soil compaction and moisture content are two of the factors that greatly influence variations in crop yield. capacitance-based sensor is a sensitive device for estimating soil water content. in this method of soil moisture content measurement, soil acts as the dielectric of the capacitor. throughout this research work, a capacitance-based moisture sensor that can measure the soil moisture conte...

Shyzophyllum commune IBL-06 produced 367 IU/mL of laccase in solid state bioprocess of banana stalk under optimum physical and nutritional parameters. The optimum SSF conditions were рH 4.5; temperature, 35°C; inoculum size, 3mL (10-10 mL); moisture content, 60%; C:N ratio in the medium, 15:1 (glucose and ammonium nitrate as additional carbon and nitrogen sources, respectively), ABTS (1mM), 1 m...

Conventional techniques for the determination of moisture content in grain often use small static samples to represent several tons of material, A more desirable alternative would be a method which utilizes continuous dynamic moisture measurement of the grain. The potential for making density-independent moisture content measurements in both static and flowing grain using microwave frequencies ...

Characterizing the moisture loss from felled trees is essential for determining weight-to-volume (W-V) relationships in softwood sawlogs. Several factors affect moisture loss, but research to quantify the effects of bole size and harvest method is limited. This study was designed to test whether bole size, harvest method, environmental factors, and the associated changes in stem moisture conten...

rice is usually harvested at a high moisture content therefore it must be subjected to drying till the moisture below 14% and for longer storing till 12%. in this project a fixed laboratory dryer was selected for drying three varieties with three range of temperature 40, 50 and 60 c and two range of final moisture content 12% and 10% as completely randomized design. correlation of crack kernel ...

Water sorption isotherms and effective moisture diffusivities were determined at 20 8C for sponge cakes at high water activity as a function of their initial porosity, in the range 86 and 52% (0 g/g dry basis fat content), and of their fat content, ranging between 0 and 0.30 g/g dry basis (67% initial porosity). The equilibrium moisture values were not affected by food structure and decreased w...