scholarly journals Potential of microwave drying technology for increase drying rate and physical quality of kaffir lime (Citrus hystrix DC) leaves

2021 ◽  
Vol 924 (1) ◽  
pp. 012045
Author(s):  
F Su’aidah ◽  
I Taruna
Keyword(s):  
Moisture Content ◽  
Power Level ◽  
Preference Test ◽  
Color Difference ◽  
Microwave Drying ◽  
Drying Rate ◽  
Physical Quality ◽  
Oven Drying ◽  
Drying Rates

Abstract The effects of microwave power on microwave drying rates and the physical quality of kaffir lime leaves were studied. Three power levels were used in this study, high (723 watts), medium (537 watts), and low (420 watts). The moisture content, drying rate, color (L, a, b), and organoleptic parameters of each power level will be compared with the oven drying method (60°C). The result shows that the final moisture content of the high, medium, and low power of microwave drying are 6.06, 4.26%, and 6.16%db respectively, which is lower than oven drying, 16.62%db. Besides, the drying rate of microwave drying is 26.39-48.71%db/minute, higher than oven drying 0.32%db/minute. Dried kaffir lime leaves with medium level power (537 watt) has the lowest color difference (ΔE = 1.0 ± 0.29) compared to fresh leaves. While, the color and aromatic preference test dried kaffir lime leaves by microwave drying was preferable than oven drying.

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water 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.

scholarly journals Mutu Fisik Dan Teknik Pematahan Dormansi Benih Kayu Kuku (Pericopsis mooniana (Thw.) Thw.)

2020 ◽  
Vol 11 (3) ◽  
pp. 199-205
Author(s):  
Arum Sekar Wulandari ◽  
Afrida Rizka Farzana
Keyword(s):  
Moisture Content ◽  
Cold Water ◽  
Dormancy Breaking ◽  
Seed Moisture Content ◽  
Physical Quality ◽  
Seed Moisture ◽  
Breaking Seed Dormancy ◽  
Short Time ◽  
Number Of Seeds

The presence of Pericopsis mooniana (Thw.) Thw. in nature is endangered. Meanwhile, Pericopsis mooniana plants have its obstacles in generative propagation because the seeds have mechanical dormancy. Studies carried out to: (1) observe the morphology of pods, seeds and sprouts of Pericopsis mooniana; (2) determine the physical quality of Pericopsis mooniana seeds, and (3) analyze the proper dormancy breaking treatment for Pericopsis mooniana seeds. Research is conducted in laboratories and in greenhouses. The physical quality of the seeds measured was the weight of 1,000 seeds and the moisture content. The treatment for breaking the dormancy of the Pericopsis mooniana seeds were control, scarification of the seeds using nail clippers and soaking in hot to cold water for 48 hours. Morphologically, the fruit of Pericopsis mooniana is pod-shaped, with orange seeds, oval-shaped and curved edges. Pericopsis mooniana sprouts include in the epigeal type. In 1 kg of weight there are ± 4,000 Pericopsis mooniana seeds, with the post harvest seed moisture content amounting to 7.62%. The dormancy breaking treatment of Pericopsis mooniana seeds increased seeds germination by 60% compared to controls. The scarification of Pericopsis mooniana seeds using nail clippers for breaking mechanical dormancy is the best treatment because it can increase the number of seeds germinating in a short time and simultaneously. Key words: breaking seed dormancy, morphology, Pericopsis mooniana, physical quality, seed scarificatio

scholarly journals Drying and storage of Eugenia involucrata DC. seeds

2003 ◽  
Vol 60 (3) ◽  
pp. 471-475 ◽  
Author(s):  
Angela Maria Maluf ◽  
Denise Augusta Camargo Bilia ◽  
Claudio José Barbedo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Cold Storage ◽  
Native Species ◽  
Plastic Bags ◽  
Physiological Quality ◽  
Drying Rates ◽  
And Storage ◽  
Water Contents

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

scholarly journals An Experimental Study and Analysis on Solar Drying of Bitter Gourd Using an Evacuated Tube Air Collector in Thanjavur, Tamil Nadu, India

2013 ◽  
Vol 2013 ◽  
pp. 1-4 ◽  
Author(s):  
AR. Umayal Sundari ◽  
P. Neelamegam ◽  
C. V. Subramanian
Keyword(s):  
Moisture Content ◽  
Tamil Nadu ◽  
Research Work ◽  
Bitter Gourd ◽  
Sun Drying ◽  
Solar Dryer ◽  
Drying Rates ◽  
Evacuated Tube ◽  
Drying Chamber

The objective of this research work is to design and develop a forced convection solar dryer using evacuated tube air collector and study its performance on bitter gourd in Thanjavur District, Tamilnadu, India. The designed solar dryer consists of a drying chamber, evacuated tube air collector, a blower, and a chimney. Drying parameters, moisture ratio and drying rates, are calculated and their performance is compared with natural sun drying. The results of the present study show that the proposed solar dryer has greater efficiency, and the moisture content of bitter gourd is reduced from 91% to 6.25% in 6 hours as compared to 10 hours in natural sun drying. In this solar dryer, the products are uniformly dried, and the moisture content of the sample is controlled. It is found that the quality of the dried bitter gourd using solar dryer is higher than the natural sun-dried bitter gourd.

Intermittent Microwave Drying of Litchi: Drying Kinetics and Quality Formation in Color Difference

2012 ◽  
Vol 482-484 ◽  
pp. 2090-2095 ◽  
Author(s):  
Feng Ying Xu ◽  
Zhen Chen ◽  
Chang You Li ◽  
Jian Yuan Liao ◽  
Han Zhang ◽  
...  
Keyword(s):  
Multilayer Structure ◽  
Small Amplitude ◽  
Color Difference ◽  
The Other ◽  
Microwave Drying ◽  
Drying Process ◽  
Biochemical Effect ◽  
Thermal Transmission ◽  
Better Than

In order to reveal the characteristics of thermal transmission and drying quality on the litchi’s multilayer structure, the peel and flesh that separated from fresh fruit were dried with the whole fruit by microwave radiation in three kinds of tempering intermittent HT0101, HT0505 and HT1010. Their characteristics of dehydration and the changes of color difference in drying process were compared. The results showed that microwave drying had influences on the capability of dehydration and the quality of color difference in different interval. The influence of HT0505 was more significant, while the other two conditions, in which there were only a small amplitude of cross and fluctuation, were approximate. In the same conditions of microwave drying, the capability of dehydration of peel and flesh separated was better than that of whole fruit, and the dehydration speed of peel was the fastest. As to color difference, the changes of peel and whole fruit were smaller and much easily to tend to stable. The change of the color difference on the flesh was obvious and finally tended to stable. The further research still needed the further study on biochemical effect during the transformation of quality.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Coupling of microwave radiations to convective drying for improving fruit quality

2018 ◽  
Author(s):  
Neila Bahloul ◽  
M. A. Balti ◽  
M. S. Guellouze ◽  
Nabil Kechaou
Keyword(s):  
Microwave Radiation ◽  
Power Level ◽  
Bound Water ◽  
Microwave Oven ◽  
Microwave Drying ◽  
Convective Drying ◽  
Heat Temperature ◽  
Red Color ◽  
Variable Condition

The present study aims to find the best drying method to minimize the duration of the operation while respecting the nutritional value of the product. Experiments of convective drying and microwave radiation were respectively carried out with a convective dryer (heat temperature: 65 °C and air velocity: 1.3 m/s) and a microwave oven (power level: 100 W and frequency: 2450 MHz). Six coupling tests between the convective drying and microwave radiation were conducted. The only variable condition is the time output of tomatoes from the convective dryer or the microwave oven corresponding to an intermediate mass ratio (IMR) 0.5, 0.4 and 0.3. The microwave drying removes the bound water faster than convective drying. This explains the observed time savings due to convection-microwave and microwave-convection combined drying. The combination of convection drying and microwave drying to an IMR 0.5 preserved better the red color and the antioxidants of the tomato. Thus, the convection–microwave combined drying (IMR 0.5) proved most suitable for preserving the quality of tomatoes. Keywords: convective drying; microwave; coupled drying; color. 

scholarly journals Qualitative Traits of Dry Rose Flowers ‘Taj Mahal’ as Influenced by Dehydration Methods

2021 ◽  
pp. 173-182
Author(s):  
M. Narjinary ◽  
Arpita Mandal Khan ◽  
S. Maitra ◽  
I. Sarkar ◽  
P. K. Pal
Keyword(s):  
Silica Gel ◽  
Room Temperature ◽  
Power Level ◽  
Microwave Oven ◽  
Carotenoid Content ◽  
Oven Drying ◽  
Hot Air ◽  
Sensory Score ◽  
Taj Mahal

Aims: To optimize drying technique for the popular Dutch rose cultivar, Taj Mahal, by evaluating different drying methods and appraising the physical, biochemical and sensory quality of the product. Study Design: Completely Randomized Design. Place and Duration of Study: Department of Floriculture, Medicinal and Aromatic Plants, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, during 2019-2020 Methodology: Flowers of rose cultivar ‘Taj Mahal’, at their prime beauty i.e., half-opened bud stage, were subjected to embedded drying in silica gel at six different conditions viz. at room temperature (T1), in hot air oven at 45°C, (T2) and at 60°C, (T3) in micro-wave oven at 100% power level (T4), 80% power level (T5) and at 60% power level (T6). The quality of the ensuing dehydrated flowers was judged with respect to colour, weight, volume shrinkage and anthocyanin and carotenoid contents. Temperature during drying and time to reach optimum dehydrated condition under different drying techniques were recorded. Sensory evaluation for the quality of the products was done after six months of storage. Results: The time taken for optimum drying ranged from 120 hours in case of room temperature drying (25.1°C) to 3 minutes in microwave oven on high power i.e., 100% (130.4°C). Significant variation in final weight of the product was recorded between 18.34% to 28% of the fresh weight. Minimum shrinkage (42.85%) was noted in room drying (T1) and hot air oven drying at 60°C (43.53%). Maximum anthocyanin concentration (3.528 mg/g) was recorded in flowers dried at room temperature, whereas, minimum among the dried flowers, was recorded in microwave oven drying at 100% power level (1.439 mg/g). Maximum Carotenoid content (16.780 µg/g) was recorded in flowers dried in hot air oven at 45°C. Out of six treatments in the present study, maximum sensory score (30.38 out of 36) was gathered by T2, which was at par with T1 and T5. Conclusion: Dehydrating ‘Taj Mahal’ rose flowers by embedding in silica gel and drying under room temperature (25°C) for 120 hours or hot air oven at 45°C for 27.5 hours or microwave oven at 80% power level for 3.5 minutes can be recommended for commercial dry flower production.

scholarly journals Biological Pretreatment by Solid-State Fermentation of Oat Straw to Enhance Physical Quality of Pellets

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Wei Gao ◽  
Zhiqiang Lei ◽  
Lope G Tabil ◽  
Rongfei Zhao
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Biological Pretreatment ◽  
Fermentation Time ◽  
Physical Quality ◽  
Fermentation Temperature ◽  
Oat Straw

Pelleting can increase the efficiency of handling and transportation of biomass. Pretreatment obtains lignin fragments by disrupting the lignocellulosic structure of biomass and ensures the high-quality compressed pellets. In this study, solid-state fermentation (SSF) is used as a biological method to improve the quality of pellets of oat straw. SSF of oat straw using Trametes versicolor 52J (TV52J) and Phanerochaete chrysosporium (PC) was conducted. Response surface methodology (RSM) was employed by using a four-factor, three-level Box–Behnken design with fermentation time (days), moisture content (%), particle size (mm), and fermentation temperature (°C) as independent parameters. Pellet density, dimensional stability, and tensile strength were the response variables. The optimization options of fermentation time (33.96 and 35 days), moisture content (70%), particle size (150 and 50 mm), and fermentation temperature (22°C) of oat straw pretreated with these two fungal strains were obtained. The microscopic structural changes of oat straw caused by biological pretreatment were investigated by scanning electron microscopy (SEM). Observation results of SEM showed that the connection between single fibers became relatively loose, and this was beneficial to improve the physical quality of the pellets.

Sign in / Sign up

Export Citation Format

Share Document