Labview-based food drying weight measurement system using bluetooth as data transmission layer.

Date

4-2012

Degree

Bachelor of Science in Applied Physics

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Nelio C. Altoveros

Abstract

A system consisting of the Shimadzu ELB300 digital platform balance, UP IRC Slimboard, NI-DAQ Module and fabricated Bluetooth module board was used to automate the weighing of dried food products at the UPLB Institute of Food Science An improvised serial (RS232) connector for the digital balance was also designed and prepared. The GUI of the system was developed using LabVIEW. The interface included information about the weight of the sample (g), and calculations of g-solids, g-H2O, moisture content dry bulb (MCdb), moisture content wet bulb (MCwb), change in moisture content dry bulb (AMCdb), change in time (At), and

change in time(At), and (AMCdb)/(At). Real time graphs were also displayed, which included the weights of the sample vs. time, MCdh vs. Drying Time, and AMCdb/ATime vs. Drying Time. The calculated data were automatically saved at the end of each drying session. For the system evaluation, 100g of Taro (Colocasia esculenta) were prepared and were dried with two trials each under 50°C, 60°C, 70°C, and 80°C. The data collected showed that in average, the moisture contents at 50°C, 60°C, 70°C, and 80°C were 0.68%, 0.68%, 0.67% and 0.64% respectively. Average deviations for the computed moisture con-tents for dry bulb and wet bulb temperatures gave 0.16% and 0.03% respectively. PACS: Data Acquisition: Hardware and Software (07.05.Hd); Computer Sys., Hardware, Operating Systems, Computer Language, & Utilities(07.05Bx); Mass and Density(06.30.Dr)

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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