scholarly journals Unjuk Kerja Pengering Tenaga Surya Tipe Efek Rumah Kaca Untuk Pengeringan Cabai Dengan Perlakuan Low Temperature Long Time Blanching

2020 ◽  
Vol 13 (2) ◽  
pp. 42-58
Author(s):  
Andi Muhammad Irfan ◽  
Arimansyah Arimansyah ◽  
A. Ramli Rasyid ◽  
Nunik Lestari
Keyword(s):  
Low Temperature ◽  
Moisture Content ◽  
Greenhouse Effect ◽  
The Other ◽  
Final Moisture Content ◽  
Drying Rate ◽  
Drying Time ◽  
Solar Dryer ◽  
Long Time ◽  
Drying Efficiency

Abstrak. Penelitian ini bertujuan untuk menguji unjuk kerja pengering tenaga surya tipe efek rumah kaca pada pengeringan cabai dengan perlakuan low temperature long time (LTLT) blanching. Selain itu, pada penelitian ini juga dilakukan kajian mengenai karakteristik pengeringan cabai yang dipengaruhi oleh perlakuan LTLT blanching, terutama pada kadar air, laju pengeringan, kecepatan pengeringan, dan kualitas warna. Pengujian dilakukan dengan cara mengeringkan cabai merah dengan pretreatment LTLT blanching yang dikombinasikan dengan perlakuan merotasikan rak pengering (R) dan tanpa merotasikan rak pengering (TR). Sebagai kontrol adalah cabai yang dikeringkan tanpa blanching dan tanpa merotasikan rak pengering (K). Hasil penelitian menunjukkan bahwa perlakuan LTLT blanching yang dikombinasikan dengan merotasikan rak pengering (R) merupakan perlakuan yang terbaik, dengan kadar air akhir cabai kering sebesar 9,82% dan sesuai dengan standar SNI. Waktu pengeringan yang dibutuhkan adalah selama 5 hari. Warna cabai kering yang dihasilkan adalah yang terbaik dari dua perlakuan lainnya, dengan nilai L*, a*, dan b* untuk setelah proses LTLT blanching (sebelum proses pengeringan) dan setelah pengeringan berakhir (cabai kering) berturut-turut adalah 36,02, 38,22, 13,62, dan 32,44, 33,89, dan 10,19. Energi yang terpakai untuk pengeringan cabai adalah sebesar 596181 kJ. Perlakuan R ini juga menghasilkan efisiensi pengeringan terbaik, yaitu sebesar 34,01%.Performance of Green House Effect Type Solar Dryer in the Chillies Drying with Low Temperature Long Time Blanching TreatmentAbstract. This study aims to examine the performance of the greenhouse effect type solar dryer on drying chillies with low temperature long time (LTLT) blanching treatment. In addition, a study was also conducted on the characteristics of drying chillies and the final product affected by LTLT blanching treatment, especially in terms of moisture content, drying rate, drying speed, and color. Testing was performed by drying red chilli with LTLT blanching treatment, which was combined with the treatment of rotating dryer rack (R) and without rotating dryer rack (TR). As a control, chillies were dried without blanching treatment and without rotating dryer rack (K). The results show that the LTLT blanching treatment combined with rotating the drying rack (R) is the best treatment, with a final moisture content of 9.82% which is in accordance with SNI standards. The drying time needed is 5 days. The dried chilli color produced is the best of the other treatments, with values of L*, a*, and b* for after the LTLT blanching process and after drying ended, respectively 36.02, 38.22, 13.62, and 32.44, 33.89, 10.19. The energy used for drying chillies is 596181 kJ. This R treatment also produces the best drying efficiency, which is 34.01%.

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.

Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

2016 ◽  
Vol 12 (6) ◽  
pp. 599-606 ◽  
Author(s):  
Flávia Daiana Montanuci ◽  
Raphaela Mulato Cavalcante ◽  
Camila Augusto Perussello ◽  
Luiz Mario de Matos Jorge
Keyword(s):  
Moisture Content ◽  
Temperature Increase ◽  
Drying Kinetics ◽  
Final Moisture Content ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Temperature ◽  
Design And Optimization ◽  
Process Kinetics ◽  
Kinetics Of

Abstract The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.

scholarly journals Kinetika Pengeringan Cabai dengan Perlakuan Blansing Suhu Rendah-Waktu Lama

2021 ◽  
Vol 10 (1) ◽  
pp. 24-35
Author(s):  
Andi Muhammad Irfan ◽  
Nunik Lestari ◽  
Arimansyah Arimansyah ◽  
A Ramli Rasyid
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Drying Rate ◽  
Suitable Model ◽  
Drying Time ◽  
Drying Characteristics ◽  
High Temperature Short Time ◽  
Long Time ◽  
Short Time ◽  
Kinetics Of

This study was aimed to determine the drying kinetics of chilies that have been pretreated with low temperature long time (LTLT) blanching. Drying chilies with LTLT blanching pretreatment at 60, 70, and 80 oC for 20 minutes was assigned as treatment in this research. Drying chillies with high temperature short time (HTST) blanching pretreatment, without blanching pretreatment in the dryer, and without blanching pretreatment in direct sunlight were also studied as the comparison. The results showed that chilies treated with blanching pretreatment, both LTLT and HTST, have a faster drying rate and achieve the target moisture content faster than chilies that were not blanched. The color of dried chilies that were dried in a dryer was also better than dried chilies that were dried in the sun. Of all the blanching treatments, chilies with LTLT blanching pretreatment at 80 oC for 20 minutes had the fastest drying rate, a drying time of 34 hours, and the attractive dried chilli color. The evaluation results also showed that the Page model was the most suitable model to describe the drying characteristics of chilies with LTLT pretreatment blanching, with R2 ranging from 0.9913-0.9935, X2 ranging from 0.0005-0.0009, and RSME ranging from 0.0221-0.0293. Keywords: Chili; blanching; color; drying; mathematical model   ABSTRAK Penelitian ini bertujuan untuk mengetahui kinetika pengeringan cabai yang diberi perlakuan awal low temperature long time (LTLT) blanching atau blansing pada suhu rendah dalam waktu yang relatif lama. Perlakuan pada penelitian ini yaitu pengeringan cabai dengan blansing metode LTLT pada suhu 60o, 70o, dan 80oC selama 20 menit. Sebagai pembanding, dilakukan juga pengeringan dengan perlakuan awal metode high temperature short time (HTST) blanching, pengeringan cabai tanpa perlakuan awal blansing di dalam alat pengering, serta pengeringan cabai tanpa perlakuan awal blansing di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan bahwa cabai dengan perlakuan awal blansing, baik blansing metode LTLT maupun HTST, memiliki laju pengeringan yang lebih tinggi sehingga lebih cepat mencapai kadar air target dibandingkan dengan cabai tanpa perlakuan blansing. Warna cabai kering yang dihasilkan pada alat pengering juga lebih baik dari cabai kering yang dikeringkan langsung di bawah sinar matahari. Dari seluruh perlakuan yang melibatkan proses blansing, cabai dengan blansing metode LTLT pada suhu 80oC selama 20 menit merupakan perlakuan dengan laju pengeringan tercepat, dengan waktu pengeringan selama 34 jam, dan warna produk cabai kering yang menarik. Hasil evaluasi juga menunjukkan bahwa model Page adalah model yang paling sesuai untuk menggambarkan karakteristik pengeringan cabai dengan perlakuan awal blansing metode LTLT, dengan R2 berkisar antara 0.9913-0.9935, X2 berkisar antara 0.0005-0.0009, dan RSME berkisar antara 0.0221-0.0293. Kata kunci: Blansing; cabai; model matematika; pengeringan; warna

Thin-Layer Mathematical Modeling of Turmeric in Indirect Natural Conventional Solar Dryer

2020 ◽  
Vol 142 (4) ◽  
Author(s):  
Masnaji R. Nukulwar ◽  
Vinod B. Tungikar
Keyword(s):  
Mathematical Modeling ◽  
Moisture Content ◽  
Thin Layer ◽  
Air Velocity ◽  
Drying Time ◽  
Sun Drying ◽  
Solar Dryer ◽  
Air Temperatures ◽  
Drying Efficiency ◽  
Kinetics Of

Abstract The objective of this study is to find an optimized thin-layer mathematical model suitable for drying kinetics of turmeric. Turmeric has a high moisture content which necessitates effective drying. A 10 kg, sample batch, of turmeric was dried in a solar dryer. Drying air temperatures and air velocity were observed in the range of 55 °C–68 °C and 0.7 m/s–1.4 m/s, respectively, in the drying experiments. It is seen that the moisture content of the turmeric is reduced from 77% to 11.93% in 22 h when compared with open sun drying, which required 60 h for the same reduction in the moisture content. Scheffler dish was used to generate steam for the dryer. Seven thin-layer mathematical models, cited in the literature, had been used for the study. These models were applied for different trays placed in the dryer. The result of the research and experimentation showed that the Page model fits best for drying in the steam-based dryer and open sun drying. Experimental results showed 63.33% saving in drying time, and the drying efficiency was found as 29.85%. Uncertainty in the drying efficiency was observed as 0.67%. Experimental investigation and the findings from the mathematical modeling are presented in this paper.

Using Microwave Sensing to Investigate Kernel Moisture Content at the Front and Back of Semitrailers during Peanut Drying

2017 ◽  
Vol 33 (5) ◽  
pp. 611-617 ◽  
Author(s):  
Micah A. Lewis ◽  
Samir Trabelsi ◽  
Stuart O. Nelson
Keyword(s):  
Moisture Content ◽  
Real Time ◽  
The Other ◽  
Moisture Loss ◽  
Monitoring Systems ◽  
Moisture Profile ◽  
Drying Time ◽  
Moisture Sensor ◽  
M 10 ◽  
Drying Efficiency

Abstract. Several factors influence the effectiveness of peanut drying. Such factors include temperature and relative humidity of the air used for aeration, air velocity through the peanuts, and the presence of foreign material that could obstruct air flow. All of these factors can vary at any location in a semitrailer holding 20 to 25 tons of peanuts being dried. Therefore, it is highly unlikely that a volume of peanuts >71 m3 (2500 ft3) will dry uniformly. During the drying process, an operator removes samples of peanuts for kernel moisture content testing every 3 to 4 h to validate the estimated drying time determined by peanut-drying models used in the peanut industry. However, if samples are only taken from one location, it is likely that other locations differ in kernel moisture content. To investigate kernel moisture content near the front and back of the semitrailer, two peanut drying monitoring systems, each equipped with a microwave moisture sensor, were deployed at a peanut buying point in central Georgia during the 2014 and 2015 peanut harvest seasons. Each system monitored in-shell kernel moisture content and drying parameters in real-time, every 12 s. In-shell kernel moisture content was determined with a standard error of prediction of 0.55% moisture when compared to the reference oven-drying moisture tests. The two monitoring systems were placed in 13.7-m (45-ft) drying semitrailers, one 3 m (10 ft) from the front and the other 3 m (10 ft) from the back. Data from the measurements were time-stamped and reconciled accordingly, and they were analyzed to compare the moisture loss in real-time at both locations in the trailer. The 12-s resolution provided a continuous moisture profile to analyze rather than the discrete profile currently provided by sampling every few hours. Results show that moisture loss, and therefore resulting kernel moisture content, can vary from one end of the trailer to the other during peanut drying. Therefore, systems that monitor peanut drying at various locations throughout the semitrailer would improve peanut drying efficiency. Keywords: Dielectric properties, In-shell kernel moisture content, Microwave sensing, Peanut drying, Real-time monitoring, Sensors.

Drying kinetics and mechanical properties of low temperature microwave dried cashmere fibers

2020 ◽  
Vol 90 (23-24) ◽  
pp. 2745-2754
Author(s):  
Liuxiang Zhan ◽  
Yang Yang ◽  
Wan Li ◽  
Gaojun Wang ◽  
Yuling Li ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Low Temperature ◽  
Moisture Diffusivity ◽  
Drying Rate ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Initial Stage ◽  
Drying Behavior ◽  
Drying Conditions ◽  
Drying Efficiency

Drying behavior of low temperature microwave vacuum–dried cashmere fibers and the drying rate at different times were investigated with different microwave powers, vacuum degrees and maximum drying temperatures to specify the optimum drying conditions in consideration of performance and drying efficiency in this study. The results show that higher microwave power can reduce the total drying time and significantly increase the drying rate in the initial stage. The degree of vacuum has a negligible effect on the drying behavior, and the influence of the three factors on effective moisture diffusivity is consistent with the drying behavior. Compared with hot-air-dried fibers, the mechanical properties of low temperature microwave-dried cashmere fibers could be significantly improved. In addition, excessive drying as delayed or overheated treatment will damage the fiber. The Page model is the most appropriate to describe the microwave vacuum drying of cashmere fibers.

scholarly journals Drying Performance of Beans Using Natural Convective Step Type Solar Dryer

2020 ◽  
pp. 1-7
Author(s):  
S. Joshua Davidson ◽  
J. John Gunasekar ◽  
K. Prasanthkumar
Keyword(s):  
Solar Radiation ◽  
Moisture Content ◽  
Thermal Energy ◽  
Quality Evaluation ◽  
Collection Efficiency ◽  
Drying Rate ◽  
Drying Temperature ◽  
Solar Dryer ◽  
Drying Efficiency ◽  
Step Type

Development of appropriate technologies for conversion of solar radiation to thermal energy is essential for fruit and vegetable preservation. A natural convective step type solar dryer with 10 trays was used. The drying parameters such as drying temperature, drying rate and dryer efficiency were studied on bright sunny days from top to bottom of the dryer using unblanched and blanched beans. The maximum and minimum temperatures observed were 84ºC and 50ºC at no load, 59ºC and 75ºC using unblanched beans and 51 and 75ºC using blanched beans. While drying on a sunny day, the moisture content removed was from 72 to 14% for unblanched beans and 76 to 7.32% for blanched beans. On quality evaluation, the high rehydration coefficient was found in blanched beans (0.76) than in unblanched beans (0.52). The collection efficiency was found to be 40.92% and drying efficiency was found to be 15.85% using unblanched beans and 18.75% using blanched beans.

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 Morphological and morphometric characteristics, drying rate, and chemical composition of forage grasses grown for hay production

2020 ◽  
Vol 41 (3) ◽  
pp. 1037
Author(s):  
Keuven dos Santos Nascimento ◽  
Ricardo Loiola Edvan ◽  
Francigefeson Linhares dos Santos Ezequiel ◽  
Felipe Luênio de Azevedo ◽  
Lucas de Souza Barros ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Water Loss ◽  
Dry Matter ◽  
Linear Regression Analysis ◽  
Sun Exposure ◽  
Drying Rate ◽  
Morphometric Characteristics ◽  
Drying Time ◽  
Safe Storage

The objective of this study is to characterize six forage grass cultivars used for hay production. The morphological and morphometric characteristics of these cultivars were determined using a completely randomized block design, and the rates of loss of dry matter and crude protein (CP) were evaluated using a completely randomized design with a 6 x 5 factorial scheme (six cultivars vs. five drying periods [0, 1, 2, 3 and 4 hours]) and three repetitions. Morphological and morphometric characteristics and the chemical composition of the cultivars were analyzed using the Scott-Knott test, and the drying time was assessed using linear regression analysis at a level of significance of 5%. There was a significant effect (p < 0.05) of morphological and morphometric characteristics, except for stem thickness (p=0.1) and the live-to-dead biomass ratio (p=0.27). The Massai cultivar presented a higher leaf to stem ratio (1.23 ± 0.60). There was an increased linear response (p < 0.05) for the rate of water loss in the six evaluated cultivars. The Massai cultivar had a safe storage moisture content (80% dry matter) after 3 hours and 11 minutes of sun exposure, and the drying rate was 10.34% per hour of sun exposure. The cultivars Paredão and Marandú showed a decreasing linear effect of CP content across the harvest period, corresponding to 22.07% and 21.38 ± 0.55% in fresh plants, respectively, and 20.13% and 18.11 ± 0.55% after 4 hours of sun exposure, respectively. The Massai cultivar had the most efficient rate of water loss, reaching a safe storage moisture content in 3 hours and 6 minutes, with a CP content of 18.63%.

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.

Sign in / Sign up

Export Citation Format

Share Document