ELECTRICAL RESISTANCE OF HIGH-MOISTURE CHOPPED ALFALFA
The goal of this study was to characterize the relationship between electrical resistance (RF) of fresh or partially 
dried chopped alfalfa and its moisture content. Crop temperature, pressure applied against the forage, and time-dependency 
were also assessed. Freshly chopped alfalfa was dried in ambient air to obtain moisture content (M) at ten levels in the range 
of 49% to 82%. After freezing, a six-month storage period, and thawing, alfalfa was conditioned at three levels of temperature 
(T), approximately 5°C, 20°C, and 35°C. Three samples at each M and T were placed in a test cell where five pressure levels 
between 3 and 28 kPa were gradually applied. The electrical resistance between two electrodes spaced 55 mm apart was 
measured by generating a 10 VDC potential during 60 s after a previous 60 s stabilization period at each pressure level. In 
the experimental range, log(RF) decreased by 1.5% on average for each 1% unit increase of moisture content. Meanwhile, 
log(RF) decreased by 0.35% on average for each 1°C increase in temperature. The best prediction model had an R2 = 95.7% 
and was based on measurements taken 0.5 s after the application of voltage and for a pressure level of 21.6 kPa against the 
forage. Resistance increased between 0.5 and 5 s after application of voltage, especially for low water concentrations 
(<300 kg water m-.). Resistance was stable over the entire time (0.5 to 60 s) for high water concentrations.