Quality Study of the Preparation of Virgin Brown Sugar Powder by Vacuum Drying

Sugar Tech ◽  
2021 ◽  
Author(s):  
Yuchao Dai ◽  
Mingxing Li ◽  
Meiling Li ◽  
Zhuolin Wang ◽  
Jie Lu ◽  
...  
Keyword(s):  
Vacuum Drying ◽  
Brown Sugar ◽  
Quality Study ◽  
Sugar Powder

scholarly journals Perbaikan Proses Pembuatan Gula Merah Aren di Pabrik Gula Aren Masarang Tomohon

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (2) ◽  
pp. 68 ◽  
Author(s):  
Julius Pontoh ◽  
Audy Wuntu
Keyword(s):  
Shelf Life ◽  
Water Sorption ◽  
Absorption Curve ◽  
Hammer Mill ◽  
Brown Sugar ◽  
Sugar Factory ◽  
Powder Production ◽  
Palm Sugar ◽  
Low Efficiency ◽  
Sugar Powder

Pabrik gula aren Masarang Tomohon saat ini memiliki masalah rendahnya efisiensi produksi akibat pembentukan bongkahan gula selama tahap akhir pemprosesan gula. Tujuan penelitian ini adalah untuk meningkatkan efisiensi proses produksi gula di pabrik dengan penekanan pada sorpsi air oleh gula dan pada penghancuran bongkahan gula selama produksi serbuk gula aren (gula semut). Umur simpan gula merah aren diestimasi dengan kurva isoterm absorpsi menggunakan rumus Labuza. Penghancuran gula dilakukan mula-mula melalui penentuan jenis gilingan, diikuti dengan membuat desain gilingan dan membangun konstruksi gilingan. Perhitungan umur simpan gula menghasilkan angka 6,4 tahun umur simpan. Konstruksi gilingan gula dibuat didasarkan pada gilingan martil (hammer mill) dengan kapasitas untuk mengurangi sisa produk hingga 1,28 persen.The Masarang Palm Sugar Factory in Tomohon is currently facing to the problems of the low efficiency production due to the crumble formation during the last step of sugar processing and the question of the shelf life of the product. Therefore the goal of this research is to improve the palm sugar processing at the factory by focusing to the understanding the water sorption by the sugar and to break down the sugar crumbles during the brown sugar powder production.  The shelf life of the brown palm sugar was estimated by the isotherm absorption curve followed by application of Labuza formula.  The sugar milling was processed by firstly determined the milling type, followed by designing the mill and then constructed it.  The calculation of shelf life of the sugar product was found as 6.4 years.  The sugar milling was constructed based on the hammer mill with the capacity to reduce the crumbles as low as 1.28 percent.

scholarly journals Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Bambang Nurhadi ◽  
Nandi Sukri ◽  
Rudy Adi Saputra ◽  
Fatonah Isnaini Wandhani ◽  
Afifah Indah Nurlita
Keyword(s):  
Conventional Method ◽  
Tricalcium Phosphate ◽  
Water Sorption ◽  
Sugar Content ◽  
Amorphous Structure ◽  
Physical Characteristics ◽  
Vacuum Drying ◽  
Drying Method ◽  
High Sugar Content ◽  
Sugar Powder

The coconut sugar powder produced by vacuum drying and conventional method has high hygroscopicity due to its high sugar content (mostly sucrose). Therefore, it is easier for caking to occur during storage. An anticaking agent such as tricalcium phosphate was therefore added to the powder to maintain its stability. The purpose of this research was to determine the physical characteristics of amorphous and crystalline coconut sugar after the addition of tricalcium phosphate (TCP) in different concentrations. The two types of coconut sugar were prepared by the conventional method, which gave it a predominantly crystalline structure, and the vacuum drying method, which gave it a mainly amorphous structure. The TCP at concentrations 0, 0.5%, and 1% was added to both types of the coconut sugar. The addition of the anticaking agent affected the water sorption of coconut sugar by decreasing the monolayer water content for both types of coconut sugar. TCP seemed to give more significant effect on decreasing the hygroscopicity of crystalline coconut sugar than the amorphous one, while similar trends were obtained in increasing flow ability of both types of coconut sugar. The capacity of TCP to cover the surface of the host coconut powder was proposed as the mechanism of TCP in decreasing hygroscopicity and increasing flow ability of the host powder.

Direct visualization of phase-separated domains in lipid membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 290-291
Author(s):  
S. W. Hui ◽  
T. P. Stewart
Keyword(s):  
Lipid Membranes ◽  
Structural Information ◽  
Freeze Fracture ◽  
Biological Molecules ◽  
Vacuum Drying ◽  
Direct Visualization ◽  
X Ray Diffraction ◽  
Electron Microscopic ◽  
X Ray ◽  
Hydrocarbon Chains

Direct electron microscopic study of biological molecules has been hampered by such factors as radiation damage, lack of contrast and vacuum drying. In certain cases, however, the difficulties may be overcome by using redundent structural information from repeating units and by various specimen preservation methods. With bilayers of phospholipids in which both the solid and fluid phases co-exist, the ordering of the hydrocarbon chains may be utilized to form diffraction contrast images. Domains of different molecular packings may be recgnizable by placing properly chosen filters in the diffraction plane. These domains would correspond to those observed by freeze fracture, if certain distinctive undulating patterns are associated with certain molecular packing, as suggested by X-ray diffraction studies. By using an environmental stage, we were able to directly observe these domains in bilayers of mixed phospholipids at various temperatures at which their phases change from misible to inmissible states.

Modification of the Electron Microscope for Investigation of Fully Hydrated Biological Specimens

1969 ◽  
Vol 27 ◽  
pp. 418-419 ◽  
Author(s):  
R. C. Moretz ◽  
D. F. Parsons
Keyword(s):  
Electron Beam ◽  
Electron Microscope ◽  
Structural Damage ◽  
Lower Percentage ◽  
Vacuum Drying ◽  
Total Removal ◽  
Total Absence ◽  
Biological Studies ◽  
Electron Microscopes ◽  
Beam Damage

Short lifetime or total absence of electron diffraction of ordered biological specimens is an indication that the specimen undergoes extensive molecular structural damage in the electron microscope. The specimen damage is due to the interaction of the electron beam (40-100 kV) with the specimen and the total removal of water from the structure by vacuum drying. The lower percentage of inelastic scattering at 1 MeV makes it possible to minimize the beam damage to the specimen. The elimination of vacuum drying by modification of the electron microscope is expected to allow more meaningful investigations of biological specimens at 100 kV until 1 MeV electron microscopes become more readily available. One modification, two-film microchambers, has been explored for both biological and non-biological studies.

PENGEMBANGAN MINUMAN BERBASIS TEH DAN REMPAH SEBAGAI MINUMAN FUNGSIONAL

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Siti Chairiyah Batubara ◽  
Nindia Arum Pratiwi
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Mixture Design ◽  
Total Sugar ◽  
Brown Sugar ◽  
Physical Test ◽  
Chemical Test ◽  
Carbohydrate Level ◽  
Optimum Formula ◽  
Functional Drink

Teh dan rempah memiliki kandungan antioksidan yang berguna untuk kesehatan. Tujuan dari pembelajaran ini adalah untuk mendapatkan formula minuman fungsional teh dan rempah terbaik. Penelitian ini menggunakan mixture design untuk menentukan formula optimum minuman fungsional terbaik yang terdiri dari gula merah, bubuk kayu manis dan bubuk kapulaga. Berdasarkan input batas atas dan batas bawah dari bahan baku sehingga didapatkan 16 formulasi yang akan diteliti. Untuk batas atas gula merah yaitu 40 dan batas bawah gula merah yaitu 35. Untuk batas atas bubuk kayu manis yaitu 15 dan batas bawah kayu manis yaitu 10. Untuk batas atas bubuk kapulaga yaitu 50 dan batas bawah bubuk kapulaga yaitu 45. Untuk menentukan kualitas minuman fungsional dilakukan uji kimia (uji karbohidrat, gula total dan nilai pH, uji fisik (Uji viskositas), uji organoleptik (uji hedonik untuk warna, aroma, rasa dan kekentalan) dan mutu hedonik yang ditentukan dari kesukaan panelis terhadap warna, aroma, rasa dan kekentalan) dan uji antioksidan. Penelitian ini untuk mendapatkan formula optimum yang terbaik dari hasil pengacakan oleh mixture design. Hasil dari pengolahan mixture design adalah anova, grafik dan duncan. Berdasarkan hasil penelitian formula minuman fungsional yang masih dapat diterima adalah formulasi 11 yang terdiri dari 40% gula merah, 12.67% bubuk kayu manis dan 47.32% bubuk kapulaga. Formula 11 mengandung 0.39% karbohidrat, 15.46% gula total, 5.38% pH 4.98%  viskositas dan 255.41 mg antoksidanSpice tea have antioxidants compounds that are beneficial for health. The purpose of this study was to get the best spice tea formulation as a functional drink. This research used a mixture design to obtain the best optimum formula functional drink that composed by brown sugar, cinnamon powder and cardamom powder. Based on input the upper and lower limits of raw materials then get 16 formulations will be researched. The upper limit of brown sugar, cinnamon powder and cardamom powder is 40, 15 and 50. The lower limit of brown sugar, cinnamon powder and cardamom powder is 35, 10 and 45. The functional drink quality determined by chemical test (carbohydrate level, total sugar and pH value), physical test (viscosity level), organoleptic test and antioxidan level. Data was processed statistically using Design Expert application with one-way analysis (one way ANOVA) at 95% confidence level. Duncan`s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. Based on the results of the research, formulation functional drink are still aceptable is formulation 11 of 40% brown sugar, 12.67% cinnamon powder and 47.32% cardamom powder. Formulation 11 contained carbohydrate level 0.39%, total sugar 15.46% and pH value 5.38%, viscosity level 4.98%, and antioxidan level 255.41 mg

Application in life quality study in eye diseases

2013 ◽  
Vol 32 (8) ◽  
pp. 903-906
Author(s):  
Xiao-jiao DU ◽  
Yi-hui CHEN ◽  
Min-jie SHENG
Keyword(s):  
Life Quality ◽  
Eye Diseases ◽  
Quality Study

Comparison of DSMC and CFD Models of Heat Transfer in a Rarefied Two-Dimensional Geometry

2018 ◽  
Author(s):  
Dilesh Maharjan ◽  
Mustafa Hadj-Nacer ◽  
Miles Greiner ◽  
Stefan K. Stefanov
Keyword(s):  
Heat Transfer ◽  
Rarefied Gas ◽  
Complex Geometry ◽  
Direct Simulation Monte Carlo ◽  
Accurate Method ◽  
Vacuum Drying ◽  
Helium Pressure ◽  
Two Dimensional ◽  
Dsmc Method ◽  
Cfd Simulations

During vacuum drying of used nuclear fuel (UNF) canisters, helium pressure is reduced to as low as 67 Pa to promote evaporation and removal of remaining water after draining process. At such low pressure, and considering the dimensions of the system, helium is mildly rarefied, which induces a thermal-resistance temperature-jump at gas–solid interfaces that contributes to the increase of cladding temperature. It is important to maintain the temperature of the cladding below roughly 400 °C to avoid radial hydride formation, which may cause cladding embrittlement during transportation and long-term storage. Direct Simulation Monte Carlo (DSMC) method is an accurate method to predict heat transfer and temperature under rarefied condition. However, it is not convenient for complex geometry like a UNF canister. Computational Fluid Dynamics (CFD) simulations are more convenient to apply but their accuracy for rarefied condition are not well established. This work seeks to validate the use of CFD simulations to model heat transfer through rarefied gas in simple two-dimensional geometry by comparing the results to the more accurate DSMC method. The geometry consists of a circular fuel rod centered inside a square cross-section enclosure filled with rarefied helium. The validated CFD model will be used later to accurately estimate the temperature of an UNF canister subjected to vacuum drying condition.

scholarly journals Quality study of Holder pasteurization of donor human milk in a neonatal personalized nutrition unit

2021 ◽  
Author(s):  
Sylvia Caballero Martín ◽  
Maria del Carmen Sánchez Gómez de Orgaz ◽  
Manuel Sánchez Luna
Keyword(s):  
Human Milk ◽  
Personalized Nutrition ◽  
Donor Human Milk ◽  
Quality Study
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