The weight of paddy received in a rice mill was recorded as 10000 kg and the moisture content determined was 15%. There was a delay in the milling of the above lot and the paddy ha... The weight of paddy received in a rice mill was recorded as 10000 kg and the moisture content determined was 15%. There was a delay in the milling of the above lot and the paddy had to be stored for 21 days. During this period, the dry weather conditions caused some reduction in moisture from the paddy and the moisture content after 21 days was recorded to be 13%. Calculate the total weight loss of the grain during the period. A sample of rice was dried at 50°C and 60% relative humidity. The moisture content at time 3 and 5 h are 12.0% (db) and 10.0% (db), respectively. If the constant k of drying equation equals to 0.49 per hour, then find the equilibrium moisture content of the sample. A pulse mill grinds Bengal gram of 2 mm volume surface mean diameter to powder of 0.1 mm volume surface mean diameter. Determine the ratio of Rittinger's to Kick's constant in the grinding operation.
Understand the Problem
The text presents several questions related to food processing technology, specifically focusing on the weight loss of paddy, moisture content analysis, and grinding operations. Each question involves calculations or determinations based on given data.
Answer
The total weight loss of the grain during the period is \( 200 \) kg.
Answer for screen readers
The total weight loss of the grain during the period is ( 200 ) kg.
Steps to Solve
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Identify Variables
Let ( W_i ) be the initial weight of paddy, which is ( 10000 ) kg.
The initial moisture content (MC_i) is ( 15% ) or ( 0.15 ).
The final moisture content (MC_f) after 21 days is ( 13% ) or ( 0.13 ). -
Calculate Initial Moisture Weight
The initial moisture weight can be calculated using:
$$ W_{moisture_initial} = W_i \times MC_i $$
Substituting the values:
$$ W_{moisture_initial} = 10000 \times 0.15 = 1500 \text{ kg} $$ -
Calculate Final Moisture Weight
The final moisture weight can be calculated using:
$$ W_{moisture_final} = W_i \times MC_f $$
Substituting the values:
$$ W_{moisture_final} = 10000 \times 0.13 = 1300 \text{ kg} $$ -
Calculate Weight Loss of Moisture
The total weight loss of moisture during the period is:
$$ W_{loss} = W_{moisture_initial} - W_{moisture_final} $$
Substituting the values:
$$ W_{loss} = 1500 - 1300 = 200 \text{ kg} $$ -
Calculate Total Weight Loss of Grain
The total weight of grain loss can now be calculated as:
$$ W_{grain_loss} = W_{loss} $$
Thus, the total weight loss of the grain during the period is ( 200 ) kg.
The total weight loss of the grain during the period is ( 200 ) kg.
More Information
This is a common calculation in food processing, particularly in the milling of grains. The moisture content measurement is vital for determining the quality and storage stability of grains. Proper handling of moisture is crucial to avoid spoilage.
Tips
- Forgetting to convert percentage values into decimal format before calculations.
- Misunderstanding how to calculate the weight of moisture by not applying the correct formulas.
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