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A justification for using a whole-grain oven method to determine soybean moisture content

  • Technical
  • Short Communication
  • Published:
Journal of the American Oil Chemists Society

Abstract

Three air-oven moisture methods, AOCS Ac 2-41, AACC 44-18 and the official USDA method, were compared on 20 samples of 1987 crop soybeans. The AOCS method is a whole-grain method, the other two are two-stage, ground-grain methods. The average difference between the AOCS and USDA methods was 0.04 percentage points with a standard deviation of 0.18 points. The AOCS method can be used interchangeably with the USDA method for calibration of moisture devices. The AACC method averaged 0.15 and 0.19 points higher than the AOCS and USDA methods, respectively.

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References

  1. USDA, inMoisture Handbook, Federal Grain Inspection Service, United States Department of Agriculture, Washington, D.C. (1986).

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  2. Hart, J.R., and M.H. Neustadt,Cereal Chem. 34:26 (1957).

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  3. Method 44-18,Approved Methods of the American Association of Cereal Chemists, AACC, St. Paul, MN.

  4. Method Ac 2-41,Official Methods of the American Oil Chemists’ Society, AOCS, Champaign, IL.

  5. Method 44-15A,Approved Methods of the American Association of Cereal Chemists, AACC, St. Paul, MN.

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Authors and Affiliations

  1. Agricultural Engineering Department, Iowa State University, 50011, Ames, Iowa

    R. A. Hartwig & Charles R. Hurburgh Jr.

Authors
  1. R. A. Hartwig
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  2. Charles R. Hurburgh Jr.
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Hartwig, R.A., Hurburgh, C.R. A justification for using a whole-grain oven method to determine soybean moisture content. J Am Oil Chem Soc 66, 1635–1636 (1989). https://doi.org/10.1007/BF02636193

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  • DOI: https://doi.org/10.1007/BF02636193

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