Off-field transportation and storage of corn stover with medium-high moisture content based on the multistage continuous cold roll forming method

The moisture content of corn stover during the harvest season in the Huang-Huai-Hai region of China is approximately 50%. To achieve rapid off-field transportation and to prolong its shelf life, a method suitable for corn stover with medium-high moisture content was considered based on the stover multistage continuous cold roll forming method. An orthogonal experiment was adopted by taking the moisture content, sterilization method, and inhibitor addition method as experimental factors and taking the shelf life, percent rebound, and density of the molding blocks as the experimental indices. It was found that the steam sterilization method can prolong the shelf life of the molding block the most. The percent rebound and the density were primarily affected by the moisture content, followed by the sterilization method. A comprehensive analysis indicated that the optimal treatment mode was a moisture content of 45%, and the optimal sterilization method was steam sterilization with no inhibitor. In this mode, the molding block can be stored for 72 h without mildew with an average temperature of 32 °C and an average humidity of 48% during the day. The percent rebound was 24.3%, and the density can reach 310 kg/m3 after the completion of rebound.

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Pendugaan Umur Simpan Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam Pengemasan Vakum

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i01.p06 ◽

2019 ◽

Vol 8 (1) ◽

pp. 45

Author(s):

Stefani Sitanggang ◽

Ida Ayu Rina ◽

Ida Bagus Putu Gunadnya

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Room Temperature ◽

Vacuum Packaging ◽

High Moisture Content ◽

High Moisture ◽

Liquid Smoke ◽

Two Factors ◽

Storage Studies

Ikan kakap putih memiliki kadar air yang tinggi. Ikan segar mudah mengalami kerusakan. Sehingga diperlukan pengawetan. Salah satu metode pengawetan, yaitu dengan pengasapan. Pengasapan dengan asap cair lebih praktis. Asap cair mengandung senyawa fenol, karbonil dan asam rganic. Asap cair dapat diperoleh dari pirolisis batang bambu tabah (Gigantochloa nigrociliata Bush-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui masa simpan ikan kakap putih olahan yang direndam dengan asap cair bamboo tabah dengan berbagai konsentrasi dan berbagai metode pengemasan disimpan pada suhu ruang. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 0%, 3% dan 6%. Faktor kedua adalah pengemasan, terdiri dari tanpa pengemasan, pengemasan non vakum dan vakum. Setiap perlakuan diulang dua kali. Kombinasi perlakuan terbaik adalah konsentrasi 6% dengan pengemasan vakum. Penelitian ini menggunakan metode ESS (Extended Storage Studies). Masa simpan ikan kakap putih olahan dengan pengaplikasian asap cair bambu tabah dan dikemas vakum adalah 24 jam, dengan kadar air 62,66%, nilai Ph 6,5, kadar protein 28,30%, nilai TPC 4,8 104 koloni/g, nilai kenampakan 6,73, aroma 6,47, rasa 6,60 dan tekstur 6,47. White snapper fish has a high moisture content. the fish may turn to damaged therefore need to preserved. One method for preservation by fumigation. the fumigation by liquid smoke most effective. Liquid smoke consist of phenol, carbonyl and organics acids. the liquid smoke comes from stem of tabah bamboo. (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and packaging where store at room temperature. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting og 0%, 3% and 6%. the second factor is packaging, consisting of without packaging, non-vacuum, and vacuum. Each treatment was repeated twice. the best combination of treatment is 6% concentration with vacuum packaging. This research uses the method ESS (Extended Storage Studies). the shelf life white snapper fish processd by application of tabah bamboo liquid smoke in vacuum packed 24 hour, with a moisture content of 62.66%, ph 6,5, protein 28.30%, TPC 4.8 104 colony/g, visibility 6.73, smell 6.47, taste 6.60, and texture 6.47.

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Drying kinetics of processed natural coffee with high moisture content

Coffee Science ◽

10.25186/cs.v12i3.1320 ◽

2017 ◽

Vol 12 (3) ◽

pp. 400 ◽

Cited By ~ 3

Author(s):

Valdiney Cambuy Siqueira ◽

Flávio Meira Borém ◽

Guilherme Euripedes Alves ◽

Eder Pedroza Isquierdo ◽

Afonso Celso Ferreira Pinto ◽

...

Keyword(s):

Moisture Content ◽

Drying Kinetics ◽

High Moisture Content ◽

High Moisture ◽

Kinetics Of

Objetivou-se, com o presente trabalho, propor um novo método de processamento e secagem, assim como avaliar o comportamento dos grãos submetidos a este processo, por meio da taxa de redução de água e do ajuste de diferentes modelos matemáticos aos dados experimentais da secagem. Os frutos colhidos no estágio maduro foram divididos em três lotes. O primeiro foi seco continuamente à temperatura de 40±1 °C. O segundo consiste na secagem do café natural até os teores de água de 0,56±0,02, 0,41±0,02, 0,28±0,02 e 0,20±0,02 decimal (base seca, b.s.), seguido de beneficiamento e secagem contínua nas temperaturas de 35±1 ºC e 40±1 ºC. O terceiro lote correspondeu à secagem contínua do café descascado e desmucilado na temperatura de 40±1 °C. Em todos os lotes, a secagem foi encerrada quando os grãos atingiram o teor de água de 0,12±0,05 (b.s.). Aos dados experimentais da secagem foram ajustados dez modelos matemáticos utilizados para representação da secagem dos produtos agrícolas. Além da representação da cinética de secagem foi avaliada a taxa de redução de água dos grãos. Conclui-se que a taxa de redução de água é maior para a temperatura de secagem de 40±1 °C, especialmente para maiores teores de água. O tempo total de secagem do café beneficiado com alto teor de água é expressivamente reduzido, quando comparado ao tempo de secagem completa do café natural. O modelo de Midilli descreve satisfatoriamente a cinética de secagem do café beneficiado.

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