scholarly journals The effect of dryer air temperature on fineness modulus and moisture content of cassava flour in pneumatic dryer process

2018 ◽  
Vol 73 ◽  
pp. 05015
Author(s):  
Witdarko Yus ◽  
Mekiuw Yosehi ◽  
Sri Suryaningsih Ni Luh ◽  
Wahida
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Process Condition ◽  
Coefficient Of Determination ◽  
Drying Method ◽  
Flour Milling ◽  
Pneumatic Drying ◽  
Water Rate ◽  
Fineness Modulus

One of drying method applied in flour milling industry is pneumatic drying. Various kinds of variable both dried materials and drying process condition strongly influence the quality of drying result. Fineness Modulus (FM) and Water Rate are significant variables in defining the flour quality. The aim of this study is to identify the influence of dryer air temperature on FM and Moisture Content in pneumatic dryer process condition. Both variables have sufficiently big coefficient of determination value; therefore, it can be employed to predict well the fineness modulus and water rate of the flour.

scholarly journals PEMODELAN PADA PROSES PENGERINGAN MEKANIS TEPUNG KASAVA DENGAN MENGGUNAKAN PNEUMATIC DRYER: HUBUNGAN FINENESS MODULUS DENGAN VARIABEL PROSES PENGERINGAN

2015 ◽  
Vol 35 (04) ◽  
pp. 481 ◽  
Author(s):  
Yus Witdarko ◽  
Nursigit Bintoro ◽  
Bandul Suratmo ◽  
Budi Rahardjo
Keyword(s):  
Dimensional Analysis ◽  
Process Condition ◽  
Average Diameter ◽  
Drying Methods ◽  
Drying Process ◽  
Cassava Flour ◽  
Pneumatic Drying ◽  
Air Dryer ◽  
Fineness Modulus

One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.Keywords: Cassava flour, pneumatic drying, dimensional analysis, fineness modulus ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering.Kata kunci: Tepung ubi kayu, pneumatic drying, analisis dimensi, fineness modulus

scholarly journals The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process

2019 ◽  
Vol 1 (1) ◽  
pp. 19-22
Author(s):  
Yus Witdarko
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Air Temperature ◽  
Manufacturing Industry ◽  
Important Variable ◽  
Drying Process ◽  
Cassava Flour ◽  
Air Temperatures ◽  
Pneumatic Drying

Drying method that is applied in flour manufacturing industry, one of which is pneumatic drying. Variable types of both the properties of the dried material and the conditions of the drying process greatly affect the quality of the results of drying. Water content is an important variable in determining the quality of flour. The purpose of this study was to find the effect of drying air temperature on the moisture content of cassava flour under the conditions of the pneumatic drying process. Drying of cassava flour at desiccant air temperatures of 145oC and 160oC with 2 drying cycles produced a moisture content of 11.3 and 8.7% wb and had fulfilled SNI for flour water content, which was a maximum of 12% wb. The higher the temperature of the drying air, the lower the moisture content.

Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

2021 ◽  
pp. 57-65
Author(s):  
Dhinar Patliani ◽  
Dian Purbasari
Keyword(s):  
Grain Size ◽  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Oil Absorption ◽  
Drying Method ◽  
Physical Quality ◽  
Average Grain Size ◽  
Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ​​ranged from 0.364 – 1.576, D values ​​ranged from 0.005 – 0.0012 mm, final moisture content values ​​ranged from 7.60 – 9.59%, powder moisture content values ​​ranged from 9.47 – 11.43%ww , L values ​​ranged from 61.46 – 65.96, a values ​​ranged from 13.54 – 16.05, b values ​​ranged from 48.21 – 52.42, DSA values ​​ranged from 2.78 – 3.54 ml/ g, DSM values ​​ranged from 1.22 – 1.60 ml/g, and DC values ​​ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

Evaluation of Various Soil Moisture Sensors in Four Different Soil Types

2018 ◽  
Vol 34 (6) ◽  
pp. 963-971 ◽  
Author(s):  
Tonny José Araújo da Silva ◽  
Edna Maria Bonfim-Silva ◽  
Adriano Bicioni Pacheco ◽  
Thiago Franco Duarte ◽  
Helon Hébano de Freitas Sousa ◽  
...  
Keyword(s):  
Soil Moisture ◽  
Moisture Content ◽  
Soil Moisture Content ◽  
Soil Samples ◽  
Soil Types ◽  
Coefficient Of Determination ◽  
Regression Analyses ◽  
Drying Method ◽  
Soil Moisture Sensors ◽  
Calibration Equations

Abstract.Accurate measurements of soil moisture content can contribute to resource conservation in irrigated systems. The objective of this study was to evaluate various soil moisture sensors (a porous cup tensiometer, Diviner 2000, PR2, XH300, PM100, and ML3; the mention of model names does not constitute an implied endorsement) used in four different soil types. The experiment was conducted inside a greenhouse using a specially constructed box that contained the soil samples. The soil samples were first saturated and subsequently drained before starting the measurements. The soil moisture content was determined by the oven-drying method. Using the standard deviation of the sensor readings, regression analyses were performed, resulting in calibration equations and coefficient of determination (R2) values for each sensor and soil type combination. The porous cup tensiometer, Diviner 2000, PR2, and ML3 measurements resulted in excellent R2 values that exceeded 0.95 for the four soils. However, measurements with the XH300 and PM100 sensors resulted in R2 values of 0.37 to 0.86 and 0.61 to 0.94, respectively, limiting their scientific applicability for the studied soils. Therefore, the porous cup tensiometer, Diviner 2000, PR2, and ML3 estimated the soil moisture content with greater confidence than did the other sensors and with an error of less than 5%. Keywords: Calibration, Tensiometer, Volumetric water content.

scholarly journals KARAKTERISTIK PENGERINGAN KELAPA PARUT MENGGUNAKAN ALAT PENGERING SILINDER TIPE RAK

AGROINTEK ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 286-294
Author(s):  
Hary Kurniawan ◽  
Abdul Muiz ◽  
Muhamad Ikhsan Febriyanto Mbele ◽  
Rizka Okta Dini ◽  
Zulhan Widya Baskara
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Air Temperature ◽  
Sweet Taste ◽  
Coconut Water ◽  
Coefficient Of Determination ◽  
Drying Characteristics ◽  
Constant Rate ◽  
Drying Chamber

Desiccated coconut is one of the diversification of coconut products which is cut into pieces or grated into small pieces and dried, white, sweet taste and distinctive odor. The purpose of this study was to determine the drying characteristics of desiccated coconut using a cylindrical dryer. Eight trays, each containing 350 grams of grated coconut, were arranged on a tray and measured the air temperature in the drying chamber, the temperature of the material, as well as the moisture content of the material during drying both on the top rack, middle rack and bottom rack. The results showed that the air temperature in the drying chamber and the temperature of the material were significant, and moisture content during drying of materials both on the top rack, middle rack and bottom are relatively significant. The constant rate of drying of grated coconut on the upper rack, middle rack and lower rack is 0.1306 - 1338 minutes-1. The predicted value of grated coconut water content shows that it is almost close to the observed water content value, which is marked by a coefficient of determination that is close to 1.

Pre-Drying Effect and Quality Change of Rough Rice under Hot Air-Assisted Radio Frequency Disinfestation Treatment

2021 ◽  
Vol 37 (6) ◽  
pp. 1045-1054
Author(s):  
Windi Damayanti ◽  
Meiji Liao ◽  
Yuanrong Xu ◽  
Pu Jing ◽  
Shunshan Jiao
Keyword(s):  
Moisture Content ◽  
Radio Frequency ◽  
Moisture Loss ◽  
Total Phenolic ◽  
Moisture Removal ◽  
Drying Method ◽  
Quality Change ◽  
Hot Air ◽  
Rough Rice

HighlightsHA-RF disinfestation treatment had better pre-drying effect of rough rice than that of HA treatmentHighest moisture loss (8.7%) was obtained for samples with highest IMC (39.6% d.b.)Initial moisture content (IMC) correlated negatively with milling quality of rough riceHA-RF can be used as a pre-drying method to partially reduce the moisture contentAbstract.Hot air-assisted radio frequency (HA-RF) is an environmentally friendly disinfestation method, which can completely control the insects and meanwhile maintain quality of rough rice. In this study, the pre-drying effect of HA-RF disinfestation treatment of rough rice with different initial moisture contents (IMCs) (16.7%, 24.8%, 34.7%, and 39.6% d.b.) was investigated along with associated quality change. HA-RF treatments had better pre-drying effect of rough rice with various IMCs than that of hot air (HA) treatment and larger electrode gap obtained lower moisture removal. IMCs of rough rice also influenced the moisture removal for HA-RF treatments, and the corresponding moisture loss were 4.3%, 5.3%, 6.1%, and 8.7% for the treated rough rice with IMC of 16.7%, 24.8%, 34.7%, and 39.6%, respectively. More quality loss was observed for the rough rice with higher IMC, especially for broken rate, fissure, and water uptake ratio. HA-RF treatment had no influences on total phenolic acids, protein, and fat contents, but amylose and vitamin E contents were affected. Non-milled rice treated by HA-RF had an obvious decrease in the lightness (L*) except for the samples with highest IMC (39.6%). RF disinfestation treatment can be used as a pre-drying method to partially reduce the moisture content (MC) of rough rice. Keywords: Disinfestation, Moisture content, Pre-drying, Quality, Rough rice.

Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Mulono Apriyanto ◽  
Sutardi ◽  
Supriyanto ◽  
Eni Harmayani
Keyword(s):  
Moisture Content ◽  
Fermentation Process ◽  
Quality Parameter ◽  
Cocoa Bean ◽  
Drying Method ◽  
Cocoa Beans ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. The quality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needs optimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity and fermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtain from the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture content of pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisture content of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity and fermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoa beans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum at begining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation and fermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 for addition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle of fermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoa beans that characterized by pH, acidity and fermentation indexs of cocoa beans.

scholarly journals Comparison Drying Behavior of Seaweed in Solar, Sun and Oven Tray Dryers

2018 ◽  
Vol 156 ◽  
pp. 05007 ◽  
Author(s):  
Suherman Suherman ◽  
Moh. Djaeni ◽  
Andri C. Kumoro ◽  
Rizky A. Prabowo ◽  
Sri Rahayu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Air Temperature ◽  
Solar Collector ◽  
Energy Utilization ◽  
Air Humidity ◽  
Iron Plate ◽  
Solar Dryer ◽  
Drying Behavior

The main objective of this study is to analyze and compare the drying behavior of seawage experimentally in solar dryer, sun dryer and oven dryer. Seaweeds with moisture content of 70% have been cleansed of impurities attached and washed with fresh water. The solar dryer tool is made of glass and iron shaped dryer and box, where the solar collector is made of black painted iron plate. The results showed that the air temperature in solar dyrer was higher than the ambient. The air humidity relative in the solar dryer is lower than the ambient. Drying seaweed by solar dryer method can dry the material up to 12.2% water content within 16 hours, and faster than sun dryer method. Energy utilization per kg of material for solar dryer, sun dryer and oven dryer is 1493 kJ / kg, 1338 kJ / kg, and 1620 kJ / kg, respectively. The quality of the product by the solar dryer method produces the best dried seaweed products in terms of color, aroma and contaminants in the product

scholarly journals PEMODELAN MATEMATIS HUBUNGAN KADAR AIR TEPUNG DENGAN VARIABEL PROSES PADA PENGERINGAN MEKANIS TEPUNG KASAVA MENGGUNAKAN PNEUMATIC DRYER

2016 ◽  
Vol 36 (01) ◽  
pp. 111 ◽  
Author(s):  
Yus Witdarko ◽  
Nursigit Bintoro ◽  
Bandul Suratmo ◽  
Budi Rahadjo
Keyword(s):  
Moisture Content ◽  
Dimensional Analysis ◽  
Important Variable ◽  
Coefficient Of Determination ◽  
Process Variables ◽  
Drying Process ◽  
Cassava Flour ◽  
Input Capacity ◽  
Pneumatic Drying ◽  
The Relationship

Moisture content of the materials (Ka) is the most important variable in evaluating the performance of drying process, therefore the ability to predict moisture-content of the materials in the drying process is very important. The objective of this research was to formulate a mathematical relationship between various pneumatic drying process variables and the moisturecontent of the materials of cassava flour by applying dimensional analysis. In this research, a pneumatic drying equipment and test edit in wide varieties of treatments, such as the input capacity, drying air temperature, and drying air velocity. Based on the result of data analysis, it was obtained that the relationship between moisture content of the materials and the drying process variables could be expressed as followThis equation had 0,722 coefficient of determination, so that it could be used to predict the moisture content of cassava flour precisely. Sensitivity analysis indicated that the dimensionless product which had the largest effect on Ka was.Keywords: Cassava flour, pneumatic drying, dimensional analysis, moisture content ABSTRAKKadar air bahan (Ka) merupakan variabel yang paling penting dalam mengevaluasi kinerja proses pengeringan bahan, sehingga kemampuan untuk memprediksi Ka dalam proses pengeringan akan menjadi sangat penting. Penelitian ini bertujuan untuk memformulasikan hubungan matematis antara berbagai variabel proses pengeringan secara pneumatik dengan Ka akhir tepung ketela pohon dengan menerapkan analisis dimensi. Pada penelitian ini telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, temperatur udara pengering, dan kecepatan udara pengering. Berdasarkan hasil analisis data maka diperoleh hubungan antara Ka dengan variabel-variabel proses pengeringan sebagai berikut:Persamaan tersebut mempunyai nilai koefisien determinasi 0,722 sehingga besar kemungkinan untuk dapat digunakansebagai alternatif dalam memprediksi kadar air tepung hasil pengeringan. Hasil uji sensitivitas menunjukkan bahwadimensionless product yang paling berpengaruh terhadap nilai Ka adalah    ்ೠ   .Kata kunci: Tepung kasava, pneumatic drying, analisis dimensi, kadar air

Fruit and seed quality of okra [Abelmoschus esculentus (L.) Moench]as influenced by harvesting stage and drying method

2016 ◽  
Vol 50 (4) ◽  
Author(s):  
Hillary Mireku Bortey ◽  
Beloved Mensah Dzomeku
Keyword(s):  
Moisture Content ◽  
Seed Quality ◽  
Abelmoschus Esculentus ◽  
Drying Methods ◽  
Drying Method ◽  
Seed Moisture Content ◽  
Seed Moisture ◽  
Harvesting Stage ◽  
Days After Anthesis

The influence of harvesting stages and drying methods on fruit and seed quality of okra [Abelmoschus esculentus (L.) Moench.] cultivar Asontem was studied to determine the optimum stage of harvest and suitable drying method. The fruit length and diameter progressively increased and reached its peak at 30 days after anthesis by recording 9.50 and 2.83cm respectively and subsequently decreased slightly. The higher seed moisture content (46.5%) was obtained at the early harvesting stage (10 day after anthesis (DAA) and decreased to as low as 22.1% at 50 DAA. Seed maturation and quality parameters were highly significant (p=0.05) at different harvesting stages. Maximum seed dry weight (4.1 g) occurred at 40 DAA regardless of the drying method. Maximum standard germination (77.0%) occurred at 50 DAA when seed moisture content was lowest (22.1%). The optimum stage for harvesting fruit of okra cultivar Asontem for high seed germinability was found to be <sup>3</sup>40 days after anthesis, followed by shade drying fruits before seed extraction.

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