Question

The moisture contents of corn flour and wheat flour were 12.0% and 14.0%, respectively. The fat and protein contents of corn flour were 1.2% and 6.5% in wet basis. The fat and protein of wheat flour were 2.0% and 14.0% in wet basis. Calculate fat and protein contents of two kinds of flours in dried basis.

Answer 1

The fat and protein contents of corn flour in dried basis are 1.213% and 6.549%, respectively. The fat and protein contents of wheat flour in dried basis are 2.041% and 14.655%, respectively.

Explanation: To convert the fat and protein contents of flour from wet basis to dry basis, we need to assume a certain moisture content to calculate the amount of dry matter in the flour. In this case, we will assume a moisture content of 0%, which means that we are calculating the fat and protein contents on a completely dry basis.

To calculate the fat and protein contents in dried basis, we can use the following formulas:

Fat (dried basis) = Fat (wet basis) / (1 - moisture content)

Protein (dried basis) = Protein (wet basis) / (1 - moisture content)

Using these formulas and the given values, we can calculate the fat and protein contents of corn flour and wheat flour in dried basis as follows:

For corn flour:

Fat (dried basis) = 1.2% / (1 - 0.12) = 1.213%

Protein (dried basis) = 6.5% / (1 - 0.12) = 6.549%

For wheat flour:

Fat (dried basis) = 2.0% / (1 - 0.14) = 2.041%

Protein (dried basis) = 14.0% / (1 - 0.14) = 14.655%

Answer 2

To convert the values from wet basis to dry basis, we need to remove the moisture content from the flour.

Let's start with corn flour:

Moisture content = 12.0%
Fat content (wet basis) = 1.2%
Protein content (wet basis) = 6.5%
To convert the fat and protein contents to dry basis, we need to use the following formula:

Dry Basis = (Wet Basis / (100% - Moisture Content)) x 100%

Fat content (dry basis) = (1.2% / (100% - 12.0%)) x 100% = 1.36%
Protein content (dry basis) = (6.5% / (100% - 12.0%)) x 100% = 7.39%

Now let's do the same for wheat flour:

Moisture content = 14.0%
Fat content (wet basis) = 2.0%
Protein content (wet basis) = 14.0%
Fat content (dry basis) = (2.0% / (100% - 14.0%)) x 100% = 2.33%
Protein content (dry basis) = (14.0% / (100% - 14.0%)) x 100% = 16.28%

Therefore, the fat and protein contents of corn flour in dried basis are 1.36% and 7.39%, respectively. The fat and protein contents of wheat flour in dried basis are 2.33% and 16.28%, respectively.