New Sensing Technologies for Grain Moisture

Omar Flor,Franyelit Suárez,Katherine Salazar,Héctor Palacios,Luis Reyes,Karina Jiménez,Mario González

doi:10.3390/agriculture12030386

Omar Flor, Franyelit Suárez + Show 5 more

Open Access

https://doi.org/10.3390/agriculture12030386

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Abstract

In this review, we present a description of conventional technologies and new advances for the estimation and sense of moisture content in grains. The operating principles, accuracies and response times are described. The review considers an exhaustive search of scientific developments and patent registrations. It was concluded that most of the new developments correspond to methods of which the measurement principles are based on the analysis of the electrical characteristics of the grains. In addition, new methods of image analysis have been implemented that provide measurements with reduced response times and with precisions of utility for its application in the agro-industrial field. In addition to this, wireless communication technologies have been implemented that allow the implementation of moisture measurement methods in moving grains within processing chains.

Highlights

Academic Editor: Quan-Sheng ChenSome varieties of grains have hygroscopic characteristics and are influenced by the relative humidity of their environment [1]
When the temperature is above 18 ◦ C and the moisture content exceeds a value of 14% this creates an ideal environment for the proliferation of insects, while temperatures below 18 ◦ C and with humidity above 15% increase the growth of pests, insects and fungi [3], which causes an increase in the temperature of the grain mass and causes germination problems
A wide variety of principles and technologies for the determination of grain moisture have been found, with a greater number of developments related to the use of electromagnetic waves and the analysis of electrical characteristics (Figure 2)

Summary

Introduction

Academic Editor: Quan-Sheng ChenSome varieties of grains have hygroscopic characteristics and are influenced by the relative humidity of their environment [1]. The humidity of the grains is directly associated with their quality, safety and durability. These parameters are important in the production, storage, processing and marketing of grains [2]. Temperatures and humidity outside the recommended ranges will allow for increased growth of microbes and insects in stored grains that affect the quality of grains and cereals. This aspect is relevant for all industrial processes that work with this type of product.

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