scholarly journals Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

2020 ◽  
Vol 8 (1) ◽  
pp. 48-64
Author(s):  
Nik Masturah Nik Murzaini ◽  
Farah Saleena Taip ◽  
Norashikin Ab Aziz ◽  
Nur Aalia Abd Rahman
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Air Flow ◽  
Raw Material ◽  
Different Types ◽  
Pre Treatment ◽  
Pumpkin Powder ◽  
Different Parts

Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p < 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products.

scholarly journals Pelletization of Sunflower Seed Husks: Evaluating and Optimizing Energy Consumption and Physical Properties by Response Surface Methodology (RSM)

Processes ◽  
2019 ◽  
Vol 7 (9) ◽  
pp. 591 ◽  
Author(s):  
Xuyang Cui ◽  
Junhong Yang ◽  
Xinyu Shi ◽  
Wanning Lei ◽  
Tao Huang ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Energy Consumption ◽  
Moisture Content ◽  
Physical Properties ◽  
Response Surface ◽  
Sunflower Seed ◽  
Biomass Energy ◽  
Raw Material ◽  
The Novel ◽  
Seed Husk

Pelletization is a significant approach for the efficient utilization of biomass energy. Sunflower seed husk is a common solid waste in the process of oil production. The novelty of this study was to determine the parameters during production of a novel pellet made from sunflower seed husk. The energy consumption (W) and physical properties (bulk density (BD) and mechanical durability (DU)) of the novel pellet were evaluated and optimized at the laboratory by using a pelletizer and response surface methodology (RSM) under a controlled moisture content (4%–14%), compression pressure (100–200 MPa), and die temperature (70–170 °C). The results show that the variables of temperature, pressure, and moisture content of raw material are positively correlated with BD and DU. Increasing the temperature and moisture content of raw materials can effectively reduce W, while increasing the pressure has an adverse effect on W. The optimum conditions of temperature (150 °C), pressure (180 MPa), and moisture content (12%) led to a BD of 1117.44 kg/m3, DU of 98.8%, and W of 25.3 kJ/kg in the lab. Overall, although the nitrogen content was slightly high, the novel manufactured pellets had excellent performance based on ISO 17225 (International Organization for Standardization of 17225, Geneva, Switzerland, 2016). Thus, sunflower seed husk could be considered as a potential feedstock for biomass pelletization.

scholarly journals Mathematical Modeling of the Drying Kinetics of Thinly-Sliced Saba (Musa Balbasiana) Using Hot-Air Dryer

2018 ◽  
Vol 156 ◽  
pp. 02004
Author(s):  
Lola Domnina B. Pestaño ◽  
John Paul T. Bautista ◽  
Reizl JR. H. Leguiab ◽  
Sean Danielle D. Puri
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
The Philippines ◽  
Drying Kinetics ◽  
Hot Air ◽  
The Laplace Transform ◽  
Pre Treatment ◽  
C 50 ◽  
Air Dryer ◽  
Best Fit

Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe and ripe saba, were bone-dried without pre-treatment using a hot-air tray drier. To produce repeatable data, three trials were done for temperatures 40°C, 50°C and 60°C. Among the three mathematical models used in the study, the treated data for both unripe and ripe saba best fit the Laplace Transform Model. Using Lagrange interpolation, the time per trial was computed; unripe saba dried at 50°C achieved the ideal moisture content in an average time of 87.5574 minutes for the three trials while that of ripe saba dried at 40°C achieved the same moisture content in an average time of 88.8619 minutes for the three trials. With the increase in temperature, the discoloration decreased indicating an enzymatic character ofbrowning.

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 SIFAT FISIK BATANG DAN CABANG KAYU MAKADAMIA

PERENNIAL ◽  
2006 ◽  
Vol 2 (1) ◽  
pp. 16
Author(s):  
Andi Detti Yunianti
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Quality Indicators ◽  
Basic Density ◽  
Raw Material ◽  
Longitudinal Shrinkage ◽  
Wood Production ◽  
Efficient Utilization ◽  
Tangential Shrinkage

Since there have been a big difference between wood production and industrial need, wood diversification plays an important role in handling wood deficiencies. Wood raw material diversification could developed and increased throughout the use of whole parts of the tree including branch. The current study was aimed at understanding stem and branch physical properties (basic density, air-dry specific gravity, air-dry moisture content and shrinkage) of macadamia wood as quality indicators for efficient utilization in the future. For the purpose of the study, parts of stem and branch of the tree were taken from a macadamia tree. Test specimens of stem were cut 50 cm from the ground while that of branch were selected from the largest diameter at 10 cm distance from the main stem of the tree. All samples were tested for their physical properties according to ISO standards, 1975. Results showed that the basic density, air dry specific gravity and longitudinal shrinkage of the branchwood of macadamia were higher than those of the stem. The air-dry moisture content, radial and tangential shrinkage were low on the branchwood. Keywords : Wood Physical Properties, Branchwood , Macadamia Wood

scholarly journals Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 160-167
Author(s):  
J. Lim ◽  
F.S. Taip ◽  
N. Ab Aziz ◽  
M.N. Ibrahim ◽  
M.S. How
Keyword(s):  
Physical Properties ◽  
Proximate Composition ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Drying Methods ◽  
Hot Air ◽  
Fruit Samples ◽  
Pumpkin Powder ◽  
Different Parts ◽  
Better Than

Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process, products are prone to serious decay caused by changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study was to determine the effects of different drying methods on the physical properties and proximate composition of pumpkin powder produced from different parts of the fruit. Samples were made using unpeeled pumpkin and parts of the fruit, i.e. skin, flesh and seed and were dried using different drying methods, i.e. oven (80° C), rapid hot air oven (80°C) and freeze dryer (-110°C). The dried samples were then milled and sieved at approximately 250 µm and 710 µm in diameter. Different drying methods had a significant influence on the physical and chemical properties of the samples (p<0.05). Rapid hot air drying showed a promising impact on the production of pumpkin powder resulting in powder with a moisture content of 5.61-6.89%, particle size of 122.98-256.46 µm, and density of 304.80-724.69 kg/m3 . These results were better than freeze-dried powders. Proximate composition values of samples dried using rapid hot air were also found to be better than oven-dried powder with a protein content of 9.86- 31.54% and fat content of 3.88-34.93%. In conclusion, rapid hot air-dried powder showed the best quality in terms of physical properties and proximate composition.

scholarly journals Pemanfaatan Ampas Tahu Sebagai Bahan Baku Pembuatan Biodiesel

2017 ◽  
Vol 5 (3) ◽  
pp. 140
Author(s):  
Trisnawati Trisnawati ◽  
Daud K. Walanda ◽  
Irwan Said
Keyword(s):  
Methyl Ester ◽  
Moisture Content ◽  
Water Content ◽  
Vegetable Oil ◽  
Methyl Esters ◽  
Raw Material ◽  
National Standard ◽  
Biodiesel Quality ◽  
Pre Treatment

Biodiesel is an alternative raw material for fuel of diesel motor made from vegetable oil. This study attempted to utilize tofu dregs as raw material for biodiesel. This study aimed to determine the yield of biodiesel produced and the content of methyl esters in the biodiesel yield, and to analyze the quality of biodiesel produced based on Indonesian national standard (SNI). This study consisted of four stages: the provision of samples, pre-treatment, esterification and transesterification, and analysis of the quality of biodiesel produced which include the density at 15 °C, the viscosity at 40 °C, and the moisture content. The results showed that the yield of biodiesel was 4.01%, and the content of methyl ester shown by larger Rf (0.87) using eluent of hexane:diethylether:formic acid. Results of the analysis of biodiesel quality obtained the density at 15°C was 864 kg/m3, the viscosity at 40 °C was 2.57 mm2/s, and the water content was 4%. Based on the parameters ofthe density at 15 °C and the viscosity at 40 °C, the product of biodiesel met the requirements of SNI, while in term of the water content the product did not meet the requirements of SNI.

scholarly journals INVESTIGATION OF THE EFFECT OF HEAT TREATMENT ON THE QUALITY OF THE FEED ADDITIVE CONTAINING CARROT POMACE

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
B. Iegorov ◽  
I. Cherneha ◽  
L. Fihurska ◽  
О. Tsiundyk
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Angle Of Repose ◽  
Feed Additive ◽  
Qualitative Composition ◽  
Canning Industry ◽  
By Products

The main task of the compound feed industry is development and introduction of high-performance equipment and technologies, expansion of the resource base and the range of finished products. Along with this, in the canning industry, a lot of by-products are formed. By their chemical composition, they are as good as the main products. However, by-products of the canning industry are characterized by a high moisture content. They deteriorate very quickly and require immediate disposal. That is why, the purpose of the paper was to study the effect of heat treatment on the physicochemical properties and on the quantitative and qualitative composition of the microflora of the feed additive made with the use of carrot pomace. The physical properties, chemical composition, sanitary quality, and permissible shelf life of carrot pomace have been determined. The optimum quantitative and qualitative composition of the feed additive have been reasoned and researched. It has been established that the process of extrusion improves the physical properties and increases the digestibility of nutrients. It also improves the sanitary condition and extends the shelf life of the additive. As a result of extrusion of the feed additive, the moisture content decreased by 32.2%, the angle of repose increased by 11.8%, the flowability decreased by 33.3%, the damaged starch content decreased by 33.2%, and the amount of water-soluble carbohydrates became 5 times as big. Besides, under the influence of high temperature and pressure, the total number of bacteria decreased by 89%, and that of mould fungi by 83%. During storage of the feed additive for 6 months, the QMAFAnM decreased by 32.5%. The resulting feed additive will solve the problem utilizing canning industry by-products, expand the raw material base and reduce feed consumption.

scholarly journals USING RAW POTATO PEEL IN THE PRODUCTION OF EXTRUDED FEED ADDITIVE

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
O. Tsiundyk ◽  
B. Iegorov ◽  
A. Lapinska ◽  
L. Fihurska
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Angle Of Repose ◽  
Feed Additive ◽  
Wheat Grain ◽  
Potato Peel ◽  
Potato Waste ◽  
Fresh Potato ◽  
Extruded Feed

The paper is concerned with some aspects of processing raw potato peelings. It presents the dynamics of potato production in the world and in Ukraine, and analyses the figures on yields of this crop. Methods of processing potatoes at Ukrainian enterprises have been considered. It has been found that the bulk of the waste (15–60%) is formed during peeling raw potatoes. Methods of utilisation of potato peelings have been analysed. Problems of using fresh potato peel in the diet of farm livestock have been analysed. The technological operations of potato waste processing have been considered, and it has been substantiated how practical the method of extrusion is. The advantages of manufacturing an extruded feed additive with the use of potato peel have been shown. The physical properties, chemical composition, and term of storage of fresh potato peel have been determined. It has been found that fresh potato peel is poorly storable and hardly flowable, so it must be processed within 48 hours. To produce an extruded feed additive including crushed wheat grain and fresh potato peel in the ratio 9:1, a step-by-step scheme has been developed. The physical properties, the content of individual nutrients and minerals, and the shelf life of the extruded additive have been determined. It has been established that manufacturing the feed additive by the method suggested allows increasing the product’s nutritional value, prolonging its shelf life, improving its sanitary quality, technological properties, and conditions of feeding potato peel to livestock. It has been found that when the amount of potato peel introduced is 10% and that of crushed wheat grain is 90%, the optimal moisture content is 16.5%. Besides, this ratio results in the minimum energy consumption and in a coefficient of expansion high enough. During extrusion, the physical properties change: the moisture content, angle of repose, and bulk density decrease, while the flowability increases, which makes the feed additive suitable for use in the feed products technology. Besides, extrusion of the feed additive is accompanied by reduction in crude protein, crude fibre, and crude fat. It has been established that the shelf life of the additive is 4 months

Comparative assessment of commodity indicators of alder leaves of different types

2020 ◽  
pp. 73-78
Author(s):  
G.V. Nesterov ◽  
T.M. Litvinova
Keyword(s):  
Hydrochloric Acid ◽  
Moisture Content ◽  
Comparative Assessment ◽  
Raw Material ◽  
Wild Plants ◽  
Additional Source ◽  
Titration Method ◽  
Complexometric Titration ◽  
Natural Color ◽  
Different Types

The article presents data on the study of commodity indicators of black, gray and heart-leaved alder leaves harvested from wild plants. The moisture content was determined for all the studied samples. Common ash. Ash insoluble in a 10% solution of hydrochloric acid, organic and mineral impurities, parts of the plant that have lost their natural color. The complexometric titration method determined the content of tannins in the raw material, the content of which in the amount of 4.56 to 8.59%, allows considering this type of raw material as a promising additional source of phytopreparations.

Performance Analysis on the Raw Material of Nantong Silt Sintered Brick

2012 ◽  
Vol 450-451 ◽  
pp. 743-748
Author(s):  
Heng Liang Yang ◽  
Hong Mei Liu
Keyword(s):  
Performance Analysis ◽  
Moisture Content ◽  
Physical Properties ◽  
Yangtze River ◽  
Theoretical Foundation ◽  
Chemical Constituents ◽  
Raw Material ◽  
Materials Selection ◽  
Mineral Contents ◽  
Wall Materials

Through the analysis of the chemical and physical properties of the silt in Nantong, which were compared with the clay, the needs of silt raw material for sintered brick were discussed in the paper. The results showed that, the moisture content of the sail in Nantong were lower than that of the clay, the plasticity indexes of silt of Yangtze River in Nantong section concentrated around 12 which was ideal, the chemical constituents of the silt was similar to clay, part of the mineral contents were different. The silt can be used for replacing clay to produce wall materials. It would provide theoretical foundation of materials selection and usage for sludge products companies in Nantong, as well as the reference for the merging recombination and management in the industry.

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