scholarly journals Karakteristik Pengeringan Lapisan Tipis Kunyit (Curcuma domestica VAL) Menggunakan Pengering Tipe Tray Dryer.

2020 ◽  
Vol 4 (4) ◽  
pp. 432-441
Author(s):  
Deni Setio Hadi ◽  
Mustaqimah Mustaqimah ◽  
Raida Agustina
Keyword(s):  
Temperature Distribution ◽  
Relative Humidity ◽  
Water Content ◽  
Temperature Variation ◽  
Drying Rate ◽  
Test Results ◽  
Air Humidity ◽  
Drying Process ◽  
Airflow Velocity ◽  
Velocity Reduction

Abstrak. Kunyit (Curcuma domestica VAL) adalah tanaman rimpang yang sangat populer sebagai rempah-rempah dan bahan obat, pemanfaatan kunyit dapat berupa kunyit segar,  kunyit kering, dan bubuk kunyit. Kunyit kering dapat memperpanjang masa simpan dan mempermudah pengemasan. Salah satu alat pengering yang dapat digunakan untuk mengeringkan kunyit adalah tray dryer. Penelitian ini menggunakan irisan kunyit sebanyak 4,5 kg, kemudian dikeringkan pada setiap variasi suhu yaitu 35ºC, 45ºC dan 55ºC. Perhitungan massa kunyit diukur tiap 30 menit sekali sampai bahan mencapai kadar air 5%. Parameter penelitian meliputi distribusi suhu, kelembaban udara, kecepatan aliran udara, penurunan bobot kunyit, kadar air, laju pengeringan, rendeman, kadar protein, dan uji diskriminatif serta uji hedonik terhadap warna, aroma dan tekstur. Hasil dari penelitian menunjukkan bahwa semakin tinggi suhu pengeringan maka semakin cepat proses pengeringan berlangsung. Pengeringan kunyit pada suhu 35ºC, 45ºC, 55ºC selama 390 menit, 270 menit dan 210 menit. Kelembaban relatif disetiap suhu yaitu 35ºC rata-rata sebesar 63,36%, suhu 45ºC sebesar 63,30% dan suhu 55ºC sebesar 62,25%. Rata-rata penurunan kadar air pada variasi suhu 35ºC, 45ºC dan 55ºC  sebesar 80,81% sehingga rata-rata kadar air akhir kunyit kering didapatkan sebesar 4,39%, dimana telah memenuhi  standar SNI untuk kadar air kunyit kering. Laju pengeringan tercepat pada suhu 55ºC rata-rata sebesar 2,38 %bk/menit. Rendemen tertinggi  bubuk kunyit terdapat pada suhu 35ºC yaitu sebesar 12,0%. Protein bubuk kunyit tertinggi pada suhu 55ºC sebesar 5,21%. Berdasarkan uji diskriminatif, yang mendekati warna dan aroma bubuk kunyit komersil adalah bubuk kunyit yang dikeringkan pada suhu 45ºC dengan skor 2 (sama). Berdasarkan hasil uji organoleptik hedonik panelis lebih menyukai warna bubuk kunyit yang dikeringkan pada suhu 45ºC dengan skor 5 (sangat suka) bila dibandingkan dengan warna bubuk kunyit yang dikeringkan pada suhu 35ºC dan 55ºC, dimana panelis hanya memberikan skor 4 (suka).Keywords: Drying Turmerics, Turmeric Powder, Tray Dryer.Abstract. Turmeric (Curcuma domestica VAL) Is a rhizome plant that is very popular as a spice and medicinal ingredient, the use of turmeric can be in the form of fresh turmeric, dried turmeric, and turmeric powder. Dry turmeric can extend its shelf life and simplify packaging. One dryer that can be used to dry turmeric is a tray dryer. This study used slices of turmeric as much as 4.5 kg, then dried at each temperature variation of 35ºC, 45ºC, and 55ºC. The calculation of turmeric mass is measured once every 30 minutes until the material reaches 5% water content. Research parameters include temperature distribution, air humidity, airflow velocity, reduction of turmeric weight, water content, drying rate, yield, protein content, and discriminatory test as well as a hedonic test on color, scent, and texture. The results of the study indicate that the higher the drying temperature, the faster the drying process will take place. Drying turmeric at 35ºC, 45ºC, 55ºC for 390 minutes, 270 minutes and 210 minutes. The relative humidity at each temperature is 35ºC at an averaging of 63.36%, a temperature of 45ºC at 63.30% and a temperature of 55ºC at 62.25%. The averaging decrease in water content at a temperature variation of 35ºC, 45ºC, and 55ºC was 80.81% so that the averaging water content of dried turmeric was obtained at 4.39%, which met the SNI standard for dry turmeric water content. The fastest drying rate at 55ºC averaging 2.38% bk/min. The highest yield of turmeric powder is at 35ºC, which is 12.0%. Turmeric powder is the highest protein at a temperature of 55ºC of 5.21%. Based on the discriminatory test, which approaches the color and scent of commercial turmeric powder is turmeric powder which is dried at 45ºC with a score of 2 (the same). Based on the organoleptic test results, panelists prefer the color of turmeric powder dried at a temperature of 45ºC with a score of 5 (very like) when compared to the color of turmeric powder dried at temperatures of 35ºC and 55ºC, where the panelists only gave a score of 4 (like).

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.

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

The Influence of Dehumidifying Condition on Expansive Soil Engineering Properties

2012 ◽  
Vol 594-597 ◽  
pp. 487-492
Author(s):  
Xiong Wei Li ◽  
Ai Jun Wang ◽  
Guo Zhong Dai
Keyword(s):  
Shear Strength ◽  
Relative Humidity ◽  
Water Content ◽  
Expansive Soil ◽  
Expansion Ratio ◽  
Soil Samples ◽  
Engineering Properties ◽  
Drying Rate ◽  
Initial Water Content ◽  
Initial Water

The expansive soil behaviour of expansive deformation and shear strength is deeply influenced by humidity condition. Different soil drying rate was set with constant temperature and different relative humidity. When saturated soil samples was dried to the different predetermined water content, the expansion ratio test with the upper load was made. It is shown that in the condition of high relative humidity, the expansion ratio is high. The smaller initial water content and upper load may lead to a larger swelling deformation. When soil samples with different initial water content was fully expanded, the consolidated direct shear tests were made. It is shown that the smaller drying rate leads to the greater shear strength after full expansion. What’s more, the upper load may improve the soil shear strength.

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%.

scholarly journals Performance analysis of a re-circulating heat pump dryer

2016 ◽  
Vol 20 (1) ◽  
pp. 267-277 ◽  
Author(s):  
Nurettin Yamankaradeniz ◽  
Furkan Sokmen ◽  
Salih Coskun ◽  
Omer Kaynakli ◽  
Bilsay Pastakkaya
Keyword(s):  
Steady State ◽  
Performance Analysis ◽  
Relative Humidity ◽  
Heat Pump ◽  
System Performance ◽  
Test Results ◽  
Drying Process ◽  
Air Flow Rate ◽  
Transient Conditions ◽  
S Parameters

A re-circulating heat pump dryer (HPD) system was designed, constructed and tested at steady state and transient conditions. Refrigerant 134a was used as a refrigerant in this system. The tests were performed to observe behavior of HPD system. So, changes of temperature and relative humidity of drying air through the dryer and heat pump operating temperatures were observed during the drying process and effects of bypass air ratio (BAR) on the system?s parameters as system performance and specific moisture extracted ratio (SMER) at steady state were investigated. The HPD system was also tested to investigate temperatures and relative humidity changes of drying air during drying process on the system?s parameters depend on time. Air flow rate circulated through the HPD system was 554m3/h during the all tests. According to test results, the system?s parameters did not change up to 40% of BAR. Then the COP and SMER values were decreased after 40% of BAR. While SMER values changed between 1.2 and 1.4, COPsys changed between 2.8 and 3.3 depend on BAR. As well as during the drying process, the COP and SMER values were also affected and decreased depend on time.

scholarly journals Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda

2019 ◽  
Vol 4 (1) ◽  
pp. 588-597
Author(s):  
Achyar Fadsy ◽  
Bambang Sukarno Putra ◽  
Ratna Ratna
Keyword(s):  
Ambient Temperature ◽  
Water Content ◽  
Hot Water ◽  
Drying Rate ◽  
Air Humidity ◽  
Cymbopogon Citratus ◽  
Air Velocity ◽  
Weight Measurement ◽  
Significant Difference ◽  
Effect On Yield

Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan serai dapur menggunakan alat pengering Tray Dryer berdasarkan perlakuan blanching yang berbeda untuk produksi bubuk serai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan tanpa blanching, blanching dengan uap, dan blanching dengan air panas. Parameter penelitian meliputi suhu lingkungan, kelembaban udara, kecepatan aliran udara, pengukuran bobot selama pengeringan, pengukuran kadar air selama pengeringan, laju pengeringan, kadar air bubuk serai dapur, rendemen, dan uji organoleptik (aroma dan warna). Uji hedonik dilakukan terhadap 30 orang panelis. Hasil dari penelitian ini menunjukkan bahwa perlakuan tanpa blanching, blanching uap, dan blanching air tidak berpengaruh nyata terhadap kadar air, namun berpengaruh nyata pada rendemen, organoleptik aroma, dan organoleptik warna. Berdasarkan hasil uji lanjut Beda Nyata terkecil (BNt), dapat disimpulkan bahwa perlakuan terbaik didapatkan pada perlakuan blanching dengan uap. Pada perlakuan tersebut diperoleh rendemen sebesar 18,17%, kadar air 8,85%, skor kesukaan terhadap warna 4 (suka) dan skor kesukaan terhadap bau 4 (suka).Characteristic of Lemongrass Drying (Cymbopogon citratus L) Using Try Dryer Based on Different Blanching ProcessAbstract. This study was to examine the characteristics of drying the lemongrass using a Tray Dryer based on different blanching treatments for the production of lemongrass powder. This study used a non-factorial Random Design (RAL) with treatment without blanching, steam blanching, and hot water blanching. Parameter research include ambient temperature, air humidity, air velocity, weight measurement during drying, moisture measurement during drying, drying rate, water content of lemongrass powder, rendement, and organoleptic test (aroma and color). The hedonic test was conducted on 30 panelists. The results of this study showed that blanching treatment, blanching of steam, and water blanching had no significant effect on water content, but had significant effect on yield, organoleptic flavor, and organoleptic color. Based on the results of a further test Significant Difference (LSD), it can be concluded that the best treatment is obtained in the treatment steam blanching. In the treatment obtained rendemen of 18.17%, water content 8.85%, favorite score on color 4 (like) and favorite score of smell 4 (like).

scholarly journals Thermal regime for convective drying products

2021 ◽  
Vol 264 ◽  
pp. 04055
Author(s):  
Shavkat Imomov ◽  
Khurram Nuriddinov ◽  
Otabek Nuriddinov
Keyword(s):  
Temperature Regime ◽  
Thermal Regime ◽  
Convective Drying ◽  
Drying Rate ◽  
Air Humidity ◽  
Drying Process ◽  
Input And Output ◽  
Temperature And Humidity ◽  
Drying Chamber

In the work, the specified features of the temperature regime in the drying chamber showed that when the coolant moves in the chamber, both the temperature and humidity regime of the air and the temperature and drying rate of the product change, and the drying rate is almost proportional to the increase in air humidity. Based on the studies carried out, simplifications were obtained in describing the drying process, which makes it possible to more reasonably carry out engineering calculations in the design of the dryer, in particular, to set the input and output air humidity, to determine the length (or height) of the drying chamber.

Process analysis and optimization of open-width fabric continuous drying based on numerical simulation

2020 ◽  
pp. 004051752095523
Author(s):  
Shuangqing Wang ◽  
Huile Zhang ◽  
Huimin Chen ◽  
Yi Zhong ◽  
Xiaoli Yue
Keyword(s):  
Finite Element ◽  
Surface Temperature ◽  
Water Content ◽  
Process Parameters ◽  
Interaction Effect ◽  
Element Model ◽  
Numerical Results ◽  
Drying Rate ◽  
Drying Process ◽  
Technological Parameters

As an indispensable part of textile processing, the fabric drying process has a great impact on product quality and overall energy consumption. To reveal the characteristics of the continuous drying process of various fabrics and optimize process parameters for improving productivity and saving energy, a finite element model is built to simulate the continuous fabric drying process, and an optimization method is applied to optimize process parameters based on the model. Specifically, a finite element model is first built; the model can predict distribution of water content and surface temperature of three kinds of fabric in the continuous drying process under different process parameters. The model is then verified by experiments, and the experimental results agree well with the numerical results: The mean absolute errors of distribution of water content and surface temperature of fabrics are 4.22% and 2.15℃, respectively. The numerical results indicate that wind velocity, wind temperature, and fabric velocity have a significant influence on the drying rate and surface temperature of fabrics in the continuous drying process, which, however, are not affected obviously by initial water content. It is also found that under the same initial and technological conditions, the drying rate and surface temperature of fabrics in the continuous drying process are lower than those in the intermittent drying process. Second, the Taguchi method is applied to design continuous fabric drying schemes, considering the interaction effect of technological parameters on the drying process. The numerical model is then applied to simulate these schemes, and the TOPSIS method is applied to analyze and compare these numerical results. The optimal technological parameters are determined; the optimal parameters can help to save energy by about 27.8 % and enhance energy efficiency by about 16 % in the continuous drying process. It is worth noting that the interaction effect of fabric velocity and wind temperature on the continuous drying process is more significant than their independent effects.

scholarly journals Organoleptic properties evaluation of Ternate Nutmeg (Myristica fragrans Houtt)

2021 ◽  
Vol 911 (1) ◽  
pp. 012087
Author(s):  
Baharuddin ◽  
Maryani ◽  
Suriani Laga ◽  
Andi Tenri Fitriyah ◽  
Nurhayati ◽  
...  
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
National Standard ◽  
Test Results ◽  
Drying Process ◽  
Organoleptic Properties ◽  
Post Harvest ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt

Abstract Ternate City, North Maluku Province is a producer of nutmeg. The nutmeg that is cultivated comes from smallholder plantations. So far, post-harvest handling is still traditionally with simple equipment and poor hygienic which results in low-quality nutmeg. Efforts to improve post-harvest handling need to be done to improve the quality and farmer’s income. The purpose of this activity is to provide knowledge on good post-harvest handling of nutmeg in Ternate. One of the phases of activity carried out is through a survey to farmers to identify the organoleptic properties of nutmeg, as well as testing the water and vitamin C content of the nutmeg. The test results show that the drying process is not optimal because the resulting water content does not meet Indonesian National Standard (SNI), which is above 10%. The content of vitamin C in the flesh is 22 mg. Meanwhile, the organoleptic properties found that the colour, flavour, and taste were the most preferred by the farmer in the mace, seed, and flesh, respectively. The results of this activity can provide information about the characteristics of nutmeg that have been produced by Ternate farmers as a recommendation for proper post-harvest handling of nutmeg.

scholarly journals Drying Behavior and Kinetics of Drying Process of Plant-Based Enteric Hard Capsules

Pharmaceutics ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 335
Author(s):  
Chuqi He ◽  
Haodong Wang ◽  
Yucheng Yang ◽  
Yayan Huang ◽  
Xueqin Zhang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Transfer ◽  
Chemical Properties ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Air Dryer

The drying process is a significant step in the manufacturing process of enteric hard capsules, which affects the physical and chemical properties of the capsules. Thus, the drying characteristics of plant-based enteric hard capsules were investigated at a constant air velocity of 2 m/s in a bench scale hot-air dryer under a temperature range of 25 to 45 °C and relative humidity of 40 to 80%. Results indicate that the drying process of the capsules mainly occur in a falling-rate period, implying that moisture transfer in the capsules is governed by internal moisture diffusion rate. High temperature and low relative humidity reduce drying time but increase the drying rate of the capsules. Investigation results of the mechanical properties and storage stability of the capsules, however, reveal that a fast drying rate leads to plant-based enteric hard capsules of low quality. Scanning electron microscopy further demonstrates that more layered cracks appear in capsules produced under a faster drying rate. The Page model yielded the best fit for describing thin-layer drying of the capsules based on the coefficient of determination and reduced chi-square. Moreover, it was established that the effective moisture diffusivity of the capsules increases with an increase in drying temperature or reduction in relative humidity.

Sign in / Sign up

Export Citation Format

Share Document