DESIGN OF KEMPLANG CRACKERS DRYER USING TRAY DRYER BY UTILIZING BIOMASS ENERGY

The drying process on kemplang crackers is one of the factors that determine the quality of the resulting product. Conventional drying has many disadvantages, namely fluctuating heat and poor hygiene that will affect product quality. So that kemplang crackers can be stored for a long time, it is necessary to reduce the water content of kemplang crackers. Drying kemplang crackers can use a drying rack with a biomass energy source from coconut shells. This study aims to design a tray dryer with biomass energy to obtain dryer performance based on the drying rate and to obtain a product that meets SNI No. 8272-2016. The treatments that were varied were set point temperatures of 55oC, 60oC, 65oC, and 70oC with mass variations of 50 gr, 100 gr, and 150 gr. The results showed that the optimum drying conditions at 70oC for 4 hours with an air velocity of 5.2 m/s2 obtained 9,84% moisture content in 50 gr kemplang crackers, 15.39% in 100 gr crackers and 19,2 in kemplang crackers 150 gr and a drying rate of 0,035028 kg/hour m2. The drying process requires 5,24 kg of dried coconut shell to produce heat energy of 95.358,81024 KJ with a by-product in the form of liquid smoke.

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Drying quality and colour of subfossil oak from central Serbia

Glasnik Sumarskog fakulteta ◽

10.2298/gsf1817157v ◽

2018 ◽

pp. 157-172

Author(s):

Marko Veizovic ◽

Zdravko Popovic ◽

Nebojsa Todorovic ◽

Goran Milic

Keyword(s):

Colour Change ◽

Case Hardening ◽

Drying Process ◽

Oak Wood ◽

Kiln Drying ◽

Conventional Drying ◽

Drying Conditions ◽

Subfossil Wood ◽

Drying Quality

The subject of this paper is the analysis of the quality of natural and conventional drying of subfossil oak wood. In addition to the drying quality, the colour of this material, as well as the effect of the drying process on colour change have been tested. The subfossil oak logs that were used in this experiment originate from the Morava River in Central Serbia. After sawing, timber was air-dried to about 20% moisture content (MC) followed by kiln-drying to 9.5% MC. By examining the quality of air-drying of the subfossil oak wood, a high presence of cracks was found, as well as the inaccuracy of humidity measurement using electric moisture meters. The stack for kiln-drying consisted of 24 boards, of which 4 were used for the monitoring of MC and MC distribution across the thickness of plank during drying. Drying quality was evaluated after the kiln-drying process. Although mild drying conditions during kiln-drying were applied, the gap as a measure of case-hardening had a value greater than usual for oak of same thickness. It was found that the drying process has no significant effect on the change in the colour of subfossil wood. The colour of the subfossil oak wood was significantly darker than the usual oak wood, and the colour difference between the central and the outer parts of the trunk of the subfossil oak was determined.

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DRYING OF RYE (LOLIUM MULTIFLORUM L.) IN FIXED BED WITH PARALLEL AIR FLOW

Engevista ◽

10.22409/engevista.v18i1.676 ◽

2016 ◽

Vol 18 (1) ◽

pp. 11

Author(s):

Akel Ferreira Kanaan ◽

Janice Botelho Souza Hamm ◽

Camila Gomes Flores ◽

João Carlos Pinto Oliveira ◽

André Ricardo Felkl de Almeida

Keyword(s):

Lolium Multiflorum ◽

Air Flow ◽

Fixed Bed ◽

Drying Process ◽

Air Velocity ◽

Physiological Characterization ◽

Physiological Quality ◽

Drying Conditions

This work aimed to study the drying of ryegrass seeds (Lolium multiflorum L.) in fixed bed dryer with parallel air flow. The study consisted of physical and physiological characterization of seeds, seed rewetting, study the desorption isotherms of rewetted seeds and the drying process of the rewetted seeds under the following conditions: temperature from 40 to 60 ° C, air velocity 1.0 and 2.0 m/s and the height of the tray 0.005 and 0.01 m. The experimental data showed that the drying conditions applied to the seeds can significantly influence the moisture content and the physiological quality of the final product.

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EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING

Agrika ◽

10.31328/ja.v14i2.1619 ◽

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.

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Conversion of Alkoxide Solutions to Oxides: Evaporation of Products

MRS Proceedings ◽

10.1557/proc-155-163 ◽

1989 ◽

Vol 155 ◽

Author(s):

R. A. Lipeles ◽

D. J. Coleman

Keyword(s):

High Flow ◽

Drying Rate ◽

Flow Rates ◽

Long Time ◽

Drying Rates ◽

Drying Conditions ◽

Kinetics Of ◽

By Products ◽

Evaporation Kinetics ◽

Kinetics Monitoring

ABSTRACTThe evaporation of organic by-products released during drying of 1-mm thick silicon tetramethoxide gels was analyzed using gas chromatography. The evaporation kinetics of methanol depended on the drying rate achieved by flowing dry air over the gel. For drying at flow rates less than 50 cm 3/min, exponential kinetics were observed initially with a long time constant (about 100- to 400-min). For drying rates greater than 70 cm3/min, diffusional (t−1/2) kinetics were observed initially. Cracking of the gel during drying was used to indicate the degree of stress. At low drying rates, minor cracking was observed near the edges of the gel. At high flow rates, extensive cracking was observed in samples that exhibited early t−1/2 kinetics. Monitoring the kinetics of drying is essential to optimizing the drying conditions to minimize stress and cracking in gels.

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The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Journal of Food Quality ◽

10.1155/2017/1597432 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Marta Chmiel ◽

Lech Adamczak ◽

Katarzyna Wrońska ◽

Dorota Pietrzak ◽

Tomasz Florowski

Keyword(s):

Relative Humidity ◽

Salt Content ◽

Raw Material ◽

Chemical Components ◽

Drying Process ◽

Final Yield ◽

Drying Conditions ◽

Drying Chamber ◽

Selection Of

The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.

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Development and Experimental Analysis of a Solar Cum Electrical Food Dryer

10.21467/proceedings.118.24 ◽

2021 ◽

Author(s):

Nitin D Misal ◽

Hemant Rajgopal Khandekar ◽

Abhishek Ashok Jumale ◽

Akash Dattatray Patekari ◽

Avinash Mahadev Kamble

Keyword(s):

Drying Process ◽

Thermal Systems ◽

Heating Systems ◽

Environmental Friendly ◽

Time Period ◽

The World ◽

Long Time ◽

Dry Food ◽

Food Dryer

The most preferred method for preserving food or related products for a long time period is drying. In various countries of the world, the utilization of solar thermal systems in the field of agricultural for conserving fruits, vegetables, coffee and other related crops has revealed to be economical, practical, and environmental friendly. Solar heating systems to dry food and other crops can improve the quality of the product, while reducing wasted produce. This paper deals with development of solar cum eclectically operated food dryer. The fabrication of hybrid dryer is carried out which will be used for the drying process. The amounts of solar radiations are collected through transparent sheet or glass and they are entered in to dryer. Then, amount of heat will get generated in dryer and it will be circulated through fan in dryer itself which will be suitable for drying purpose. The experimentation is also carried out on two foods related to drying process at normal temperature and using this dryer obtained temperature. After experimentation it has been observed that there is difference in temperature at outside the dryer and inside the dryer. The temperature generated inside the dryer is sufficient for drying purpose. So, the developed food dryer can be used for drying the foods as per requirement.

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Peningkatan Kualitas Cabai Merah Kering Dengan Perlakuan Blanching Dalam Natrium Metabisulfit

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i2.2977 ◽

2017 ◽

Vol 2 (2) ◽

pp. 404-415

Author(s):

Ridwan Ridwan ◽

Agus Arip Munawar ◽

Rita Khathir

Keyword(s):

High Temperature ◽

Chili Pepper ◽

Solar Irradiation ◽

Sodium Metabisulfite ◽

Drying Process ◽

Air Velocity ◽

The Third ◽

The People ◽

Drying Chamber

Abstrak.Mutu cabai kering perlu ditingkatkan sehingga masyarakat mau menggunakan cabai kering sebagai pengganti cabai segar. Penelitian ini bertujuan untuk mengkaji mutu cabai merah kering yang diberi perlakuan blanching dengan variasi konsentrasi larutan natrium metabisulfit sebelum proses pengeringannya. Variasi konsentrasi yang diuji adalah 0%, 0,2% dan 0,3%. Pengeringan cabai merah dilakukan dengan menggunakan alat pengering terowongan surya tipe Hohenheim termodifikasi. Proses pengeringan berlangsung selama 3 hari dengan rentang waktu yang berbeda yang diakibatkan oleh tahapan perlakuan pra pengeringan yaitu blanching dan kondisi hujan, dimana total waktu pengeringan adalah 10 jam. Hasil penelitian menunjukkan bahwa selama proses pengeringan terjadi fluktuasi iradiasi surya dimana rata-rata iradiasi surya tertinggi diperoleh pada hari ketiga yaitu sebasar 383,73 W/m². Pengeringan menggunakan alat pengering tipe Hohenheim berlangsung dengan rentang temperatur pengeringan 42-62 ºC, RH 26-78%, dan kecepatan udara yang sangat rendah. Peningkatan konsentrasi larutan natrium metabisulfit mempercepat penurunan kadar air sehingga mempercepat proses pengeringan.Vitamin C cabai kering menurun setelah pengeringan sebagai akibat terpaparnya cabai kering terhadap temperatur pengeringan. Rendemen cabai kering menurun dengan peningkatan konsentrasi larutan natrium metabisulfit. Berdasarkan analisis warna, warna tercerah diperoleh pada cabai merah kering perlakuan blanching dalam larutan natrium metabisulfit dengan konsentrasi 0,2%.Increasing quality of dried red chili Pepper by Blanching treatment in solutionof natrium metabisulfiteAbstract.The quality of dried red chili pepper have to improve so that the people will use dried red chili pepper as alternative to fresh red chili pepper. The study aimed to evaluate the quality of dried red chili pepper after blanching in solution of sodium metabisulfite at different concentration i.e. 0, 0.2, and 0.3%. The drying process was done by using modified solar tunnel Hohenheim type dryer.The complete drying process needed 3 days at different durration and the total time used was about 10 hours due to the preparation of blanching treatment and rainy day. Results showed that during the drying process there was high fluctuation of solar irradiation, where the highest average of solar irradiation occurred on the third day, 383.73 W/m². The drying temperature ranged from 42 to 62 ºC and the relative humidity ranged from 26 to 78%. However the air velocity in the drying chamber was very low. The increase of concentration of sodium metabusulfite solution caused the higher water loss therefore shortern the drying process. The vitamin C of dried red chili decreased at all concentration treated due to the high temperature during drying process. The yield of dried red chili decreased as the increase of concentration of sodium metabusulfite solution. The bright colour of dred red chili was gained by using concentration of sodium metabusulfite solutionat 0.2%.

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Effect of blanching methods on drying kinetics of bell pepper

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.48.9960 ◽

2011 ◽

Vol 11 (48) ◽

pp. 5457-5474

Author(s):

Toyosi Tunde - Akintunde ◽

◽

BO Akintunde ◽

A Fagbeja ◽

◽

...

Keyword(s):

Palm Oil ◽

Water Movement ◽

Drying Kinetics ◽

Bell Pepper ◽

Drying Rate ◽

Drying Process ◽

Oil Water ◽

Drying Rates ◽

Kinetics Of

Various blanching methods and drying temperatures were applied to bell pepper (Capiscum annum) to investigate the effect on its drying characteristics. Pepper (Capiscum annum) is an abundant and cheap source of vitamins, minerals and fibre. However, its high moisture content makes it susceptible to deterioration. The most common method of preservation is drying but the dried products obtained are of reduced nutritional qualities. Pretreatment of pepper before drying improves the quality of the dried pepper and increases its drying rate. Steam and water blanching as a form of pretreatment has been reported to increase drying rate and improve the quality of dried products but there is not much information on other types of oil/water blanching methods. The effect of blanching (steam, water, palm oil/water and groundnut oil/water) as a pretreatment on the drying kinetics of bell pepper dried at temperatures of 50, 60, 70, 80 and 90o C, was studied. Drying of raw untreated bell pepper was taken as a control. The results indicate that water removal at the initial stage of the drying process was highest and there was a rapid decrease as drying continued until equilibrium was reached at the end of process. The blanched samples generally had higher drying rates (at p<0.05) than the untreated samples. The values for the drying rate for steam and water blanched samples were higher (but not at p<0.05) than the drying rates for samples blanched in oil/water mixtures. The drying rate as well as effective moisture diffusivity, Deff, increased with increasing drying temperature. Values of Deff varied from 3.55 x 10-9 m 2/s to 2.34 x 10-9 m 2/s with the highest being SB (steam blanched) at 80oC and the lowest UB (unblanched) at 50oC. The drying process took place mainly in the falling rate period. The activation energies varied from 39.59 to 83.87 kJ/mol, with PB (palm oil/water blanched) samples having the lowest and UB having the highest Ea value. The lower values for pretreated samples imply that water movement from the internal regions is faster in pretreated samples. This suggests that blanching as a method of pretreatment generally increases water diffusion.

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RESEARCH OF PLUM DRYING PROCESS

CBU International Conference Proceedings ◽

10.12955/cbup.v3.643 ◽

2015 ◽

Vol 3 ◽

pp. 494-5 ◽

Cited By ~ 1

Author(s):

Nurlan Kurmanov ◽

Azret Shingissov ◽

Gulzhan Kantureyeva ◽

Zeinep Nurseitova ◽

Baurzhan Tolysbaev ◽

...

Keyword(s):

Acid Content ◽

Ascorbic Acid Content ◽

Drying Method ◽

Drying Process ◽

Air Velocity ◽

Hot Air ◽

Sensory Parameters ◽

Air Dryer ◽

Kinetics Of

In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product than the conventional approach.

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Effects of microwave pretreatment on drying of 50 mm-thickness Chinese fir lumber

Journal of Wood Science ◽

10.1186/s10086-021-01942-2 ◽

2021 ◽

Vol 67 (1) ◽

Author(s):

Xiang Weng ◽

Yongdong Zhou ◽

Zongying Fu ◽

Xin Gao ◽

Fan Zhou ◽

...

Keyword(s):

Chinese Fir ◽

Drying Process ◽

Drying Time ◽

Moisture Migration ◽

Appearance Quality ◽

Micro Cracks ◽

Conventional Drying ◽

Drying Behavior ◽

Ray Parenchyma Cells

AbstractLow permeability of wood causes problems during drying of timber. This study evaluated the effects of microwave (MW) pretreatment on the conventional drying behavior and mechanical damages of Chinese fir lumber. MW pretreatment of lumber was performed at applied MW energy of 43 kWh/m3, and then, the samples were dried in a laboratory drying kiln. The results showed that the drying rate was effectively increased after MW pretreatment. The moisture content (MC) deviation in thickness and residual stress indexes of MW-pretreated samples were significantly decreased in comparison with the control samples, and the appearance quality of wood samples was not clearly affected by the MW pretreatment. Scanning electron microscope (SEM) micrographs demonstrated that pit membranes were damaged after MW pretreatment, and the micro-cracks in radial section as well as detachments between ray parenchyma cells and tracheids were also observed. Consequently, new pathways for moisture migration during drying process were formed after MW pretreatment, which contributed to the improved permeability of Chinese fir lumber and decreased drying time.

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