Abstract
The influence of absolute humidities of room air on bean moisture measurement was investigated. Discussion was made on the relationship between the observed moisture contents by vacuum-oven methods at 98±2°C as standard and air-oven method at 105°C. The experiments were carried out using about 10g of whole beans.
The results obtained from these experiments were summarized as follows.
1. Effects of atmospheric absolute humidities on measured moisture contents of soybeans were not recognized.
2. There was a good agreement between vacuum-oven method and air-oven method at 105°C for 24hr for soybeans having moisture content less than 20% (w. b.). Moisture contents of soybeans with more than 20% (w. b.), however, must be determined by air-oven method at 105°C for 48hr.
3. Although air-oven method at 105°C for 72hr was recommended both for Azuki beans and kidney beans (Gintebo and Taishokintoki, respectively), it was advisable to operate the air oven at 105°C in a room of a constant atmospheric absolute humidity to minimize deviation of measured moisture within samples.
