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Effects of Oven Drying Temperature and Drying Time on Rough Rice Moisture Content Determination
1987
Transactions of the ASAE
Preserved Fulltext
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
doi:10.13031/2013.30542
fatcat:mdf7nqsg7nepvlg5h5v73m3zua