A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development

Thesis (M.Eng.) - Asian Institute of Technology, 1986

In this study, a comparison of microwave, air oven and infrared methods of moisture determination in corn, mung bean, paddy, red kidney bean, soybean and wheat was made. Moisture content determinations from each of the three methods studied were compared with the values obtained with standard AOAC method. The suitability of microwave oven for grain moisture determination was investigated in detail. It was found that a two stage procedure using ground grain samples could b e adopted for moisture determination with a microwave oven to obtain values close to the AOAC method. Results showed that oven method could be used for rapid moisture determination of whole grains based on high- temperature short-time drying. Regression equations were developed to relate the apparent moisture contents in oven method with the standard moisture contents based on the AOAC and ASAE methods. Considerable time can be saved in moisture content determination of grains by the use of either two stage microwave procedure or high- temperature short-time drying in an air oven.