RATION BISCUITS: III. EFFECT OF MOISTURE CONTENT ON KEEPING QUALITY

1945 ◽  
Vol 23f (4) ◽  
pp. 286-294 ◽  
Author(s):  
J. B. Marshall ◽  
G. A. Grant ◽  
W. Harold White
Keyword(s):  
Moisture Content ◽  
Objective Measurements ◽  
Moisture Contents ◽  
Fluorescence Measurements ◽  
Keeping Quality ◽  
Effect Of Moisture

Ground biscuits made with two types of shortening were adjusted to moisture contents of approximately 0, 3, 6, 9, 12, 15, and 18% and stored at 43.3 °C. (110° F.) for 56 wk. Keeping quality was assessed by flavour tests, peroxide oxygen, pH, and fluorescence measurements. Although the behaviour of the biscuits was similar, and variations in moisture content had small effect on flavour scores, Biscuit A, made with the more stable shortening, gave differentially higher scores at moisture levels below 6%. The evidence from the objective measurements indicated also that a moisture content of about 6% was most suitable for storage. Changes in the fat component as measured by peroxide oxygen were inhibited as the moisture content was increased over the range studied. The formation of fluorescing substances reached a maximum at a moisture content of 12% and decreased somewhat at higher levels.

EFFECT OF MOISTURE CONTENT ON VIABILITY AND INFESTATION OF HULLESS TERRA OATS IN STORAGE

1979 ◽  
Vol 59 (4) ◽  
pp. 911-916 ◽  
Author(s):  
R. N. SINHA ◽  
N. D. G. WHITE ◽  
H. A. H. WALLACE ◽  
R. I. H. McKENZIE
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Mite Infestation ◽  
Tyrophagus Putrescentiae ◽  
Adsorption And Desorption ◽  
Safe Storage ◽  
Moisture Contents ◽  
Seed Moisture ◽  
Effect Of Moisture

The effects of various seed moisture contents in hulless (cv. Terra) and hulled oats (cv. Random) on susceptibility to mite infestation and on mycofloral growth and germination loss were studied at weekly intervals. Fat acidity values were determined for Terra oats only after 4 wk of storage. Moisture content-relative humidity adsorption and desorption curves were determined for Terra at 22 °C and at relative humidities of 35–100%. Terra oats, which had a higher level of Penicillium infection at 90–100% RH than Random oats, lost viability more rapidly than Random. Fat acidity values of Terra increased rapidly from 35 mg KOH/100 g of seed to 87–118 mg KOH/100 g of seed, only when seeds were stored at 90–100% RH. Terra offered a more favorable substrate for the multiplication of the mites Tyrophagus putrescentiae, Acarus farris, and Lepidoglyphus destructor than did Random. With the exception of susceptibility to mite infestation, safe storage criteria are similar for hulled and hulless oats at usual moisture contents.

Effect of Sand Moisture Content on Diesel Oil Volatilization

2011 ◽  
Vol 282-283 ◽  
pp. 47-50
Author(s):  
Xue Dong Feng ◽  
Yan Fei Ma
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Water Content ◽  
Diesel Oil ◽  
Linear Rate ◽  
Moisture Contents ◽  
Sand Surface ◽  
Effect Of Moisture

Volatilization of diesel oil in sand columns was conducted at the ambient temperature of 20 °C by spilling oil on the sand surface. The weight loss of oil was determined by pre and post weight of the sand columns and desiccant was measured on an electronic balance. The aim of this paper was to investigate the effect of moisture content on the volatilization of diesel oil in sand. The results show that the diesel oil and water in sand both volatilize at a linear rate with respect to time. The largest volatilization mass of diesel oil and water reach when the moisture contents are 8% and 20% respectively. Appropriate water content can help to pull the oil contaminants to the surface of the sand.

DRIED WHOLE EGG POWDER: IV. EFFECT OF MOISTURE CONTENT ON KEEPING QUALITY

1943 ◽  
Vol 21d (7) ◽  
pp. 211-222 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle
Keyword(s):  
Moisture Content ◽  
Potassium Chloride ◽  
Single Factor ◽  
Keeping Quality ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders, obtained from three different manufacturers, were adjusted to contain from 2 to 8.5% moisture, and held at temperatures ranging from 7.1° to 43.3 °C. Quality was assessed by determination of the fluorescence, potassium chloride, and refractometric values.Temperature was the most important single factor studied in affecting the keeping quality of dried egg. However, at all temperatures the rate of deterioration increased with increase in the moisture content. To maintain quality during storage and transport, dried egg should contain not more than 5% moisture and preferably 2% or less.

Effect of Moisture on GR-S Rate of Cure and Physical Properties

1946 ◽  
Vol 19 (3) ◽  
pp. 773-780
Author(s):  
Ian C. Rush
Keyword(s):  
Carbon Black ◽  
Moisture Content ◽  
Physical Properties ◽  
Testing Methods ◽  
Stress Strain ◽  
Moisture Contents ◽  
Strain Data ◽  
Water Curing ◽  
Effect Of Moisture ◽  
The Individual

Abstract Moisture has been discussed as a factor which may give rise to variable rates of cure of GR-S. This moisture may be present in GR-S itself or in the compounding ingredients used. Accordingly, a program was initiated in the spring of 1944 to establish the influence of moisture, not only on the rate of cure of GR-S, but also on its physical properties. Since that time two papers have been published on this subject by other investigators. The results reported here verify some of the conclusions drawn by these investigators but seem to be at variance with others. In this study various proportions of water were added in the following ways : by premixing with carbon black, by adding directly on the mill rolls at the completion of normal milling, and by soaking GR-S crumb in water. Curing curves were obtained for each batch, and were used to evaluate the rate of cure. To eliminate day-to-day variations in physical properties due to error in testing methods, three batches of different moisture contents were mixed and tested on the same day. This same group was then remixed and tested on successive days until at least three batches had been tested for each moisture content and each method of addition. The averages of the individual results (stress-strain data and percentage moisture retained) on batches to which the same percentage of water was added, were then considered free from day-to-day variations.

scholarly journals Effect of moisture content on methane adsorption- and desorption-induced deformation of tectonically deformed coal

2018 ◽  
Vol 36 (9-10) ◽  
pp. 1648-1668 ◽  
Author(s):  
Zun-Guo Zhang ◽  
Shu-Gang Cao ◽  
Yong Li ◽  
Ping Guo ◽  
Hongyun Yang ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Moisture Content ◽  
Intermolecular Forces ◽  
Methane Adsorption ◽  
Equilibrium Pressure ◽  
Adsorption And Desorption ◽  
Shrinkage Curve ◽  
Tectonically Deformed Coal ◽  
Moisture Contents ◽  
Effect Of Moisture

Intermolecular forces that act between moisture and the atoms of the coal structure have a significant influence on methane adsorption- and desorption-induced deformation in coal. After analyzing the porous characteristics and existing forms of moisture in coal, both the adsorption-induced swelling and the desorption-induced shrinkage deformation experiments were carried out under the conditions of varying moisture content, constant temperature, and variable equilibrium pressure. Both the swelling and shrinkage volumetric strains with different coal moisture contents were fitted by Langmuir-type equations in which the fitting coefficients were functions of the moisture content. It was found that there is a lag between the swelling curve and the corresponding shrinkage curve, and a variable known as the hysteresis rate was defined to illustrate this characteristic. A mathematical model of swelling and shrinkage deformation that considers the effect of moisture content was established based on the experimental results and analysis.

Effect of moisture content on the sterilization of wood, under vacuum, by propylene and ethylene oxides

1968 ◽  
Vol 46 (3) ◽  
pp. 299-303 ◽  
Author(s):  
Roger S. Smith
Keyword(s):  
Moisture Content ◽  
Ethylene Oxide ◽  
Effective Treatment ◽  
Propylene Oxide ◽  
Moisture Contents ◽  
Effect Of Moisture

Ethylene and propylene oxides were used, separately in a previously evacuated system, to disinfect heavily contaminated spruce blocks that had been conditioned to various moisture contents. Ethylene oxide (70% by volume), used on wood with a moisture content between 10% and 50% for a time in excess of 3 hours, was the most effective treatment. Wood with a moisture content of less than 10% was difficult to disinfect with either gas, whereas wood of a moisture content greater than 50% was somewhat less difficult. Bacteria were more resistant than fungi to sterilization with either gas, and it was indicated that Ascomycetes were more resistant to propylene oxide sterilization than were Basidiomycetes.

Effect of Moisture Content on Coefficients of Friction between Triticale and Galvanized Steel

2018 ◽  
Vol 34 (3) ◽  
pp. 599-602 ◽  
Author(s):  
Jonathan P. Chiputula ◽  
Ray A. Bucklin ◽  
Ann R. Blount
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Galvanized Steel ◽  
Grain Storage ◽  
Moisture Contents ◽  
Effect Of Moisture ◽  
Storage Structures ◽  
And Storage ◽  
Storage Bins

Abstract. Grain physical properties such as coefficients of friction are required to design harvesting, cleaning, and handing equipment, and storage structures. The objective of this study was to measure coefficients of friction between triticale grain and galvanized steel at grain pressures and velocities typical of those seen when filling and emptying storage bins and hoppers. Coefficients of friction were measured using an apparatus consisting of a box with openings so that a galvanized steel blade could be pulled through a sample of grain. The forces required to pulling the blades through the grain were measured for three different moisture contents [8%, 12%, and 16% wet basis(wb)] and three different normal pressures (6.9, 10.3, and 13.8 kPa). The velocity of the blade being pulled through grain was kept constant at 50 mm/min for all pressures and moisture contents. Keywords: Grain bin, Grain pressure, Grain storage.Coefficients of friction were found to be statistically significantly dependent (p <0.0001) on moisture contents of triticale grain and were not statistically significantly influenced (p=0.149) by normal pressures. Coefficients of friction increased with increasing moisture content as has been observed in similar studies for grains including corn, wheat and soybeans. These results provide guidance for selecting physical properties for design of storage structures for triticale. Keywords: Grain bin, Grain pressure, Grain storage.

DRIED MILK POWDER: IV. THE EFFECT OF STORAGE TEMPERATURE, MOISTURE CONTENT, AND PLANT SOURCE ON THE KEEPING QUALITY OF MILK POWDERS OF DIFFERENT FAT LEVELS

1946 ◽  
Vol 24f (1) ◽  
pp. 61-69 ◽  
Author(s):  
W. A. Bryce ◽  
J. A. Pearce
Keyword(s):  
Moisture Content ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Moisture Contents ◽  
Butter Fat ◽  
Whole Milk ◽  
Keeping Quality

Milk powders with fat contents of 1, 26, 28, and 30% from two plants were tempered to moisture contents of 2, 3, and 5% and stored for periods up to 16 weeks at temperatures of from 40° to 140° F. Appreciable deterioration, assessed by palatability, occurred in the whole milk powders stored at temperatures of 60° F. and higher, and there was considerable difference in the stability of powders from the two plants. For both plants, the keeping quality of powders of 26 and 28% of butter fat was equal. At 80° F. and lower, the powder containing 30% of butter fat was more stable than the 26 and 28% powders from the same plant, but at higher temperatures the 30% powder deteriorated more rapidly. At 80° F. the average decrease in palatability of whole milk powders with 2% moisture was two palatability units. The palatability of the skim-milk powder increased greatly at all temperatures during the early part of the storage period, but later decreased at temperatures of from 100° to 140° F. Skim-milk powder of 2% moisture stored at 80° F. had a palatability score 2.5 units higher than the initial score. In general, a moisture content of 3% was preferable to moisture contents of 2 and 5% for both whole and skim-milk powders. The differences in stability of powders from different plants were enhanced by increased moisture contents and higher storage temperatures.

Effect of Moisture Variations on Curing Rate of GR-S

1949 ◽  
Vol 22 (3) ◽  
pp. 775-785
Author(s):  
Ian C. Rush ◽  
S. C. Kilbank
Keyword(s):  
Moisture Content ◽  
Experimental Error ◽  
High Moisture ◽  
Rubber Industry ◽  
Moisture Contents ◽  
Cent Moisture ◽  
Synthetic Rubber ◽  
Effect Of Moisture ◽  
Master Batch ◽  
Mixed Batch

Abstract Variations which are beyond experimental error have occurred in the rate of curing of GR-S control and production lot samples tested in this laboratory. It is believed that other laboratories in the synthetic rubber industry have encountered similar variations. Changes in the moisture content of the compounded stock at the time of curing have been suspected of causing the fluctuations in the rate of curing. Several papers on the effect of moisture on the rate of curing of GR-S have dealt largely with relatively high moisture contents. However, this investigation was undertaken to correlate the 300 per cent modulus with the moisture contained in the stock at the time of cure. Rupert and Gage observed that, in testing a large master batch of GR-S at intervals, variations in the rate of curing and modulus values beyond experimental error occurred without any apparent relation to time of standing. The same authors have shown that both GR-S raw polymer and compounded stock absorbs or adsorbs moisture from the air, the amount depending on the humidity of the air. Braendle and Wiegand have shown that the moisture content of rubber-grade carbon black during storage can vary from 0 to 4 per cent. Samples of black taken in this laboratory between December 1946 and March 1947 varied from 0.2 to 2.5 per cent moisture. Under the same conditions at which the black contained 1.0 per cent moisture, the other pigments (sulfur, zinc oxide and mercaptobenzothiazole) each contained roughly 0.7 per cent moisture. Two previous papers have shown that the moisture retained in a mixed batch varies in proportion to, but is less than, the moisture added to dry pigments. Both authors, however, used relatively inaccurate means to determine the water retained, and were interested in higher moisture contents than mixed batches would normally contain.

Effect of Moisture Content on the Morphology of Longitudinal Fracture in Eucalyptus Maculata

IAWA Journal ◽  
1987 ◽  
Vol 8 (2) ◽  
pp. 175-181 ◽  
Author(s):  
John Wilkes
Keyword(s):  
Moisture Content ◽  
Fibre Saturation Point ◽  
Clean Surface ◽  
Fracture Path ◽  
Saturation Point ◽  
Moisture Contents ◽  
Ray Parenchyma ◽  
Ray Cells ◽  
Effect Of Moisture ◽  
Eucalyptus Maculata

The longitudinal surfaces of Eucalyptus maculata wood sampies fractured either artificially (splitting) or naturally (drying stresses) at a range of moisture contents, were examined under a scanning eleetron microscope. In those sam pies above fibre saturation point, a relativeIy clean surface was produced, since the cells either separated in the outer regions of the wall with minimal fibrillation (fibres, some ray parenchyma), or the fracture path travelled abruptly through the wall exposing the lumen (vertical parenchyma, vessels, so me ray cells). Below fibre saturation, particularly as the air dry condition was approached, a fibrous, splintery surface resulted, due mainly to fibrillation and delamination of the secondary walls in fibres and ray parenchyma.

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