Resumo

ZAMORA RUEDA, Gimena et al. Determination of moisture content of sugar cane bagasse by microwave. Rev. ind. agric. Tucumán [online]. 2016, vol.93, n.2, pp.07-12. ISSN 1851-3018.

The moisture content is a key to control the flow of water imbibitions and regulation of milling equipment parameter. The traditional methodology using bagasse drying oven is slow to meet the needs and requirements of the factory. Therefore, this paper aims to show the methodology microwave drying bagasse tested in the Testing Laboratory Industrial Measurements (LEMI) of EEAOC. We worked with 20 samples collected bagasse during the harvest 2014 under two different methodologies mills, traditional electric stove and the proposal by microwave. The results of the moisture content by means of the heater were on average 55.00% while with the use of microwaves, turned out to 54.84%. Statistical analysis was performed to validate the proposed methodology and standard errors were obtained from the methodologies discussed below 1%, with standard deviation less than 10%. It is concluded that microwave drying method proved to be advantageous compared to the oven method, being suitable for determining the moisture content in samples of bagasse, with the benefit that the execution time is 2 hours, significantly lower than in the traditional methodology of 8 hours in an oven.

Palavras-chave : methodology; bagasse; compared.

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