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Drying experiments were performed for thymus (initial moisture content 95% on wet basis) and mint (initial moisture content 85% on wet basis) at an initial temperature of 29 °C.
At these conditions the dried PHB reached final moisture content of 0.56% (wet basis) after 2 h of drying.
The properties were determined at moisture content (MC) ranging from 5%to11%1% (M/M) wet basis (w.b).
Each diet was produced with added feed moisture content of 20, 26 and 32 g/100 g (wet basis).
The initial moisture contents of dehydrated and sun-cured chops were 6%and7%7% (wet basis), respectively.
In this study, various physical properties of rough rice cultivars were determined at a moisture content of 10% (wet basis).
The dryer reduced the MC of sliced fresh mangoes from about 85% (w/w) to 13% (w/w) on wet basis, and retained 74% of ascorbic acid.
Physical properties often required for the designing of cleaning, dehulling and sundry grain processing machineries were determined for calabash nutmeg seeds, at moisture content of 7.67% (wet basis).
During open-air sun drying the desired moisture content of 10% (on a wet basis) could not be reached even after 93 h of drying (including nights).
The paddy's moisture content was dried to 14% from 20% (wet basis) with a mass flow rate of 0.125 kg/s.
The sensor is operated at 9 GHz and is suitable for a broad range of moisture contents (MC) ranging from 10%to30%0% (wet basis).
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