scholarly journals Comparison between THE oven and THE Karl Fischer methodS for THE determination of the moisture content of maize (Zea mays L.) and soya (Glycine max (L) Merrill) seeds

1996 ◽  
Vol 53 (1) ◽  
pp. 67-72 ◽  
Author(s):  
M.A.A TILLMANN ◽  
S.M CICERO
Keyword(s):  
Water Content ◽  
Official Method ◽  
Moisture Determination ◽  
Oven Method ◽  
Drying Time ◽  
Karl Fischer ◽  
Seed Moisture ◽  
Different Temperatures ◽  
Long Time ◽  
Seed Water Content

The objective of the present paper was to compare the seed water content of maize and soya, obtained by the oven method at different temperatures and the Karl Fischer method. The water contents used were 11.2 %, 12.8 % and 16.2 % for maize and 10.7 %, 12.4 % and 16.0 % for soya. Samples were dried for a sufficiently long time in order to obtain the same results in both methods. The results indicate that the official method for seed moisture determination (105oC oven method) should be revised in order to obtain more reliable results. The drying time in the oven varied according to the seed water content and the temperature used.

scholarly journals Simple Modification of Karl-Fischer Titration Method for Determination of Water Content in Colored Samples

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Eva Tavčar ◽  
Erika Turk ◽  
Samo Kreft
Keyword(s):  
Water Content ◽  
Visual Detection ◽  
Moisture Determination ◽  
Spectrophotometric Detection ◽  
Karl Fischer Titration ◽  
Simple Modification ◽  
Karl Fischer ◽  
Titration Endpoint ◽  
Specialized Equipment

The most commonly used technique for water content determination is Karl-Fischer titration with electrometric detection, requiring specialized equipment. When appropriate equipment is not available, the method can be performed through visual detection of a titration endpoint, which does not enable an analysis of colored samples. Here, we developed a method with spectrophotometric detection of a titration endpoint, appropriate for moisture determination of colored samples. The reaction takes place in a sealed 4 ml cuvette. Detection is performed at 520 nm. Titration endpoint is determined from the graph of absorbance plotted against titration volume. The method has appropriate reproducibility (), accuracy, and linearity ().

scholarly journals Validasi Lamanya Waktu Pengeringan untuk Penetapan Kadar Air Pakan Metode Oven dalam Praktikum Analisis Proksimat

2019 ◽  
Vol 2 (2) ◽  
pp. 34-38
Author(s):  
Bagus Djuni Ahadi ◽  
Mohammad Yasir Effendi
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Rice Bran ◽  
Soybean Meal ◽  
Proximate Analysis ◽  
Oven Method ◽  
Drying Time ◽  
Constant Weight ◽  
Feed Ingredients

The purpose of the study was to determine the length of drying time to achieve constant weight in the process of determining the water content of the feed by the oven method in the proximate analysis. This treatment were drying with 105oC (drying time 4, 5, 6, 7, 8 hours and or until a constant weight was reached) and 110oC (drying time 2, 3, 4, 5, 6 hours and or until a constant weight was reached ) for 5 types of samples that had water content of ≤14%, including: BR1, broiler concentrate (KBr), cracked corn, rice bran and soybean meal. The data analysis was the average of treatments that repeated 5 times on 5 sample types. The results of this study concluded that to determine the water content by the oven method on feed and feed ingredients that had water content ≤14% required an optimum drying time for 6 hours at 105oC and 4 hours at 110 oC. 

scholarly journals Meyer and schilz function to estimate common bean seed water content evaluated by radiofrequency

2007 ◽  
Vol 64 (6) ◽  
pp. 569-574 ◽  
Author(s):  
Pedro Amorim Berbert ◽  
Marília Berbert Molina ◽  
Alexandre Pio Viana ◽  
Vinícius de Oliveira Carlesso ◽  
Marcia Terezinha Ramos de Oliveira
Keyword(s):  
Common Bean ◽  
Water Content ◽  
Maximum Error ◽  
Moisture Determination ◽  
Dielectric Measurements ◽  
Bean Seed ◽  
Seed Moisture Content ◽  
Seed Moisture ◽  
On Line ◽  
Non Destructive

Derivation of density-independent dielectric functions for moisture determination in grains is important for the implementation of on-line sensors in automated driers. The object of this study was to investigate the Meyer and Schilz function [(epsilon'1)/epsilon"] for indirect and non-destructive water content measurement of seeds of common bean by radiofrequency, where epsilon' and epsilon" are the relative permittivity and the dielectric loss factor, respectively. Samples consisted of common bean seeds variety Campeão-3 at moisture contents ranging from 11.5 to 20.6% w.b., and bulk densities from 756 to 854 kg m-3, performing dielectric measurements in a room at 20 ± 1ºC and 66 ± 2% relative humidity. The model could estimate common bean seed moisture content with a standard error of the estimate, and maximum error of 0.5 and 1.0 percentage point in moisture, w.b., respectively.

Dormancy release in Lolium rigidum seeds is a function of thermal after-ripening time and seed water content

2003 ◽  
Vol 30 (3) ◽  
pp. 345 ◽  
Author(s):  
Kathryn J. Steadman ◽  
Andrew D. Crawford ◽  
Robert S. Gallagher
Keyword(s):  
Water Content ◽  
Dry Weight ◽  
Base Temperature ◽  
Dormancy Release ◽  
Lolium Rigidum ◽  
Time Model ◽  
Ripening Time ◽  
Seed Moisture ◽  
Water Contents ◽  
Seed Water Content

Dormancy release in seeds of Lolium rigidum Gaud. (annual ryegrass) was investigated in relation to temperature and seed water content. Freshly matured seeds were collected from cropping fields at Wongan Hills and Merredin, Western Australia. Seeds from Wongan Hills were equilibrated to water contents between 6 and 18% dry weight and after-ripened at constant temperatures between 9 and 50°C for up to 23 weeks. Wongan Hills and Merredin seeds at water contents between 7 and 17% were also after-ripened in full sun or shade conditions. Dormancy was tested at regular intervals during after-ripening by germinating seeds on agar at 12-h alternating 15°C (dark) and 25°C (light) periods.Rate of dormancy release for Wongan Hills seeds was a positive linear function of after-ripening temperature above a base temperature (Tb) of 5.4°C. A thermal after-ripening time model for dormancy loss accounting for seed moisture in the range 6–18% was developed using germination data for Wongan Hills seeds after-ripened at constant temperatures. The model accurately predicted dormancy release for Wongan Hills seeds after-ripened under naturally fluctuating temperatures. Seeds from Merredin responded similarly but had lower dormancy at collection and a faster rate of dormancy release in seeds below 9% water content.

Comparison of Accuracy, Precision, and Speed of Three Methods for Determining Moisture in Milk Chocolate

1977 ◽  
Vol 60 (2) ◽  
pp. 302-306
Author(s):  
Wesley R Kreiser ◽  
Robert A Martin
Keyword(s):  
Azeotropic Distillation ◽  
Official Method ◽  
Moisture Determination ◽  
Distillation Method ◽  
Titration Method ◽  
Milk Chocolate ◽  
Karl Fischer Titration ◽  
Karl Fischer ◽  
Aoac Official ◽  
Aoac Official Method

Abstract Samples of grated milk chocolate were equilibrated with moisture at increased humidity levels. In the first part of the study, the moisture content of the samples was determined by using the alternative OICC method, manual Karl Fischer titration, and azeotropic distillation. In the second part of the study, the AOAC official method (13.002), azeotropic distillation, and an automated Karl Fischer titration were used for the moisture determination. The results show that the Karl Fischer titration method is more accurate, more precise, and much faster than either of the official methods tested. The azeotropic distillation method gives results that are comparable with those obtained using the Karl Fischer titration method but it requires much more time.

Collaborative Study of the Determination of Moisture in Chocolate by Karl Fischer Titration

1977 ◽  
Vol 60 (3) ◽  
pp. 654-657
Author(s):  
Robert A Martin
Keyword(s):  
Collaborative Study ◽  
Official Method ◽  
Oven Method ◽  
Karl Fischer Titration ◽  
Karl Fischer ◽  
Karl Fischer Method ◽  
Fischer Method

Abstract A collaborative study was conducted comparing the AOAC air oven method, 13.002, with the Karl Fischer titration for determining moisture in cacao products. Five samples (4 milk chocolates and 1 confectionery coating) were analyzed by 10 collaborators. The results indicate that the Karl Fischer method gives better precision than the official method. The former method has been adopted as official first action.

Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Rika Agustina ◽  
Rita Sunartaty ◽  
Teuku Makmur
Keyword(s):  
Research Design ◽  
Block Design ◽  
Drying Time ◽  
Basic Ingredient ◽  
Randomized Block Design ◽  
Salt Substitute ◽  
Long Time ◽  
Time Variations ◽  
Rastrelliger Kanagurta

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).

STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

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