Research on Cleaning and Drying Process of Quartz Wafer based on Orthogonal Experiment

2018 ◽  
Author(s):  
Guicong Wang ◽  
Yingjun Li ◽  
Xuan Sun ◽  
Naijian Chen ◽  
Shu Huang
Keyword(s):  
Orthogonal Experiment ◽  
Drying Process ◽  
Quartz Wafer

scholarly journals Study on the optimization of spray drying process for Areca taro powder with microcystalline cellulose

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 39-42
Author(s):  
Feifei Shang ◽  
Tetiana Kryzhska ◽  
Zhenhua Duan
Keyword(s):  
Spray Drying ◽  
Food Processing ◽  
Orthogonal Experiment ◽  
Chemical Properties ◽  
Extraction Rate ◽  
Raw Material ◽  
Agricultural Product ◽  
Drying Process ◽  
Food Ingredients ◽  
Taro Flour

Starch is a product of intensive processing of agricultural products. During the processing of plant starch, nutrients such as protein, dietary fiber, and minerals are removed. In addition to nutritional imbalance, rich nutrients have an impact on the environment. The object of research is Areca taro, a starch-rich agricultural product. The research aims to use spray drying technology to obtain a whole betel nut taro powder for food processing, such as sausages and noodles. The taro is used as a raw material, and the whole taro flour is obtained after peeling, cutting, crushing with water, and spray drying. Using single factor and orthogonal experiment to optimize the spray drying process parameters and embedding agent of taro powder, and then analyze its physical and chemical properties. The results show that adding 0.01 % Xanthan gum+0.12 % Microcrystalline cellulose (embedded agent) to the taro emulsion can increase the extraction rate of taro flour, speed up the drying speed, and prevent sticking to the wall. The best process of spray drying: the speed of atomizer was 16000 r/m, the wind temperature was 200 °C, the material liquid concentration was 28.00 % and the feeding rate was 75 mL/min. The taro powder produced by this process has better liquidity, light purple color, smooth texture, and strong flavor of taro. Product parameters: powder fluidity was 13.9 cm, extraction rate was 15.36 %, water activity was 0.416, chromaticity parameters were 19.73 (L* value), 2.96 (a* value) and 3.25 (b* value), bulk density was 0.44 g/mL. This technology can provide data support and reference for food processing companies. The taro whole powder would be widely used as food ingredients in future.

Video real-time imaging of artificial membranes during freeze-drying by cryo-electron microscopy

1988 ◽  
Vol 46 ◽  
pp. 16-17
Author(s):  
Alan S. Rudolph ◽  
Ronald R. Price
Keyword(s):  
Real Time ◽  
Self Assembly ◽  
Freeze Drying ◽  
Video Capture ◽  
Drying Process ◽  
Artificial Membranes ◽  
The Past ◽  
Cryo Electron Microscopy ◽  
Spherical Structures ◽  
Capture Techniques

We have employed cryoelectron microscopy to visualize events that occur during the freeze-drying of artificial membranes by employing real time video capture techniques. Artificial membranes or liposomes which are spherical structures within internal aqueous space are stabilized by water which provides the driving force for spontaneous self-assembly of these structures. Previous assays of damage to these structures which are induced by freeze drying reveal that the two principal deleterious events that occur are 1) fusion of liposomes and 2) leakage of contents trapped within the liposome [1]. In the past the only way to access these events was to examine the liposomes following the dehydration event. This technique allows the event to be monitored in real time as the liposomes destabilize and as water is sublimed at cryo temperatures in the vacuum of the microscope. The method by which liposomes are compromised by freeze-drying are largely unknown. This technique has shown that cryo-protectants such as glycerol and carbohydrates are able to maintain liposomal structure throughout the drying process.

Permasalahan Manajemen Usaha Mikro Studi Kasus Pada Pabrik Kerupuk UD. Manunggal Karsa Di Kel. Lebak Bulus Kec. Cilandak Kodya Jakarta Selatan

Liquidity ◽  
2018 ◽  
Vol 1 (1) ◽  
pp. 81-90 ◽  
Author(s):  
Siti Maryama
Keyword(s):  
Organizational Structure ◽  
Financial Institutions ◽  
Raw Materials ◽  
Excess Demand ◽  
Motor Vehicles ◽  
Family Management ◽  
Drying Process ◽  
Earned Income ◽  
Qualitative Descriptive ◽  
Bad Weather

The purpose of the study are to (1) review the main problems faced by the factory of Kepuruk Manunggal Karsa (MK), and (2) assessing the entrepreneur attempts to be able to solve the problems faced. The research was carried out using qualitative descriptive design. The results showed that (1) the lack of supply of raw materials as a result of lack of capital. Sequel is due, the difficulty of the plant to meet consumer demand (excess demand). (2), the system of capital used is circulating capital (capital turnover). Earned income used up to finance the operation of the plant. (3) Innovation has been done in the form of deal with bad weather (rain) as an effort of crackers drying process is by using the oven. (4) There has been no cooperation with financial institutions. (5) There is no organizational structure as a modern factory for traditionally managed by family management. (6) Marketing using modes of transportation carts and motor vehicles.

Mathematical Models of Papermaking

2001 ◽  
Vol 6 (1) ◽  
pp. 9-19 ◽  
Author(s):  
A. Buikis ◽  
J. Cepitis ◽  
H. Kalis ◽  
A. Reinfelds ◽  
A. Ancitis ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Initial Value Problems ◽  
Moisture Transfer ◽  
Bound Water ◽  
Drying Process ◽  
Initial Value ◽  
First Order ◽  
Heat And Moisture ◽  
The Mathematical Model ◽  
The Web

The mathematical model of wood drying based on detailed transport phenomena considering both heat and moisture transfer have been offered in article. The adjustment of this model to the drying process of papermaking is carried out for the range of moisture content corresponding to the period of drying in which vapour movement and bound water diffusion in the web are possible. By averaging as the desired models are obtained sequence of the initial value problems for systems of two nonlinear first order ordinary differential equations. 

Konsumsi Energi Pada Alat Pengering Surya dan Tipe Bak Untuk Pengeringan Biji Kakao

2019 ◽  
Vol 17 (3) ◽  
Author(s):  
Lamhot P. Manalu
Keyword(s):  
Specific Energy ◽  
Fossil Fuels ◽  
Negative Impact ◽  
Solar Irradiation ◽  
Drying Process ◽  
Food Industries ◽  
Solar Dryer ◽  
Agricultural Applications ◽  
Drying System ◽  
Drying Efficiency

Crop drying is essential for preservation in agricultural applications. It is performed either using fossil fuels in an artificial mechanical drying process or by placing the crop under the open sun. The first method is costly and has a negative impact on the environment, while the second method is totally dependent on the weather. The drying process requires a lot of energy in relation to the amount of water that must be evaporated from the product. It is estimated that 12% of the total energy used by the food industries and agriculture absorbed in this process. Due to the limitation of energy resources, it is important to keep researching and developing of diversification and optimization of energy This study aims to assess the use of energy for cocoa drying using solar energy dryer and bin-type dryer, as well as to determine the drying efficiency of each type of dryer. The results showed that the efficiency of the solar dryer drying system ranges between 36% to 46%, while the tub-type dryers between 21.7% to 33.1%. The specific energy of solar dryer ranged from 6.17-7.87 MJ / kg, while the tub-type dryers 8.58-13.63 MJ / kg. Dryer efficiency is influenced by the level of solar irradiation and the amount of drying load, the higher the irradiation received and more cocoa beans are dried, the drying efficiency is also higher and the specific energy further down.Proses pengeringan memerlukan banyak energi sehubungan dengan banyaknya air yang harus diuapkan dari bahan yang dikeringkan. Pengeringan dapat dilakukan dengan menggunakan pengering mekanis berbahan bakar fosil atau dengan menempatkan produk di bawah matahari terbuka. Metode pertama adalah mahal dan memiliki dampak negatif pada lingkungan, sedangkan metode kedua sangat tergantung pada cuaca. Diperkirakan bahwa 12% dari total energi yang dipergunakan oleh industri pangan dan pertanian diserap untuk proses ini. Mengingat semakin terbatasnya sumber energi bahan bakar minyak maka usaha diversifikasi dan optimasi energi untuk pengeringan perlu terus diteliti dan dikembangkan. Salah satunya adalah pemanfaatan energi surya sebagai sumber energi terbarukan. Penelitian ini bertujuan untuk mengkaji penggunaan energi untuk pengeringan kakao dengan memakai pengering energi surya dan pengering tipe bak, serta untuk mengetahui efisiensi pengeringan dari masing-masing tipe pengering. Hasil kajian menunjukkan bahwa efisiensi total sistem pengeringan alat pengering surya berkisar antara 36% dan 46%, sedangkan pengering tipe bak antara 21.7% dan 33.1%. Kebutuhan energi spesifik alat pengering surya berkisar antara 6.17-7.87 MJ/kg, sedangkan alat pengering tipe bak 8.58-13.63 MJ/kg. Efisiensi alat pengering dipengaruhi oleh tingkat iradiasi surya dan jumlah beban pengeringan, semakin tinggi iradiasi yang diterima pengering serta semakin banyak biji kakao yang dikeringkan, maka efisiensi pengeringan juga semakin tinggi dan kebutuhan energi spesifik semakin turun.Keywords: energy, efficiency, cocoa, solar dryer, bin-type dryer.

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