be
measured volumetrically or which decreases the original
weight of sample.
This method is used for determining the m. c. of forages and
grains by shaking an excess of calcium carbide (Ca C2) with 30
grams of material. About 10 to 25 minutes are required to
reaction.
24Prof. H. S. Chaudhari
25. Estimation of Seed Moisture content by Air-oven
Method
Material required
Mixer
4 mm sieve
2 Containers
Metal tray
Hot air oven
Electronic weighing balance
Desiccators
25Prof. H. S. Chaudhari
26. Observations
Weight of empty containers with cover (M1)
Weight of containers with cover and sample before
drying (M2)
Weight of containers with cover and sample after
drying (M3)
26Prof. H. S. Chaudhari
28. Procedure
1. Take weight of empty containers along with their covers and
name them like S1 and S2.
2. Take 20-30 gm of the grain sample and grind it in mixer.
3. Separate the grain sample in two fraction with the 4 mm sieve
and take the sample which is retain on screen of the sieve.
4. Take 2 sample in two containers S1 and S2.
5. Weight both the sample alongwith with electronic weighing
balance and note the readings upto three decimal places.
28Prof. H. S. Chaudhari
29. 6. Remove the covers of container and keep the sample in
hot air oven with inverted covers to allow escape of
moisture.
7. The temperature of oven should be raised to 60° Celsius.
8. Remove the sample after 1 hr with the help of thick hand
gloves.
9. Keep both the sample in desiccators for cooling for 1.5
hrs.
10.Take weight of dried sample.
29Prof. H. S. Chaudhari