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Department of Bio-industrial Mechatronic Engineering, National ChungHsing University, 250 Kuokuang Rd., Taichung Taiwan, 40227;
e-mail of corresponding author: ccchen@dragon.nchu.edu.tw
(Received 3 January 2003; received in revised form 18 August 2003; published online 2 October 2003)
The effects of air oven drying temperature and drying duration on moisture content determination of medium
grain rough rice were studied for moisture content levels from 102 to 325% (w.b.). Six different methods were
compared in this study. A moisture content determination model for an air oven was developed to describe the
effect of drying temperature, drying time, and sample grinding on moisture content determination. Drying
whole kernels for 72 h at 1058C had the smallest standard deviation. Regression equations obtained from the
measured data were used to validate the model developed in this study. This model could be employed to
evaluate the moisture determination methods for other varieties of rough rice and other crops obtained from
previous literature.
# 2003 Silsoe Research Institute. All rights reserved
Published by Elsevier Ltd
1. Introduction
The accuracy of grain moisture measurement is an
important factor in processing operations. According to
the denition, moisture content is expressed on a wet
basis or a dry basis. The wet basis moisture content
(w.b.) is dened as the ratio of the water weight to the
initial total weight of the kernels. The dry basis moisture
content (d.b.) is dened as the ratio of the water weight
to the dried weight of the kernels. Only wet basis
moisture content is used in this study.
There are two major methods to determine the moisture
content of grains: primary methods and secondary
methods (Grabe, 1989). Primary methods are also called
direct methods. In these methods, the water content in the
kernels is removed totally and moisture content is
calculated from the denition of moisture content.
Secondary methods are indirect methods in which
some physical or chemical characteristic of the grain is
measured that is affected by the moisture content of the
grain. The most common indirect methods are electrical
capacitance or conductance methods. These techniques
are rapid and easy to use. However, they must be
calibrated by the standard moisture content that is
measured by a primary method.
To ensure accuracy of moisture content determination, all moisture must be removed from grains.
1537-5110/$30.00
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Notation
b0 , b1
C1 , C2 , C3
Da
Dl
Dt
Er
H
Ht
k0 , k1
Ma
Ma1
Ma2
Ma3
Ma4
Ml
Mt
M105t72
constants
constants
apparent dry matter, g
loss in dry matter, g
dry matter of grains, g
error of moisture determined, %
surplus moisture, g
water present in grains, g
constants
the apparent moisture content, %
moisture content of long-grain ground
rough rice determined at 1308C for 1 h, %
moisture content of long-grain ground
rough rice determined at 1308C for
20 h, %
moisture content of long-grain ground
rough rice determined at 708C for
20 h, %
moisture content of long-grain whole
rough rice determined at 1308C for
20 h, %
moisture loss by grinding process, %
standard moisture content, %
moisture content of whole grains, determined at 1058C for 72 h, %
M105t48
M105t20
M105t16
M130t1
M105t5
M3
M6
M24
n
R2
s
t
W1
W2
yi
y%
Ban and Susawa (1973) investigated three measurement conditions for rough rice. Their air oven methods
were: (1) 5 g whole grains dried at 1058C for 5 h; (2) 10 g
whole grains dried at 1058C for 24 h; and (3) 10 g whole
grains dried at 1358C for 24 h. They found that the
differences among the three methods were within 02%
of moisture content.
Hart et al. (1959) published a list of oven methods for
whole grains, oilseeds, and vegetable seeds. The
adequate drying temperature and drying period were
determined by comparing the results with the Karl
Fischer method (Hart & Neustadt, 1957). However,
rough rice was not included in this list. As these methods
were adopted for the ASAE standard (1982), rough rice
was not listed in this standard.
Some air oven methods for rough rice had been
introduced by different ofcial institutes or societies
listed below:
(1) American Association of Cereal Chemists (AAOC)}
1308C for 1 h, 2 g ground samples;
(2) Associations of Ofcial Analytical Chemists (AOAC)}
1308C for 1 h, 2 g ground samples;
(3) International Standards Organization (ISO R712)}
1308C for 2 h, 5 g ground samples;
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449
time, and sample treatment on the moisture determination; and (3) to evaluate the model with the experimental
data of this study and with data obtained from the
literature by statistical methods.
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35
0.40
0.30
Standard deviation, %
0.35
0.25
0.20
0.15
0.10
0.05
0.00
10
15
20
25
Moisture content, %
0.40
20
15
15
25
20
Moisture content, M105t72 %
30
35
0.36
Ma 0658 09974Mt ;
0.32
Standard deviation, %
25
10
10
30
0.28
Ma 05225 09984Mt ;
0.24
0.20
0.16
Ma 04893 1078Mt;
0.12
0.08
10
30
15
20
25
Ma 07143 1098Mt ;
30
Moisture content, %
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35
0.4
30
0.2
Residuals, %
452
25
20
-0.2
-0.4
15
10
10
0.0
15
20
25
Moisture content, M105t72 %
30
-0.6
10
35
15
20
30
25
Predicted moisture content, %
35
0.8
0.6
0.4
30
Residuals, %
35
25
20
0.2
0.0
-0.2
-0.4
-0.6
15
10
10
-0.8
10
15
20
25
Moisture content, M105t72 %
30
35
15
25
20
30
Predicted moisture content, %
35
Ma 09419Mt 1141
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1.4
1.2
0.8
Errors, %
Residuals, %
1.0
0.6
0.4
0.2
0.0
-0.2
-0.4
-1
10
15
25
20
30
Predicted moisture content, %
10
35
15
20
25
Moisture content, %
30
1.4
1.2
1.0
Errors, %
Errors, %
0.8
0
0.6
0.4
0.2
0.0
-0.2
-0.4
-1
10
15
20
25
Moisture content, %
30
10
15
20
25
Moisture content, %
30
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3
2
Errors, %
Errors, %
0
0
10
15
20
25
-1
10
30
Moisture content, %
15
20
Moisture content, %
25
30
Ma 1096Mt 09433:
10
12
13
14
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15
16
17
18
19
20
4. Conclusions
The moisture determination of rough rice by the air
oven method with different drying temperatures and
drying times was studied. A moisture determination
model of an air oven was developed to describe the effect
of drying temperature, drying time, and sample treatment. The method of 1058C for 72 h had the smallest
standard deviation of the six measured methods. A
linear regression technique and parameter estimation
were used to validate the model. The effect of drying
temperature and drying time can be observed by error
analysis. The relationship between moisture content
obtained from the other ve methods and the moisture
content measured by the 1058C for 72 h method all had
very high correlation; however, residual plots indicated
the inadequacy of these methods. By comparing the
moisture determination results from the literature, this
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References
ASAE (1982). ASAE Standard (29th Edn.), S3521. Moisture
measurement}grain and seeds. St. Joseph, MI, USA
Balascio C (1992). Calibration of microwave-oven drying
techniques versus air-oven methods for measurement of peat
moss moisture content. Applied Engineering in Agriculture,
8(2), 197200
Ban T; Susawa K (1973). Studied on grain moisture content
measurements by air oven methods (II)}investigation on
the methods without the apparent loss of dry matter.
Journal of Agricultural Machinery, 35(2), 406415 (in
Japanese)
Bowden P J (1984). Comparison of three routine oven methods
for grain moisture content determination. Journal of Stored
Product Research, 20(2), 97106
Grabe F (1989). Measurement of seed moisture. In: Seed
Moisture (Stanwood P C; McDonala M B, eds), pp 6996.
Crop Science Society of American Special Publication No.
14. Madison, WI
Hart J R; Neustadt M H (1957). Application of the Karl
Fischer method of grain moisture determination. Cereal
Chemistry, 34, 2637
Hart J R; Feinstein L; Golumbic C (1959). Oven methods for
precise measurement of moisture in seeds. USDA Marketing
Research Report No. 304, Washington, DC
Hunt W H; Pixton S W (1974). Moisture, its signicance,
behavior, and measurement. In: Storage of Cereal Grains
and their Products (Christensen C M, ed.), pp 155. AACC,
Minnesota, USA
Jindal V K; Siebenmorgen T J (1987). Effects of oven
drying temperature and drying time on rough rice moisture
content determination. Transactions of the ASAE, 30(4),
11851192
Noomhorm A; Verma L R (1982). A comparison of microwave,
air oven and moisture meters with standard method for
rough rice moisture determination. Transactions of the
ASAE, 25(6), 14641470
Weisberg S (1986). Applied Linear Regression. (2nd Edn.),
John Wiley & Sons, New York
Wilhelm L R; Perrin D R; Barbar D J (1988). Evaluation of
methods for moisture content determination in snap beans.
Transactions of the ASAE, 31(3), 956961
Williams P C; Sigurdson J T (1978). Implications of moisture
loss in grains incurred during sample preparation. Cereal
Chemistry, 55(2), 214229
Young J H; Whitaker T B; Blankenship P D; Brusewite G H;
Troege J M; Steele J L; Person Jr N K (1982). Effect of oven
drying time on peanut moisture determination. Transactions
of the ASAE, 25(1), 491496
W1 W1
W1
A1
A2
A4
A5
where C1 is a constant.
The relationship between Ma and Mt is a linear function.
The numeric value of slope is 10 and the intercept is a negative
value.
The higher the moisture content of grains, the greater is the
moisture surplus. Assume the value of C1 is a linear relationship with Mt :
H b0 b1 Mt
A6
Ma 1 b1 Mt b0
A7
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A8
where C2 is a constant.
The relationship between Ma and Mt is a linear function.
The numeric value of the slope is 10 and the intercept is
positive.
A9