INSTRUCTION MANUAL FOR DIGITAL MOISTURE METER

OPERATION:

1) Place meter on a wooden table. Ensure no object is near the machine and no sample is in the cavity.
2) Press power ON switch. “busy” will blink.
 
buSY
3) Wait till "rEdY" is displayed. Immediately after display of "redy" press CHANNEL 1 switch which will display "1 00.0" for 10 sec, then "rEdY" will be shown on display.
 
CH 1 00.0%M


 
rEdy
4) Prepare sample to be tested. Fill the quantity of sample in hopper. Weigh accurately. For "VOLUME" quantity fill the hopper fully.
5) Place the sample filled hopper on meter and drop down the sample in cavity by pressing the lever.
6) Remove hopper.
7) Press the appropriate channel switch and moisture is displayed. The reading is displayed for 10 sec.
CH 1 10.4%M
1 indicates channel no. & 10.4 moisture %.
8) For next sample go to step 4.
9) The meter gets automatically switched OFF after 30 minutes if not in use. Or press POWER ON to switch off the meter.
 
SOME PARTICULAR STEPS:

i) Battery installation:
  • If "LBAT" appears on the display on pressing any switch, then there is a need for replacement of batteries.
  • lbAt
  • The battery compartment is located at the bottom of the meter. Unscrew and remove the battery. Insert 4 nos. of fresh battery (1.5V, AA pencil cell) with proper polarity.
ii) For Cotton Seed, Rui, Kapas:
  • To measure moisture content take weight as indicated on the button. Weight the sample and fill with hand into meter cavity. Then with help of wooden block provided press sample until the sample is compressed into the cavity. After that, press the channel switch to measure the moisture content in the sample.
  SAMPLE PREPARATION AND HANDLING:

This is most important to get the best representative results. The sample taken should be well mixed and it's condition be typical of the total batch. If a sample is to be held for a short time before being tested for moisture content, this should be placed into a tightly closed (air-tight) container such as plastic bag or jar. A sample stored in this manner will not lose or gain moisture. The temperature of air and sample,
relative humidity of air and the moisture content of the sample will all work together to determine whether the sample loses or gains moisture. A high moisture sample spread out to air can gain or lose 1% to 2% moisture in only few minutes.
Cold samples when brought into warm atmosphere will condense moisture out of air and cause erroneous readings. Such samples should be sealed in air-tight container before being brought back to warm atmosphere and allowed to warm to room temperature before testing. Similar care should be taken for heated samples also.
 
  GUIDELINES FOR MOISTURE IN DIFFERENT COMMODITY:

 

Commodity Average natural moisture (%) Commodity Average natural moisture (%)
CEREALS
Wheat 10.0 Paddy 11.0
Bajara 10.0 Jowar 10.0
Boiled rice 12.0 Barley 10.0
Hulled barley 9.0 Basmati rice 12.0
Maize 11.0 Rice 12.0
Ragi 9.0    
PULSES
Moong 9.0 Tur 10.0
Chana 9.0 Masoor 10.0
Kabuli chana 10.5 Moth 9.0
Batri 10.0 Rajama 10.0
Urad 10.0 Peas 9.5
Cowpeas 10.0    
DALS
Turdal 9.0 Moongdal 9.0
Chanadal 9.0 Mothdal 9.5
  Masoordal 9.5 Moongdal (chilka) 10.0
Uraddal 9.5 Peasdal 9.5
Cowpeasdal 10.0    
OILSEEDS
Groundnut 5.0 Mustard 6.5
Groundnut HPS 5.0 Kardi (saflower) 7.0
Til 3.5 Neemseed 6.0
   Sunflower 6.0 Toria 6.5
Nijjar 6.5 Hulled Til 3.5
Rui 7.0 Soyabean 7.0
Cottonseed 7.0 Castor 6.0
Kapas 7.0 Linseed 6.0
Karanja 6.0    
SPICES
Cumin (Jeera) 7.0 Dhania (Coriander) 7.5
Fennel (Variyali) 7.0 Cardamom (Elaichi) 8.0
Nutmeg (Jayfal) 6.5 Blackpepper 9.0
Clove 6.5 Fenugreek (Methi) 8.0
Celery (Ajwain) 7.5 Psyllium (Isabgul) 8.0
Psyllium husk 9.0 Cashew 3.5
VEGETABLE SEEDS
Guwar 10.0 Tomato 9.0
Chilly 9.0 Bhindi 8.0
Brinjal 9.0 Bittergourd 9.0
Watermelon 8.0 Ridgegourd 8.0
Muskmelon 8.0 Cucumber 8.0
OTHERS
Soya DOC 10.0 DORB (Deoiled rice bran) 9.0
Sunflower  DOC 9.5 Groundnut DOC 9.5
Mustard DOC 8.5 Papad pipe 6.0
Cottonseed cake 9.0 Poultry feed 11.5
Coffee seeds 9.0 Cocoa beans 6.5
Tea 3.5 Onion flakes 7.5
whole chilly 6.5 Maida 13.5
Besan 9.0 Soji 14.0