scholarly journals Physical quality analysis of drying beluntas leaves (Pluchea indica L.) using variations of drying methods

2021 ◽  
Vol 922 (1) ◽  
pp. 012053
Author(s):  
A S Telaumbanua ◽  
J N W Karyadi ◽  
Pravitajaty ◽  
A N I Kusumastuti ◽  
K Ma’Rufah ◽  
...  
Keyword(s):  
Moisture Content ◽  
Quality Analysis ◽  
Physical Parameters ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Freeze Dried ◽  
Drying Conditions ◽  
The Impact ◽  
Freeze Dryer

Abstract Beluntas leaves are medicinal plants with pharmacological effects, such as antioxidant, antidiarrheal, antidiabetic, and antibacterial. Drying is one of the processes before the beluntas leaves are consumed. However, drying could degrade the quality of beluntas leaves. This research aims to investigate the impact of drying conditions on the physical qualities of dried beluntas leaves. Beluntas leaves with a moisture content of 83-90% were dried using drying methods, namely the greenhouse effect dryer (ERK), cabinet dryer (CD) at 40, 50, 60, and 70°C, and freeze dryer (FD) at 35, 45, and 55°C. The physical parameters measured were moisture content, color, shrinkage, rehydration ratio, and bulk density. The results showed that the final moisture content of the dried beluntas leaves were 8.40; 4.92-10.70; 4.73-6.77%w.b for ERK, CD, and FD, respectively. Page’s model was suitable for explaining the changes in moisture ratio during the drying process (R 2 = 0.9934 − 0.9999). The freeze-drying method can preserve the leaves’ color and obtain the lowest moisture content with a low drying temperature compared to other methods. Freeze-dried beluntas leaves also exhibited the highest rehydration ratio, which was 2.03 – 2.25.

scholarly journals Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 216 ◽  
Author(s):  
Aslı Aksoy ◽  
Salih Karasu ◽  
Alican Akcicek ◽  
Selma Kayacan
Keyword(s):  
Quality Parameters ◽  
Drying Kinetics ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Freeze Dried ◽  
Meat Samples ◽  
Drying Conditions ◽  
Minced Meat

This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.

scholarly journals Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011 ◽  
Vol 35 (6) ◽  
pp. 1196-1203 ◽  
Author(s):  
Kelly Tafari Catelam ◽  
Carmen Sílvia Fávaro Trindade ◽  
Javier Telis Romero
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Gum Arabic ◽  
Passion Fruit ◽  
Drying Methods ◽  
Fruit Pulp ◽  
Heat Of Sorption ◽  
Freeze Dried ◽  
Equilibrium Data ◽  
Skimmed Milk

Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.

The Impact of Drying Methods on Paper Physical Properties

2012 ◽  
Vol 602-604 ◽  
pp. 2267-2272
Author(s):  
Shu Lei Zhao ◽  
Zheng Yuan Wei ◽  
Xiao Tian Ding ◽  
Qiang Lin
Keyword(s):  
Physical Properties ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Mechanical Pulp ◽  
Bursting Strength ◽  
Tensile Index ◽  
Chemical Pulp ◽  
Drying Conditions ◽  
The Impact ◽  
Tearing Resistance

This paper experimentally examined the impact of four different drying methods (free drying, press drying, vacuum drying and impingement drying) on paper physical properties including roughness, elongation, air permeance, tearing resistance, tensile index and bursting strength. The handsheets materials are HWBKP (Hardwood Bleached Chemical Pulp), SWBKP (Softwood Bleached Chemical Pulp), CTMP (Chemical Thermo mechanical Pulp) and ATMP (Advanced Thermo Mechanical Pulp). Good experimental data were obtained for the four pulps under different drying conditions. The results of our investigation indicate that press drying have lower surface roughness, elongation and air permeance but higher tearing resistance; the vacuum drying have higher roughness, tensile index and bursting strength; the impingement drying have lower tearing resistance, tensile index and bursting strength but higher elongation and air permeance. Selection of different drying conditions for effective productivity and quality improvement potential is proposed as a direction for the future dryer design.

scholarly journals Dampak Limbah Penambangan Emas Tanpa Izin (Peti) Terhadap Kualitas Air Sungai Limun Kabupaten Sarolangun Propinsi Jambi - The Impact Of Illegal Gold Mining Activity To The Water Quality Of Limun River, Sarolangun District, Jambi Province

2017 ◽  
Vol 14 (3) ◽  
pp. 251
Author(s):  
Rita Yulianti ◽  
Emi Sukiyah ◽  
Nana Sulaksana
Keyword(s):  
Water Quality ◽  
Gold Mining ◽  
Quality Standard ◽  
Water Levels ◽  
Quality Analysis ◽  
Quality Data ◽  
Mining Activities ◽  
Water Quality Data ◽  
The Impact

Daerah penelitian terletak di desa Muaro Limun, Kecamatan Limun Kabupaten Sarolangun Provinsi Jambi. Sungai limun, salah satu sungai besar di daerah kabupaten sarolangun yang dimanfaatkan oleh mayarakat sekitarnya sebagai sumber penghidupan. Penelitian bertujuan untuk mengetahui pengaruh kegiatan penambangan terhadap kualitas air sungai Batang Limun, dan perubahan sifat fisik dan  kimia yang diakibatkan   kegiatan penambangan.Metode yang digunakan adalah  metode grab sampel, serta stream sedimen untuk dianalis di laboratorium. Sejumlah sampel diambil di beberapa lokasi Penambangan Emas berdasarkan Aliran Sub-DAS dan dibandingkan dengan beberapa sampel lain yang diambil pada lokasi yang belum terkontaminasi oleh kegiatan penambangan. Analisis kualitas air mengacu pada  SMEWWke 22 tahun 2012 dan standar baku mutu air kelas II dalam PP No 82 yang dikeluarkan oleh Menteri Kesehatan No. 492/Menkes/Per/IV/2010. Diketahui sungai Batang Limun telah mengalami perubahan karakteristik fisika dan kimia. Dari grafik  kosentrasi kekeruhan, pH, TSS, TDS  Cu, Pb, Zn, Mn, Hg terlihat bahwa penambang emas tanpa izin (PETI) dengan cara amalgamasi yang menyebabkan terjadinya penurunan kualitas air sungai. Sejak tahun 2009 sampai tahun 2015  sungai Limun dan sekitarnya terus mengalami penurunan kualitas air. Penurunan kualitas yang cukup tinggi terjadi  yaitu peningkatan nilai Rata-rata konsentrasi merkuri pada sungai Batang Limun dari 0,18ppb (0,00018 mg/l)  menjadi 0,3ppb (0,0003 mg/l), peningkatan tersebut dipengaruhi oleh proses kegiatan penambangan dan nilai tersebut masih dibawah standar baku mutu air kelas II  pp nomor 82 tahun 2010.Kata kunci :   Kualitas Air, Sungai Limun,TSS, Merkuri, PETI Limun river is one of the major rivers in the area of Sarolangun, which utilized by the society as a source of livelihood. The aim of study  to analyze the effect of mining activities on  the water quality of Batang Limun River, and the changes of physical and chemical properties of water. The method used are grab  and stream samples to  sediment analyzed in the laboratory. A number of samples were taken at several locations based Flow Gold Mining Sub-watershed and compared to some other samples taken at the location that has not been contaminated by mining activities. Water quality analysis referring to SMEWW, 22nd edition 2012 and refers to Regulation No 82 that issued by Minister of Health No. 492 / Menkes / Per / IV / 2010.The results showed that the Limun river has undergone chemical changes in physical characteristics. These symptoms can be seen from the discoloration of clear water in the river before the mine becomes brownish after mining, based on graphic of muddiness concentration: pH, TSS, TDS Cu, Pb, Zn, Mn, Hg have seen that  the illegal miner which used amalgamation caused deterioration in water quality, data from 2009 to 2015 Limun river and surrounding areas continue to experience a decrease in water quality. The decreasing of water quality showed in the TSS parameter which found in the area is to high based on  the standard of water quality class II pp number 82 of 2010. An increase in the value of average concentrations of mercury in the Batang Limun river before mine 0,18ppb (0.00018 mg / l) into 0,3ppb (0.0003 mg / l) on the river after the mine. The increase was affected by the mining activities and the value is still below the air quality standard Grade II pp numbers 82 years 2010, although the value is still below with the standards quality standard, the mercury levels in water should still be a major concern because if it accumulates continuously in the water levels will increase and will be bad for health. In contrast to the concentration of mercury in sediments that have a higher value is 153 ppb (0,513ppm ) .Key Words :   Water Quality, Limun River, Mercury, Illegal gold mining

scholarly journals Effect of Supplementation of Dried Bioflocs Produced by Freeze-Drying and Oven-Drying Methods on Water Quality, Growth Performance and Proximate Composition of Red Hybrid Tilapia

2022 ◽  
Vol 10 (1) ◽  
pp. 61
Author(s):  
Tarq Binalshikh-Abubkr ◽  
Marlia Mohd Hanafiah
Keyword(s):  
Water Quality ◽  
Body Composition ◽  
Growth Performance ◽  
Freeze Drying ◽  
Energy Levels ◽  
Fish Growth ◽  
Drying Methods ◽  
Oven Drying ◽  
Freeze Dried

Supplementation of dried bioflocs for red hybrid tilapia (Oreochromis sp.) was examined during 57 days of feeding trials. Five experimental treatments; T1 (the control; without bioflocs), T2 (4% freeze-dried bioflocs), T3 (16% freeze-dried bioflocs), T4 (4% oven-dried bioflocs), and T5 (16% oven-dried bioflocs) were prepared to examine the water quality, growth performance and body composition of red hybrid tilapia. T2 and T4 treatments resulted in a higher growth rate and survival similar to the control, while T3 and T5 treatments showed the lowest values of growth performance among all treatments. T1 treatment showed the best quality of culture water followed by T2 and T4 treatments, while T3 treatment resulted in poor water quality followed by T5 treatment. Based on these results, the ratios of bioflocs (4% and 16%) had more effect on fish growth and water quality than the drying methods (freeze-drying and oven-drying). The ratio of 4% freeze-dried or oven-dried bioflocs provided higher growth rates and better water quality parameters similar to the control, while the ratio of 16% showed the worst growth performance and water quality in the present study. In addition, body compositions of tilapia fed 4% dried bioflocs showed better nutritional value than tilapia fed 16% dried bioflocs. Protein and energy levels showed an increasing trend with decreasing supplement levels of bioflocs. Moisture content was significantly higher when supplementation of 16% bioflocs was used. Overall, supplementation of 4% freeze-dried or oven-dried bioflocs can be successively included in red hybrid tilapia diets without any effects on growth or body composition and can result in a good quality of culture water for red hybrid tilapia.

Expression of clpL1 and clpL2 genes in Lactobacillus rhamnosus VTT E-97800 after exposure to acid and heat stress treatments or to freeze-drying

2010 ◽  
Vol 1 (3) ◽  
pp. 253-257 ◽  
Author(s):  
C. Simões ◽  
H. Alakomi ◽  
J. Maukonen ◽  
M. Saarela
Keyword(s):  
Freeze Drying ◽  
Lactobacillus Rhamnosus ◽  
Rna Isolation ◽  
Laboratory Scale ◽  
Quality Analysis ◽  
Stress Genes ◽  
Freeze Dried ◽  
Related Stress ◽  
Harsh Conditions

The aim of the study was to evaluate the potential of utilising the information on expression levels of selected stress genes in assessing the quality of probiotic products. For this purpose RT-qPCR methods were developed to study the expression of clpL1 and clpL2 stress genes in Lactobacillus rhamnosus VTT E-97800 (E800) cells after exposure to processing-related stress conditions or to freeze-drying. Heat treatments in laboratory scale were performed with E800 cells incubated at 47 °C or 50 °C for 60 min. Acid treatments were performed both at laboratory and fermenter scale. At laboratory scale E800 cells were inoculated into General Edible Medium (GEM) adjusted to pH 4.0 and pH 3.5 and incubated at 37 °C for 180 min, whereas fermenter-grown cells were exposed to pH 4.0 for 60 min at the end of the fermentation. RNA from fresh cells and freeze-dried powders was reverse transcribed after isolation, quantification and standardisation. clpL1 and clpL2 transcripts were analysed by RT-qPCR with SYBR Green I. clpL1 was induced in L. rhamnosus E800 cells exposed to 50 °C and to a much lesser extent to 47 °C. No induction was observed for clpL2 in E800 cells during either acid or heat treatment, in any of the conditions applied. RNA isolation from freeze-dried powders was unsuccessful although several attempts were made with high quality products. In conclusion, our results suggest that developing quality indicators for probiotic products based on differences in the expression of stress genes is a challenging task for several reasons: at least with some genes (like in the present study with clpL) quite harsh conditions are needed to detect differences in the gene expression; mRNA isolation from freeze-dried powders was unsuccessful which hampers the quality analysis of large proportion of probiotic products; and furthermore RT-qPCR proved to be a too laborious procedure for routine use.

scholarly journals Quality Analysis of Briquettes based on Waterding with Variation of Pressure and Pellet Geometry to Water Content and Value of Calories

2020 ◽  
Vol 8 (2) ◽  
pp. 55
Author(s):  
Lintang Pratama ◽  
Dwi Pangga ◽  
Dwi Sabda Budi Prasetya
Keyword(s):  
Moisture Content ◽  
Water Hyacinth ◽  
Calorific Value ◽  
Quality Analysis ◽  
Test Results ◽  
Heating Value ◽  
Tapioca Starch ◽  
Quality Of Water ◽  
Value Range

This study is a research on water hyacinth-based briquettes which shows the calorific value of each form of briquettes. The purpose of this study was to analyze the quality of water hyacinth briquettes with variations in pressure and pellet geometry. The quality analyzed includes moisture content and calorific value. The method of making briquettes starts from charcoal, pounding, then mixing with tapioca starch adhesive. The composition of the mixture used is 90% water hyacinth charcoal with 10% tapioca starch adhesive. 4 geometric variations are used, namely, solid box, hollow box, solid tube and hollow tube with 3 pressure variations, namely, 10 PSI, 20 PSI and 30 PSI. Test results and analysis,briquettes at a pressure of 20 PSI produces a calorific value range of 91.15 - 150.14 cal / gram. The resulting calorific value is higher than the briquettes at a pressure of 10 PSI and 30 PSI with a heating value range of 93.84 - 148.79 cal / gram and 89.81 - 135.39 cal / gram. Hollow briquettes produce a calorific value range of 107.24 - 150.14 cal / gram higher than solid geometric briquettes which produce a heating value range of 89.81 - 148.79 cal / gram. So that the contribution of the results of this research is that the community makes briquettes with shape and pressure with good results shown in this study.

scholarly journals THE DIFFERENCE OF TENSILE STRENGTH AND YIELD FIBRINOGEN ON FIBRIN GLUE PREPARATIVE BY CRYOPRESIPITATE WITH AND WITHOUT FREEZE DRYING METHODS

2019 ◽  
Vol 25 (3) ◽  
pp. 349
Author(s):  
Brilliant Margalin ◽  
S. P. Edijanto ◽  
Paulus B. Notopuro
Keyword(s):  
Tensile Strength ◽  
Fibrin Glue ◽  
Freeze Drying ◽  
Drying Methods ◽  
Drying Process ◽  
Freeze Dried ◽  
Significant Difference ◽  
Fibrinogen Content

Fibrin glue is a useful biological product to stop bleeding, adhesive tissue and accelerate wound healing. Preparation of Fibrin Glue requires fibrinogen and thrombin components. The routine cryoprecipitation method performed at the Blood Bank can be used to improve the quality of the fibrinogen component. The Freeze Drying process can increase the retention time of plasma products at room temperature. Yield Fibrinogen and Tensile Strength is a quantitative and qualitative parameter of preparation quality of fibrin glue. This study focused on finding differences between Tensile Strength and Yield Fibrinogen on fibrin glue preparative by cryoprecipitate with and without freeze drying methods.This study is in vitro laboratory experiments design by comparing the Yield Fibrinogen and Tensile Strength of fibrin glue preparation from cryoprecipitic plasma with and without freeze dried process. The results were analyzed comparatively using paired T test.The plasma fibrinogen content of the sample was 237.66 ± 67.10 mg / dL. The fibrinogen content of the cryoprecipitate component without freeze drying process was 327.74 ± 103.42 mg / dL with a yield fibrinogen of 1.38 ± 0.25. The fibrinogen content of the cryoprecipitate component with freeze drying process was 251.20 ± 103.91 mg / dL with yield fibrinogen 1.04 ± 0.25. Tensile strength of fibrin glue from cryoprecipitate without freeze drying process was found to average 0.52 ± 0.18. Tensile strength of fibrin glue from cryoprecipitate with freeze drying process was found to average 0.33 ± 0.12. There was a significant difference between yield fibrinogen and tensile strength of fibrin glue preparation of cryoprecipitation method with and without freeze dried process.There is a significant difference on yields fibrinogen and tensile strength in the preparation of fibrin glue by the freeze drying process which is probably due to changes in the structure and function of fibrinogen proteins.

scholarly journals COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT

2021 ◽  
Vol 13 (1) ◽  
pp. 14-20
Author(s):  
Valentina Mădălina MOGA ◽  
◽  
◽  
Keyword(s):  
Sensory Analysis ◽  
Milk Powder ◽  
Textural Analysis ◽  
Physical Parameters ◽  
Skimmed Milk ◽  
The Impact ◽  
Skimmed Milk Powder

This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis).

scholarly journals Rehydration Characteristics of Mushrooms using Different Drying Techniques

2021 ◽  
pp. 87-91
Author(s):  
Yesubabu Vinnakota ◽  
Nagalakshmi Yarlagadda
Keyword(s):  
Drying Methods ◽  
Expert Committee ◽  
Sensory Assessment ◽  
Rehydration Ratio ◽  
Organoleptic Evaluation ◽  
Sun Drying ◽  
Quality Retention ◽  
Drying Techniques ◽  
Tray Drying

Mushroom may be baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mainly consumed fresh and a negligible amount is used for processing. They can be processed as canned, dried and frozen mushrooms. The dried mushrooms are packed in hermetically sealed air tight tins for quality retention and stored in a cool dry place. The study’s main objective is to know the effect of different drying methods on the quality of mushrooms and its dehydration, rehydration characteristics. Sun-drying and Cabinet tray drying methods were selected in the study. The rehydration ratio and coefficient of rehydration were calculated and compared for both the drying methods. An expert Committee did an Organoleptic evaluation. The results showed that cabinet tray dried mushrooms were reconstituted better compared to the sundried ones. The values of coefficient of rehydration and the rehydration ratio for cabinet dried mushrooms were found as 0.498 and 1:3.3 which were higher than sundried mushrooms. Cabinet tray dried mushrooms showed it’s superiority in sensory assessment. The study concluded that mushrooms dehydrated by the cabinet tray drying have better rehydration characteristics than sun drying.

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