Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Appendix 1 :
CONDITIONING THE WHEAT - CALCULATION FOR THE
QUANTITY OF WATER TO ADD
Instruction manual
02/2017
Laboratory Mill CD1
To make a run with wheat having a moisture content A %
(A % < 16.5 -), for example 10 %, to 16.5 % which is the moisture
content for the milling test, does not mean that it will be necessary
to add:
16.5 % - A %
For example, 16.5 % - 10 = 6.5 % moisture or 6.5 ml per 100 g of
wheat.
■ In fact, the composition of the product is written:
Dry matter (%) + initial moisture content A (%) = 100
If one wishes to increase the moisture content % of the product to
16.5 %, the amount of water to add must take into account the
amount of dry matter to dampen in order to arrive at the correct final
moisture content.
The amount of water is given by the following equation:
16 5
A
+
X
----------------------------- -
=
----------- -
+
+
MS
A
X
100
or
16 5
MS
=
-------------------------- - A
–
X
83 5
or again
1 2
=
–
X
16 5 A
■ For example: to condition wheat to a 10 - 16.5% moisture
content:
Quantity of water to add per 100 g:
16 5
90
=
----------------------- - 10
–
X
83 5
1485
=
----------- - 10
–
=
–
X
17 8 10
83 5
or
1 2
=
–
=
X
16 5 10
=
7 8ml
1 2
=
6 5
7 8ml
GB
45
Publicité
Table des Matières
