Determination of equilibrium moisture content of yellow-poplar sapwood above 100�C with the aid of an experimental psychrometer

1981 ◽  
Vol 15 (2) ◽  
pp. 93-103 ◽  
Author(s):  
A. C. Kent ◽  
H. N. Rosen ◽  
B. M. Hari
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Yellow Poplar

scholarly journals Determination of elastic parameters of grain with oedometric and acoustic methods

2012 ◽  
Vol 49 (No. 2) ◽  
pp. 56-60 ◽  
Author(s):  
M. Stasiak
Keyword(s):  
Hydrostatic Pressure ◽  
Moisture Content ◽  
Shear Wave ◽  
Equilibrium Moisture Content ◽  
Shear Wave Velocity ◽  
Modulus Of Elasticity ◽  
Uniaxial Compression Test ◽  
Elastic Parameters ◽  
Acoustic Methods

Values of modulus of elasticity E and Poisson’s ratio   were determined with two methods adopted from geotechnique. First approach used was a method proposed by Sawicki (1994). This type of examination was applied to estimate values of E and v for wheat and rapeseed beddings for five levels of moisture content ranging from 6% to 20%. Modulus of elasticity E of wheat was found to decrease with an increase in moisture content. With the second method values of E were determined based on measurement of shear wave velocity. Tests were performed for bedding of wheat and rapeseed under equilibrium moisture content. Values of modulus of elasticity were found to depend of hydrostatic pressure and were higher then those determined in uniaxial compression test.

scholarly journals Determination of desorption isotherms, latent heat and isosteric heat of pequi diaspore

2016 ◽  
Vol 20 (5) ◽  
pp. 493-498 ◽  
Author(s):  
Kelly A. de Sousa ◽  
Osvaldo Resende ◽  
Bruno de S. Carvalho
Keyword(s):  
Moisture Content ◽  
Latent Heat ◽  
Equilibrium Moisture Content ◽  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Static Method ◽  
The One ◽  
Content Range ◽  
Water Sorption Isotherms

ABSTRACT The objective was to determine water sorption isotherms of diaspores of pequi fruits in order to obtain information on the amount of water that this product desorbs at the temperatures of 10, 20, 30 and 40 °C and water activities from 0.20 to 0.89, adjusting different mathematical models to experimental data, and to determine its latent heat and isosteric heat. The equilibrium moisture content was obtained through the indirect static method, using the device Hygropalm Model Aw 1. The Modified Henderson model was the one that best fitted the data and was selected to predict the equilibrium moisture content of pequi diaspore. It was observed that the higher the temperature for the same equilibrium moisture content (% d.b.), the higher the water activity values. As temperature values increased, there was a reduction in the vaporization latent heat of the product. Isosteric heat values of diaspores of pequi fruits in the moisture content range of 4.02 to 16.63 (% d.b.) varied from 2,776.49 to 2,558.39 kJ kg-1.

scholarly journals Performance of an Accelerated Method for the Determination of Equilibrium Moisture Content

2006 ◽  
Vol 12 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Md. Ashraful HAQUE ◽  
M.K.K. SUDEEPA ◽  
Naoto SHIMIZU ◽  
Toshinori KIMURA
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content

scholarly journals Determination of Equilibrium Moisture Content in Trade Distribution

2020 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
David S S Marpaung ◽  
Anggia Indryani ◽  
Ayu Oshin Yap Sinaga
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Trade Distribution

Calculation of the Uncertainty in the Determination of the Equilibrium Moisture Content of Pumpkin Seed Flour

2007 ◽  
Vol 3 (1) ◽  
Author(s):  
Wilton P. S. da Silva ◽  
Jürgen W. Precker ◽  
Cleide M. D. P. S. Silva ◽  
Cleiton D. P. S. Silva ◽  
Diogo D. P. S. Silva ◽  
...  
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Order Approximation ◽  
Computer Code ◽  
Indirect Measurement ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
First Order Approximation ◽  
Fitting Parameters

Empiric equations for the determination of the equilibrium moisture content as a function of temperature and relative humidity of air are normally obtained from experimental data by curve fitting. Once the fitting parameters of a function for a given product are determined, the value of that function for specific values of temperature and humidity of air is obtained by substituting these values into the function, which represents an indirect measurement. Generally, the results of these modelings are stated without the uncertainties inherent in the measurement. This article proposes a method for the determination of these uncertainties. For that, a computer code was developed which calculates the error propagation in first order approximation from the obtained fitting parameters and their covariances. The code was used for the determination of the uncertainties of the equilibrium moisture content of pumpkin seed flour, both for adsorption and desorption. This procedure allows a report of the measurement in agreement with the rules established by international standardization organizations.

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