An experimental study on oven-drying methods for laboratory determination of water content of a calcium-rich bentonite

2017 ◽  
Vol 150 ◽  
pp. 153-162 ◽  
Author(s):  
Lin Zhi Lang ◽  
Wei Xiang ◽  
Wei Huang ◽  
De Shan Cui ◽  
Tom Schanz
Keyword(s):  
Experimental Study ◽  
Water Content ◽  
Drying Methods ◽  
Oven Drying ◽  
Laboratory Determination

scholarly journals Experimental Study of Site-Specific Soil Water Content and Rainfall Inducing Shallow Landslides: Case of Gakenke District, Rwanda

Geofluids ◽  
2021 ◽  
Vol 2021 ◽  
pp. 1-18
Author(s):  
Martin Kuradusenge ◽  
Santhi Kumaran ◽  
Marco Zennaro ◽  
Albert Niyonzima
Keyword(s):  
Experimental Study ◽  
Soil Moisture ◽  
Water Content ◽  
Soil Water ◽  
Soil Water Content ◽  
Early Warning ◽  
Slope Failure ◽  
Shallow Landslides ◽  
Specific Site

Shallow landslides are among the natural threats causing death and damage. They are mostly triggered by rainfall in mountainous areas where precipitation used to be abundant. The amount of rainfall inducing this natural threat differs from one site to another based on the geographical characteristics of that area. In addition to the rainfall depth, the determination of soil water content in a specific zone has a major contribution to the landslide prediction and early warning systems. Rwanda being a country with hilly terrains, some areas are susceptible to both rainfall and soil water content inducing landslides. But an analytical study of the physical threshold determination of both rainfall and soil water content inducing landslides is lacking. Therefore, this experimental study is conducted to determine the rainfall and soil water content threshold that can be fed in to the landslide early warning system (LEWS) for alert messages using the Internet of Things (IoT) technology. Various experiments have been conducted for the real-time monitoring of slope failure using the toolset composed of a rain gauge, soil moisture sensors, and a rainfall simulating tool. The results obtained show that the threshold for landslide occurrence does not solely correlate with the total rainfall amount (or intensity) or soil moisture, but also influenced by internal (geological, morphological) and environmental factors. Among the sampled sites, the sites covered by forest indicated no sign of slope failure, whereas sites with crops could slip. The experiments revealed that for a specific site, the minimum duration to induce slope failure was 8 hours, 41 minutes with the rainfall intensity of 8 mm/hour, and the soil moisture was above 90% for deeper sensors. These values are used as thresholds for LEWS for that specific site to improve predictions.

scholarly journals The oven-drying method for determination of water content in Brazil nut

2018 ◽  
pp. 595-602 ◽  
Author(s):  
Jeandson da Silva Carneiro ◽  
Roberta Martins Nogueira ◽  
Marcio Arêdes Martins ◽  
Dênia Mendes de Souza Valladão ◽  
Evaldo Martins Pires
Keyword(s):  
Water Content ◽  
Drying Method ◽  
Brazil Nut ◽  
Oven Drying

FLUIDIZATION OF MILLET AND PEA SEEDS

2021 ◽  
pp. 13-19
Author(s):  
ELENA L. BABICHEVA ◽  
Keyword(s):  
Experimental Data ◽  
Experimental Study ◽  
High Accuracy ◽  
Convective Drying ◽  
Drying Methods ◽  
Engineering Analysis ◽  
Acceptable Accuracy ◽  
Loading And Unloading ◽  
Pea Seeds

One of the convective drying methods used to intensify the process of drying granular materials is the use of a device with a fl uidized bed. The essential advantages of fl uidized bed dryers are the uniform drying of all the particles in the bed and the ease of loading and unloading the material. The study goal was to conduct an experimental study of the hydrodynamics of the fl uidized bed of millet and pea seeds and the determination of the fi rst critical velocity (the rate of the beginning of fl uidization) based on these data. The authors took small (millet) and large (pea) seeds for the experiment. Based on the experimental data obtained, they constructed pseudo-liquefaction curves – ΔP = f (v) for millet and peas to determine the fi rst critical fl uidization rates (0.73 m/s for millet and 1.68 m/s for peas). The experimentally found values of the fi rst critical fl uidization rate were compared with the values calculated by the equations of O.M. Todes, Wen and Yu, and Grace. The study showed that all the equations provide an acceptable accuracy of calculations, but the accuracy of using the equation of O.M. Todes is somewhat higher. Therefore it can be primarily recommended for engineering analysis. The fi rst critical fl uidization rates, calculated according to the formula of O.M. Todes, were, accordingly: 0.69 m/s for millet and 1.60 m/s for pea. The calculation and experimental data on the fi rst critical fl uidization rates for millet and peas agree satisfactorily (the relative error for millet is 5.5%, for peas – 4.8%). The suffi ciently high accuracy of the fi rst critical fl uidization rates is explained by the correct geometric shape of the studied seeds, which is close to spherical. Therefore, the fi rst critical fl uidization speed of the studied seed material can be determined using the formula of O.M. Todes.

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

Laboratory Determination of the Solid Phase Composition of Technogenically Salinized Peatlands: Possibilities and Limitations

2020 ◽  
Vol 75 (3) ◽  
pp. 131-137
Author(s):  
Yu. N. Vodyanitskii ◽  
N. A. Avetov ◽  
A. T. Savichev ◽  
S. Ya. Trofimov ◽  
E. A. Shishkonakova
Keyword(s):  
Phase Composition ◽  
Solid Phase ◽  
Laboratory Determination ◽  
Solid Phase Composition
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