M. V. Belyakov, E. A. Nikitin, D. S. Pyatchenkov, D. A. Blagov
Federal Scientific Agroengineering Center VIM, Moscow, Russia
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Volume 25 No. 4
Date of paper submission: 06.11.2024, date of review: 11.02.2025, date of acceptance: 14.02.2025.
Published: 04/30/2025
Abstract. To track the dry matter content in feed, it is necessary to develop methods and devices that will rapidly and accurately measure humidity. The purpose of the research is to use a luminescent method to control the moisture content in soybean and sunflower cakes to create a technique for photoluminescent determination of the moisture content of cakes and substantiate the parameters of the equipment for its implementation. Methods. Preprepared crushed samples of soybean and sunflower cake with arbitrage humidity control on an ML-50 analyzer. Their spectral characteristics were measured in the range of 250–600 nm using a CM2203 diffraction spectrofluorimeter. The integral absorption capacity and photoluminescence flux were calculated, as well as statistical parameters: expectation, variance, asymmetry and kurtosis. Results. The spectra of soybean cake contain maxima at wavelengths of 282 nm, 365 nm, 388 nm and 428 nm, while the spectra of sunflower cake contain only maxima of 382 nm and 424 nm. With increasing humidity, the spectral characteristics of excitation and photoluminescence shift downwards. To measure the moisture content of soybean meal, it is advisable to use exciting radiation with a wavelength of 365 nm due to the relatively small error (5.5 %) and the largest magnitude of the photo signal. For sunflower cake, the wavelength of the exciting radiation 382 nm should be used because of the highest sensitivity and magnitude of the photo signal. Linear approximations of the flow dependence on humidity for cake are statistically reliable (R2 = 0.83 for soybean and R2 = 0.94 for sunflower). The statistical parameters of the cake, depending on humidity, change either non-systematically or non-linearly. The technique of photoluminescent moisture control of cakes includes excitation and registration of the luminescent radiation flux, followed by signal amplification and humidity calculation based on the obtained dependencies. Scientific novelty. For the first time, the spectra were measured and the luminescence parameters of cakes of various humidity were calculated. Dependences of photoluminescence fluxes on the moisture content of cakes are obtained. A method for determining humidity has been developed and the spectral parameters of radiation sources and receivers have been substantiated for its subsequent instrument implementation.
Keywords: concentrated feed, feed preparation, soybean cake, sunflower cake, humidity, photoluminescence flux, statistical parameters
For citation: Belyakov M. V., Nikitin E. A., Pyatchenkov D. S., Blagov D. A. Photoluminescent method of monitoring the moisture content of meal. Agrarian Bulletin of the Urals. 2025; 25 (04): 586‒596. https://doi. org/10.32417/1997-4868-2025-25-04-586-596. (In Russ.)
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