Talking about Moisture Measurement Method of High Moisture Corn

Moisture is an important part of corn. The moisture content is related to the storage and processing of corn. Therefore, it is the responsibility of grain and oil inspection workers to accurately determine the moisture content of corn.

Foreword

In the GB5497-85 Grain and Oil Inspection Moisture Determination Method, the methods for inspecting moisture are 105 ℃ constant weight method, constant temperature drying method, tunnel oven method, twice drying method, of which 105 ℃ constant weight method is arbitration The results measured by other methods are corrected by this method. But according to the provisions of GB1353-1999 corn quality standards, when the moisture of corn exceeds 16%, it must be determined by two drying methods. The measurement principle of the two-drying method is that a certain amount of sample is dried at 105 ℃ for 30-40 minutes to reduce the moisture content to below 16%, and then the sample preparation is performed and the second drying is performed. However, in recent years, due to the one-sided pursuit of output by farmers, more and more high-moisture corn has been planted. After drying this part of corn for 30 to 40 minutes, its moisture may not necessarily fall below 16%, and it is difficult After the surface condition of the sample to determine whether the moisture has fallen below 16%. The following discusses how to determine whether the sample moisture has fallen below 16% after the first drying.

1 Measuring principle

A certain amount of sample is dried at 105 ℃ for a period of time to reduce its moisture to below 16%, and then the sample preparation is performed and the second drying is performed. How to judge whether the moisture of the sample has fallen below 16%, take the first estimate of the original moisture of corn according to the sensory test method or rapid moisture analyzer, calculate the remaining amount of the sample when the moisture of the sample drops to 16%, the first time The sample volume after baking is compared with the calculated sample volume to determine whether the sample moisture has fallen below 16%.

2 Measuring method

1) Instruments and equipment: rapid moisture analyzer, electric thermostat, grain sieve, balance (sensing 01001g), laboratory electric grinder, moisture box, glass dish, dryer with discoloration silica gel.

2) The drying method of the moisture box is the same as 11213 in GB5497-85.

3) Measurement steps:

(1) Constant temperature: Make the mercury ball of the thermometer in the oven about 215cm away from the drying net, and adjust the oven temperature to (105 ± 2) ℃.

(2) Weighing: Weigh 20 ± 015g (accurate to 01001g) from the average sample and count it as W.

(3) Estimated moisture: The remaining average sample is estimated by sensory test method or rapid moisture analyzer to check the original moisture of the sample.

(4) Calculate the remaining amount of the sample when the sample is dried to 16% moisture, which is calculated as W1. The calculation formula is C (%) = W-W1E × 100 where: C is the estimated original moisture minus 16; W is Weigh the sample volume; W1 is the sample volume when the sample moisture is dried to 16%. Thus, W1 = WW × C100

(5) The first drying: put the sample into an oven at (105 ± 2) ℃ for 30 ～ 40min, then take it out, put it in a desiccator and cool to room temperature.

(6) Weighing and comparison: Weigh the sample cooled to room temperature with a one-thousandth balance, and count it as W2. Compare W1 with W1. If W2> W1, put the sample in an oven at (105 ± 2) ℃ for 10 minutes, then take out the cooling, weighing, and comparison until W2≤W1; if W2≤W1, the sample preparation is performed for the second time drying.

(7) Sample preparation: Same as 112 in GB5497-85.

(8) Second drying: same as 412 in GB5497-85. (9) The result calculation and the difference between the double test results are the same as 413 in GB5497-85

3 conclusions

Through the above method, the sample moisture can be guaranteed to fall below 16% after the first drying, thereby reducing the measurement error.

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