scholarly journals Comparison of Standard Moisture Loss-on-Drying Methods for the Determination of Moisture Content of Corn Distillers Dried Grains with Solubles

2010 ◽  
Vol 93 (3) ◽  
pp. 825-832 ◽  
Author(s):  
Klein E Ileleji ◽  
Arnoldo A Garcia ◽  
Ambrose R P Kingsly ◽  
Clairmont L Clementson
Keyword(s):  
Moisture Content ◽  
Fuel Ethanol ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Determination ◽  
Drying Method ◽  
Drying Time ◽  
Distillers Dried Grains ◽  
Corn Distillers

Abstract This study quantified the variability among 14 standard moisture loss-on-drying (gravimetric) methods for determination of the moisture content of corn distillers dried grains with solubles (DDGS). The methods were compared with the Karl Fischer (KF) titration method to determine their percent variation from the KF method. Additionally, the thermo-balance method using a halogen moisture analyzer that is routinely used in fuel ethanol plants was included in the methods investigated. Moisture contents by the loss-on-drying methods were significantly different for DDGS samples from three fuel ethanol plants. The percent deviation of the moisture loss-on-drying methods decreased with decrease in drying temperature and, to a lesser extent, drying time. This was attributed to an overestimation of moisture content in DDGS due to the release of volatiles at high temperatures. Our findings indicate that the various methods that have been used for moisture determination by moisture loss-on-drying will not give identical results and therefore, caution should be exercised when selecting a moisture loss-on-drying method for DDGS.

scholarly journals Determination of Drying Patterns of Radish Slabs under Different Drying Methods Using Hyperspectral Imaging Coupled with Multivariate Analysis

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 484 ◽  
Author(s):  
Dongyoung Lee ◽  
Santosh Lohumi ◽  
Byoung-Kwan Cho ◽  
Seung Hyun Lee ◽  
Hyunmo Jung
Keyword(s):  
Moisture Content ◽  
Hyperspectral Image ◽  
Partial Least Square ◽  
Least Square ◽  
Moisture Distribution ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hot Air

Drying kinetics and the moisture distribution map of radish slabs under different drying methods (hot-air drying (HAD), microwave drying (MD), and hot-air and microwave combination drying (HMCD)) were determined and visualized by hyperspectral image (HSI) processing coupled with a partial least square regression (PLSR)-variable importance in projection (VIP) model, respectively. Page model was the most suitable in describing the experimental moisture loss data of radish slabs regardless of the drying method. Dielectric properties (DP, ε ) of radish slices decreased with the decrease in moisture content (MC) during MD, and the penetration depth of microwaves in radish was between 0.81 and 1.15 cm. The PLSR-VIP model developed with 38 optimal variables could result in the high prediction accuracies for both the calibration ( R c a l 2 = 0.967 and RMSEC = 4.32 % ) and validation ( R v a l 2 = 0.962 and RMSEC = 4.45 % ). In visualized drying patterns, the radish slabs dried by HAD had a higher moisture content at the center than at the edges; however, the samples dried by MD contained higher moisture content at the edges. The nearly uniform drying pattern of radish slabs under HMCD was observed in hyperspectral images. Drying uniformity of radish slabs could be improved by the combination drying method, which significantly reduces drying time.

scholarly journals Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour

2018 ◽  
Vol 13 (1-2) ◽  
pp. 38-43 ◽  
Author(s):  
Gbemisola Jamiu Fadimu ◽  
Lateef Oladimeji Sanni
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Bulk Density ◽  
Industrial Applications ◽  
Pasting Properties ◽  
Drying Methods ◽  
Drying Method ◽  
Density Values ◽  
Pasting Temperature

The demand for plantain flour has increased in recent years due to its health benefits and industrial applications and information on the effect of drying methods on the physicochemical and functional characteristics of plantain flour in literature is limited. This present study was conducted to determine the effect of drying methods on the chemical, colour, functional and pasting properties of plantain flour were investigated. The results revealed that drying methods significantly (p<0.05) affected all the parameters studied. The moisture content of the flours ranged between 8.18 – 11.50%, fibre 2.56 – 3.21%, ash 3.00 – 3.30% and carbohydrate 76.18 – 80.49%. The L* of the samples ranged between 95.90 – 96.98, while the peak viscosity ranged between 432.04 - 461.37 RVU, final viscosity 320.40 – 484.58 RVU and pasting temperature 81.25 – 83.20°C across the drying methods used. Bulk density values varied between 0.68 – 0.70g/ml, WAC between 115.5 – 149.8%, OAC between 110.55 – 115.55% and swelling power 31.85 – 3.54%. Determination of suitable drying method is necessary for production of good quality plantain flour and the result suggest that any drying method could be used to produce good quality plantain flour.

scholarly journals Determination of kinetic regularities of the process of drying perlite by radiation method

2021 ◽  
Vol 8 (1) ◽  
pp. C11-C17
Author(s):  
O.A. Novokhat ◽  
V.T. Vozniuk ◽  
H.I. Hritsiuk ◽  
V. Lysii
Keyword(s):  
Heat Flux ◽  
Moisture Content ◽  
Surface Temperature ◽  
Heat Flux Density ◽  
Initial Moisture Content ◽  
Drying Method ◽  
Drying Time ◽  
Radiation Method ◽  
Infrared Emitter

The actual methods of perlite drying are established. The radiation method of perlite drying is offered. A description of an experimental installation for drying perlite by the radiation method is given. The kinetic regularities of this method are established. Graphical dependences of moisture content on drying time, perlite surface temperature on drying time, and drying speed of perlite on drying time are described. The influence of the initial moisture content of perlite, the value of the heat flux density from the infrared emitter, the thickness of the perlite layer, and the value of the perlite fraction were determined. The analysis on the resulted graphic dependences is made. A drying installation with a combined drying method is proposed. The general conclusions concerning the expediency of a radiation method of drying perlite are made.

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

scholarly journals A Study on Factors Influencing the Determination of Moisture Content of Fibrous Peat

2011 ◽  
Vol 2 (2) ◽  
pp. 39-47 ◽  
Author(s):  
Pui Tau Shien ◽  
Seneviratne H.N. ◽  
Dygku Salma Awg Ismail
Keyword(s):  
Moisture Content ◽  
Particle Density ◽  
Peat Soil ◽  
Test Procedure ◽  
Field Measurements ◽  
Standard Test ◽  
Moisture Loss ◽  
Fibrous Peat ◽  
Saturated Sample

Fibrous peat is an undrained peat that usually possesses very high moisture content. However, not all experimental procedures are applicable for determination of moisture content of fibrous peat. This research is aimed at examining the determination of insitu moisture content of fibrous peat using field measurements. The peat soil samples were collected at shallow depths from Asajaya at Kota Samarahan and Taman Kopodims at Matang , Kuching Sarawak by using peat auger. The laboratory tests such as determination of moisture content, fiber content, particle density and ash content were conducted on the collected samples in order to establish relationships between the parameters. Undisturbed peat samples from Matang were subjected to falling head permeability test to determine the saturated permeability. The saturated sample were then allowed to drain freely to simulate the moisture loss possible during sampling when samples were brought out of boreholes. The test results showed that moisture content varies according to the drying temperature and position of the soil sample (top, middle and bottom) during sampling. Comparing samples from both locations, peat soil from Kota Samarahan possessed higher moisture content. The saturated permeability of peat sample was in the range of 2.62 – 3.05 cm/s. The free draining trial showed that moisture loss during sampling significantly influence the moisture content measurement. The variation in value of moisture content for fibrous peat may occurs due to several factors such as existing ground water table, sampling method by boring, existing standard test procedure which is not suitable for peat soils requirement and also because of the physical properties which varied according to depth of soil.

scholarly journals Void and Moisture Content of Fiber Reinforced Composites

2021 ◽  
Vol 87 (3) ◽  
pp. 78-93
Author(s):  
Nurul Zuhairah Mahmud Zuhudi ◽  
Afiq Faizul Zulkifli ◽  
Muzafar Zulkifli ◽  
Ahmad Naim Ahmad Yahaya ◽  
Nurhayati Mohd Nur ◽  
...  
Keyword(s):  
Moisture Content ◽  
Short Review ◽  
Fiber Reinforced Composites ◽  
Moisture Determination ◽  
Reinforced Composites ◽  
Fiber Reinforced ◽  
Mechanical Performances ◽  
Future Work ◽  
Selection Of

In this paper, a short review on the void and moisture content studies of fiber reinforced composites for both, synthetic and natural based fibers are presented. The review summarized the research papers in which include experimental and theoretical works that related to the void and moisture content studies. In addition to that, this review paper highlighting a few research studies conducted in literature on the effects of the void and moisture on the mechanical performances of the composite. Few common measurement methods used for the void and moisture determination are discussed here. The aims of this short review, mainly to capture the trend ranging from the recent five years back and summarize the various studies and also to compare and conclude the most common method for the determination of the void and moisture content. This paper is mainly providing a baseline in the selection of the methods for the future work of the author’s work with regard to the reduction of the presence of voids and moisture occur during the impregnation process of fiber reinforced composites, especially when using natural-based fiber.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

Determination of the moisture content of paprika (Capsicum annuum) powders: a comparative study/ Determinación de la humedad del pimentón (Capsicum annuum): estudio comparativo

1996 ◽  
Vol 2 (1) ◽  
pp. 23-27 ◽  
Author(s):  
E. Forgács ◽  
V. Kiss ◽  
T. Cserháti ◽  
J. Holló
Keyword(s):  
Principal Component Analysis ◽  
Moisture Content ◽  
Capsicum Annuum ◽  
Near Infrared ◽  
Principal Component ◽  
Peak Height ◽  
Data Matrix ◽  
Drying Method ◽  
Electric Oven

The moisture content of 25 different paprika powders was determined by an electronic moisture analyzer at 40, 50, 60, 70, 80, 90, 100 and 105°C by near infrared spectroscopy, using both peak area and peak height for the water; and by the traditional drying method, using an electric oven at 100°C for 1, 2 and 3 h. The data matrix was evaluated by principal component analysis. It was established that the moisture content of paprika powders can be equally determined by each method. The use of the NIR method has been proposed because it is both rapid and accurate, and the presence of other volatile compounds does not influence the reliability of the determination of the moisture content.

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