Calibration of marconi moisture meter type of 933C for pepper (Capsicum annuum L.)

Abstract

The calibration of the Marconi Moisture meter type TF 933C was done for pepper (capsicum sp.). A kilogram of fresh pepper was blanched and milled into a paste. The paste was subsequently dehydrated using a hot air cabinet dryer. During the drying down process, three samples were taken at a time, at intervals of 4-0 min. In all eight sample batches were taken and the moisture content of the sample batch was determined by the air ventilated oven. After each determination the respective reading on the moisture meter was taken at a room temperature of 28°C. A calibration curve of equation Y = 6.3x was obtained to serve as a reference index for the moisture content of pepper. A relationship was establish by means of a graph and a table expressing readings on the moisture meter corresponding to moisture levels as determined by the air-ventilated oven method