Experimental determination of the dielectric constant of wheat grain and cluster straw in different moisture contents

Jafari, Mohammad; Chegini, Gholamreza; Rezaeealam, Behrooz; Akmal, Amir A.S.

doi:10.1002/fsn3.1350

Cited by 22 publications

(5 citation statements)

References 17 publications

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“…The pressure drop generated by the coffee bean layer was measured using a Pitot tube (ALNOR®). Dielectric capacitance equipment (PM 410 Kett) was used to measure the moisture content in coffee beans during the drying process (Jafari et al, 2020). The average moisture content was obtained from four positions of the coffee beans layer (5, 10, 15, and 20 cm) for three drying times (8, 10, and 12 h).…”

Section: Methodsmentioning

confidence: 99%

Changes in fatty acids profile and sucrose concentration of coffee beans during drying process

Largo‐Avila,

Suárez‐Rodríguez,

Maya

et al. 2023

J Food Process Engineering

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Solar drying and forced convection of hot air (mechanical drying) are traditionally used for the drying process of coffee beans. This work describes the changes of the concentration of sucrose and 11 fatty acids contained in Castillo® variety coffee beans during the drying process using HPLC and CG MS. A single‐factor experimental design with three blocks was carried out like this: three solar and three mechanical drying. A phenomenological mathematical model was developed allowing to know the evolution of chemical compounds concentration over time by using a parameter called characteristic time, which can be experimentally measured. For the 18‐h mechanical drying, sucrose concentration increased by 14.55 ± 0.20 mg/g db, while palmitic and linoleic fatty acids decreased by 0.372 ± 0.013 mg/g dry basis (db). For solar drying of 94, 120, and 218 h the initial sucrose concentration was reduced by 24.81 ± 0.23, 29.28 ± 0.27, and 47.10 ± 0.21 mg/g db, likewise palmitic and linoleic fatty acids were reduced by 0.442 ± 0.010, 0.680 ± 0.012, and 1.088 ± 0.014 mg/g db. These results suggest that a short drying time leads to a higher concentration of the analyzed chemical compounds in the coffee beans.Practical ApplicationsThe coffee drying process impacts the concentration of chemical compounds that are of great interest in forming coffee aroma and flavor in the roasting process. This study highlights the impact of drying time on the concentration of sucrose and fatty acids in coffee beans. The main application of this research shows how in solar and mechanical drying variations organic compounds occur. The presence of these organic compounds in coffee beans is of great interest for the later coffee roasting process. The proposed phenomenological mathematical model allows a physical understanding in the effect of drying time on the concentration of sucrose and 11 fatty acids.

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Section: Methodsmentioning

confidence: 99%

Changes in fatty acids profile and sucrose concentration of coffee beans during drying process

Largo‐Avila,

Suárez‐Rodríguez,

Maya

et al. 2023

J Food Process Engineering

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“…The most common of these sensors are yield monitors, weighing scales, and dielectric measurement devices. Dielectric devices such as the UGMA moisture meters have become the industry standard for moisture content and test weight determination (Nelson et al., 2011; Guo et al., 2013; Jafari et al., 2020; Jha et al., 2011; Lawrence et al., 2001; Rai et al., 2010). While these properties are useful for storage decisions, other properties such as foreign material, mechanical damage, mold, protein, or FN are not known unless samples are sent to a receiving laboratory, and end‐use properties are never known at harvest.…”

Section: Measurement Techniquesmentioning

confidence: 99%

Enhancing traceability of wheat quality through the supply chain

Nadimi

Hawley²,

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.

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“…Alat ukur yang telah dirancang dan dimplementasikan untuk mengukur konstanta dielektrik biodiesel menggunakan Teknik kapasitor plat sejajar. Teknik ini melakukan pengukuran konstanta dielektrik ketika sampel biodiesel dimasukkan di antara dua pelat (Jafari et al, 2020). Sensor kapasitif digunakan mengukur dielektrik air dan biodiesel pada proses pemisahan air dan biodiesel.…”

Section: Metode Penelitianunclassified

Rancang Bangun Dielektrik Meter untuk Proses Pencucian Biodiesel

Rahmawati¹

2023

Elektriese

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Sebagai bahan bakar alternatif, biodiesel diproduksi melalui reaksi transesterifikasi trigliserida (minyak nabati) dengan metanol (reaktan) untuk menghasilkan fatty acid methyl ester (FAME). Proses pemurnian meliputi pencucian dan evaporasi. Pengamatan proses pemisahan dilakukan secara manual melalui visual. Pengamatan visual oleh operator dapat digantikan dengan sensor kapasitif berdasarkan perbedaan nilai dielektrik bahan. Hal ini dapat dilakukan karena adanya perbedaan yang besar antara dielektrik air (80) dan dielektrik biodiesel (3-5). Tujuan utama dari penelitian ini menghasilkan dielektrik meter yang diaplikasikan pada proses pencucian biodiesel. Metode yang diterapkan adalah membuat rangkaian real time monitoring berbasis sensor dielektrik dan mikrokontroler untuk proses pemisahan air dari biodiesel. Sensor menghasilkan tegangan keluaran berbanding linear dengan kapasitansi dengan persamaan S=-0.26s + Dielektrik meter menggunakan sensor kapasitif untuk mengukur nilai kapasitansi dan mikrokontroler Arduino Mega digunakan sebagai pengolah data masukan dari sensor. Konstanta dielektrik (?r) biodiesel murni sebesar 4.42. Biodiesel yang dicampur air kemudian didiamkan memiliki nilai ?r sebesar 17.3 pada menit ke nol dan 9.6 pada menit ke enam puluh. Dielektrik meter diaplikasikan untuk pengukuran konstanta dielektrik biodiesel pada proses pemurnian biodiesel. Hasil pengukuran prototipe telah divalidasi dengan LCR meter menunjukkan alat memiliki akurasi pengukuran yang tingi yaitu sebesar 98 %.

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Experimental determination of the dielectric constant of wheat grain and cluster straw in different moisture contents

Cited by 22 publications

References 17 publications

Changes in fatty acids profile and sucrose concentration of coffee beans during drying process

Changes in fatty acids profile and sucrose concentration of coffee beans during drying process

Enhancing traceability of wheat quality through the supply chain

Rancang Bangun Dielektrik Meter untuk Proses Pencucian Biodiesel

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