Skip to main content
ARS Home » Southeast Area » Dawson, Georgia » National Peanut Research Laboratory » Research » Publications at this Location » Publication #316021
Title: Moisture Determination of Nuts and Dry Fruits using a Capacitance Sensor

Author
item Kandala, Chari
item Holser, Ronald
item PUPPALA, NAVEEN - New Mexico State University

Submitted to: American Peanut Research and Education Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 5/11/2015
Publication Date: 7/16/2015
Citation: Kandala, C., Holser, R.A., Puppala, N. 2015. Moisture Determination of Nuts and Dry Fruits using a Capacitance Sensor. American Peanut Research and Education Society Abstracts.

Interpretive Summary: none required

Technical Abstract: Impedance (Z), and phase angle (') of a cylindrical parallel-plate capacitor with in-shell peanuts between the plates was measured earlier, using a CI meter (Chari’s Impedance meter), at 1 and 5 MHz . Capacitance C, was derived from Z and ', and using the C, ', and Z values of a set of peanuts whose moisture content (MC) values were later determined by hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, ', and Z values, the MC of a group of peanuts, not used in the calibration, was predicted. The predicted values were compared with their air-oven values. The method worked well. The measured moisture range was between 5% and 25%. Similarly, impedance (Z), and phase angle (') of a cylindrical parallel-plate capacitor with dry fruits between the plates was measured using the CI meter, at the two frequencies. Capacitance C, was derived from Z and ', as before, and using the C, ', and Z values of a set of blew berries whose moisture content (MC) values were later determined by the vacuum hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, ', and Z values, the MC of a group of blue berries, not used in the calibration, was predicted. The predicted values were compared with their air-oven values. The method worked well with a good R2 value and a low standard error of prediction (SEP) in the measured moisture range between 5% and 20%.