Moisture content adjustment

The dampened material is mixed with K nitrate (previously finely ground) and the moisture content adjusted to ca 4%. About 300 lbs of this mixt are placed in a Wheel Mill(such as described in Ref 11,p 46 Ref 18,p 69 or Ref 28,p 87) where the mass is processed during 3-6hrs. This operation is called Incorporation or Milling. The resulting material is called "mill cake , "clinker or "wheel cake . It... 

A measurement of particle moisture content will normally be taken at the exit of the dryer. This allows the process operators to make such adjustments as may be needed to maintain moisture within the desired range. Various instmments are used, none of which are entirely satisfactory, and periodic hand samples are used in some mills. Considering the importance of moisture sensing and control at the dryers, it is unfortunate that a truly efficient, consistent, and accurate sensing system is not yet available to the industry. The primary reasons for the difficulty of measuring moisture at the dryer exit are the extreme and adverse conditions of heat, dust, and moisture present at this location. 

Remaining terms to right of the bracket relate to properties to be measured within the matrix. The factor/is adjusted from 0 to 1 in relationship to the purpose of testing. A low value of/is indicated for scarce elements such as precious metals in electronic-source scrap. Moisture content has a high/value. The factor g is adjusted from 0 to... 

The caramelization process can be conducted in open or closed vessels. The mixture obtained is cooled and filtered, and then the pH and specific gravity are adjusted by the addition of acids, alkalis, or water. The chemical composition and properties of caramel colors depend on reactants used and technical conditions such as time, temperature, moisture content, and pressure. During the caramelization... 

Figure 6,7 and 8 showed the results of the pectinase activity when produced in the solid substrates containing wheat bran, rice bran and rice husk in the ratio of 6 12 2. The highest activity obtained when the strain was grown on the solid substrates with 58 % initial moisture content, pH adjusted to 5.7 and incubation temperature was at 32°C. Under these conditions, the highest activity of the enzyme that could be obtained from Rhizopus sp. 26R was ca. 700 units of enzyme activity per gram of solid substrates. 

The SDMT model has practical utility in aiding the rational optimization of the initial moisture contents of individual components in a system to attain the final desired relative humidity. Practical applications to date have included adjustment of the initial formulation LODs prior to capsule filling to avoid gelatin... 

In subsequent studies to determine the most appropriate water level for hydrating cowpea meal produced from the 1.0 mm screen, sufficient water was added to the meal to adjust the moisture content to 56, 58, or 60% (H). Preliminary studies had shown that a 54% water level produced a batter that was too thick for whipping, dispensing, and frying, and a 62% water level was too thin. Traditional paste made from soaked peas contains about 61% water and has a viscosity value after whipping of about 302 poise. By comparison, the viscosity of paste made from hydrated cowpea meal was 578 poise at the 56% water level, 441 poise at the 58% water level, and 333 poise at the 60% level. The 60% water level produced paste with flow properties and a cooked product with physical characteristics more like the traditional product than the other water levels. 

Instructions on how to prepare samples for thermal analyses can be given only very generally since the variety and complexity of the problems involved makes it impossible to specify strict rules of procedure. In carrying out series of tests on any particular material, it is advisable to make this up in sufficient quantity and also to test it by other analytical methods such as X-ray and IR. All samples should be as far as possible homogeneous. Sample conditioning, i.e. adjustment to a predetermined degree of moisture content, may be carried out either before or after samples are weighed and loaded on the thermobalance. 

Method of calculating content value e.g., based on retention time of standards, mean of duplicate samples, adjustment to recovery of internal standard Presentation of final value e.g., mean + SD as fresh weight or dry weight with original moisture content... 

The Tandem system (Bruker Optics) is available for use during tablet production to measure tablet weight, thickness, hardness, and diameter, as well as online NIR content uniformity. The system can provide online analysis for drug substance uniformity, moisture content, and excipients. The advantage of systems like this is that the necessary data are available immediately to make adjustments to the production parameters in order to improve product rmiformity. Therefore, adjustments can be made to tablet weight in real time in order to achieve 100% of the label claim. 

Table 1 Example of Application of Thermodynamic Model to Predict Adjustments in Process Conditions When the Inlet-Air Moisture Content is Increased...

The unadjusted powder samples had a sample standard deviation of 1.62X moisture compared to 0.69% moisture for the powder samples adjusted over Mg(NO3)2 (Figure 3). The moisture content of the samples adjusted of Mg(NO3)2 ranged from 7.59% to 9.20%. 

Dissolved solids in the water lower the partial pressure of the water, thereby reducing the water content of the gas. Figure 16-20 gives an adjustment to be applied to the moisture content from Figure 16-18 or 16-12 to approximate the effect of the brine content of the oilfield water.10... 

Incomplete pigment extraction may also be due to variable sample moisture content. Maximum pigment extraction is obtained in an extraction solution of 80% acetone and 20% water, including the water content of the sample. The procedure as outlined is for samples with 70% 3% water. Determine the water content of the sample, and then adjust the water content of the extraction solution as needed to obtain a final 80% acetone and 20% water in the extraction (Carpenter and Clark, 1995). 

The solvents used for extracting isoflavones from soy foods were chosen according to the solubility of isoflavones and the food matrix involved. The diversity of soy isoflavones in polarity requires the use of a combination of organic solvent and water for extraction. The organic-to-water ratio (10 5) was established based on Murphy s study on solvent selection (Murphy et al., 2002). Water content in the solvent needs to be adjusted according to the moisture content in soy foods. Freeze-drying of samples before extraction simplifies the extraction process, but is not a prerequisite. 

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