Skip to main content
ARS Home » Southeast Area » Stoneville, Mississippi » Cotton Ginning Research » Research » Publications at this Location » Publication #129495
Title: METHOD OF ESTIMATING BALE MOISTURE CONTENT AFTER MOISTURE RESTORATION

Author
item Byler, Richard
item Anthony, William
item GALYON, MICHAEL - ZELLWEGER USTER, INC.

Submitted to: National Cotton Council Beltwide Cotton Conference
Publication Type: Proceedings
Publication Acceptance Date: 7/1/2002
Publication Date: 7/1/2002
Citation: Byler, R.K., Anthony, W.S., Galyon, M.S. 2002. Method of estimating bale moisture content after moisture restoration. National Cotton Council Beltwide Cotton Conference. CD-Rom

Interpretive Summary: Gins normally dry cotton, which is frequently harvested with less than the desired final moisture content to enhance cleaning. Many cotton gins add moisture to lint near the end of processing just before it is packaged to reduce compression force requirements. The need to control moisture addition has increased because of recent improvements in the equipment used dto add moisture to lint. The purpose of this project was to examine a method of measuring the moisture content of cotton lint after the moisture was added, which was based on measuring the resistance of lint made before the moisture addition and in the bale press. Results showed that the measurements allowed prediction of the lint moisture content that agreed with moisture content determined by drying samples in an oven to within 1/4 of a percent. Implementation of the technology will prevent damage to the cotton due to storing it at a too high moisture content and also increase farmer profits.

Technical Abstract: Proper control of moisture restored to ginned lint before it is baled in commercial gins requires accurate moisture sensors. In this study, two resistance-based moisture content (mc) indicators were used; one located before moisture was added and the other after moisture was added with humidified air. Regression relationships that predicted the moisture content of samples measured by the oven method within +/- 0.24% were developed. The algorithm was verified using additional data collected at a later date.