Effects of Oven Drying Temperature and Drying Time on Rough Rice Moisture Content Determination

V. K. Jindal, T. J. Siebenmorgen
1987 Transactions of the ASAE  
T HE effects of oven drying temperature and drying time on whole-kernel, long-grain rough rice moisture content determination were investigated for different moisture content levels ranging from approximately 9 to 22% (w.b.). The results showed that a simplified oven method can be used for rapid moisture measurement with accuracy comparable to that of a standard Association of Official Analytical Chemists (AOAC) method. An equation was developed that relates the apparent moisture content
more » ... ned using a given drying time and temperature to the moisture content determined by the standard AOAC method. *Drying time and temperature are not speciticd for rough rice.
doi:10.13031/2013.30542 fatcat:mdf7nqsg7nepvlg5h5v73m3zua