A justification for using a whole-grain oven method to determine soybean moisture content

1989 ◽  
Vol 66 (11) ◽  
pp. 1635-1636
Author(s):  
R. A. Hartwig ◽  
Charles R. Hurburgh
Keyword(s):  
Moisture Content ◽  
Whole Grain ◽  
Oven Method

Stability of Thiamine and Riboflavin During Extrusion Processing of Triticale

1976 ◽  
Vol 39 (4) ◽  
pp. 244-245 ◽  
Author(s):  
G. BEETNER ◽  
T. TSAO ◽  
A. FREY ◽  
K. LORENZ
Keyword(s):  
Moisture Content ◽  
Multiple Regression ◽  
Temperature Effects ◽  
Initial Moisture Content ◽  
Final Moisture Content ◽  
Whole Grain ◽  
Moisture Contents ◽  
Extrusion Processing ◽  
Nozzle Size ◽  
The Relationship

Triticale kernels were extruded using a Brabender Plasticorder extruder with ¾-inch rifled barrel and 1:1 flight depth ratio screw. Whole grain samples were extruded at initial moisture contents of 15, 20, and 25%. Debranned samples were extruded at an initial moisture content of 22%. Barrel temperatures of 350, 400, and 450 F and nozzle openings of 1/8 inch and 1/16 inch were used. The products were analyzed for thiamine and riboflavin content. Results were corrected for final moisture content and expressed as fraction retained. A multiple regression was done to determine the relationship between independent and derived variables, and the retention. Riboflavin retention was correlated simply as a function of barrel temperature. Thiamine retention of the debranned material was correlated as a function of nozzle size and barrel temperature. Thiamine retention of the whole grain samples was correlated for nozzle size, first and second order temperature effects, and confounding between nozzle size and temperature.

Effectiveness of Modified 1-Hour Air-Oven Moisture Methods for Determining Popcorn Moisture

2018 ◽  
Vol 34 (3) ◽  
pp. 617-621
Author(s):  
Daniel Brabec ◽  
Mayra Perez-Fajardo ◽  
Hulya Dogan ◽  
Kathleen Yeater ◽  
Elizabeth Maghirang
Keyword(s):  
Reference Method ◽  
Heating Time ◽  
Whole Grain ◽  
Oven Method ◽  
Drying Time ◽  
Ground Sample ◽  
Moisture Measurement ◽  
Mesh Screen ◽  
Grain Moisture ◽  
Short Heating Time

Abstract. Two of the most commonly used approved grain moisture air-oven reference methods for corn are the air oven method ASAE S352.2, which requires long heating time (72 h) at 103 ± 1°C for unground samples, and the AACC 44-15.02 air-oven method, which dries a ground sample for 1 h at 130 ± 1°C, but there is specific moisture measurement method for popcorn. The AACC 44-15.02 recommends a two-stage drying method for grain over 13%. But this involves more handling and drying time. The objective of this study was to develop an air-oven procedure for popcorn that requires short heating time (1h or less) based on existing reference method for ground corn (AACC 44-15.02). In the process of procedure development, two laboratory mills (Wiley Mini-Mill and Perten 3303 Mill) were optimized for mesh screen size and mill gap settings. The approved AACC method recommends using a 20-mesh screen fitted to the Wiley Mill, which failed, with wires breaking during the grinding process, possibly due to the hard nature of popcorn and/or clogging. It was replaced with the 10-mesh screen which produced larger particle size distribution with ~73% greater than 840 µm. The Perten Mill 3303 was set to gap No. 3 which produced ~68% particles that were greater than 840 µm. Additionally, this study evaluated the effectiveness of single-stage moisture measurement with the 14.5% and 16% moisture popcorn samples. Using the proposed procedure, four varieties of popcorn were tested at three different moisture contents (13%, 14.5%, and 16%). The method using the Wiley grinder and 60 min. heating time yielded oven moisture values which were statistically (p<0.05) similar to the approved ASAE S352.2 and AACC 44-15.02 (72-h, whole grain method). The moisture content of ground samples obtained from the Perten 3303 Mill had elevated moisture measurements and bias across the moisture levels when dried for 60 min. A reduction in heating time to 50 min. resulted in Perten mill samples yielding statistically (p<0.05) similar moisture measurements with the reference 72-h, whole grain method. Keywords: Air-oven, Drying, Popcorn.

Moisture Determination on Fertilizer and Superphosphate

1963 ◽  
Vol 46 (4) ◽  
pp. 592-595
Author(s):  
Robert D Shannon
Keyword(s):  
Quality Control ◽  
Moisture Content ◽  
Comparative Studies ◽  
Raw Materials ◽  
Moisture Determination ◽  
Triple Superphosphate ◽  
Oven Method ◽  
Vacuum Oven

Abstract Studies have been conducted on the moisture content of fertilizers by the vacuum oven and 100° oven methods. The fertilizers studied include ExDen superphosphate, cured superphosphate, triple superphosphate, samples of 0- 20-0 fertilizer, and selected raw materials. The vacuum oven is shown by comparative studies with the 100° oven method to be the more satisfactory for quality control.

Research on Measurement of Grass’s Moisture Content with Microwave Oven Method

2014 ◽  
Vol 707 ◽  
pp. 417-421
Author(s):  
Yan Feng ◽  
Qing Qing Shen ◽  
Li Li Chen ◽  
Shu Ling Luo ◽  
Guang Biao Jiang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Microwave Oven ◽  
Drying Method ◽  
Oven Method ◽  
Important Indicator ◽  
Oven Drying ◽  
Viable Method

In the process of working, storage, finished fodder acceptance and the preservation process of grass materials, the moisture content of forage is a very important indicator. The blast oven drying method has been generally adopted in the measurement of moisture content. The related experiment showed that the microwave oven method for grass moisture content measuring improved 200-400 times in the efficiency compared with blast oven drying method. The microwave oven method was accurate and easy operating. So, we can conclude that microwave oven method is a viable method for measuring the moisture content.

Determination of Oven Moisture in Tobacco

1966 ◽  
Vol 49 (3) ◽  
pp. 525-528
Author(s):  
C E Bortner ◽  
C L Ogg
Keyword(s):  
Moisture Content ◽  
Organic Material ◽  
Oven Method ◽  
Forced Draft Oven ◽  
Oven Drying ◽  
Convection Oven ◽  
Volatile Organic ◽  
Forced Draft

Abstract A comparison of mechanical convection and gravity convection oven-drying of tobacco was made on 12 tobacco samples, six with high and six with low moisture content. Data show that better interlaboratory precision was obtained by drying in a mechanical convection oven. The term “apparent moisture” is vised becavise oven drying also causes loss of volatile organic material. The magnitude of this loss is shown to be from 0.25 to 1.5%, depending on the type and treatment of the tobacco. The forced draft oven method is recommended for adoption as official, first action.

Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling

2008 ◽  
Vol 4 (4) ◽  
Author(s):  
Peter Wambura ◽  
Wade Yang ◽  
Yajane Wang
Keyword(s):  
Moisture Content ◽  
Processing Time ◽  
Time Frame ◽  
Scanning Calorimetry ◽  
Oven Method ◽  
Soaking Time ◽  
Power Ultrasound ◽  
Rough Rice ◽  
One Step ◽  
Lengthy Process

The conventional parboiling of rough rice is a lengthy process that takes 24-28 h to complete. It would be beneficial to the industry if the processing time could be reduced. The objective of this study was to develop an ultrasound based one-step protocol for soaking and gelatinization during rice parboiling. The gelatinization temperature was measured by alkali (KOH) degradation and found to be 72°C. The combined soaking and gelatinization was conducted at 75°C with or without sonication (control). The moisture content during soaking was measured following the AOAC oven method. Starch gelatinization was evaluated by differential scanning calorimetry (DSC). Moisture content after 3 h of ultrasonic soaking (48.6% w.b.) was equivalent to 10 h conventional soaking (44.0% w.b.), indicating that ultrasound reduced some 70% of soaking time. DSC showed that the retrogradation peaks (Tr) values for 80°C soaking and ultrasonic horn (US.horn) soaking, which were accomplished during 4 h, was 53.8°C and 53.5°C, respectively. This showed that US.horn soaked samples at 75°C partially gelatinized at the same time frame (4 h) with the samples soaked at 80°C. This study showed the feasibility of ultrasound to enhance the rice parboiling by reducing processing time.

scholarly journals Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

2012 ◽  
Vol 32 (4) ◽  
pp. 844-849 ◽  
Author(s):  
Leandra Zafalon Jaekel ◽  
Camila Batista da Silva ◽  
Caroline Joy Steel ◽  
Yoon Kil Chang
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Control Sample ◽  
Whole Grain ◽  
White Wheat ◽  
White Flour ◽  
Technological Characteristics ◽  
Specific Volumes ◽  
Control Samples

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

scholarly journals Proksimat pada Tepung Buah Mangrove Sonneratia alba

2020 ◽  
Vol 8 (3) ◽  
pp. 82
Author(s):  
Putri Rahayu Ardiansyah ◽  
Djuhria Wonggo ◽  
Verly Dotulong ◽  
Lena Jeane Damongilala ◽  
Silvana Dinaintang Harikedua ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Oven Method ◽  
North Sulawesi ◽  
Sonneratia Alba ◽  
Dry Ashing ◽  
Soxhlet Method ◽  
Kjeldahl Method

This study aims to determine the proximate value of Sonneratia alba mangrove flour. The flour was made from young (d ≤ 3 cm) and old S. alba fruit. S. alba fruit were collected from Desa Wori, Kec.Wori, Kab. Minahasa Selatan, North Sulawesi. The measured parameters were moisture content by the oven method, the ash content by the dry ashing method, the protein content by the Kjeldahl method; fat content by the Soxhlet method and carbohydrate content were calculated by difference. The results showed that the proximate content of young S. alba fruit flour was 10.53% of moisture, 5.18% ash, 8.735 protein, 1.44% fat and 74.12% carbohydrate. The proximate content of old S. alba mangrove flour was moisture content 9.63%, ash 5.39%, protein 8.34%, fat 1.54% and carbohydrate 75.1%. Moiture and protein content of young S. alba mangrove flour is slightly higher compared to old S. alba mangrove flour. Meanwhile, ash, fat and carbohydrate content of old S. alba mangrove flour is slightly higher compared to young S. alba mangrove flour. Penelitian ini bertujuan untuk mengetahui kadar proksimat pada tepung buah mangrove Sonneratia alba muda (d ≤ 3 cm) dan proksimat tepung buah mangrove S. alba tua (d ≥ 3cm) yang diambil di Desa Wori Kecamatan Wori Kabupaten Minahasa Utara Sulawesi Utara. Parameter yang dianalisa adalah kadar air dengan metode oven, kadar abu dengan metode pengabuan kering, kadar protein dengan metode kjeldahl meliputi tiga tahap yaitu destruksi, destilasi dan titrasi; kadar lemak dengan metode soxhlet dan kadar karbohidrat dihitung berdasarkan metode (by difference). Hasil penelitian menunjukkan bahwa kandungan proksimat pada tepung buah mangrove S. alba muda adalah kadar air 10,53%, abu 5,18%, protein 8,735, lemak 1,44% dan karbohidrat 74,12%. Kandungan proksimat pada tepung buah mangrove S. alba tua adalah kadar air 9,63%, abu 5,39%, protein 8,34%, lemak 1,54% dan karbohidrat 75,1%. Perbandingan kandungan proksimat tepung buah mangrove S. alba muda dan tua adalah sebagai berikut: kadar air dan protein pada tepung buah mangrove S. alba muda sedikit lebih tinggi dibandingkan dengan tepung buah mangrove S. alba tua. sedangkan kadar abu, lemak dan karbohidrat kandungan tepung buah mangrove S. alba tua sedikit lebih tinggi dibandingkan dengan tepung buah mangrove S. alba muda.

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