scholarly journals EFFECT OF CHOPPING STEP AND DRYING TECHNIQUE ON THE QUALITY OF ALKALI TREATED COTTONII (ATC)

2013 ◽  
Vol 7 (3) ◽  
pp. 123
Author(s):  
Singgih Wibowo ◽  
Muhamad Darmawan ◽  
Arif Rahman Hakim ◽  
Seruni Marsella
Keyword(s):  
Moisture Content ◽  
Quality Parameters ◽  
Gel Strength ◽  
Sun Drying ◽  
Drying Techniques ◽  
Drying Treatment

A research related to the production of  alkali treated cottonii (ATC) had been carried out in order to study the effect of chopping step and drying techniques on the quality of ATC produced. Four treatments were applied in the experiment, namely was copping before sun drying (treatment A); chopping after sun drying (B); chopping before mechanical drying (C); and chopping after mechanical drying (D). The quality parameters of ATC measured were gel strength, moisture content, viscosity, yield, and whiteness. The results showed that the quality of ATC was significantly affected by chopping step and drying technique, especially in ATC gel strength, viscosity and yield. However, the effect of chopping step and drying technique was insignificant to ATC moisture content and whiteness. Chopping seaweed before drying resulted in higher gel strength of the ATC but lower in yield, while chopping after drying tended to result in lower gel strength but higher viscosity and yield.

scholarly journals The Technological Investigations Of Manufacturing Of Energy Chips

2015 ◽  
Vol 1 ◽  
pp. 220
Author(s):  
Ziedonis Miklašēvičs
Keyword(s):  
Moisture Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Heating Value ◽  
Long Term Storage ◽  
Lower Heating Value ◽  
Term Storage ◽  
Lower Heating

The methodology in Latvia forest industry provide to determine the quality of energy chips only in long- term storage places before selling. Due to the lack of hard empirical data about the quality parameters of energy chips in different phases of manufacturing process, this research paper consists of: - the identification and analyses of the factors that influenced the values of energy chips quality features such as: bulk density, moisture content, ash content, higher and lower heating value according to actual moisture content and per dry mass of the chips; - the methodology for determination the quality parameters of energy chips by analysis the wood moisture content and by choice the method of the manufacturing of energy chips.

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.

scholarly journals Development and performance evaluation of a solar tunnel date dryer in Oman

2012 ◽  
Vol 17 ◽  
pp. 21
Author(s):  
Mohammad Ali Basunia ◽  
Hamid H. Al-Handali ◽  
Mohammed Issa Al-Belushi ◽  
Mohammad Shafiur Rahman ◽  
Osman Maghoub
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Average Moisture Content ◽  
Air Velocity ◽  
Sun Drying ◽  
Tunnel Dryer ◽  
Moisture Content Level ◽  
Collector Region ◽  
And Performance

Taking into consideration the date harvesting and landholding capacities of the marginalized rural farmers in Oman, a 12 meter long and 2 meter wide tunnel was designed and constructed to dry about 180-200 kg of freshly harvested dates per batch. Half of the tunnel base was used as a flat plate air heating solar collector and the other half as a dryer. The drying air was forced from the collector region (South side) to the drying region (North side) of the half circled tunnel where the product is to be dried. The drying temperature could be easily raised by some 5-30 oC above the ambient temperature inside the tunnel at an air velocity of approximately 0.5 m/sec. The test was conducted with 190.2 kg freshly harvested dates with initial moisture content of 32.8% (wet-basis) to analyze the performance of the dryer. The dates were dried to a final average moisture content of 18.6% (wet-basis) within two days (20 hours). The results indicated that the drying was faster in a solar tunnel dryer than the natural open air sun drying. It was possible to reach the moisture content level for safe storage within less than two days (20 hrs) with a solar tunnel dryer and 5-7 days in open air natural sun drying. The improvement in the quality of dates in terms of color and brightness was distinctly recognized. 

scholarly journals Rehydration Characteristics of Mushrooms using Different Drying Techniques

2021 ◽  
pp. 87-91
Author(s):  
Yesubabu Vinnakota ◽  
Nagalakshmi Yarlagadda
Keyword(s):  
Drying Methods ◽  
Expert Committee ◽  
Sensory Assessment ◽  
Rehydration Ratio ◽  
Organoleptic Evaluation ◽  
Sun Drying ◽  
Quality Retention ◽  
Drying Techniques ◽  
Tray Drying

Mushroom may be baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mainly consumed fresh and a negligible amount is used for processing. They can be processed as canned, dried and frozen mushrooms. The dried mushrooms are packed in hermetically sealed air tight tins for quality retention and stored in a cool dry place. The study’s main objective is to know the effect of different drying methods on the quality of mushrooms and its dehydration, rehydration characteristics. Sun-drying and Cabinet tray drying methods were selected in the study. The rehydration ratio and coefficient of rehydration were calculated and compared for both the drying methods. An expert Committee did an Organoleptic evaluation. The results showed that cabinet tray dried mushrooms were reconstituted better compared to the sundried ones. The values of coefficient of rehydration and the rehydration ratio for cabinet dried mushrooms were found as 0.498 and 1:3.3 which were higher than sundried mushrooms. Cabinet tray dried mushrooms showed it’s superiority in sensory assessment. The study concluded that mushrooms dehydrated by the cabinet tray drying have better rehydration characteristics than sun drying.

scholarly journals Pemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah

2018 ◽  
Vol 7 (1) ◽  
pp. 41
Author(s):  
Muhammad Silmi Hi Abubakar ◽  
Siti Nuryanti ◽  
Suherman Suherman
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Quality Parameters ◽  
Test Results ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Before And After

Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.

scholarly journals Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1261
Author(s):  
Ángel Calín-Sánchez ◽  
Leontina Lipan ◽  
Marina Cano-Lamadrid ◽  
Abdolreza Kharaghani ◽  
Klaudia Masztalerz ◽  
...  
Keyword(s):  
Plant Material ◽  
Quality Parameters ◽  
Raw Material ◽  
Drying Methods ◽  
Drying Techniques ◽  
Material Volume ◽  
Review Reports ◽  
Combined Technique ◽  
Aromatic Herbs

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

scholarly journals The Characteristics of Sodium Alginate from Brown Seaweed Sargassum crassifolium with Different Filtering Tools

2017 ◽  
Vol 20 (2) ◽  
pp. 351 ◽  
Author(s):  
Ellya Sinurat ◽  
Retni Marliani
Keyword(s):  
Moisture Content ◽  
Sodium Alginate ◽  
Brown Seaweed ◽  
Gel Strength ◽  
Filter Press ◽  
Average Yield ◽  
The World ◽  
Filtration Stage ◽  
Alginate Extraction

Indonesia is the largest producer of seaweed in the world, one of the potential marine biological resources is the brown seaweed (Sargassum crassifolium) known as an alginate producer. Alginate extraction through demineralization stage, neutralization, extraction, filtration, precipitation and bleaching. Filtration stage is a very influential process on the quality of alginate produced. In this research, filtering using different tools screen vibrator and hydraulic filter press was conducted to characterize Na-alginate seaweed Sargassum crassifolium using both filter tools. Quality of sodium alginate (yield, viscosity, gel strength, syneresis, whiteness, moisture content, ash, and pH) was determined. The result showed that the viscosity, gel strength, syneresis, and whiteness of alginate obtained using filter press showed the best result. The yield of sodium alginate produced by filter press was 10.91±4.33%, with characteristics of viscosity 82.66±112.46 cP, gel strength 353.54±184.51 g/cm2, syneresis 2.99±0.55%, whiteness 60.53±9.09%, moisture content 13.31±0.77%, ash 26.69±0.82% and pH 6.05±0.57.  Based on a parameter of alginate (yield, moisture content, ash, and pH) showed that vibrator method produced alginate with better characteristics. The sodium alginate produced has average yield 19.22±5.68%, viscosity 57.5±21.79 cP, whiteness 29.7±4.45%, gel strength 327.63±55.15 g/cm2, syneresis 4.34±0.78%, moisture content 10.23±1.68%, ash 24.94±4.41% and pH 7.03± 2.60. Operationally the filter press was more effective and efficient in filtering to result from Na-alginate compared to the screen vibrator.

scholarly journals Quality Changes of Pangasius Fillets During Ice Storage

2015 ◽  
Vol 10 (3) ◽  
pp. 109 ◽  
Author(s):  
Diah Ikasari ◽  
Theresia Dwi Suryaningrum
Keyword(s):  
Moisture Content ◽  
Quality Parameters ◽  
Plate Count ◽  
Ice Storage ◽  
Quality Changes ◽  
Total Volatile ◽  
Chemical Parameters ◽  
Total Plate Count ◽  
Microbiological Parameters

Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.

scholarly journals Gaseous ozone to improve quality of corn as feedstuff

2021 ◽  
Vol 888 (1) ◽  
pp. 012065
Author(s):  
N Hidayah ◽  
U Ahmad ◽  
C Winarti
Keyword(s):  
Moisture Content ◽  
Exposure Time ◽  
Fungal Infections ◽  
Storage Period ◽  
Quality Parameters ◽  
Aflatoxin Contamination ◽  
Ozone Treatment ◽  
Randomized Design ◽  
Potential Methods

Abstract In the long term, fungi attacks will cause a decrease in the quality of corn during storage. In this case, Aspergillus flavus and Aspergillus parasiticus have become a serious concern related to food safety because of their ability to produce aflatoxins which are toxic to humans and animals. Nowadays, feed industries use fungicides to control fungal infections before the storage period due to their affordability, but the chemical residues are detrimental to our health. Therefore, an alternative method was needed to prevent and control fungi and aflatoxin formation in corn. One of the potential methods to apply is the gaseous ozonization. This research was conducted to investigate the potential of ozone in preventing fungal attacks and aflatoxin formation in corn, assuring that the corn quality can be maintained during the storage period. The objective of this study was to determine the effect of ozone on maintaining the quality of corn during storage, especially to reduce fungi colonies and aflatoxin formation. The experimental design used in this study was a completely randomized design with two treatment factors, namely temperature (20, 30, and 40°C) and exposure time (30 and 60 minutes). Corn quality parameters observed include moisture content, total fungal, moldy kernels, damaged kernels, and aflatoxin (AFB1, AFB2, AFG1, AFG2) contamination. The results showed that ozone treatment had an effect on reducing total fungal and aflatoxin contamination in corn, however, it had no effect on the moisture content, moldy kernels, and damaged kernels of corn. The optimum effect was obtained when the ozonization was conducted at a temperature of 20°C for 60 minutes exposure time, which results in the highest reduction in total fungal and total aflatoxin contamination of 36.77% and 92.45% respectively.

scholarly journals Disinfestation of Sitophilus zeamais Motschulsky in stored maize using microwave

2020 ◽  
Vol 187 ◽  
pp. 04002
Author(s):  
Ravipat Lapcharoensuk ◽  
Sattawat Wisetsri ◽  
Supattra Meesuk
Keyword(s):  
Moisture Content ◽  
Microwave Power ◽  
Good Alternative ◽  
Quality Parameters ◽  
Sitophilus Zeamais ◽  
Young Larva ◽  
Life Stages ◽  
Maize Weevil ◽  
Maize Sample

This study aimed primarily to investigate on disinfestation of maize weevil (Sitophilus zeamais Motschulsky) in maize storage by using microwave method. Specimens of Maize weevils were cultured for 30 days in a maize sample with 17% moisture content (wet basis). Several different life stages of the maize weevil (egg, young larva, old larva, pupa and adult) were then infested in the sample. Next, the maize sample was exposed to 200, 300 and 450 W of microwave power for 60, 120 and 180 s, and the number of weevils were counted after each treatment. Moreover, the sample was kept for another 2 months to see whether the eggs have survived the treatment and grown to be adults. In addition, the effects of the level of microwave power and exposure time on the property of the maize sample were observed. The quality parameters investigated were moisture content, colour and protein and fat contents. It was found that, at 300 W of power for 180 s, the microwave was able to disinfect weevils at all life stages successfully, while the quality of the maize sample did not change significantly at the tested microwave settings and exposure times, except for the protein content. These findings indicate that microwave can be a good alternative to harmful chemical methods for disinfestation of maize weevils.

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