Jayvee M.

Subire AENG 95 Date Conducted:

March 2016
PROCESSING, HANDLING AND Date Submitted:
STORAGE OF AGRICULTURAL March 10, 2016
BSAE 4-1 / 201210180 PRODUCTS I Dr. MARILYN M.
ESCOBAR

CALIBRATION OF A GRAIN MOISTURE METER

Laboratory Exercise No. 3

INTRODUCTION

The determination of moisture content of a sample in grains is a routine laboratory

procedure. This test is usually done prior to any processing activity. The moisture content of
grains is usually expressed either in percent wet basis or dry basis.

In the farm or in the trading post, the moisture content of grains is measured and it is used
as basis for the cost of raw grains per kilogram. Measurements are done with the use of
capacitance-type or electrical resistance-type moisture testers. These testers, however, must be
periodically calibrated every six (6) months against an official primary method as stipulated in
PAES 203:2000.

The measurement of the grain moisture that is based on some characteristics of the grain
sample such as electrical resistance and capacitance which are related to moisture content is
known as the secondary method of moisture determination.

The primary method is considered as the most accurate method. It is a method of grain
moisture determination that is based on actual extraction of water either by
convection heating (oven method) or by distillation.

In this laboratory exercise, the Dole Moisture Tester will be calibrated against the air-
oven method. A calibration model will be established to describe the functional relationship
between the primary method and the secondary method.

Objectives

This laboratory exercise will enable the learners to:

a. calibrate a moisture tester using the air-oven method;

 b. establish a calibration equation that will describe the relationship between the
oven method and the Dole Moisture Tester; and,

c. differentiate a primary method against a secondary method.

MATERIALS AND METHODS

Materials

The following materials will be used in this experiment:

3.0 kg milled rice

1 unit forced draft air oven
1 unit Dole Moisture Tester
1 unit top loading balance
1 unit laboratory grinder
1 unit dessicator
30 pcs moisture dishes with cover
1 pc tong
10 pcs of 300-500 g capacity polyethylene plastic bags with zip lock

The standard laboratory procedure for grain moisture meter calibration as discussed in
PAES 203:2000 will be followed in this experiment.

Grain Moisture Meter Calibration

Sample preparation. A 3-kg original sample of homogenous variety (palay) was

collected to be used in calibration.

The entire grain sample passed through a grain sieve (aspirator) to make sure that the
grain samples are pure and free from impurities.

10 samples of approximately 250 g were weighed and were placed in airtight plastic film
bags or test sample bottles. The quantity of each sample in the test sample container exceeded
the quantity that will be taken by the moisture meter to be calibrated.

Test procedure. The grinding mill was adjusted during grinding. A small quantity of the
laboratory sample was grinded and discarded. Then a quantity of the laboratory sample
approximately 15g was quickly grinded to allow for a triplicate analysis. For rough rice, grind
for 30 seconds; 25 seconds for milled rice.
 5g of ground material into each dishes (previously pre-heated and tarred together with its
lid to the nearest 0.001g) was rapidly weighed. The weighed dishes are placed in the desiccator
until all the weighings have been carried out on the rest of the samples.

Drying of samples. All 30 dishes (3 for each samples) containing the test portion
together with the lid were placed in the oven which has been pre-heated to 130 oC and leave for
120 minutes + 5 minutes for rice and 240 minutes + 5 minutes for corn.

The dish out of the oven was rapidly taken, covered and placed in the desiccator. When
the dish has cooled to laboratory temperature (between 40 minutes and 45 minutes) after it has
been placed in the desiccator, it was weighed to the nearest 0.001g.

The moisture content of each sample was calculated, expressed as percentage by weight,
wet basis, as follows:

Mo−Mi
% M wb = x 100
Mo

where:
Mo = initial mass in grams of the test portion
M1 = mass in grams of the dry test portion
Mwb = Moisture Content, % wet basis

Likewise, the moisture content of the grains was calculated expressed in percent dry
basis, %Mdb using equation (3).

% M wb
% M db = x 100
100−% M wb

Each sample (portion of sample remaining in the container) was tested with the moisture
meter to be calibrated and the test three to five times was repeated to ensure reliable results.

The average values of the obtained moisture content for both oven and given meter were
calculated. The results of the oven tests as reference points were used to evaluate the grain
moisture meter.
Moisture Measurement using the Dole Moisture Tester

The moisture content of the samples from each replicate was determined following the
set of procedures for Dole Moisture Tester.

1. The scale beam from the back of the tester and the cup from the top of the tester was
removed. The scale beam on top of the moisture tester was placed and hunged the cup
on the scale beam hanger.

2. The sample in the cup was poured in until the scale beam balances with the cup.

3. The cup containing the grains from the scale beam hanger was removed and the
grains into the hopper at the top of the tester were poured.

Note: For consistent accurate results, pour grains as quickly as possible without
spilling.

4. The position of the null meter reading or “zero reading” of the tester was noted. This
position is called as the “mechanical” zero for this meter.

5. The switch was pushed in and the switch was holded while turning the main dial until
pointer of the null meter is at the mechanical zero position.

6. The proper scale for rice on the main dial was located and the percent of moisture
under the indicator hairline was read.

Note: If there is no scale on the main dial for the grain being tested, use
reading on scale A and refer to the included charts for moisture reading.

7. Finally, dump button on top of the meter was pressed to remove the grain sample
from the condenser and automatically, the grains will fall into the drawer (bottom
part) of the tester.

8. At least three replicates were prepared for all the samples to be tested.

Calibration

The functional relationship between the air-oven was established and the Dole Moisture
Tester using the regression equation by setting the air oven as the independent variable (x) and
the DOLE Moisture Tester as the dependent variable.

Y = α + βx
 where α = intercept of the line on the Y-axis
β = slope of the line indicating the change in Y for each unit
change in x
Y = dependent variable, moisture readings from Dole Moisture
x = independent variable, moisture readings from oven method

Presentation of results

All results was be tabulated and the mean values calculated (Table 3). Raw data
collected and sample computations were presented in the Appendix of your report. Present the
established calibration equation in a figure.

Table 3. Result of moisture tests both in oven method and Dole Moisture Tester

Rough Rice MEAN MOISTURE CONTENT, % wb

Test Portion OVEN METHOD Dole Moisture Tester
1
2
3
4
5
6
7
8
9
10

Calibration Equation

Guide Question:

1. What is the importance of calibrating a secondary moisture tester against a primary

method?
Quick and easy to use moisture testers like the IRRI moisture meter are most
suitable for use in the field and for trade. Secondary moisture tester generally
provides rapid or instant measurement. It is generally non-destructive and don’t alter
the sample in any way.
 2. What is the importance of carrying out a moisture test prior to any actual
processing operation?
Accurate moisture content testing is important in managing and marketing
grains.
Inaccurate tests lead to:
 Extra drying cost and harvesting loss if paddy is harvested wetter than
necessary
 Spoilage if the grain is too wet in storage
 Extra drying cost and loss of quality if paddy is dried too far
 Lower head rice when milled at wrong MC
 Weight loss (loss in profit) if grain is sold too dry

Conclusion

Moisture testing is very important to farmers so they can check whether or not the paddy
is dry enough, and can be stored safely. Also, when storing grains in airtight storage systems, the
moisture tester will help determine the grain moisture content before the storage container is
sealed.
Checking the moisture content of the grain is important in production because high
moisture will create problems for farmers, especially during postharvest activities.

References

[Link]
Measurement

[Link]
fact-sheet-category/item/measuring-rice-moisture-content-fact-sheet

[Link]
Appendices
Appendix Table 3a. Moisture contents of rough rice using oven method

Rough Rice REPLICATION MEAN

Test Portion No. MOISTURE
R1 R2 R3 % wb %db
1
2
3
4
5
6
7
8
9
10

Sample calculation on moisture content on wet basis:

Appendix Table 3b. Moisture contents of rough rice using the Dole Moisture Tester

Rough Rice REPLICATION MEAN

Test Portion No. MOISTURE
R1 R2 R3 % wb
1
2
3
4
5
6
7
8
9
10

Sample calculation on moisture content on dry basis:

List of Figures

Figure 1. Grinding of the sample Figure 2. Sample Preparation