Name : Kristianingtyas Fanny Putranti

NIM : 21030113120024
Title : Equilibrium Moisture Characteristic of Raw and Parboiled Paddy, Brown Rice,
and Bran

Framework for the structure of introduction sections

There are several experimental means to obtain (A) Give general
sorption isotherms. Karon and Adams analyzed the data background information
on the rate of adsorption and desorption as well as the
EMC for rough rice, milled rice, bran, and hulls from
Rexora variety at initial moisture content of 15.8% (w.b.)
(D). The study indicated that, except for very high and
very low RHs, examples suspended above the saturated
salt solutions (E). There is also a need for a (B) Explain the general
comprehensive study of the equilibrium moisture contents research purpose
of raw and parboiled paddy, their constituents to
understand drying and storage behavior (B).

Numerous mathematical equations have been

developed to predict the relationship between the
equilibrium moisture content and relative humidity (A). (C) Define key terms
The modified Henderson equation and modified Chung-
Pfost equation have been adopted as standard equations
by the American Society of Agricultural Engineers for
describing EMCERH data for cereals and oilseeds. Chen
and Morey concluded that the modified Halsey equation (D) Summarize previous
was a better model for describing EMCERH data of research
products containing high protein and oil. Van den Berg
had reported the superiority of the Guggenheim
Andersonde Boer (GAB) equation for the prediction of
the water activity of food materials (D).

The precision of the models usually evaluated using (E) Critically evaluate
statistical methods such as standard error of the estimate previous method
(SEE) for equilibrium moisture content, the mean relative
percentage error, P and the plot of residuals. A model is
considered acceptable if the residual values fell in
horizontal band centered around zero, displaying no
systematic tendencies (i.e., random in nature) towards a
clear pattern. If the residual plot indicated clear pattern,
the model is not considered acceptable (A).
 One of the most important thermodynamic grain
properties in the drying process (C) is the heat of
vaporization. It is defined as the energy required to
vaporize moisture from grain at a certain moisture content
and grain temperature. In most of the drying applications
the heat of vaporization is determined by considering the
evaporation of free water as given in steam tables (A).

Keeping the above points in view, the present

investigation was undertaken with the following
objectives (B):
1. To determine equilibrium moisture data of raw and
parboiled paddy, brown rice, and bran at 13, 30, and 400C
and relative humidities ranging from 20 to 80%.
2. To evaluate the applicability of four commonly used
EMC-ERH models (modified Henderson, Chung-Pfost,
Halsey, and GAB) for the description of equilibrium
moisture data of raw and parboiled paddy, brown rice, and
bran.
3. To determine the heat of vaporization (h) of raw and
parboiled paddy at different moisture contents and grain
temperatures from the equilibrium moisture content data
using the ClausiusClapeyron equation.

Grammar
1. The modified Henderson equation and modified Chung-Pfost equation have been
adopted as standard equations by the American Society of Agricultural Engineers for
describing EMCER data for cereals and oilseeds. (Past Continous Tense)
2. Several studies have produced hygroscopic equilibrium values for rough rice and its
components. (Present Perfect Tense)
3. The equilibrium moisture data may be used as a basis for determining the heat of
vaporization with the help of the ClausiusClapeyron equation. (Modals)
4. Hogan and Karon studied the EMC of rough rice at elevated temperatures. (Past Tense)
5. If the residual plot indicated clear pattern, the model is not considered acceptable.
(Passive Voice in Present Tense)

Formal Definition Structure

1. Vaporization is defined as the energy required to vaporize moisture from grain at a
Term General class world Specific characteristic
 certain moisture content and grain temperature.

2. Reynold number is a dimensionless quantity that is used to help predict similiar flow
Term General class world Specific characteristic
patterns in different fluid flow situation.

3. Temperature is an objective comparative of hot or cold.

Term Class Characteristic

4. A laminar flow is type of fluids flow occur when a fluid flows in parallel layers.
Term General class world Specific characteristic