Dependency of Contact Angle on Water Content and Drying Time in the Moisture Range Below Wilting Point

2015 ◽  
Vol 79 (2) ◽  
pp. 499-503 ◽  
Author(s):  
Ruth Steyer ◽  
Andre Peters
Keyword(s):  
Contact Angle ◽  
Water Content ◽  
Drying Time ◽  
Wilting Point

STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

Morphological Study of Fabricated PVDF Based Hydrophobic Membrane for Different Additives and Coagulation Bath Temperature

2021 ◽  
Vol 18 (3) ◽  
pp. 39-47
Author(s):  
Meenakshi Yadav ◽  
Sushant Upadhyaya ◽  
Kailash Singh ◽  
Manish Vashishtha
Keyword(s):  
Contact Angle ◽  
Water Content ◽  
Temperature Difference ◽  
Synergistic Effects ◽  
Weight Percent ◽  
Membrane Distillation ◽  
Coagulation Bath ◽  
Hydrophobic Membrane ◽  
Sem Micrograph ◽  
Dope Solution

The demand of membrane distillation (MD) has increased since last few decades for numerous applications. The membrane used in MD is hydrophobic; therefore, the focus has been emphasised on the development of a suitable membrane with desired microstructure. In this study, the flat sheet hydrophobic membrane of suitable properties has been casted with various additives such as water, ethane-di-ol, and propan-2-ol in dope solution using a non-solvent induced phase separation (NIPS) technique. The effect of water content in dope solution has been studied on casted membrane porosity and contact angle. The maximum contact angle and porosity were found to be 96° and 53.23% at 4 weight percent of water content in dope solution of PVDF polymer and di.methyl.acetamide as solvent. It was found that SEM micrograph when ethane-di-ol and propan-2-ol are used as an additive shows more finger-like pores and nodules, respectively, in the microstructure of the casted membrane. Furthermore, synergistic effects using water with other additives were also identified using SEM micrograph of casted membrane and it was observed that water with ethane-di-ol and propan-2-ol form contact angle of 98° and 105°, respectively, for 2 weight percent each additive in dope. In this study, the membrane was also cast by dissolving PVDF powder in di.methyl.acetamide solvent with lithium chloride and the effect of the temperature difference between coagulation bath and film temperature was investigated using an SEM micrograph. Overall, it was found that water content and temperature difference aid in developing hydrophobic porous membrane of desired properties for MD applications.

Estimation of soil water content at permanent wilting point using hygroscopic water content

2019 ◽  
Vol 71 (3) ◽  
pp. 392-398 ◽  
Author(s):  
Chong Chen ◽  
Hu Zhou ◽  
Jianying Shang ◽  
Kelin Hu ◽  
Tusheng Ren
Keyword(s):  
Water Content ◽  
Soil Water ◽  
Soil Water Content ◽  
Permanent Wilting Point ◽  
Wilting Point ◽  
Hygroscopic Water

Study on Preparation and Surface Properties of Fluorinated Acrylate Hydrophobic Polymer Film

2015 ◽  
Vol 1088 ◽  
pp. 101-106
Author(s):  
Jing Chen ◽  
Qian Cheng ◽  
Shun Quan Chen
Keyword(s):  
Contact Angle ◽  
Water Content ◽  
Polymer Film ◽  
Water Contact ◽  
Fluorinated Acrylate ◽  
Fluorinated Polyacrylate ◽  
Hydrophobic Polymer ◽  
Air Interface ◽  
Surface Morphologies ◽  
Lower Water Content

A new fluorinated acrylate terpolymer hydrophobic polymer was prepared by emulsifier-free inverse microemulsion polymerization using methyl methacrylate (MMA) and hexafluorobutyl acrylate (HFBA) as monomers, and methyl polyethylene glycol methacrylate (MPEGMA) as polymerizable emulsifier. Membrane properties were characterized by means of FT-IR, SEM and Contact Angle Meter. The effect of fluorinated monomer content, water content in the inverse precursor microemulsion on the surface morphologies and hydrophobicity of the polymer film was mainly discussed. Morphological studies of the fluorinated polyacrylate polymers by SEM showed that discrete granular microstructures were obtained from precursor microemulsion with higher water content. On the other hand, smooth and continuous surface morphologies were found with lower water content. Contact angle revealed that the fluorine preferentially enriched at the film-air interface and more hydrophobic that the film-glass interface. The amount of HFBA had significantly effects on the film properties. The water contact angle of the film-air interface increased as the amount of HFBA increased from 0 ml to 4 ml and then remained almost unchangeable. The film formed from the fluorinated polyacrylate polymer with higher water content in the precursor microemulsion exhibited better hydrophobicity in comparison with the film formed from the fluorinated polyacrylate polymer with the lower water content, and it confirmed that rough surface have high water contact angles.

scholarly journals Pengaruh variasi kecepatan udara dan massa bahan terhadap waktu pengeringan jagung pada alat fluidized bed

2016 ◽  
Vol 6 (2) ◽  
Author(s):  
S. Syahrul ◽  
R. Romdhani ◽  
Mirmanto Mirmanto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Fluidized Bed ◽  
Agricultural Products ◽  
Raw Material ◽  
Air Velocity ◽  
Drying Time ◽  
Post Harvest ◽  
Air Speed ◽  
Maximum Moisture Content

Indonesia is an agricultural country that has many agricultural products so that post-harvest handling is necessary so that the crop is not quickly broken when stored or distributed. One harvests in Indonesia, which require post-harvest handling such as corn. Based on SNI, the maximum moisture content of corn feed raw material has a moisture content of 14%. The water content of the corn used is 20% with a tolerance of ± 0.5%. Variations air speed used is 5 m /s, 6 m /s and 7 m /s with a variation of the mass of material that is 0.5 kg, 1 kg, and 1.5 kg. With the variation of air velocity and mass of the material showed that the higher the speed of the air, the faster drying time. In addition, the heavier material is drained, it will take longer. Variations of air velocity and mass of materials that require the fastest drying time is the air speed of 7 m /s with a mass of 0.5 kg. Variations of air velocity and mass of material that takes the longest drying air is at a speed of 5 m / s with a mass of 1.5 kg of material.

scholarly journals Evaluation of Water Content in Soils of Žitný Ostrov from the Point of View of Its Exploitation for Biosphere

2021 ◽  
Vol 906 (1) ◽  
pp. 012095
Author(s):  
Štefan Rehák ◽  
Peter Stradiot ◽  
Dušan Abaffy
Keyword(s):  
Ground Water ◽  
Water Content ◽  
Water Table ◽  
Vegetation Cover ◽  
Solid Phase ◽  
Aeration Zone ◽  
Soil Aeration ◽  
Ground Water Table ◽  
Water Capacity ◽  
Wilting Point

Abstract The lithospheric zone between the soil surface and the first ground water horizon, respectively the ground water table, has a character of three-phase system. It consists of solid phase having fine to rough disperse granularity. This creates a structure of porous environment with characters that can be physically determined. The water occurs in pores in different forms of state and its bond with solid phase. Its energetic bond is clearly quantified by means of moisture retention curve. The gas phase fills pores with the water up to the value of the full porosity, i.e. it fills the part of pores that is not saturated with water. Therefore, this lithospheric zone is called the soil aeration zone. The volume of water occurring in the soil aeration zone corresponds to the concentration of water in the framework of hydrological cycle components. This water serves as the water resource for the vegetation cover. The data used for calculation were particular soil types in the area, depth of ground water table, hydrolimits (wilting point, point of decreased availability, field water capacity) and aeration zone thickness. The water content in the soil aeration zone between hydrolimits field water capacity (FWC) and wilting point (WP) is the critical interval of water content for vegetation cover in a given locality. Water from this interval is available for the vegetation cover. This water has no properties of free water, and plants have to have a developed root system and such suction pressure, that is able to overcome the bond between water and soil. Calculated results were verified with the help of monitored water content. Both calculated and measured values of soil water content in the aeration zone show that the water content is affected by appurtenant soil type. The human activity in a landscape directly affects the dynamics of this water resource, either from quantitative or qualitative viewpoint. This affect is demonstrated by changes of the ground water regime, i.e. changes of ground water table and amplitude of its fluctuation. The paper brings results of water content evaluation in the soil aeration zone in the Žitný ostrov area.

scholarly journals Validasi Lamanya Waktu Pengeringan untuk Penetapan Kadar Air Pakan Metode Oven dalam Praktikum Analisis Proksimat

2019 ◽  
Vol 2 (2) ◽  
pp. 34-38
Author(s):  
Bagus Djuni Ahadi ◽  
Mohammad Yasir Effendi
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Rice Bran ◽  
Soybean Meal ◽  
Proximate Analysis ◽  
Oven Method ◽  
Drying Time ◽  
Constant Weight ◽  
Feed Ingredients

The purpose of the study was to determine the length of drying time to achieve constant weight in the process of determining the water content of the feed by the oven method in the proximate analysis. This treatment were drying with 105oC (drying time 4, 5, 6, 7, 8 hours and or until a constant weight was reached) and 110oC (drying time 2, 3, 4, 5, 6 hours and or until a constant weight was reached ) for 5 types of samples that had water content of ≤14%, including: BR1, broiler concentrate (KBr), cracked corn, rice bran and soybean meal. The data analysis was the average of treatments that repeated 5 times on 5 sample types. The results of this study concluded that to determine the water content by the oven method on feed and feed ingredients that had water content ≤14% required an optimum drying time for 6 hours at 105oC and 4 hours at 110 oC. 

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

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