scholarly journals Karakteristik Pengeringan Bawang Putih (Allium sativum L) Menggunakan Pengering Oven

2017 ◽  
Vol 2 (1) ◽  
pp. 338-347
Author(s):  
Asmaul Husna ◽  
Rita Khathir ◽  
Kiman Siregar
Keyword(s):  
Moisture Content ◽  
Allium Sativum ◽  
Temperature Treatment ◽  
Drying Process ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Garlic Powder ◽  
Randomized Design ◽  
Time Required

Abstrak. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan bawang putih menggunakan pengering oven listrik, menganalisis energi selama proses pengeringan, dan mengkaji mutu bubuk bawang putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan adalah variasi suhu pengeringan yang terdiri dari tiga taraf pengeringan yaitu suhu 60 °C (A1), 70 °C (A2), dan 80 °C (A3). Hasil penelitian menunjukkan bahwa selama proses pengeringan terjadi penurunan RH, dimana pada suhu 60 0C RH turun dari 64,88 % menjadi 39,59 %, pada suhu 70 0C RH turun dari 82,75 % menjadi 37,77 %, dan pada suhu 80 0C RH turun dari 62,79 % menjadi 36,78 %. Penurunan berat bawang putih terjadi selama proses pengeringan seiring dengan penurunan kadar air bahan. Laju pengeringan meningkat seiring dengan meningkatnya suhu pengeringan. Waktu pengeringan yang dibutuhkan adalah 5 jam (80 °C), 8 jam (70 °C), dan 15 jam (60 °C). Hasil analisis sidik ragam (ANOVA) menunjukkan bahwa perlakuan variasi suhu pengeringan tidak berpengaruh nyata terhadap rendemen bubuk bawang putih, namun berpengaruh nyata terhadap kadar air bubuk bawang putih. Rendemen bubuk bawang putih berada pada kisaran 33,84-34,46%, sedangkan kadar air bubuk bawang putih paling rendah diperoleh pada suhu 70 °C sebesar 2,26%. Persentase kalium tertinggi (1,66%) dan kadar fosfat tertinggi (4,32%) diperoleh pada bubuk bawang putih yang dikeringkan dengan suhu 70 0C. Berdasarkan persepsi panelis, bubuk bawang putih yang dikeringkan dengan suhu 60 0C adalah yang paling disukai. Energi pengeringan tertinggi diperoleh pada pengeringan bawang putih dengan suhu 80 0C yaitu sebesar 813,539 kJ. Drying Characteristics of Garlic (Allium sativum L) Using Oven Dryers Abstract.This study aimed to investigate the drying characteristics of garlic by using electric oven dryer, to analyze the drying energy, and to evaluate the quality of garlic powder produced. This study used a completely randomized design (CRD) non factorial under the drying temperature treatment consisted of three levels that is 60 ° C (A1), 70 ° C (A2), and 80 ° C (A3). The results showed that during the drying process the relative humidity (RH) had been decreased at each drying temperatures observed. The weight loss of garlic occurred during the drying process due to the loss of moisture content which was limited to reach maximum moisture content of 10%. The drying rate had increased as the drying temperature increased. The time required for drying was as long as 5 hours (80 °C), 8 hours (70 °C) and 15 hours (60 °C). Based on the analysis of variance (ANOVA), the variation of drying temperature did not significantly affect the yield of garlic powder, but significantly influenced the moisture content of garlic powder. The yield of garlic powder ranged from 33.84-34.46%, where as the lowest moisture content of garlic powder (2.26%) obtained at drying temperature of 70 °C. The highest potassium (1.66%) and the highest phosphate content (4.32%) were obtained in the garlic powder dried at a temperature of 70 °C. Based on the panelists opinion, garlic powder which is dried at temperature of 60 °C was preferred. The highest drying energy consumed in the drying of garlic at a temperature of 80 °C in the amount of 813.539 kJ.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Kajian Pengering Kopi Gayo Semi Basah Menggunakan Alat Pengering Tipe Hohenheim

2020 ◽  
Vol 4 (4) ◽  
pp. 362-371
Author(s):  
Antoni Hardi ◽  
Ichwana Ichwana ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Water Content ◽  
Drying Process ◽  
Arabica Coffee ◽  
Drying Temperature ◽  
Average Daily Temperature ◽  
Coffee Beans ◽  
Simple Technology

Abstrak. Sebagai produsen kopi Arabica, masyarakat Gayo terkendala pada suhu lokal di Aceh Tengah yang relatif dingin dan teknologi sederhana yang digunakan untuk proses pengeringan kopi. Suhu rata-rata harian adalah 23-29°C. Bahan yang digunakan pada penelitian ini yaitu biji kopi yang diolah dengan metode semi basah sebanyak 9kg. Parameter penelitian meliputi suhu pengeringan, kelembaban relatif, kadar air dan rendemen. Hasil penelitian menunjukkan bahwa suhu pengeringan menggunakan alat pengering Hohenheim jauh lebih tinggi sekitar 10-20°C dari suhu pengeringan secara penjemuran. Proses pengeringan kopi labu sampai bisa digiling membutuhkan waktu selama 12 jam yaitu 8 jam pada hari pertama dan 4 jam pada hari ke-2. Sedangkan proses pengeringan tahap 2 membutuhkan waktu selama 16 jam sampai menghasilkan kopi beras dengan kadar air 9,32%. Kualitas kopi beras yang dihasilkan sudah baik dengan kadar air  yang sudah memenuhi standar SNI, tidak berbau busuk, dan tidak terkontaminasi. Nilai rendemen kopi beras berbasis kopi labu adalah 35%.Study of Drying Semi Washed Gayo Coffee Use Dryer Type Hohenheim Abstrack. As an Arabica coffee producer, the Gayo community is constrained by the relatively cold local temperatures in Central Aceh and the simple technology used for the coffee drying process. The average daily temperature is 23-29 ° C. The material used in this study was coffee beans which were processed by the semi-wet method of 9kg. Research parameters include drying temperature, relative humidity, moisture content and yield. The results showed that the drying temperature using a Hohenheim dryer is much higher around 10-20 ° C than the drying temperature by drying. The process of drying pumpkin coffee until it can be ground needs 12 hours, which is 8 hours on the first day and 4 hours on the second day. While the process of drying stage 2 takes 16 hours to produce rice coffee with a moisture content of 9.32%. The quality of rice coffee produced is good with water content that meets SNI standards, does not smell bad, and is not contaminated. The yield of pumpkin coffee-based rice coffee is 35%.

Dehydration of Fermented Manioc Rasp

2019 ◽  
pp. 1-5
Author(s):  
Luís Eugênio Lessa Bulhões ◽  
Rogério Teixeira Duarte ◽  
Cícero Luiz Calazans De Lima ◽  
Maria José de Holanda Leite ◽  
Igor Cavalcante Torres ◽  
...  
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Drying Process ◽  
Ambient Conditions ◽  
Mean Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Brix Degree

The objective of this work was to evaluate the quality of the Ripa enriched with urea, yeast and sugar cane molasses, fermented and subjected to the drying process. Using as parameters: moisture content, Brix, pH, acidity and protein content. We used a completely randomized design with ten replications, two treatments and one control. The model included non-fermented (RNFM) and fermented (RFM) treatments of the variety of Rosinha cassava. Fermentation was performed during 132 hours under ambient conditions, with a 10% yeast treatment (w/V), 4% Urea (w/V) and 20% molasses (w/V) and the other 70 ml of distilled water. Regarding the moisture content of the material after the dehydration period, mean values between 46.42% and 58.33% were observed. The Brix degree of the water treatment and the control samples did not differ, however, differed from the treatment urea + molasses + yeast, which presented the highest values of this parameter. The pH averages ranged from 4.49 to 7.85, differing statistically. Titratable acidity ranged from 1.760 to 14.040. A considerable gain of crude protein was observed in the treatment urea + molasses + yeast, which was statistically higher than the others.

scholarly journals Effect of Temperature on Drying Characteristics and Quality of Three Nigerian Onion Varieties Using a Fabricated Electrically Powered Dryer

2021 ◽  
pp. 81-94
Author(s):  
O.O. Oniya ◽  
A. B. Fashina ◽  
A. O. Adeiza ◽  
O. Ogunkunle ◽  
A. O. Adebayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Research Work ◽  
Effect Of Temperature ◽  
P Value ◽  
Crude Fibre ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Initial Values

The research work is done to evaluate the effect of temperature on drying characteristics and quality of red, cream and white varieties Nigerian onion using a locally fabricated electrically powered dryer. Clean onion samples of 1.5 kg from each of the three varieties were sliced into 3 mm thickness. Fresh samples of the three onion varieties were analyzed to determine the initial values of protein, fat, ash, crude fibre, and moisture content on a dried basis (m.c.d.b.) using recommended AOAC methods.. Vitamin C and microbial loads content were determined before loading into a locally fabricated electrically-powered dryer. The onion samples were dried at varying pre-determined temperatures of 50, 60, and 70 oC. After drying, the proximate compositions, vitamin C and microbial loads were also determined. The protein, fat, ash and crude fibre of the fresh onion samples were 1.5, 0.5, 0.6 and 0.5%, respectively, while m.c.d.b, vitamin C content and microbial loads ranged from 85.1-88.2%, 8.1-8.3 mg/100 gm and 4.45-5.39 mg. Red onion samples were dried for 13:15h, 12:10h and 10:30h; white onion samples for 13:00h, 12:25h and 10:40h; while cream onion samples for 13:10h, 12:35h and 10:15h at 50, 60, and 70 oC, respectively. The protein, fat, ash, crude fibre, m.c.d.b, vitamin C content and microbial loads of the dried onion samples at all the drying temperatures ranged from 10.110.4, 1.1-1.5, 3.3-3.5, 5.5-5.8, 5.5-6.9%, 3.1-4.9 mg/100 gm, 1.314.17 mg, respectively. The drying temperature had a significant effect (p-value < 0.05) on the quality of all the onion samples. At 70 oC, protein, fibre, ash, fat and pungency retention were significantly (p< 0.05) high and within acceptable limits while microbial loads were low with the reduction in Vitamin C contents in all the onion varieties. Therefore, onion can best be dried at 70 oC to achieve the optimum quality and flavour required for its use as a spice.

scholarly journals THE EFFECT OF POLYPROPYLENE THICKNESS AND TEMPERATURE ON THE QUALITY OF CAYENNE PEPPER DURING STORAGE

2020 ◽  
Vol 8 (10) ◽  
pp. 278-284
Author(s):  
Tri Luchi Proklamita ◽  
Aloysius Ng. Lende
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Moisture Content ◽  
Combination Treatment ◽  
Temperature Treatment ◽  
Storage Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of different combinations of plastic thickness and temperature treatment combinations on the quality of cayenne pepper during storage, to determine the combination of plastic thickness and the right temperature to maintain the quality of cayenne pepper during storage. This study used a completely randomized design (CRD) with 9 treatments. The treatments tried in this study were thickness and temperature, namely Polypropylene 0.3 mm + tissue at 5°C, Polypropylene 0.3 mm + tissue at 10°C, Polypropylene 0.3 mm + tissue at 15°C, Polypropylene 0.4 mm + tissue at 5°C, Polypropylene 0.4 mm + tissue at 10°C, Polypropylene 0.4 mm + tissue at 15°C, Polypropylene 0.5 mm + tissue at 5°C, Polypropylene 0.5 mm + tissue at 10°C, Polypropylene 0.5 mm + tissue at 15°C. The treatment was repeated 3 times so that there were 27 experimental units. The results that showed the combination treatment of packaging thickness and temperature had a very significant effect on the storage quality of cayenne pepper on weight loss, vitamin C, texture, moisture content, and color, but had no significant effect on the color of the 8th day of the watershed. The combination treatment of plastic packaging thickness of 0.5 mm and temperature of 5°C can give the best effect on texture, vitamin C, moisture content, weight loss, and color, but at a thickness of 0.3 mm plastic and a temperature of 15°C does not give the best results on color 8th day.

scholarly journals EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING

Agrika ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 140
Author(s):  
Nunik Lestari ◽  
Ratnawaty Fadilah ◽  
Andi Muhammad Akram Mukhlis ◽  
Samsuar Samsuar
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Moisture Content ◽  
Drying Rate ◽  
Drying Process ◽  
Direct Sunlight ◽  
Drying Characteristics ◽  
Long Time ◽  
Positive Effect

ABSTRAKProses pretreatment sebelum cabai dikeringkan berperan penting untuk menghasilkan cabai kering dengan kualitas lebih baik. Penelitian ini bertujuan untuk melihat efek pretreatment LTLT blanching sebelum proses pengeringan terhadap karakteristik pengeringan dan kualitas cabai kering. Penelitian dilaksanakan dengan 12 perlakuan, yaitu pengeringan dengan pretreatment LTLT blanching pada suhu 60, 70, dan 80 oC masing-masing selama 10, 15, dan 20 menit, lalu pengeringan dengan pretreatment HTST blanching pada suhu 100 oC selama 10 detik, pengeringan tanpa pretreatment blanching di dalam alat pengering ERK, serta pengeringan tanpa pretreatment blanching di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan pengaruh positif pretreatment LTLT blanching dapat mempercepat laju pengeringan, menghasilkan cabai kering dengan kadar air rendah sesuai standar SNI, menghasilkan warna cabai kering yang menarik, serta memiliki kandungan vitamin C lebih tinggi dibanding cabai kering tanpa pretreatment blanching. Secara keseluruhan, perlakuan pretreatment LTLT blanching pada suhu 80 oC selama 20 menit adalah perlakuan terbaik dari penelitian ini dengan kadar air akhir 8.17%, laju pengeringan yang tercepat, kandungan vitamin C sebesar 0.96%, dan warna yang menarik. ABSTRACTThe pretreatment before drying chilies plays an important role to produce better quality of dried chilies. This study aims to determine the pretreatment effect of LTLT blanching before the drying process on the drying characteristics and quality of dried chilies. This research was carried out with 12 treatments, namely drying with LTLT blanching pretreatment at 60, 70, and 80 oC for 10, 15, and 20 minutes respectively, then drying with HTST blanching pretreatment at 100 oC for 10 seconds, drying without pretreatment blanching in the ERK dryer, and drying without pretreatment blanching in direct sunlight. The results show the positive effect of LTLT blanching pretreatment which can accelerate the drying rate, produce dry chilies with low water content according to SNI standards, produce an attractive dried chilies color, and have a higher vitamin C than dried chilies without blanching pretreatment. Overall, pretreatment with LTLT blanching at 80 oC for 20 minutes is the best treatment in this study with a final moisture content of 8.17%, the fastest drying rate, a vitamin C content of 0.96%, and an attractive color. 

scholarly journals Moisture content at harvest and drying temperature on bean seed quality

2017 ◽  
Vol 47 (1) ◽  
pp. 93-101 ◽  
Author(s):  
Maurício Albertoni Scariot ◽  
Guilherme Tiburski ◽  
Francisco Wilson Reichert Júnior ◽  
Lauri Lourenço Radünz ◽  
Michele Renata Revers Meneguzzo
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Seed Quality ◽  
Accelerated Aging ◽  
Physical Quality ◽  
Drying Temperature ◽  
Physiological Performance ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT The physical quality and physiological performance of seeds may be influenced by numerous factors, including the moisture content at harvest and drying temperature. This study aimed at evaluating the physical quality and physiological performance of black bean seeds (BRS Campeiro cultivar), depending on the moisture content at harvest and drying air temperature. The experiment was conducted under a completely randomized design, in a 3 x 5 (moisture content at harvest x drying air temperature) factorial arrangement, with four replications. The samples were collected when the seeds reached the moisture contents of 35.2 %, 25.2 % and 16.6 %. After harvesting, the seeds were subjected to drying at temperatures of 30 ºC, 35 ºC, 40 ºC, 45 ºC and 50 ºC. The physical quality of the seeds was evaluated by determining the 1,000-seed weight and hectoliter weight. The physiological performance was evaluated by the germination speed index, germination first count, accelerated aging, dry matter, seedling shoot and root length and electrical conductivity. The increase in the drying temperature, regardless of the moisture content at harvest, reduces the physical quality and physiological performance of the seeds. When subjected to drying temperatures lower than 40 ºC, the seeds obtained from the earliest harvests show a better physical quality and physiological performance.

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 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 The Use of Different Deacetylation Temperature Toward Quality of Chitosan Mud Crab Shell (Scylla serrata)

2021 ◽  
Vol 934 (1) ◽  
pp. 012092
Author(s):  
R Karnila ◽  
S Loekman ◽  
S Humairah
Keyword(s):  
Moisture Content ◽  
Ash Content ◽  
Scylla Serrata ◽  
Crab Shell ◽  
Mud Crab ◽  
Degree Of Deacetylation ◽  
Randomized Design ◽  
Chitin And Chitosan ◽  
Two Stages

Abstract This research aims to determine the chemical composition (proximate) of chitosan and chitin, The best deacetylation temperature for obtaining chitosan, and the yield of chitosan and chitin from mud crab. This research was conducted in two stages, that is: 1) Preparation of mud crab flour and 2) Extraction and analysis of chitin and chitosan. The experimental design used for chitosan isolation was Completely Randomized Design (CRD). The process of deacetylation chitin becomes chitosan by using 50% NaOH with varying heating temperatures (120, 130, and 140°C). Parameters observed were yield, moisture content, ash content, and degrees of deacetylation. The result showed that the best chitosan was obtained by chitin deacetylation process into chitosan using a temperature of 130°C (KO2). Characteristics quality of the chitosan mud crab shell produced are KO1: yield 61.00%, moisture content 6.47%, ash content 17.18% (db), and degree of deacetylation 49.63%. KO2: yield 59.94%, moisture content 6.48%, ash content 14.85% (db) with degree of deacetylation 51.13%. KO3: yield 53,97, moisture content 6.54%, ash content 14.66% (db) and degree of deacetylation 52.63%. Characteristic quality of chitin included yield was 27.81%, moisture content 7.29%, ash 44.05%, and degree of deacetylation 33.09%.

Sign in / Sign up

Export Citation Format

Share Document