scholarly journals Karakteristik Pengeringan Kulit Melinjo (Gnetum gnemon L) dengan Alat Pengering Tipe Tray Dryer untuk Pembuatan Keripik Kulit Melinjo

2020 ◽  
Vol 4 (4) ◽  
pp. 512-521
Author(s):  
Durry Munawar ◽  
Dewi Sri Jayanti ◽  
Raida Agustina
Keyword(s):  
Weight Loss ◽  
Food Product ◽  
Food Products ◽  
Drying Rate ◽  
Processed Food ◽  
Airflow Velocity ◽  
Drying Time ◽  
The Public ◽  
Gnetum Gnemon ◽  
Drying Chamber

Abstrak. Pemanfaatan kulit melinjo sebagai produk makanan olahan belum banyak diketahui oleh masyarakat. Biasanya kulit melinjo tidak dimanfaatkan lagi dan dibuang begitu saja padahal kulit melinjo dapat diolah kembali menjadi beberapa produk makanan seperti keripik kulit melinjo, manisan, teh, pewarna makanan. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan dan mutu dalam pembuatan keripik kulit melinjo dengan alat pengering tipe tray dryer pada suhu 35oC dan 45oC. Masing-masing suhu tersebut diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa pada suhu 35oC kelembaban udara yang diperoleh adalah 70,50% dengan lama pengeringan 390 menit (6,5 jam) dan rata-rata laju pengeringan sebesar 1,08 bk/menit, sedangkan pada suhu 45oC kelembaban udara yang diperoleh adalah 60,72% dengan lama pengeringan 300 menit (5 jam) dan rata-rata laju pengeringan sebesar 1,32 bk/menit. Kecepatan aliran udara ruang pengering pada suhu 35oC dan 45oC adalah konstan (2,4 m/s). Rata-rata kadar air awal kulit melinjo adalah 82,26% sedangkan kadar air akhir adalah 21,36%. Susut bobot pada suhu 35oC adalah 77,56% dan pada suhu 45oC adalah 77,32%. Hasil uji organoleptik terbaik adalah pada suhu 35oC dengan skor 4,28 untuk warna, 4,50 untuk aroma, 4,53 untuk rasa dan 4,40 untuk tekstur.Characteristic Melinjo Peel (Gnetum gnemon L) Drying with Tray Dryer for Making Melinjo Peel ChipsAbstract. The use of melinjo peel as a processed food product is not widely known in the public. Melinjo peel is usually no longer used and thrown away even though the peel could be reprocessed into several food products such as melinjo peel chips, confectionery, tea, and food coloring. This research aimed to determine the characteristics of drying and quality in the making of melinjo peel chips with tray dryer at 35oC and 45oC. Each temperature is repeated twice. The results showed that at a temperature of 35oC, the humidity was 70.50% with a drying time was 390 minutes (6.5 hours) and the average of drying rate was 1.08 dw/minute, meanwhile at 45oC the humidity was 60.72% with a drying time was 300 minutes (5 hours) and an average of drying rate was 1.32 dw/minute. The airflow velocity of the drying chamber at 35oC and 45oC was constant (2.4m/s). The average of initial moisture of melinjo peel was 82.26% and final moisture was 21.36%. The weight loss at 35oC was 77.56% and at 45oC was 77.32%. The best results of organoleptic test was at temperature 35oC with score 4.28 for color, 4.50 for flavor, 4.53 for taste and 4.40 for texture.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Development of a DNA-based Assay to Detect and Quantify Tropane Alkaloids Producing Thornapple Contaminations in Processed Food

2019 ◽  
Vol 73 (5) ◽  
pp. 422-425 ◽  
Author(s):  
Anna Weston ◽  
Peter Brodmann ◽  
Maximilian Widmer ◽  
Julian Bartel ◽  
Eric Kübler
Keyword(s):  
Genetically Modified Organisms ◽  
Tropane Alkaloids ◽  
Food Product ◽  
Food Products ◽  
Datura Stramonium ◽  
Processed Food ◽  
Panicum Miliaceum ◽  
Main Ingredient ◽  
Nutrient Source ◽  
Specificity And Sensitivity

Contaminates such as pesticides, toxic molecules of natural origin, genetically modified organisms and others can occur in processed food, especially if the main ingredient grows in open fields exposed to the environment. In particular, some health threatening toxic compounds are natural ingredients of plants that grow wild next to vegetables intended for consumption and can therefore enter the crop yield and stay there undetected. The tropane alkaloids-containing nightshade thornapple Datura stramonium, often grows in close vicinity to millet (Panicum miliaceum) a widely cultivated cereal, representing an important nutrient source in different countries of Asia and Africa. Discriminating thornapple from millet during harvest is not easy and consequently, millet-containing food products are often contaminated with tropane alkaloids from thornapple. In this work, two DNA specific hydrolysis probe qPCR methods were developed for Datura stramonium and Panicum miliaceum in order to detect thornapple contamination in millet-containing food products. The specificity and sensitivity of the developed assay system allows for its application in screenings during food product testing.

scholarly journals Juridical Assessment of Food Safety in Packaged Processed Food Product

2021 ◽  
Author(s):  
Dwi Bagus Pambudi ◽  
Rany Ekawati
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Government Regulation ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Balanced Diet ◽  
The Government

Food safety is one of WHO’s primary concerns during a pandemic. The current Covid-19 pandemic requires us to boost our immune system by eating a healthy and balanced diet. Food consumed by the masses must be free of chemical and biological substances that can be harmful for the body. Nowadays, food products have developed to be more innovative, such as packaged processed food products that can be stored for a long time, generally using Food Additives. The safety of packaged processed food products must be guaranteed by the manufacturers in order to guarantee consumer protection. To ensure this, the government has established the Consumer Protection Law; the Government Regulation on Food Safety, Quality and Nutrition; and the Food and Drug Administration Division. Through the BPOM, the government supervises food products circulating in the community. The supervision carried out by BPOM are preventive and repressive. One form of supervision carried out by BPOM is granting distribution permits for packaged processed food products before they are distributed to the public. Keywords: packaged processed food products, BPOM

scholarly journals Optimasi Pengering Pakaian Sistem Pompa Kalor dengan Penambahan Alat Penukar Kalor

2018 ◽  
Vol 1 (1) ◽  
pp. 020-027
Author(s):  
Dian Morfi Nasution ◽  
Himsar Ambarita ◽  
Farel H. Napitupulu
Keyword(s):  
Heat Exchanger ◽  
Flat Plate ◽  
Drying Rate ◽  
Drying Time ◽  
Pump System ◽  
Heat Pump System ◽  
The Many ◽  
Different Types Of Clothing ◽  
High Level ◽  
Drying Chamber

Tingginya kesibukan masyarakat saat ini memacu banyaknya usaha laundry yang menawarkan jasa pencucian dan pengeringan pakaian dengan waktu yang singkat. Dalam hal ini sangat dibutuhkan sistem pengeringan pakaian yang efisien dari segi waktu dan energi serta tidak bergantung kepada cuaca. Penelitian ini bertujuan melakukan optimasi pengering pakaian sistem pompa kalor dengan menambahkan sebuah alat penukar kalor tipe plat datar untuk mendapatkan karakteristik pengeringan pakaian dan kinerja mesin pengering. Alat penukar kalor plat datar ditempatkan di antara ruang pengering dan evaporator. Pengeringan dilakukan terhadap 4 jenis bahan pakaian yang berbeda pada setiap variasi kecepatan udara. Diperoleh temperatur udara pada ruang pengering 48,24⁰C dengan kelembaban 24,6%. Laju pengeringan tertinggi diperoleh pada pengeringan 4 bahan pakaian secara bersamaan yaitu 0,3529 kg/jam yang menghasilkan nilai SMER sebesar 1,4537 kg/kWh dan SEC sebesar 0,6879 kWh/kg. Total prestasi pengering diperoleh 6,40 dengan efektivitas penukar kalor 62,24%. Semakin tinggi jumlah kadar air dengan waktu pengeringan yang singkat akan meningkatkan laju pengeringan. Laju pengeringan yang tinggi dengan konsumsi energi yang rendah akan menghasilkan nilai SMER yang tinggi dan menghasilkan nilai SEC yang rendah.   The high level of public activity is currently spurring the many laundry businesses that offer laundry and drying services in a short time. In this case, it needs efficient drying system in time and energy and not depending on weather. This study aims to optimize the heat pump system in drying clothes by adding a flat plate type heat exchanger to obtain the drying characteristic of clothes and the performance of the drying machine. Flat plate heat exchanger was placed between the drying chamber and the evaporator. The drying process was carried out in 4 different types of clothing material in each variation of air velocity. Air temperature was obtained in drying chamber of 48.24 ⁰C with a humidity of 24.6%. The highest drying rate was obtained from drying 4 clothing materials simultaneously, namely 0.3529 kg/hour which resulted in an SMER value of 1.4537 kg/kWh and SEC of 0.6879 kWh/kg. The total dryer performance was obtained at 6.40 with the effectiveness of heat exchanger 62.24%. The higher the amount of water in short drying time would increase the drying rate. A high drying rate with low energy consumption would result in a high SMER value and produce a low SEC value.

Consumer preferences for three dimensions of country of origin of a processed food product

2020 ◽  
Vol 122 (11) ◽  
pp. 3361-3382 ◽  
Author(s):  
Hideo Aizaki ◽  
Kazuo Sato
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Country Of Origin ◽  
Food Product ◽  
Food Products ◽  
Three Dimensions ◽  
Processed Food ◽  
Content Type ◽  
First Case ◽  
Best Worst Scaling

PurposeThe production process of processed food products may involve several countries. This multi-dimensionality of the country of origin (COO) may affect consumer preferences for the products. We apply Case 2 best–worst scaling to measure Japanese consumers’ preferences for three dimensions of the COO of a vegetable juice product.Design/methodology/approachThe three dimensions of the COO include these: the country where the raw materials of the product were grown (the country of growing), the country where the raw materials were processed (the country of processing) and the country where the food company producing the product is headquartered (the country of the company). Japan, Australia, Thailand and China are the countries considered for the three COO-related attributes. Sixteen juice products (profiles) were created from the three four-level attributes. A survey queried 416 consumers to select the best and worst ones from among the three attribute levels shown in each profile.FindingsThe average utility of the country of growing is the highest among those of the three COO-related attributes. However, consumers evaluate the country of growing as the least preferred among the three attributes with respect to a country with a negative food quality reputation.Originality/valueThis is the first Case 2 best–worst scaling study to measure consumer preferences for the three dimensions of the COO of processed food products. It suggests marketing strategies for domestic and international juice companies.

Efektivitas Instagram sebagai Media Promosi Produk Pangan Olahan Perikanan “CLIPSS CHIPS”

2020 ◽  
Vol 4 (4) ◽  
pp. 463
Author(s):  
Rizqa Leony Putri ◽  
Ninuk Purnaningsih
Keyword(s):  
Social Media ◽  
Large Scale ◽  
Sampling Technique ◽  
Food Product ◽  
Processed Food ◽  
The Public ◽  
Time Restrictions ◽  
Analysis Technique ◽  
Technological Developments ◽  
Potential Customers

Produk pangan yang dihasilkan dari agroindustri berkembang pesat setiap tahunnya. Besarnya permintaan akan makanan dan minuman tersebut membuat pelaku usaha memasarkan produk pangan olahan yang saat ini banyak digemari masyarakat. Industri produk pangan olahan baik dalam skala kecil maupun besar bersaing dalam menciptakan promosi yang dapat meningkatkan minat masyarakat. Seiring dengan perkembangan teknologi, pelaku usaha mulai mengembangkan penjualannya ke seluruh wilayah Indonesia bahkan mancanegara dengan melakukan pemasaran melalui media sosial, khususnya instagram. Media sosial instagram dapat memberikan kesempatan bagi pelaku usaha untuk berkomunikasi kepada calon konsumen potensial secara langsung karena kegiatan promosi dilakukan tanpa batasan ruang dan waktu. Teknik analisis data yang digunakan pada penelitian ini merupakan uji korelasi dengan pemilihan responden melalui teknik accidental sampling. Hasil penelitian menunjukkan bahwa tidak terdapat hubungan antara karakteristik pengguna instagram dengan keterdedahan media sosial. Hasil penelitian juga menunjukkan bahwa keterdedahan media sosial memiliki hubungan dengan efektivitas media promosi.Kata Kunci : Komunikasi pemasaran, promosi, produk pangan olahan======ABSTRACTFood products produced from agro-industries develop rapidly each year. The large demand for food and beverages has made businesses market processed food products that are currently much loved by the public. The processed food product industry both in small and large scale competes in creating promotions that can increase public interest. Along with technological developments, businesses have begun to expand their sales to all regions of Indonesia and even abroad by marketing through social media, especially Instagram. Instagram social media can provide opportunities for business people to communicate with potential customers directly because promotional activities are carried out without space and time restrictions. The data analysis technique used in this study is a correlation test with the selection of respondents through the accidental sampling technique. The results showed that there was no relationship between the characteristics of Instagram users and social media exposure. The results also showed that social media expertise has a relationship with the effectiveness of promotional media.Keywords: marketing communication, promotion, processed food product

Realization of a Solar Dryer Assisted by a Parabolic Dish Concentrator

2021 ◽  
Vol 406 ◽  
pp. 192-199
Author(s):  
Abdeldjalil Laouini ◽  
Boubaker Benhaou ◽  
Kamel Aoues ◽  
Abdelmalek Atia
Keyword(s):  
Food Products ◽  
Drying Time ◽  
Solar Dryer ◽  
Parabolic Dish ◽  
Parabolic Dish Concentrator ◽  
Drying Technology ◽  
Drying Chamber

Many studies have been conducted in the field of drying technology. The traditional dryingmethods are considered less effective and time consuming. The present study aims to develop the indirect solar dryer for agro-food products from El-Oued region (South-East of Algeria). The dryer is assisted by a parabolic dish concentrator to improve its performances through increasing its temperature and decreasing drying time. the realized solar dryer was tested on the red chilies during April 2018, the temperature in the drying chamber is reached intoxicating 55 °C with a drying time of 5 h.

scholarly journals Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement

2016 ◽  
Vol 138 (8) ◽  
Author(s):  
Erik Bardy ◽  
Sabrine Manai ◽  
Michel Havet ◽  
Olivier Rouaud
Keyword(s):  
Moisture Content ◽  
Food Product ◽  
Drying Kinetics ◽  
Area Measurement ◽  
Convective Drying ◽  
Drying Rate ◽  
Wire Electrode ◽  
Exergetic Efficiency ◽  
Mango Fruit ◽  
Drying Time

Electrohydrodynamic convective drying (EHD drying) is a novel drying method used to enhance forced convection drying (FC drying) by using a wire-electrode to create an electrostatic field. In a previous study, the efficiency of EHD drying (using three different wire-electrode configurations) was compared to classical FC drying by measuring the drying rate of methylcellulose gel. Efficiency was quantified in terms of exergy (transient exergetic efficiency) through the use of a proposed model. In that previous study, it was stated that methylcellulose gel can be used to simulate a food product and can be controlled to a predetermined moisture content. The purpose of this current work was to compare how methylcellulose gel compares to a real food product (mango fruit) in terms of drying kinetics for both EHD and FC drying. Drying kinetics were quantified in terms of a per unit area measurement of the exergetic efficiency, exergy supplied and used, drying rate, and total drying time to reach a moisture content of 50%. Initial results show that for both EHD and FC drying, methylcellulose gel and mango fruit exhibit similar drying kinetics.

scholarly journals An Introduction of Biomimetic System and Heat Pump Technology in Food Drying Industry

2020 ◽  
Author(s):  
Khurram Yousaf ◽  
Kunjie Chen ◽  
Muhammad Azam Khan
Keyword(s):  
Product Quality ◽  
Heat Pump ◽  
System Development ◽  
Food Product ◽  
Food Products ◽  
Vital Role ◽  
Agricultural Product ◽  
Drying Time ◽  
Rapid Moisture

Drying of food products is a relatively complex, nonlinear, and dynamic process due to simultaneous heat and mass transfer, rapid moisture evaporation, and biological and chemical reactions. Therefore, the monitoring of food quality during the drying process using bio-inspired technologies can play a vital role. The demand for high-quality dried food products and the rapid growth of energy in food processing are attracting new and renewable sources of energy. Energy efficiency, improved food product quality, and less environmental impact are always the main priorities of any drying system development. In-depth knowledge of biomimetic systems and drying kinetics would be helpful to design new dryers and technologies. Due to the excellent features (controllable drying temperature, drying time, drying air velocity, and relative humidity), heat pump drying systems have been used widely to ensure food and agricultural product quality. This chapter helps to understand the relationship between bio-inspired technologies and the role of heat pump technology in the food drying industry in terms of cost-effectiveness, energy saving, and better food product quality.

scholarly journals Design and Analysis of a Novel Drying Chamber in Indirect Forced Convection Solar Drying

2020 ◽  
Vol 9 (9s) ◽  
pp. 11-16
Keyword(s):  
Energy Efficiency ◽  
Forced Convection ◽  
Solar Collector ◽  
Ambient Air ◽  
Drying Rate ◽  
Solar Drying ◽  
Drying Time ◽  
Hot Air ◽  
Drying Chamber ◽  
Effective Distribution

Long drying time and less control on drying parameters in natural convection drying give way to forced convection indirect solar drying. In forced convection drying, an external blower supplies ambient air into the solar collector. The incoming air gets heated inside the collector and this air then flows into the drying chamber where the product to be dried is kept. The hot air absorbs the moisture from the raw crops and exits through the chimney. Along with the temperature and humidity of incoming air, its distribution inside the drying chamber is also important in the process of drying. The drying rate and quality can be improved if these parameters are under control in forced convection solar drying. In this paper, design and analysis of a novel drying chamber are presented to improve the performance and energy efficiency of solar drying with effective distribution of air inside the chamber. The variation of velocity with respect to different positions inside the drying chamber is also studied numerically.

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