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V. K. Jindal, T. J. Siebenmorgen
MEMBER
ASAE
ABSTRACT
HE effects of oven drying temperature and drying
ASSOC. MEMBER
ASAE
OF GRAJNS.
Method
Details
Reference methods
InternationalOrg<lnization
for Standardization (1978)
Karl Fischer
(Hart and Neustadt, 1957)
Standard methods
International Organization
for Standardization (1979)
Association of Official
Analytical Chemists (1980)
*Drying time and temperature are not speciticd for rough rice.
1185
130C
6h
1h
8.96
9.96
10.80
11.84
13.08
14.48
15.76
16.80
18.04
6.35
7.30
8.10
9.24
10.56
11.80
13.00
14.10
15.16
1.022
0.880
0.994
0.257
1.041
3.418
0.9944
0.235
20 h
10.00
11.00
11.92
13.12
14.20
15.64
15.64
18.16
19.20
1.000
0.000
1.0000
0.0
200C
1h
11.92
12.20
13.76
14.84
15.96
15.96
18.36
19.80
1.033
-1.004
0.9943
0.058
Drying period,
h
Column mean
(standard deviation)
Upper shelf
Left
8.88
9.00
8.92
8.93
(0.061)
Shelf mean
(standard deviation)
20
Column mean
(standard deviation)
Shelf mean
(standard deviation)
Lower shelf
Center
Right
8.92
8.84
8.92
8.96
9.20
8.96
8.89
(0.046)
9.04
(0.138)
Center
Right
8.84
8.88
8.88
8.88
8.88
8.84
8.84
9.08
8.92
8.87
(0.023)
8.87
(0.023)
8.95
(0.122)
Left
8.96
(0.10)
8.89
(0.07)
10.44
10.52
10.44
10.40
10.40
10.40
10.44
10.56
10.40
10.44
10.44
10.44
10.40
10.40
10.40
10.40
10.56
10.40
10.47
(0.046)
10.40
(0.0)
10.47
(0.083)
10.44
(0.0)
10.40
(0.0)
10.45
(0.092)
10.44
(0.06)
10.43
(0.05)
1187
TABLE 4. APPARENT MOISTURE CONTENTS (%, w.b.) OF ROUGH RICE AT VARIOUS MOISTURE CONTENT
Measurement method
Air oven
Moisture
level
1
2
3
4
5
6
7
8
Slope *
Intercept*
R2
MSEt
130C-lh
ground
9.18
10.67
12.82
14.40
15.60
18.40
19.99
22.27
1.000
0.000
1.0000
0.0
130C-20h
ground
10.51
11.97
13.93
15.79
16.98
19.66
21.21
23.41
1.010
--1.428
0.9999
0.011
- - - -
130C-20h
whole
10.00
11.46
13.69
15.26
16.53
19.10
20.55
22.79
1.026
~1.171
0.9998
0.011
Vacuun10
ven
-
70C-20h
ground
70C-20h
whole
100C_5h
ground
8.79
10.28
12.55
13.98
15.27
17.96
19.57
21.92
7.01
8.44
10.69
12.20
13.86
16.27
17.97
20.24
8.99
10.48
12.75
14.21
15.49
18.18
19.76
22.13
1.003
0.339
0.9999
0.004
0.986
2.271
0.9999
0.024
1.003
0.135
0.9993
0.004
100C-20h
whole
7.23
8.68
10.90
12.52
14.13
16.57
18.21
20.50
0.983
2.057
0.9986
0.024
*Values were determined by linear regression of moisture contents in each method to those attained at 130C and 1 h in
an air oven.
M,ran
standard moisture content, % w.b.
M app
au, at
regression coefficients.
1188
[1]
One Hour
b.
,.
Ii
~
....,
"j
21
,.
o Two Hours
o
...
Four Hours
EIght Hours
hent y Hours
Seventy-tlo Hours
t)
IB
Q)
:J
....,
15
<J)
@l:
II
0
....,
If")
u
L
If")
16
2D
2.
o
21
o
...
One Hour
T10 Hours
Four Hours
EIght Hours
hent y Hours
4:1.
,.
....,
....,
Q)
IB
Q)
15
11
//
....,
Q)
....,:J
<J)
If")
12
16
20
= bo
's
12
16
20
Apparent MOisture Content (Yo w. b.)
24
ao
11
....,
15
::>:
,)::
If")
IB
LJ
4//
::>:
C
0
/:J
LJ
o Four Hours
.... T.enty Hours
11
Q)
<J)
One Hour
o Two Hours
Ii
....,
....,:J
24
....,
C
0
20
16
/I
.e.
,.
12
/I
t;
II
0
....,
12
15
::>:
Ii
18
Q)
Twenty Hours
LJ
')"
::>:
C
0
<J)
11
....,
....,
o Tlo Hours
o Four Hours
... Eight Hours
cQ)
LJ
:J
....,
Onli! Hour
b.
....,
cQ)
C
0
"
ci
+ b 1 (In t)
[2]
where:
intercept in equation [1]
ao
bo' b l
regression coefficients
t
drying time. h.
Table 6 gives the parameters of equation [2] for each
temperature. The slopes were similar. However, the
intercepts of the relationships represented by equation
[2] were related to the oven drying temperature in the
24
where:
co, C, = regression coefficients
= drying temperature, dc.
T
Using linear regression, the values of Co and c, were
found to be 10.33 and -0.0625, respectively.
Equations [1] to [3] were combined using mean slopes
of relationships shown in Figs. 1 to 5 to give:
M stan
= 10.33 -
0.0625 T - 0.9991n
+ 1.021 M app .
. . . . . . . . . . . . . . . . . . [4]
Temperature. DC
1
2
4
8
20
72
110
130
150
170
ao
a1
ao
a1
ao
a1
ao
a1
*
2.8659
1.9229
1.2321
0.2845
-0.6486
*
1.0243
0.9990
0.9931
1.0038
1.0070
2.1117
1.3686
1.3596
-0.1362
-0.9434
*
1.0723
1.0212
0.9407
1.0094
1.0247
*
1.2826
0.4873
-0.2874
-0.9374
-1.8213
*
1.0477
1.0087
0.9996
1.0089
1.0362
*
-0.3925
-1.0807
-2.0336
-3.2457
*
*
1.0574
1.0280
1.0356
1.0597
*
*
Average
slope
1.0054
1.0137
1.0202
1.0452
1189
110
C[
o 130"[
150 O[
170 "[
o
.9
....,
"
Q)
....,
"
Q)
U
....,Q)
.":c
-I
.,
....,
....,
o
:J
:J
CT
W
"1
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [5]
.,+-------~I---
100
110
130
Temperature
150
(CD
----J
170
bo
bl
b2
bJ
b4
bs
bb
s(b o)
s(b l )
s(b 2)
s(b J )
s(b 4 )
s(b s)
S(bb)
0.7877
0.0521
0.0012
0.0054
0.1779
0.0063
0.3457E-03
. . . . . . . . [6]
TABLE 6. REGRESSION
COEFFICIENTS OF EQUATION [2].
Temperature,oC
110
130
150
170
Average slope
1190
bo
bi
3.3548
2.2337
1.2220
-0.4742
-0.9726
-1.0355
-1.0323
-0.9568
-0.9993
where:
9.6578
s(b o)
0.3631
bo
1.0168
s(b l )
0.0075
bl
0.0022
s(b 2)
0.0012
b2
bj
-0.0567
s(b J )
0.0025
-1.3224
s(b 4 )
0.1631.
b4
Equation [7] provides a simple means of adjusting
apparent moisture content determinations for various
oven drying temperatures and times to the moisture
TABLE 7. RESULTS OF THE STEP-WISE MULTIPLE
REGRESSION ANALYSIS.
Variables in model
M*
M, Tln
M, TIn
M, Tln
M, TIn
M, Tln
t
t, T
t, T, In t
t, T, In t, Mln t
t, T, In t, Mln t. MT
1.410
0.977
0.464
0.387
0.385
0.381
110
130
150
170
9.0
11.0
13.0
15.0
17.0
19.0
21.0
23.0
27.28
28.14
29.03
29.95
30.89
31.87
32.88
33.92
10.51
10.86
11.21
11.58
11.97
12.36
12.77
13.19
3.72
3.85
3.98
4.12
4.26
4.41
4.56
4.72
1.20
1.24
1.28
1.33
1.38
1.43
1.48
1.53
Average time
(Standard deviation)
30.50
(2.32)
11.81
(0.94)
4.20
(0.35)
1.36
(0.12)
= e(9.146
- 0.052TJ;
R2
= 0.998
[8J
Predicted
130C, 16 h
AOAC
Equation [7]
11.24
11.82
12.88
14.82
15.74
16.20
17.36
18.44
19.50
10.85
11.74
12.60
13.10
15.01
15.68
16.52
17.63
18.40
10.84
11.43
12.51
14.48
15.42
15.89
17.07
18.16
19.24
1192