Mutual and adverse interplay of pre‐treatments on drying characteristics of taro slices

JSFA reports ◽  
2022 ◽  
Author(s):  
Omotayo A. Aregbesola ◽  
Titilope Modupe Olagunju ◽  
Godwin E. Akpan
Keyword(s):  
Drying Characteristics

Convective-cum-Microwave Drying Characteristics of Ginger (Zingiber officinale)

2017 ◽  
Vol 8 (1) ◽  
pp. 153-159
Author(s):  
Sunanda ◽  
◽  
Satish Kumar ◽  
H. G. Ramya ◽  
M. S. Alam ◽  
...  
Keyword(s):  
Zingiber Officinale ◽  
Microwave Drying ◽  
Drying Characteristics

KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Imia Ribka Banurea ◽  
Sri Widowati Widowati
Keyword(s):  
Water Absorption ◽  
Research Method ◽  
Raw Materials ◽  
Water Volume ◽  
Rehydration Ratio ◽  
Drying Characteristics ◽  
Instant Form ◽  
Randomized Design ◽  
Cooking Water ◽  
Comparative Treatment

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan  penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

2016 ◽  
Vol 45 (9) ◽  
pp. 1358-1365 ◽  
Author(s):  
Byeong Hyo Cho ◽  
Jung Hyun Lee ◽  
Tae Hwan Kang ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Far Infrared ◽  
Red Pepper ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Heated Air ◽  
Pepper Sauce

Absorption, Wicking and Drying Characteristics of Compression Garments

2015 ◽  
Vol 10 (3) ◽  
pp. 155892501501000 ◽  
Author(s):  
Canan Saricam
Keyword(s):  
Correlation Analysis ◽  
T Test ◽  
Test Analysis ◽  
Drying Characteristics ◽  
Compression Garments ◽  
Production Parameters ◽  
The Relationship

This paper discusses the influence of the production parameters on the moisture related comfort characteristics of the compression garments that differ according to the tension applied during the production and elastane count. Correlation analysis, two sided independent t-test analysis and ANOVA tests were applied to analyze the relationship between the production parameters and comfort characteristics which are absorption, vertical and transfer wicking and drying. It was found that tension and elastane composition affect the comfort characteristics by changing the porosity, thickness and the pathways within the fabric.

scholarly journals Indirect Drying and Coking Characteristics of Coking Coal with Soda Residue Additive

Energies ◽  
2021 ◽  
Vol 14 (3) ◽  
pp. 575
Author(s):  
Ze Zhang ◽  
Shuting Zhang
Keyword(s):  
Energy Saving ◽  
Drying Characteristics ◽  
Coking Coal ◽  
Internal Solution ◽  
Active Point ◽  
System A ◽  
Dry Distillation ◽  
Drying Rates ◽  
Process Energy ◽  
Drying Efficiency

To improve indirect drying efficiency, the effect of soda residue on the drying characteristics of coking coal were studied using a self-made indirect drying system. A tube furnace was used in the dry distillation of coal samples with soda residue, and the coke properties were analyzed. The results indicated that the soda residue has a significant influence on the increase in the heating rate of coal samples in the temperature distribution range of 90 to 110 °C. With the addition of 2%, 5%, and 10% soda residue, the drying rates increased by 11.5%, 25.3%, and 37.3%, respectively at 110 °C. The results of dry distillation show that addition of 2%, 5% and 10% soda residue decreases the carbon loss quantity by 4.67, 4.99, and 8.82 g, respectively. The mechanical strength of coke samples satisfies the industrial conditions when the soda residue ratio ranges from 2% to 5%. Soda residue can improve the active point of coke dissolution reaction and inhibit coke internal solution. Economically, coking coal samples mixed with soda residue have an obvious energy saving advantage in the drying process. Energy saving analysis found that it can reduce cost input by 20% than that of the normal drying method.

Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

2010 ◽  
Vol 28 (6) ◽  
pp. 798-806 ◽  
Author(s):  
Rui Wang ◽  
Min Zhang ◽  
Arun S. Mujumdar
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Potato Chips ◽  
Drying Characteristics
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