EXP.

NO-1 DATE-18-1-11

DETERMINATION OF MOISTURE CONTENT

ABSTRACT: The moisture content is the inevitable parameter in the case agricultural produces which determines the storage life as well as its end use. In this study various moisture measurement techniques used for agricultural produce have been reviewed and the working principle of Kett moisture meter and the Infrared moisture meter have been studied. The available Kett moisture meter and the Infrared moisture meter were calibrated using the standard AOAC method of moisture measurement (oven drying method) and the calibration curve was plotted. The reliability, reproducibility and accuracy of the moisture meters were assessed and evaluated by the statistical analysis of data and with help of one way ANOVA to get the level of significance.

INTRODUCTION: Moisture content plays an important role in deciding the grain quality and its storability. Marketing and storage are the two rather distinct aspects of grain handling in which moisture plays an important role. For storage, it is the highest moisture content that is present in the grain mass that determines to what extent and how fast storage fungi will develop and damage the grain. Not only that, the price of the grain is also influenced by moisture content. Moisture content is obviously important economically because grain is traded on the basis of weight; nutritional value per unit weight decreases as moisture content increases, i.e. dry matter content decreases (Hurburgh et al., 1985). There are different methods to determine the moisture content of agricultural produce. It includes the direct and indirect methods. Direct methods determine the water content by remaining the moisture, like that in the case of oven methods evaporating the moisture from grain and noting the weight loss in it. In indirect method, in contrast, require the measurement of electrical property of the grain, either capacitance or conductance which intern depends upon the moisture content. The direct method like oven drying method is considered as the

standard method of determining the moisture content. Though this method is accurate and reliable, it is time consuming method. Therefore, to determine the moisture content as soon as possible, we make use of the indirect methods, which are very quick methods. Studies have shown that the reliability of the calibration table values are depending on (1) the particular moisture meter being used, (2) on the condition of the grain being tested, and (3) the oven-dry method used to determine the true moisture content of the grain. Error maybe introduced from any or all of these sources. OBJECTIVES: 1. To familiarize with the commonly used moisture meters in the grain industry and to know how to use the moisture meters. 2. To calibrate the selected moisture meter with respect to standard method using the hot air oven. 3. To determine the accuracy, allowable quality limits, precision and reproducibility of selected moisture meters.

2. REVIEW OF LITERATURE: 2.1. Methods of Moisture Measurements: The methods of determining moisture content (MC) of rice grain can be divided into two broad categories: direct and indirect. Direct methods determine the water content by removing the moisture. Indirect methods, in contrast, require the measurement of the electrical property of the grain, either conductance or capacitance. The direct methods are considered to provide true measurement of moisture content. They are used to calibrate the more practical and faster indirect methods. Direct measurement: Heating (oven) Distillation Infra red radiation Microwave radiation Indirect measurement: - Resistance Capacitance (Dielectric method) Relative humidity

2.1.1 DIRECT METHODS:

2.1.1.1 Air Oven Methods (AOAC): When the moisture content of the grains is upto 13% then 2-3g representative ground samples of grains are placed in an air oven .The temperature is set at 1300C and the samples are kept for 1-2 hours. Afterwards the samples were taken out and placed in a desiccator to cool down and the drop in weight of grains is measured based on its initial weight. In other method, 25 to 30g of unground sample of grains are taken and placed in air-oven at 100o C temperature for 72 to 96 hours and then the weight losses noted.

2.1.1.2 Distillation: Hundred grams of ground grain samples are mixed with 150 ml toluene and boiled. The water comes off as a vapor; it is caught using a condenser and the volume is determined which allows the moisture content of the grain to be determined.

2.1.1.3 Infrared and microwave radiation: Both infrared and microwave energies are used to evaporate the water in a grain sample. Moisture based on either type requires the use of ground samples. E.Kress-Rogers and M. Kent, (1986) had conducted a study on Microwave measurement of powder moisture and density. The study involved a two-variable microwave technique, which has been suggested for density-independent in-line moisture content measurement. It has been studied for several brands of instant coffee and milk powder. The technique was found to provide a moisture measurement significantly less density-dependent than the usual microwave from density variations, but also yields a simultaneous in-line determination of the absorption method. A further refinement of the technique is reported, which not only eliminates the residual density dependence, and thus the error in the moisture measurement resulting bulk density of the product. The influence of temperature, solids composition and particle size of the coffee and milk powders on the calibration characteristics is also reported. 2.1.1. 4 Moisture Determination Balances: Moisture Determination Balances provide a primary method of moisture analysis by using the loss on drying (LOD) method. A liquid or solid sample is placed in the sample pan. The integrated balance weighs the initial sample. The balance lid was closed in order to heat the sample; the sample is dried by removing the moisture content. The balance periodically weighs the sample, when the test is completed, automatically it calculates the moisture content of the initial sample. Depending on the balance, drying can be set for a fixed time, continuous mode, or to dry until a gradient of weight loss is achieved.

2.1.2 INDIRECT METHODS:

2.1.2.1 Resistance Method: This type of moisture meter measures the electrical resistance of a grain sample to an electrical current. The value of the resistance is measure of moisture content. A whole grain sample is placed between two electrodes in a compression cell. The sample must be compressed to a known and constant value for accurate measurements. A grain temperature correction is sometimes used. The John Deere hand held moisture meter is an example of this type.

2.1.2.2 Capacitance Method: A sample is poured into an enclosure with walls that form the plates of a condenser activated by a high-frequency current. The capacitance varies as per the moisture content and the degree of compaction and the grain temperature. A calibration chart is needed for every grain type. Capacitance meters are generally more accurate over a wider range of moistures than resistance meters. The Motomco moisture meter is an example of this type of meter. C.V. K. Kandala, S. O. nelson, (1990), had conducted a study on the measurement of moisture content in single kernels of peanuts: a non-destructive electrical method by electrical measurements on a parallel-plate capacitor with a peanut kernel between the plates, the moisture contents of single kernels were estimated and compared with moisture contents obtained by a standard oven drying method. Capacitance, dissipation factor, and phase-angle measurements were made for each kemel in the moisture range from 5% to 15% with an impedance analyzer at two frequencies, 1 MHz and 4.5 MHz the moisture contents of kernels from several different moisture lots were predicted using these measured values in an empirical equation. The predicted values were within 1% of the oven values for 97% of the peanut kemels in this moisture range 2.1.2.3 Relative Humidity: This type of meter measures the relative humidity (RH) in the air space between the grains. The RH in the air surrounding a grain sample is dependent on the moisture content of the grain. Various types of hygrometers are used to measure the RH. Correction for temperature is required. The accuracy of measurement requires the uniform distribution of moisture throughout the sample. Therefore, 1 to 2 hours of equilibration time is needed before reliable measurements can be made.

2.2. CALIBRATION: Calibrating a meter in relation to some arbitrary standard involves three main sources of error, namely the standard, the deviation of the meter and deviations from homogeneity in the sample. A method of calibration is described which attempts to find the relationship between the moisture meter and the standard oven method using a regression analysis. Calibration curves were constructed using four different moisture content samples on Kett, Infrared and oven methods.

J. A. Edmister et al., (1990) had conducted studies on Electronic moisture meter calibration for
pure varieties and mixture of dry beans (phaseolus vulgaris) in Rwanda and developed calibration curves for 3 different electronic moisture meters. The oven method (AACC 44-15A) is taken as standard method in calibrating the moisture meters. The studies were carried out by taking three different moisture meters, different moisture level samples (< 14 %,> 16%) and different mixtures of the beans. According to their study, the moisture content of the grain and seed size are very important in establishment of calibration curves for bean mixtures and pure varieties.

C.R.Bull (1995) had carried out studies on the calibration of Near infrared moisture meter for grasses and established a calibration model for the moisture determination. He had taken different moisture level grass samples and established the relationship by taking the 9 readings with the moisture meter. He concluded by stating that the moisture level depends on the reflection properties of grass and grass variety and its maturity.

3. MATERIALS AND METHODS: 3.1. MATERIALS:

3.1.1 Sample (paddy sample) of four different moisture levels say 10%, 15%, 20% and 22% respectively. 3.1.2 Weighing balance. 3.1.3 Moisture meters- Kett resistance type moisture meter, - Infra-red moisture meter. 3.1.3.1. Infra-Red Moisture Meter: In this method, the moisture content is directly measured by evaporation of the water from a sample of grain with an infrared heating lamp. The instrument consists of a balance, a pan counter balanced by a fixed weight and a variable length of weighing chain and the direct reading of moisture content is obtained. The known quantity of the given sample is spread over the pan and the instrument is allowed to run, till the time needed to evaporate the water is completed. Hence we get the moisture content of the grain sample. 3.1.3.2. Electrical Resistance Meter: The electrical conductivity or resistance of a product depends upon the moisture content. This principle is employed in resistance measuring devices. A whole grain sample is placed between two electrodes in a compression cell. The sample must be compressed to a known and constant value of accurate measurements 3.1.3.3. Hot air oven and moisture cups: The oven consists of shallow perforated trays which are kept one above the other with a gap in between, in the drying chamber. The hot air is blown through these trays to dry the product which carries away the moisture. 3.1.3.4. Statistical software:- SPSS (Statistical package for Social Science)

3.2. METHODS: 3.2.1. SAMPLE PREPERATRION: 1) The given paddy sample was cleaned to get sound grains and initial moisture content of sample was noted. 2) A known weight the sample with 15% moisture content were double sealed in polyethylene bags and then stored in refrigerator for 1 week for equilibrate the moisture content. 3) Known weight of this samples were then soaked for 2 hours in a hot water bath of 500 C to obtained a sample of higher moisture of 20% and 22%. 4) Then from this sample a known weight of soaked grains were dried to remove excess water from it and then double sealed in polyethylene bags and then stored in refrigerator for 1 week for equilibrate the moisture content. 5) Another set of sample were kept in the oven for drying to obtain a lower moisture content of 10% and also doubled sealed and stored. 3.2.2. Moisture analyses (% wet basis): A. Moisture meter: 1) Familiarize with different moisture meters available in the laboratory. For exampleKett (Resistance type) and Infrared type. 2) There are 5 paddy samples corresponding to the 5 moisture level to be used in the experiment. 3) Determine the moisture content of the paddy samples with each moisture meter. Ten measurements will be made per sample. B.Oven Dry Moisture Content: 1) Prepare a 30g sample in triplicate and dry in an oven set at 1300 for 16 hours. (Method 44-15A, AOAC, 1976). The samples are then cooled in the desiccators before weighing.

Calibration Curves: a) b) Oven-dry moisture contents (Y) were regressed linearly against meter readings (X). Statistical analysis (one way ANOVA) on the moisture content obtained from the

different moisture meter with AOAC standard oven method as control has to be done. 4. RESULTS and DISCUSSION: The linear regression lines were drawn by taking the moisture meter readings on x-axis and standard oven method on y-axis. After obtaining the equations one way Anova is done in order to compare the moisture meter with the oven method. The results were tabulated as follows:
Moisture Meter STATISTIC IR Equation R value
2

SAMPLE SAMPLE 1 y=1.111x 0.774 SAMPLE 2 y=1.114x 0.837 SAMPLE SAMPLE 3 y=1.103x 0.881

KETT

STATISTIC Equation R2 value

SAMPLE 1 y=0.995x 0.95

SAMPLE 2 y=1.007x 0.95

SAMPLE 3 y=0.995x 0.939

Table: Showing the Linear regression equations between moisture content (Y) and moisture meter readings (X) and their correlation coefficients (r).

The significance value of the oven and Kett moisture meter is 0.867 and that of the oven and IR is zero. Therefore the IR moisture meter should be calibrated before usage.

DISCUSSION: As per the one way Anova, the moisture values obtained from the different moisture meters differ with AOAC standard oven method values, the infra red moisture meter readings are significantly different from the oven readings since the level of significance as obtained as zero. But Kett moisture meter is giving the moisture values which are least significantly different from the oven moisture values with the significance value as 0.867. Therefore by the present study we can conclude that IR moisture meter should be calibrated with the standard methods before usage and the Kett moisture meter can be used as such without any calibration.

Fig: Kett Moisture Meter

Fig: Drying of Soaked Paddy

Fig: Infra Red Moisture Meter

Sample (paddy)

Cleaning

Determination of initial moisture content

Sample preparation (M.C-10, 20, 22%) by soaking in hot water at 500c

Keeping in refrigerator upto 1 week for attaining E.M.C Fig: Showing Sample Preparation Measure the moisture content by using IR, Kett moisture meters

Take at least 10 readings per sample

Prepare a 30 gm sample and measure the moisture content by oven method (1300 for 16 hours)

Sample preparation (M.C-10, 20, 22%) by soaking in hot water at 500c

Statistical analysis is carried out (one way ANOVA) Fig: Showing Moisture Determination