A Low-Cost Microwave Sensor for Simultaneous and Independent determination of Bulk Density and Moisture Content in Grain and Seed

2007 ◽  
Author(s):  
Samir Trabelsi ◽  
Stuart O Nelson
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Low Cost ◽  
Independent Determination ◽  
Microwave Sensor

scholarly journals Determination of selected physical properties of Brachystegia eurycoma seeds

2009 ◽  
Vol 55 (No. 4) ◽  
pp. 165-169 ◽  
Author(s):  
M.C. Ndukwu
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Angle Of Repose ◽  
Coefficient Of Determination ◽  
Solid Density ◽  
Axial Dimension ◽  
Design And Construction

The research looked at some selected physical properties of <I>Brachystegia eurycoma</I>, such as axial dimension, roundness, sphericity, surface area, bulk density, solid density, porosity, and volume which are essential in the design and construction of the processing and handling equipments of <I>Brachystegia eurycoma</I>. All the above physical properties measured showed some deviations from the average values which is typical of agricultural biomaterials. Solid density showed the highest deviation of 4.04 g/mm<sup>3</sup> while the volume showed the least deviation of 0.01 mm<sup>3</sup> when compared to those of other physical properties. The angle of repose increased with the increase in the moisture content with a coefficient of determination of 0.98.

Rapid determination of the moisture content of milk powder by microwave sensor

Measurement ◽  
2016 ◽  
Vol 87 ◽  
pp. 83-86 ◽  
Author(s):  
Jingjing Yang ◽  
Ming Huang ◽  
Jinhui Peng ◽  
Jihong Shi
Keyword(s):  
Moisture Content ◽  
Rapid Determination ◽  
Milk Powder ◽  
Microwave Sensor

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&lt;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.

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