scholarly journals Effects of Drying Time on Yield and Moisture Content of “Sumahe” Powdered Drink Using Spray Dryer

2018 ◽  
Vol 7 (3) ◽  
pp. 144-149
Author(s):  
Ismiyati Ismiyati ◽  
Fatma Sari ◽  
Ratri Ariatmi Nugrahani ◽  
Anwar Ilmar Ramadhan
Keyword(s):  
Moisture Content ◽  
Market Share ◽  
Bioactive Compounds ◽  
Food Sources ◽  
Spray Dryer ◽  
Drying Time ◽  
Taste Test ◽  
Plastic Packaging ◽  
Nutritious Food ◽  
People Today

As people today are becoming more health-conscious, various efforts have been made to keep up one’s health, such as by consuming highly nutritious food and drinks. One of the nutritious food sources produced from bees is honey, bioactive compounds of polyphenols, glyoxal and methylglioxal. Honey could be used as a health drink by mixing with ginger. This health drink is also produced as powdered drink to simplify storing, reduce the use of plastic packaging, and to add product value to increase market share. The aim of this research was to analyze the effects of drying time for 5, 15, and 25 minutes with an addition of maltodextrin on the yield, density, and moisture content of “Sumahe” instant powdered drink, made from cow’s milk, honey, and ginger. The results showed that the longer the drying time, the lower the moisture content of the drink. Meanwhile, the longer the drying time, the higher the yield became. A taste test of “Sumahe” also indicated that from 25 minutes of drying time, most of the panelists rated the drink as tasteful and delicious.

scholarly journals Desain proses pengeringan semprot untuk produksi tepung karet alam dari lateks

2018 ◽  
Vol 11 (3) ◽  
pp. 132
Author(s):  
A. Zainal Abidin ◽  
Afrizal Vachlepi
Keyword(s):  
Moisture Content ◽  
Natural Rubber ◽  
Production Process ◽  
Spray Drying ◽  
Design Calculation ◽  
Spray Dryer ◽  
Drying Time ◽  
Rubber Powder ◽  
Chamber Volume ◽  
Conical Section

Spray drying process design for the production of natural rubber powder from latexHigh water content in latex may result in perishable condition, high transportation costs, large packing needs, and handling difficulty due to the use of ammonia to prevent its coagulation.  A solution to this problem is to convert the latex into rubber powder using spray drying.  This work describes the design of the rubber powder production process, feedstock formulation, and the design of the dryer. Spray dryer performance is evaluated by simulation. The production process involves latex collection, quality inspection, filtration, addition of additives, and spray drying. Feedstock formulation consists of fresh latex, 1 %-w anticoagulant, and 2 %-w non-stick agent. The drying chamber is designed with a latex feed rate of 6x10-5 m3/s, moisture content of 80 %-w, density of 920 kg/m3, feed temperature of 27 oC, and drying air temperature of 140 oC. A pressurized-type nozzle is selected for the dryer. Design calculation results indicate that the dryer requires a nozzle diameter of 3.5 mm, chamber volume of 0.8 m3, cylindrical section height of 850 mm, conical section height of 870 mm, and a chamber diameter of 1000 mm. Drying time is 0.134 sec, with an overall residence time of 1.80 second. The dryer is predicted to produce natural rubber powder with a moisture content of 0.32-0.56 %-w.Keywords: latex, design, spray drying, simulation AbstrakKandungan air yang tinggi di dalam lateks dapat mengakibatkan lateks mudah rusak, biaya transportasinya tinggi, kebutuhan kemasannya besar, dan penanganannya yang ketat karena lateks mengandung amonia sebagai bahan pencegah kerusakan. Salah satu cara mengatasinya adalah mengkonversi lateks tersebut menjadi tepung karet alam dengan teknologi pengeringan semprot (spray drying). Di sini akan dipaparkan perancangan proses produksi tepung tersebut, formulasi umpannya, dan pengering semprot (spray dryer) yang digunakan untuk mengeringkan lateks. Kinerja dari pengering semprot dievaluasi dengan teknik simulasi. Rancangan proses produksi dimulai dari pengumpulan lateks, pemeriksaan kualitas lateks, penyaringan, penambahan zat aditif, dan pengeringan semprot. Formulasi umpan terdiri dari lateks segar, antikoagulan 1%-b, dan antilengket 2 %-b. Ruang   pengering semprot dirancang berdasarkan laju alir umpan lateks 6x10-5 m3/s dengan kadar air 80 %-b, densitas 920 kg/m3, suhu umpan 27 °C, dan udara pengering 140 °C. Nozzle bertekanan dipilih untuk alat ini. Hasil desain menunjukkan bahwa pengering semprot memerlukan diameter lubang nozzle 3,5 mm,volume ruang pengering 0,8 m3, tinggi bagian silinder 850 mm, kerucut 870 mm, dan diameter 1000 mm. Waktu pengeringan umpan berlangsung selama 0,134 detik dengan waktu lintasan 1,80 detik. Hasil simulasi menunjukkan pengering semprot mampu menghasilkan tepung karet alam dengan kadar air sekitar 0,32-0,56%.Kata kunci: lateks, perancangan, pengeringan semprot, simulasi

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER

2012 ◽  
Vol 2 (1) ◽  
pp. 14-20
Author(s):  
Yuwana Yuwana
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Ambient Relative Humidity ◽  
Solar Dryer

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

scholarly journals CURVAS DE SECAGEM E AVALIAÇÃO DA ATIVIDADE DE ÁGUA DA BANANA PASSA

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
MILTON CANO-CHAUCA ◽  
AFONSO M. RAMOS ◽  
PAULO C. STRINGHETA ◽  
JOSÉ ANTONIO MARQUES ◽  
POLLYANNA IBRAHIM SILVA
Keyword(s):  
Experimental Data ◽  
Linear Regression ◽  
Moisture Content ◽  
Water Activity ◽  
Linear Regression Analysis ◽  
Sorption Isotherms ◽  
Exponential Model ◽  
Drying Time ◽  
Non Linear ◽  
Drying Curves

Curvas de secagem de banana passa foram determinadas, utilizando-se três temperaturas do ar de secagem. Os resultados indicaram que para reduzir o teor de umidade do produto até 23,5% foram necessários tempos de secagem de 51, 36 e 30 horas paras as temperaturas de 50, 60 e 70ºC, respectivamente. O modelo exponencial U/Uo = exp(-kt) foi ajustado para os dados experimentais mediante análise de regressão não-linear, encontrandose alto coeficiente de regressão linear. Determinou-se a atividade de água do produto ao longo do processo de secagem para as três temperaturas testadas. Estudou-se a correlação entre a atividade de água e o teor de umidade do produto, determinando-se as isotermas de dessorção da banana passa a 25ºC. Observou-se que a atividade de água diminuiu em função do tempo de secagem e do teor de umidade para as três temperaturas de secagem. Os dados experimentais foram ajustados mediante regressão não-linear ao modelo polinomial e a seguinte equação foi obtida: U = -1844,93 + 7293,53Aa – 9515,52Aa2 + 4157,196Aa3. O ajuste mostrou-se satisfatório (R2 > 0,90). DRYING CURVES AND WATER ACTIVITY EVALUATION OF THE BANANA-PASSES Abstract Banana drying curves were determined by utilizing three drying air temperatures. The results indicated that to reduce the moisture content of the product until 23.5% it were necessary drying times of 51, 36 and 30 hours for temperatures of 50, 60 and 70ºC, respectively. The exponential model U/Uo = exp(-kt) was adjusted for the experimental data by means of non linear regression analysis, and a high coefficient of linear regression was found. The water activity of the product was determined throughout the drying process for the three tested temperatures. The correlation between the water activity and moisture content of the product was studied, and the sorption isotherms were determined at 25º C. It was observed that the water activity decreased in function to the drying time and moisture content for the three drying temperatures. The experimental data were adjusted by means of non linear regression to the polynomial model and the following equation was obtained: U = - 1844.93 + 7293.53A a – 9515.52 Aa 2 + 4157.196A a 3. The final adjust was satisfactory (R2 > 0.90).

scholarly journals DRYING STUDY OF EUCALYTPTUS STAIGERIANA LEAVES BY MONITORING THE HUMIDITY OF THE DRYER DISCHARGE

2005 ◽  
Vol 4 (1) ◽  
Author(s):  
N. P. Braga ◽  
A. Starquit ◽  
M. A. Cremasco ◽  
J. O. Brito
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Light Phase ◽  
Drying Time ◽  
Humidity Transducer ◽  
Drying Kinetic ◽  
Heavy Phase ◽  
Simultaneous Heat ◽  
Analytical Scale ◽  
Air Humidification

The drying phenomenon can be treated as simultaneous heat and mass transfer in both the light and heavy phases. In the present case, the phenomenon’s evolution is normally observed through the heating of and moisture removal from the heavy phase. On the other hand, while the material is heating, the light phase is cooling and humidifying. The goal of the present work is to present discharge air humidification curves as a function of the drying time for Eucalyptus staigeriana leaves drying experiments. For the air humidification measurements, a dry bulb thermocouple and relative humidity transducer were installed at both the dryer inlet and outlet. The dryer was linked to a data acquisition system, which recorded the dry bulb temperature and the relative humidity with time. These data were later used to calculate the air moisture content at the dryer inlet and outlet. The data obtained by this methodology are compared with the ones from drying kinetic (moisture content removing of the heavy phase along time), acquired by the evolution of wet material weight through the use of an analytical scale.

scholarly journals Development of Black Pepper Rotary Drum Dryer System

2020 ◽  
Vol 12 (7) ◽  
Author(s):  
Ana Sakura Zainal Abidin ◽  
◽  
Mohamad Zulhatta Kifli ◽  
Annisa Jamali ◽  
Rasli Muslimen ◽  
...  
Keyword(s):  
Moisture Content ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Practical Method ◽  
Black Pepper ◽  
Drying Time ◽  
Final Weight ◽  
Rotary Drum ◽  
Current Weight

Rotary drum dryer has been identified as hygienic and practical method to dry black pepper. The quality of black pepper is defined based on the chemical properties and moisture content. This research aims to develop a control system for black pepper rotary drum dryer. The dried pepper should meet the specific 12% moisture content while the heating temperature must be kept below 550C. The requirement of 12% moisture content is equivalent to 30% of the remaining weight of the pepper (final weight). The developed system uses Arduino Mega 2560 REV board as a microcontroller. A type K thermocouple with MAX6675 thermocouple amplifier and S-type load cells (TAS501) with HX711 load cell amplifier are used as input sensor to microcontroller. The system keeps measuring the current weight until it hit the targeted final weight. Two set of experiments that are using 500 g and 1500 g of pre-treated pepper were conducted to verify the system. As a result, the dryer was successful to work within the desired temperature and it stop operating just after the samples reached 12% of the moisture content. The finding has proven a shorten of drying time from 4 to 7 days when using the traditional method to the current 3 – 5 hours only when using the developed system. Hence, this is an improved method achieved to a quick drying of the black pepper.

scholarly journals Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

2020 ◽  
Vol 23 ◽  
Author(s):  
Niladri Chakraborty ◽  
Rajat Chakraborty ◽  
Asit Kumar Saha
Keyword(s):  
Moisture Content ◽  
Freeze Drying ◽  
Raw Materials ◽  
Food Product ◽  
Rice Flour ◽  
Actinidia Deliciosa ◽  
Crude Fibre ◽  
Kiwi Fruit ◽  
Drying Time ◽  
Freeze Dried

Abstract Kiwi fruit (Actinidia deliciosa) (KF) is one of the best fruits available due to its large amount of nutrients. Despite its many health benefits, there are no previous reports on its preparation in other readily ingestible forms. The objective of the present study was to make a new food product from KF. The KF pulp was fortified and blended with several raw materials (such as rice flour and oat flour) using a stepwise short time addition and mixing methodology since this avoids unwanted biochemical and chemical reactions. The blended and reduced moisture KF paste was freeze-dried on a round silver coated steel plate (RSCSP), supplying the heat of sublimation using a newly designed cubic heater. The freeze-drying (FD) time was 4.5 h and the drying kinetics were studied using four established models. The effective moisture diffusivity (Deff) during FD (at 50 °C) was 1.532 x 10-6 m2/s and the activation energy (E) estimated for the FD was 28.35 kJ/mol. The freeze-dried sample was ground and placed under vacuum to reduce the weathering effects. The quality of the stored product was evaluated using the proximate analysis, physicochemical analysis and a sensory evaluation using a hedonic scale. The raw, fresh KF had a moisture content of 85.07% and the final freeze-dried product one of 3%. The carbohydrate, total sugar, protein, fat, total ash, crude fibre and vitamin C contents of the final product increased by 563%, 400%, 355%, 386%, 672%, 106%, and 117% respectively. Of the 66 panelists, the % consumer acceptances for the different attributes were: sweetness (68.18%), sourness (90.91%), saltiness (100%), bitterness (100%), flavour (95.45%), texture (77.27%) and overall acceptability (81.82%). Using conventional freeze-drying (CFD) for blended KF pulp without fortification, with the same RSCSP and the same cubic heater for sublimation, the drying time was found to be 7 h to reach the same final moisture content of 3%.

scholarly journals Karakteristik Pengeringan Biji Jagung (Zea Mays L.) Menggunakan Alat Pengering Surya Adriyarkara Termodifikasi

2018 ◽  
Vol 3 (2) ◽  
pp. 351-360
Author(s):  
Athul Fadhli ◽  
Diswandi Nurba ◽  
Raida Agustina
Keyword(s):  
Zea Mays ◽  
Relative Humidity ◽  
Moisture Content ◽  
Zea Mays L ◽  
Initial Moisture Content ◽  
Solar Irradiation ◽  
Air Velocity ◽  
Drying Time ◽  
Average Temperature ◽  
Average Relative Humidity

Abstrak. Jagung merupakan tanaman penghasil karbohidrat terpenting. Pengeringan jagung pipil menggunakan alat pengering merupakan proses untuk menghasilkan jagung pipil yang siap diolah untuk pembuatan tepung jagung dengan batas kadar air tertentu sehingga menghaslkan jagung pipil dengan kualitas yang baik. Tujuan penelitian ini adalah untuk mengkaji karakteristik pengeringan biji jagung menggunakan alat pengering surya Termodifikasi. Metode penelitian  menggunakan 3,15 kilogram jagung pipil dengan kadar air awal 22% untuk proses pengeringan. Parameter yang dianalisis terkait alat pengering kolektor surya yaitu temperatur, kelembaban relatif, kecepatan udara dan iradiasi surya, sedangkan parameter yang dianalisis terkait bahan yaitu kadar air, lama waktu pengeringan, laju pengeringan dan organoleptik. Prosedur penelitian terdiri dari pengujian kosong dan pengujian dengan menggunakan jagung pipil. Hasil penelitian menunjukkan bahwa temperatur rata-rata dalam rak pengering sebelum dilakukan modifikasi yaitu 44,4oC, temperatur rata-rata setelah dilakukan modifikasi yaitu 55,5oC dan temperatur rata-rata rak pengering pada pengeringan menggunakan jagung pipil yaitu 46,96oC. Kelembaban relatif rata-rata dalam rak pengering sebelum dilakukan modifikasi yaitu 40,1%, kelembaban relatif rata-rata dalam rak pengering setelah modifikasi yaitu 35,1% dan kelembaban relatif rata-rata pengeringan menggunakan jagung pipil yaitu 44,45%. Dari hasil pengukuran tersebut menunjukkan bahwa nilai temperatur dan kelembaban pada alat setelah modifikasi lebih baik dibandingkan sebelum alat dimodifikasi. Pengukuran temperatur dan kelembaban relatif terdiri dari 4 titik pengukuran yaitu rak 1A,1B dan rak 2A, 2B. Kecepatan udara rata-rata yang diukur konstan yaitu 0,7 m/s pada ruang pengering, sedangkan lingkungan 1,1 m/s. Total iradiasi surya selama pengeringan yaitu 1848,84 W/m2. Kadar air jagung pipil masing-masing rak yaitu rak 1A 14,29%, rak 1B 14,47%, rak 2A 13,91% dan rak 2B 14,1%. Hasil dari pengujian organoleptik, panelis agak menyukai jagung pipil yang dikeringkan menggunakan alat pengering tersebut.Characteristics of Seed Drying (Zea mays L.) Using a Modified Adriyarkara Solar DryerAbstract. Corn is the most important carbohydrate plant. Drying corn using a drying tool is a process to produce corn that are ready to be processed for making corn flour with a certain water content limit so as to produce corn with good quality. The purpose of this study was to examine the characteristics of drying of corn kernels using a modified solar dryer. The research method used 3,15 kilogram of corn milled with the initial moisture content of 22% for drying process. The parameters analyzed in relation to solar collector dryers are temperature, relative humidity, air velocity and solar irradiation, while the parameters analyzed are materials such as moisture content, drying time, drying rate and organoleptic. The research procedure consists of unloaded testing and testing using corn. The results showed that the average temperature in the dryer tray before modification was 44,4°C, the average temperature after modification was 55,5°C and the average temperature of the dryer tray on drying using corn was 46,96oC. The average relative humidity in the dryer tray before modification is 40,1%, the average relative humidity in the dryer tray after modification is 35,1% and the average relative humidity of drying using corn is 44,45%. From the measurement results show that the value of temperature and humidity in the tool after modification is better than before. Measurement of temperature and relative humidity consist of 4 point of measurement that is tray 1A, 1B and tray 2A, 2B. Average mean air velocity measured is 0,7 m/s at the dryer room, while the environment is 1,1 m/s. Total solar irradiation during drying is 1848,84 W/m2. Moisture level of corn each shelves tray 1A is 14,29%, tray 1B is 14.47%, tray 2A is 13,91% and tray 2B is 14,1%. As a result of organoleptic testing, panelists rather like dried corn using the dryer.

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