scholarly journals Kajian Pengeringan Bak Gabah Secara Intermittent Terhadap Mutu Beras

2020 ◽  
Vol 7 (3) ◽  
pp. 171-178
Author(s):  
Achmad Fitrah Maulidin ◽  
Leopold Oscar Nelwan ◽  
Rokhani Hasbullah
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Research Method ◽  
Drying Method ◽  
Drying Process ◽  
Drying Temperature ◽  
Head Rice ◽  
Grain Drying ◽  
Drying Treatment ◽  
High Head

Grain drying with bed dryer is generally effective with high temperatures, but this can increase fissured rice percentage. This can be overcome by combining drying method with tempering. These study were aim to examine drying temperature and duration on bed dryer using intermittent high temperature dryer, and its effect on quality variety of Ciherang with 20-22% moisture content. These research method consists of drying treatment without tempering using 35°C, 60°C and 80°C temperatures to 14% moisture content. Drying treatment with tempering consists of initial drying process-initial tempering-second drying- second tempering or without tempering, where the first drying temperature were 80°C for 20 minutes, 60°C for 30 minutes and second drying temperature were 60 °C and 35°C to 14% moisture content. The tempering duration used was 90 minutes. Results showed the grain drying method without tempering 35°C gave the highest percentage of head rice. However, the use of tempering had significantly reduced cracking and increased head rice percentage compared without tempering at the same temperature. Initial drying of 60°C for 30 minutes-tempering for 90 minutes-drying both temperatures of 35°C to 14% moisture content had been able to produce high head rice and low fissured rice percentage respectively 81.41% and 10%.

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 Effect of Varying Parboiling Conditions on Head Rice Yield for Common Paddy Varieties in Iran

2018 ◽  
Vol 21 (1) ◽  
pp. 1-7
Author(s):  
Fatemeh Rahimi-Ajdadi ◽  
Ezzatollah Askari Asli-Ardeh ◽  
Adel Ahmadi-Ara
Keyword(s):  
Moisture Content ◽  
Rice Yield ◽  
Drying Temperature ◽  
Milling Quality ◽  
Parboiled Rice ◽  
Head Rice ◽  
Rubber Roller ◽  
Head Rice Yield ◽  
Higher Temperature ◽  
Main Effects

AbstractVarious conditions of a parboiling process affect the qualitative parameters of paddy milling. In this study, the effects of drying temperature (45 and 60 °C), moisture content (8, 10 and 12% w.b.), steaming time (10, 20 and 30 min) and paddy varieties (Hashemi and Alikazemi) were investigated on head rice yield (HRY). The samples were husked using a rubber roller husker and whitened by a laboratory abrasive whitener. Results showed that the main effects of all parameters were significant onHRY(P<0.01). The utilization of higher temperature (60 °C), in comparison with non-parboiled rice, without reducing the milling quality was found as one of the advantages of parboiling. Among all experiments, the highestHRY(68.647%) was achieved in the combination of Alikazemi/45 °C/10 min/8%. In the majority of cases, the combinations including Alikazemi variety had higherHRYthan Hashemi. For Hashemi variety, the highestHRY(67.297%) was achieved in combination 45 °C/10 min/8%. In terms ofHRY, parboiling causes an increase of 25.8% and 43.3% respectively for Hashemi and Alikazemi. Therefore, it is highly recommended in processing of Alikazemi variety.

scholarly journals STUDY ON CONCENTRATIONS OF ACIDS AND ALCOHOLS EMITTED BY PINUS RADIATA DURING HIGH-TEMPERATURE DRYING

Wood Research ◽  
2021 ◽  
Vol 66 (3) ◽  
pp. 427-436
Author(s):  
Jiangyi Chu ◽  
Jinghui Jiang ◽  
Chusheng Qi ◽  
Yongdong Zhou
Keyword(s):  
Acetic Acid ◽  
High Temperature ◽  
Relative Humidity ◽  
Moisture Content ◽  
Formic Acid ◽  
Pinus Radiata ◽  
Wood Moisture ◽  
Drying Temperature ◽  
Kiln Temperature ◽  
High Temperature Drying

The purpose of this paper is to investigate the influence of kiln temperature, relative humidity and wood moisture content on the content of acid and alcohol released in the drying process of high temperature kiln by studying the radiated pine sawn timber of 40mm thickness. The drying temperature was between 101°C and 115°C, the relative humidity in the drying kiln was reduced from 86.1% to 39.6%, the moisture content of the lumber was reduced from 106.16% to 11.98%, and gas extraction was executed nine times with an extraction speed of 1.0 L•min-1 and a sampling time of 30 min. The concentrations of acids and alcohols were analyzed by HPLC. The results showed that the concentrations of formic acid, acetic acid, and methanol emitted in the kiln during drying were 215.6-748.2, 4148.8-16803.2, and 6381.9-15648.9 mg•m-3, respectively, and these concentrations were significantly higher than the relevant standards. The concentrations of the emitted formic acid and acetic acid were proportional to the drying temperature, the concentrations of the emitted formic acid and acetic acid were inversely proportional to the relative humidity in the kiln and the moisture content of the lumber. The concentration of the emitted methanol was independent of the drying temperature, relative humidity in the kiln, and moisture content of the lumber. It is therefore suggested that formic acid, acetic acid, and methanol be separately recovered during the high-temperature drying of Pinus radiata lumber.

scholarly journals Rancang Bangun Prototype Mesin Pengering Gabah Otomatis Menggunakan Metode PID sebagai Kendali Temperatur

Jurnal INFORM ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 80
Author(s):  
Akhmad Fahruzi ◽  
Ricky Rhamdany
Keyword(s):  
Moisture Content ◽  
Dc Motor ◽  
Rice Grain ◽  
Large Area ◽  
Wet Season ◽  
Drying Temperature ◽  
Grain Moisture ◽  
Grain Drying ◽  
Driver Circuit ◽  
Thermocouple Temperature

The value of rice grain content after harvest is quite high, around 20-23% in the dry season, and around 24-27% in the wet season. It was drying grain after harvest was processed by the conventional or manual method that carried out the grain drying in the sun. This method has several disadvantages, such as the dependence on the weather, requires a large area, and 54 hours for drying so that the grain becomes dry with a moisture content of 14.12%. From this problem, the researchers made a grain drying machine that could work automatically. The drying machine is made to solve the issues of conventional grain drying so that the machine was completed with a K type thermocouple temperature sensor and grain moisture content. Whereas the heating media uses a fire that is fueled with LPG gas, and then the heat from the fire has flowed into the furnace or grain drying chamber. The heating arrangement was made by regulating of flowing LPG gas to the nozzle through the opened and closed variable valve where the valve shaft was connected to the DC motor shaft. The application of the PID method also used in this drying machine, which has a purpose while controlling the drying temperature to match the Set Value (SV) or the desired temperature at 38oC. The grain moisture content value is considered to have dried up when the grain moisture content value is 14%. The PID method that is implanted into the ATmega16 microcontroller will give a signal to the motor driver circuit to regulate the direction of rotation of the DC motor connected to the opened and closed valve variable. PID method testing was done by trial error and has produced a steady-state error of 5.2% at S0056=38oC with constant values Kp=2, Ki=2, and Kd=10. Whereas for drying grain testing on harvested is done by selecting Ciherang grain with a moisture content of 20% and a weight of 3 kg. The grain drying process takes 30 minutes so that the value of the water content becomes 14% with a drying temperature of 38oC, so the grain drying rate on this machine is 0.17% per minute.

scholarly journals PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP

2021 ◽  
Vol 1 (1) ◽  
pp. 29-39
Author(s):  
Raja B. D. Sormin ◽  
Edir Lokollo ◽  
Febe F. Gaspersz ◽  
Vicko F. J. Tahalea
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Salt Solution ◽  
Research Method ◽  
Ash Content ◽  
Plate Count ◽  
Solar Drying ◽  
Drying Method ◽  
Salted Fish ◽  
Total Plate Count

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

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%.

Test Research and Parameter Analysis of Grain Drying Model

2011 ◽  
Vol 66-68 ◽  
pp. 573-576
Author(s):  
Chun Shan Liu ◽  
Wen Fu Wu ◽  
Jia Yao ◽  
Ya Qin Li ◽  
Chuang Liu
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Air Flow ◽  
Parameter Analysis ◽  
Mathematics Model ◽  
Drying Process ◽  
Drying Time ◽  
Hot Air ◽  
Grain Moisture ◽  
Grain Drying

The purpose of this study is to explore the effecting principle in the drying process. The factors such as hot air temperature, hot air flow, drying time on the grain moisture content have been all investigated. Using UD to establish the optimization mathematics model which making the grain dryer moisture content as the goal of the design, making the factors of hot air flow, drying time, air temperature as parameters, with the help of UD to analysis the effecting principle of the drying process parameters on the grain moisture content, some references have been provided to the tower dryer.

scholarly journals Process optimisation of vacuum drying of onion slices

2011 ◽  
Vol 29 (No. 6) ◽  
pp. 586-594 ◽  
Author(s):  
J. Mitra ◽  
S.L. Shrivastava ◽  
P.S. Rao
Keyword(s):  
Moisture Content ◽  
Numerical Technique ◽  
Colour Change ◽  
Vacuum Drying ◽  
Slice Thickness ◽  
Drying Process ◽  
Rehydration Ratio ◽  
Drying Temperature ◽  
Treated Sample ◽  
Full Factorial

Dehydration of untreated and pre-treated onion slices under vacuum was optimised using the response surface methodology. The effects of the drying temperature (50&ndash;70&deg;C), slice thickness (1&ndash;5 mm), and treatment (5% NaCl and 0.2% K<sub>2</sub>S<sub>2</sub>O<sub>5</sub>) were observed on the responses, viz. final moisture content, colour change, flavour content, and rehydration ratio of the dehydrated onion slices. Full factorial design was employed for the analysis. Optimisation of the vacuum drying process was achieved based on the criteria of maximum flavour retention, 3&ndash;3.5% db moisture content, acceptable colour, and rehydration ratio using numerical technique. The optimum condition for the treated sample was found at 58.66&deg;C drying temperature and 4.95 mm slice thickness. Optimum values of the response parameters, namely the moisture content, colour, flavour content, and rehydration ratio were obtained as 3.5% d.b., 30.33 OI/g dried sample; 4.35 &mu;mol/g dried sample and 4.82, respectively.

A neural network for predicting moisture content of grain drying process using genetic algorithm

Food Control ◽  
2007 ◽  
Vol 18 (8) ◽  
pp. 928-933 ◽  
Author(s):  
Xueqiang Liu ◽  
Xiaoguang Chen ◽  
Wenfu Wu ◽  
Guilan Peng
Keyword(s):  
Neural Network ◽  
Genetic Algorithm ◽  
Moisture Content ◽  
Drying Process ◽  
Grain Drying

scholarly journals Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 139-144
Author(s):  
N. Hussain ◽  
N.A. Abd Rahim ◽  
N. Azhar
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Water Solubility ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Capsicum Frutescens ◽  
Drying Temperature ◽  
Drying Treatment ◽  
Water Holding

padi Centil (Capsicum frutescens) powder with better physicochemical properties. The effects of drying at different temperatures (50˚C, 60˚C, and 70˚C) on chili padi Centil powder was evaluated through its functional properties, including moisture content, color, water holding capacity, oil holding capacity and water solubility index as well as total phenolic content determination. Chili padi Centil powder dried at 70˚C had permitted level of moisture content (10.38%). Drying treatment at 70˚C also produced significantly smaller particle size powder (1301.1821 μm) with higher water holding capacity (2.67%), oil holding capacity (1.3%) and water solubility index (7.65%) compared to chili padi Centil dried at 50˚C and 60˚C. The powder dried at 50˚C and 70˚C showed significant visible color difference where 50˚C drying temperature resulted in intense red color powder whereas 70˚C drying temperature resulted in degraded orange color powder. The drying treatment significantly degraded the total phenolic content of chili powder.

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