Abstract

Empiric equations for the determination of the equilibrium moisture content as a function of temperature and relative humidity of air are normally obtained from experimental data by curve fitting. Once the fitting parameters of a function for a given product are determined, the value of that function for specific values of temperature and humidity of air is obtained by substituting these values into the function, which represents an indirect measurement. Generally, the results of these modelings are stated without the uncertainties inherent in the measurement. This article proposes a method for the determination of these uncertainties. For that, a computer code was developed which calculates the error propagation in first order approximation from the obtained fitting parameters and their covariances. The code was used for the determination of the uncertainties of the equilibrium moisture content of pumpkin seed flour, both for adsorption and desorption. This procedure allows a report of the measurement in agreement with the rules established by international standardization organizations.

Submitted: April 14, 2006 · Accepted: January 28, 2007 · Published: March 26, 2007

Recommended Citation

da Silva, Wilton P. S.; Precker, Jürgen W.; Silva, Cleide M. D. P. S.; Silva, Cleiton D. P. S.; Silva, Diogo D. P. S.; and de Lima, A. G. B. (2007) "Calculation of the Uncertainty in the Determination of the Equilibrium Moisture Content of Pumpkin Seed Flour," International Journal of Food Engineering: Vol. 3 : Iss. 1, Article 1.
DOI: 10.2202/1556-3758.1098
Available at: http://www.bepress.com/ijfe/vol3/iss1/art1