Validation of Grain Moisture Meter for Moisture Content Determination of Tropical Vegetable Seeds

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-12-13 DOI:10.1007/s12161-024-02730-6

Chotimatul Azmi, Imas Rita Saadah, Asih Kartasih Karjadi, Prasodjo Soedomo, Astiti Rahayu, Nurmalita Waluyo, Catur Hermanto

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引用次数: 0

Abstract

The standard method for determining seed moisture uses the low constant temperature oven method. Although moisture meters allow rapid determination of seed moisture content, it is necessary first to calibrate and validate them using standard methods. Calibration and validation of the LDS-1G grain moisture meter were conducted on seven tropical vegetable seeds (chickpeas, chili, cucumber, water spinach, long beans, tomatoes, and spinach) using the oven method. The paired t-test results revealed no significant difference between the moisture content measurements of cucumber, water spinach, long beans, and tomato obtained using the oven method and LDS-1G grain moisture meter. However, the prediction of seed moisture content by the LDS-1G grain moisture meter differs significantly from the oven method for chickpea, chili, and spinach seeds. The recommended codes for measuring the moisture content of tropical vegetable seeds using LSD-1G grain moisture meter are as follows: P6 and P7 for cucumber codes; P5, P6, P10, P11, and P12 for water spinach; P6, P7, P10, P11, and P12 for long beans; and P3, P6, P10, P11, and P12 for tomatoes.

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测定种子水分的标准方法是使用低恒温烘箱法。虽然水分测定仪可以快速测定种子水分含量，但首先必须使用标准方法对其进行校准和验证。使用烘箱法对七种热带蔬菜种子（鹰嘴豆、辣椒、黄瓜、蕹菜、长豆、番茄和菠菜）进行了 LDS-1G 谷物水分测定仪的校准和验证。配对 t 检验结果显示，使用烘箱法和 LDS-1G 谷物水分仪测量黄瓜、蕹菜、长豆和番茄的水分含量没有显著差异。不过，LDS-1G 谷物水分测定仪对鹰嘴豆、辣椒和菠菜种子水分含量的预测与烘箱法有显著差异。使用 LDS-1G 谷物水分测定仪测量热带蔬菜种子水分含量的推荐代码如下：黄瓜代码为 P6 和 P7；蕹菜代码为 P5、P6、P10、P11 和 P12；长豆代码为 P6、P7、P10、P11 和 P12；番茄代码为 P3、P6、P10、P11 和 P12。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.