Optimasi Suhu Pengeringan dan Ketebalan Irisan pada Proses Pengeringan Jahe Merah (Zingiber officinale var. rubrum) dengan Response Surface Methodology (RSM)

Suhu pengeringan dan ketebalan irisan merupakan dua hal yang mempengaruhi proses pengeringan jahe merah. Penelitian dirancang dengan tujuan untuk mendapatkan kombinasi suhu pengeringan dan ketebalan irisan optimum melalui Response Surface Methodology (RSM), serta memperoleh model matematika untuk memprediksi kadar air, aktivitas air, kadar abu dan energi panas penguapan. Pengujian dilakukan untuk mengetahui pengaruh suhu dan ketebalan irisan terhadap respon kadar air, aktivitas air, kadar abu dan energi panas penguapan. Pengolahan data menggunakan aplikasi Design Expert ® 12. Hasil penelitian menunjukkan model linier untuk memprediksi respon kadar air dan kadar abu. Model kuadratik untuk memprediksi respon aktivitas air dan energi panas penguapan. Hasil verifikasi model menunjukkan kombinasi suhu pengeringan dan ketebalan irisan optimum terpilih adalah 67,30C dan 3 mm. Proses pengeringan dengan kombinasi suhu pengeringan dan ketebalan irisan optimum menghasilkan nilai aktual aktivitas air 0,393 aw, kadar air 9,877%, kadar abu 3,513% dan energi panas penguapan sebesar 68,354 kJ/Jam. Respon dari kombinasi suhu pengeringan dan ketebalan irisan optimum terpilih dapat memenuhi keinginan sesuai kriteria dengan nilai desirability 81,3%. Drying temperature and thickness of slices are two things that affect the drying process of red ginger. The research was designed with the aim of obtaining a combination of drying temperature and optimum slice thickness through the Response Surface Methodology (RSM), as well as obtaining mathematical models to predict water content, water activity, ash content and evaporation heat energy. Testing was conducted to determine the effect of the temperature and thickness of the slices on the response of water content, water activity, ash content and evaporation heat energy. Data processing using design expert application ® 12. The results showed linear models to predict the response of water levels and ash levels. Quadratic models to predict the response of water activity and evaporation heat energy. Model verification results show the combination of drying temperature and optimum slice thickness selected is 67.30C and 3 mm. The drying process with a combination of drying temperature and optimum slice thickness resulted in an actual water activity value of 0.393 aw, water content of 9.877%, ash content of 3.513% and evaporation heat energy of 68,354 kJ/h. The response of the combination drying temperature and thickness of selected optimum slices can meet the wishes according to the criteria with a desirability value of 81.3%.

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Optimizing the tray dryer temperature and time of white corn flour culture

Food Research ◽

10.26656/fr.2017.5(5).718 ◽

2021 ◽

Vol 5 (5) ◽

pp. 95-104

Author(s):

D. Hunaefi ◽

Rahmawati R. ◽

D. Saputra ◽

R.R. Maulani ◽

T. Muhandri

Keyword(s):

Response Surface Methodology ◽

Aspergillus Niger ◽

Water Content ◽

Response Surface ◽

Water Activity ◽

Penicillium Citrinum ◽

Drying Process ◽

Corn Flour ◽

Acremonium Strictum ◽

Candida Famata

This research aimed to optimize the tray dryer temperature and time of white corn flour culture by Response Surface Methodology (RSM). There were two cultures used in this research, namely Amylolytic Culture (AC) and Complete Culture (CC). AC consisted of Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, while CC consisted of Penicillium chrysogenum, Penicillium citrinum, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri and Candida krusei/incospicua. The independent variables in this study were drying temperature and time, where the quality indicators used were total viability of mold and yeast, water content, water activity, and pH. This research used a factor response surface methodology. Data were analyzed by ANOVA with an α level of 95%. The result of this research showed that the optimum drying process for AC starter was 40°C for 10 hrs, with characteristic response viability 8.8×107 CFU/g, water activity 0.43, water content 8.90%, and pH 4.05. CC starter showed an optimum drying process at 49°C for 4.5 hrs, with characteristic response viability 4.9×107 CFU/g, water activity 0.49, water content 7.02%, and pH 3.95. The optimum tray dryer temperatures and times were achieved for AC and CC starters.

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Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Journal of Food Quality ◽

10.1155/2017/9761356 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 3

Author(s):

Chang-Cheng Zhao ◽

Gui-Hun Jiang ◽

Jong-Bang Eun

Keyword(s):

Response Surface Methodology ◽

Moisture Content ◽

Response Surface ◽

Water Activity ◽

Shear Force ◽

Process Conditions ◽

Drying Process ◽

Drying Temperature ◽

Overall Acceptability ◽

Drying Conditions

The aim of this study was to investigate the effects of drying temperature (50–70°C) and drying time (3–5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color (L⁎, a⁎, b⁎), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively (p<0.05). There was no significant difference in the L⁎ and a⁎ values under different drying conditions. The quadratic effect of temperature and time was observed for the b⁎ value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70°C and 3 h, respectively.

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Optimization of the cold drying process of mango (Mangifera indica L.) Tu Quy variety by response surface methodology

Food Research ◽

10.26656/fr.2017.5(4).138 ◽

2021 ◽

Vol 5 (4) ◽

pp. 386-393

Author(s):

T.Y.N. Tran ◽

T.T. Dang ◽

T.N. Do ◽

V.T. Pham ◽

V.L. Do ◽

...

Keyword(s):

Experimental Data ◽

Ascorbic Acid ◽

Response Surface Methodology ◽

Response Surface ◽

Mangifera Indica ◽

Slice Thickness ◽

Ultrasonic Power ◽

Drying Process ◽

Total Polyphenol ◽

Wide Range

Mango (Mangifera india L.) is a common fruit that has been found in a wide range of applications. However, the diversification of mango products has been limited. In this study, the manufacture of dried mango was attempted to process by adopting the cold drying technique. The response surface methodology was used to evaluate the simultaneous effects of cold drying temperature - CT (℃), ultrasonic power - UP (W) and slice thickness-ST (cm) on total polyphenol (TP) and total ascorbic acid (TA) content by using Box Behnken experimental design. The established model was considered suitable to describe the experimental data. The optimized drying parameters were determined at the temperature of 45.02℃, ultrasonic power of 312.22 W, and slice thickness of 0.96 cm. These conditions effectively resulted in the highest retention of TP values of 338.994 mg GAE/100 g and TA of 36.783 mg AA/100 g.

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Pengaruh Suhu Terhadap Kadar Air Dan Aktivitas Air Dalam Bahan Pada Kunyit (Curcuma Longa) Dengan Alat Pengering Electrical Oven

METANA ◽

10.14710/metana.v13i2.18012 ◽

2017 ◽

Vol 13 (2) ◽

pp. 37 ◽

Cited By ~ 1

Author(s):

Wilandika Leviana ◽

Vita Paramita

Keyword(s):

Medicinal Plant ◽

Water Content ◽

Water Activity ◽

Curcuma Longa ◽

Effect Of Temperature ◽

Slice Thickness ◽

Test Analysis ◽

Drying Time ◽

Drying Temperature ◽

Materials Used

Kunyit merupakan tanaman obat berupa semak dan bersifat tahunan (parenial). Kandungan air yang cukup tinggi membuat kunyit harus diolah sebelum disimpan dalam jangka waktu yang lama. Pada penelitian ini pengeringan kunyit dengan menggunakan electrical oven. Proses pengeringan kunyit dilakukan dengan variabel berubah seperti jenis bahan, suhu, dan ketebalan irisan. Jenis bahan yang digunakan yaitu kunyit orange dan kunyit putih, variabel suhu pengeringan 700C, 800C, 1000C serta variabel irisan 1mm, 2mm, 3mm, dan 4mm. Uji analisa pada penelitian ini meliputi analisa kadar air, aktivitas air, dan organoleptik seperti uji warna, aroma, dan penampakan fisik. Pada penilitian tersebut didapatkan variabel optimal pada jenis kunyit orange dan putih yaitu pada variabel suhu pengeringan 800C dengan ketebalan irisan 3mm waktu pengeringan selama 135 menit untuk kunyit putih dan 150 menit untuk kunyit orange. Kadar air sebesar 3,515% dan 0,11 aktivitas air pada kunyit putih, aroma dan bentuk yang khas warna dan kunyit serta tidak berubah bentuk, sedangkan pada kunyit orange kadar air sebesar 2,741% dan aktivitas air sebesar 0,061 aroma yang sedikit khas kunyit dengan warna putih kekuningan. Effect of Temperature on Water Content And Water Activity In Material On Turmeric (Curcuma Longa) With Tools Electrical Oven Dryer Turmeric is a medicinal plant of bush and annual (parenial). The water content is high enough to make turmeric should be processed before being stored for long periods. In this research drying turmeric using electrical oven. The process of drying turmeric by changing variables such as material type, temperature, and slice thickness. Type of materials used are orange turmeric and white turmeric, drying temperature variables 700C, 800C, 1000C and variable slices 1mm, 2mm, 3mm, and 4mm. Test analysis in this study include water content, water activity, and organoleptic analysis such as color, aroma, and physical appearance. In the research, the optimum variables on turmeric and white turmeric were varied in drying temperature 800C with 3mm slice thickness drying time for 135 minutes for white turmeric and 150 minutes for turmeric. Water content of 3,515% and 0.11 of water activity in white turmeric, aroma and shapes typical of color and turmeric and unchanged, while in turmeric orange moisture of 2.741% and water activity of 0.061 a slightly turmeric-white scent with white Yellowish.

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Demulsification of a Water-in-crude Oil Emulsion with a Corn Oil BasedDemulsifier using the Response Surface Methodology: Modelling and Optimization

Recent Innovations in Chemical Engineering (Formerly Recent Patents on Chemical Engineering) ◽

10.2174/2405520414999210104154915 ◽

2021 ◽

Vol 14 ◽

Author(s):

Abed Saad ◽

Nour Abdurahman ◽

Rosli Mohd Yunus

Keyword(s):

Response Surface Methodology ◽

Crude Oil ◽

Water Content ◽

Response Surface ◽

Separation Efficiency ◽

Corn Oil ◽

Oil Emulsion ◽

Optimal Values ◽

Input Variables ◽

Oil Emulsions

: In this study, the Sany-glass test was used to evaluate the performance of a new surfactant prepared from corn oil as a demulsifier for crude oil emulsions. Central composite design (CCD), based on the response surface methodology (RSM), was used to investigate the effect of four variables, including demulsifier dosage, water content, temperature, and pH, on the efficiency of water removal from the emulsion. As well, analysis of variance was applied to examine the precision of the CCD mathematical model. The results indicate that demulsifier dose and emulsion pH are two significant parameters determining demulsification. The maximum separation efficiency of 96% was attained at an alkaline pH and with 3500 ppm demulsifier. According to the RSM analysis, the optimal values for the input variables are 40% water content, 3500 ppm demulsifier, 60 °C, and pH 8.

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Optimization of inulin production process parameters using response surface methodology

Future Journal of Pharmaceutical Sciences ◽

10.1186/s43094-020-00087-1 ◽

2020 ◽

Vol 6 (1) ◽

Author(s):

Wasim Akram ◽

Navneet Garud

Keyword(s):

Response Surface ◽

Spray Drying ◽

Product Yield ◽

Drying Methods ◽

Process Variables ◽

Drying Process ◽

Uniform Size ◽

Drying Temperature ◽

Yield Value ◽

Internal Configuration

Abstract Background Chicory is one of the major source of inulin. In our study, Box–Behnken model/response surface analysis (RSM) was used for the optimization of spray drying process variables to get the maximum inulin yield from chicory (Cichorium intybus L.). For this investigation, the investigational plan utilized three process variables drying temperature (115–125 °C), creep speed (20–24 rpm), and pressure (0.02–0.04 MPa). Result The optimal variables established by applying the Box–Behnken model were as follows: drying temperature 119.20 °C, creep speed 21.64 rpm, and pressure 0.03 MPa. The obtained powdered inulin by spray drying was investigated for the yield value, identification, size, and surface morphology of the particle. The inulin obtained from the spray drying process consists of a fine molecule-sized white powder. Instead, the drying methods shows a significant effect on the morphology and internal configuration of the powdered inulin, as the inulin obtained from spray drying was of a widespread and uniform size and shape, with a rough surface on increase in temperature and smoother surface while increasing the creep speed. The findings indicate that the spray drying with optimum parameters resulted in maximum product yield. Conclusion The outcomes of the study concluded that the product yield through spray drying technique under optimized condition is optimal as compared to other drying technique. Hence, this technique may be applied at commercial scale for the production of inulin.

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