scholarly journals The effect of drying temperature on cup quality of coffee subjected to mechanical drying

2021 ◽  
pp. 35-41
Author(s):  
T.N. Sandeep ◽  
B.B. Channabasamma ◽  
T.N. Gopinandhan ◽  
J.S. Nagaraja
Keyword(s):  
Drying Methods ◽  
Drying Time ◽  
Drying Temperature ◽  
Sun Drying ◽  
Robusta Coffee ◽  
Temperature Regimes ◽  
Quality Rating ◽  
Drying Rates ◽  
Cup Quality

The objective of the work was to study the effect of drying temperature on cup quality of the robusta coffee subjected to mechanical drying in comparison with conventional sun drying. The robusta coffee processed by wet (parchment coffee) and dry (cherry coffee) methods were subjected to drying at different temperature regimes (40 oC, 50 oC and 60 oC) in a rotary mechanical dryer. The results of the study indicated that as the drying temperature increased, the time of drying reduced. Sun drying of parchment coffee took 48 hours (approximately seven days) to attain the desired moisture content of 11-12 per cent, while mechanical drying reduced the drying time to 16 to 24 hours. Similarly, cherry coffee subjected to sun drying took 88 hours (approximately 15 days), while mechanical drying reduced the drying time to 32 to 48 hours. The cup quality rating of coffee dried by different drying methods revealed that sun-dried robusta parchment coffee scored the highest cup rating. As the drying temperature increased, the cup quality ratings decreased. A similar cup quality rating was also observed with cherry coffee. These results indicate a considerable reduction of drying time when coffee beans are dried in a mechanical dryer. However, there is a need to regulate the drying temperature, which otherwise would negatively impact the quality of coffee. The drying temperature should not exceed 40oC for preserving the innate quality of robusta coffee because the high drying rates provoked by high temperatures can cause damage to the coffee quality due to the damage caused to the cell membranes. Overall, mechanical drying is more advantageous to sun drying in-terms of drying hours (indirectly reduces dependency on manpower) and preservation of innate quality of the coffee.

Effect of Pre-Treatments and Drying Air Temperature on the Quality of Dehydrated Oyster Mushroom (Pleurotus Florida)

2019 ◽  
Vol 56 (1) ◽  
pp. 34
Author(s):  
Parul Bora ◽  
Asha Kawatra
Keyword(s):  
Citric Acid ◽  
Oyster Mushroom ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Adverse Influence

<em>Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40<sup>O </sup>C, 60<sup>O</sup>C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching</em>

scholarly journals Kinerja Alat Pengeringan Kopra Sistem Oven Skala Kelompok Tani dan Karakteristik Produk / Performance of Copra Drying Oven System of Farmer Scale and Product Characteristics

Buletin Palma ◽  
2017 ◽  
Vol 17 (2) ◽  
pp. 175
Author(s):  
A. Lay ◽  
Ismail Maskromo
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Quality Standard ◽  
Quality Analysis ◽  
Drying Methods ◽  
Laboratory Equipment ◽  
Drying Time ◽  
Drying Temperature ◽  
Oil Processing

<p>Traditional copra processing by smoking and sun drying methods will produce low quality copraand oil. In order to improve the quality of copra and oil, copra drier through oven system with controlled drying temperature is a necessity. The purpose of this research is to design a copra dryer through oven system that can be utilized by farmer groups. Research carried out from May 2014 to December 2015, with tool’s construction and field test conducted at the Repair Engineering and Laboratory Equipment of Indonesian Palm Crops Research Institute. Moreover, copra and oil’s quality analysis performed at Research and Standardization of Industrial Institute Laboratory, Manado. The quality analysis is based on valid quality standard. The research results showed that copra drier system on a farmers scale, using coconut coir as a fuel, has been built with capacity of 1550-1650 coconuts/process period. Drying temperature is varied between 28-70 Cwith optimum temperature at 55-60 C and drying time approximately 27 hours.It produces various copra such as, white copra, brown copra and dark copra, with water content of 4.36-4.88%, fat content of 63.53-64.17% and Free Fatty Acid of 0.05-0.12%. White copra, which then processed into frying oil, produced white color oil with water content of 0.05%, peroxide value 0.13 meq O2/kg without any lead (Pb) detected in the oil. As a result, coconut oil can be safely consumed without any purification process. In conclusion, copra drying through oven system is sufficient enough to apply for farmers group in order to encourage excellent quality copra and oil processing.</p><p><strong>ABSTRAK</strong></p><p>Pengolahan kopra secara tradisional dengan cara pengasapan dan penyinaran matahari  menghasilkan kopra dan minyak bermutu rendah. Untuk meningkatkan mutu kopra dan minyak diperlukan alat pengeringan kopra sistem oven dengan suhu pengeringan terkontrol. Penelitian bertujuan untuk merancang alat pengering kopra  sistem oven yang dapat diaplikasikan pada kelompok tani. Penelitian dilaksanakan pada bulan Mei 2014 sampai Desember 2015, perancangan alat dan uji lapang dilakukan di Bengkel Rekayasa Alat Balai Penelitian Tanaman Palma, analisis mutu kopra dan minyak kelapa di Laboratorium  Balai Riset dan Standardisasi Industri Manado. Hasil penelitian menun-jukkan bahwa telah dirancang alat  pengering  kopra sistem oven skala kelompok tani, yang menggunakan bahan bakar sabut kelapa, kapasitas olah 1550-1650 butir kelapa/periode proses.  Pengeringan kopra dengan suhu pengeringan  bervariasi 28-70ºC, suhu optimal 55-60ºC, waktu pengeringan 27 jam,  dihasilkan  kopra beragam, yakni kopra putih,  kopra coklat, dan kopra gelap,  kadar air 4,36-4,88%, kadar lemak 63,53-64,17% dan kadar ALB 0,05-0,12%. Kopra putih yang diolah menjadi minyak kelapa, menghasilkan minyak kelapa berwarna putih, kadar air 0,05%, bilangan peroksida 0,13 meq O2/kg, dan tidak terdeteksi cemaran logam timbal (Pb). Minyak kelapa yang dihasilkan dapat dikonsumsi sebagai minyak goreng walaupun tanpa proses pemurnian. Alat pengeringan kopra sistem oven, cukup memadai untuk diaplikasikan pada kelompok tani dalam menunjang pengolahan kopra dan minyak bermutu baik.</p>

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

Influence of Drying Conditions and Mathematical Models on the Thin-Layer Drying of Mushrooms

2014 ◽  
Author(s):  
A. Stegou-Sagia ◽  
D. V. Fragkou
Keyword(s):  
Mass Transfer ◽  
Thin Layer ◽  
Mathematical Models ◽  
Drying Methods ◽  
Suitable Model ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Drying Models ◽  
Drying Rates

In the present research, experimental data from several studies about drying behavior of mushrooms have been selected and used to compare different drying methods and different mathematical thin layer drying models to simulate mushroom drying rates. The white button (Agaricus Bisporus), the oyster (Pleurotus Ostreatus) and the milky mushroom slices have been considered for drying in different dryers such as hot air cabinet dryer and fluidized bed dryer with different slice thicknesses, drying air temperatures (45 °C to 90 °C) and drying air velocities (0.2 m/s to 5 m/s). The entire drying process has taken place in the falling rate period, assuming that internal mass transfer occurred by diffusion in mushroom slices. The study shows that the drying air temperature and the drying air velocity have an effect on the moisture removal from mushrooms and also on the drying time. Mathematical models have been proved to be useful for design and analysis of heat and mass transfer during drying processes. All the drying models considered in this study could adequately represent the thin layer drying behavior of mushrooms. Furthermore, as it is obvious, any type of mushrooms has its own most suitable model.

scholarly journals An Experimental Study and Analysis on Solar Drying of Bitter Gourd Using an Evacuated Tube Air Collector in Thanjavur, Tamil Nadu, India

2013 ◽  
Vol 2013 ◽  
pp. 1-4 ◽  
Author(s):  
AR. Umayal Sundari ◽  
P. Neelamegam ◽  
C. V. Subramanian
Keyword(s):  
Moisture Content ◽  
Tamil Nadu ◽  
Research Work ◽  
Bitter Gourd ◽  
Sun Drying ◽  
Solar Dryer ◽  
Drying Rates ◽  
Evacuated Tube ◽  
Drying Chamber

The objective of this research work is to design and develop a forced convection solar dryer using evacuated tube air collector and study its performance on bitter gourd in Thanjavur District, Tamilnadu, India. The designed solar dryer consists of a drying chamber, evacuated tube air collector, a blower, and a chimney. Drying parameters, moisture ratio and drying rates, are calculated and their performance is compared with natural sun drying. The results of the present study show that the proposed solar dryer has greater efficiency, and the moisture content of bitter gourd is reduced from 91% to 6.25% in 6 hours as compared to 10 hours in natural sun drying. In this solar dryer, the products are uniformly dried, and the moisture content of the sample is controlled. It is found that the quality of the dried bitter gourd using solar dryer is higher than the natural sun-dried bitter gourd.

scholarly journals Study on the drying condition optimisation of the heating pump and the infrared radiation for the snakehead fish Channa maculata

2021 ◽  
Vol 63 (5) ◽  
pp. 55-59
Author(s):  
Thi Hong Anh Le ◽  
◽  
Hong Quan Duong ◽  
Huy Chich Bui ◽  
Ngoc Cuong Hoang ◽  
...  
Keyword(s):  
Wind Speed ◽  
Infrared Radiation ◽  
Scientific Basis ◽  
Impact Factors ◽  
Drying Methods ◽  
Drying Time ◽  
Drying Temperature ◽  
Experimental Planning ◽  
Drying Condition ◽  
The Impact

The paper focused on the drying condition of the infrared radiation combining the heat pump for the snakehead fish basing on the level 1 multi-factor experimental planning model of Box-Wilson. The results showed the mathematical model (Y = 8.92 + 0.44X1 - 0.53X2 - 0.48X3 - 0.098X1X2 - 0.39X1X3 + 0.126X2X3) that expressed the relationship between the drying time (Y) and the impact factors (the sorbitol concentration (X1), the drying temperature (X2), and the wind speed (X3), in which the drying temperature (X2) affected the drying time stronger than other factors. The optimisation condition of drying was the sorbitol concentration of 2.5%, the drying temperature at 57.5oC, the wind speed of 1.6 m/s, and the drying time of 8.27 hours. Dried snakehead fish at the optimum condition got the sensory quality, food hygiene, and safety higher than the air drying and sun drying methods. The results are a scientific basis for completing the technology and widely deploying the drying method in production.

scholarly journals Rehydration Characteristics of Mushrooms using Different Drying Techniques

2021 ◽  
pp. 87-91
Author(s):  
Yesubabu Vinnakota ◽  
Nagalakshmi Yarlagadda
Keyword(s):  
Drying Methods ◽  
Expert Committee ◽  
Sensory Assessment ◽  
Rehydration Ratio ◽  
Organoleptic Evaluation ◽  
Sun Drying ◽  
Quality Retention ◽  
Drying Techniques ◽  
Tray Drying

Mushroom may be baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mainly consumed fresh and a negligible amount is used for processing. They can be processed as canned, dried and frozen mushrooms. The dried mushrooms are packed in hermetically sealed air tight tins for quality retention and stored in a cool dry place. The study’s main objective is to know the effect of different drying methods on the quality of mushrooms and its dehydration, rehydration characteristics. Sun-drying and Cabinet tray drying methods were selected in the study. The rehydration ratio and coefficient of rehydration were calculated and compared for both the drying methods. An expert Committee did an Organoleptic evaluation. The results showed that cabinet tray dried mushrooms were reconstituted better compared to the sundried ones. The values of coefficient of rehydration and the rehydration ratio for cabinet dried mushrooms were found as 0.498 and 1:3.3 which were higher than sundried mushrooms. Cabinet tray dried mushrooms showed it’s superiority in sensory assessment. The study concluded that mushrooms dehydrated by the cabinet tray drying have better rehydration characteristics than sun drying.

scholarly journals Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn.

2018 ◽  
Vol 192 ◽  
pp. 03041
Author(s):  
Setthawat Thanimkarn ◽  
Ekkapong Cheevitsopon ◽  
Jiraporn Sripinyowanich Jongyingcharoen
Keyword(s):  
Quality Evaluation ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Cissus Quadrangularis ◽  
Lower Bulk Density

This study aimed to investigate the effect of drying temperature (40, 60, 80, and 100°C) on drying characteristics of Cissus quadrangularis Linn. (CQ) undergoing convective drying. Physical properties and phytochemicals of the dried CQ were also evaluated. CQ with the thickness of 5 mm was dried from about 10 to 0.1 g water/g dry matter. The results showed that increasing drying temperature increased drying rate (DR) and effective moisture diffusivity (Deff) and consequently decreased drying time. The drying time, maximum DR, and Deff were in the ranges of 85-1920 min, 0.0059-0.0248 g water/g dry matter·min, and 0.7302-9.1281×10-9 m2/s, respectively. Lower drying temperature could preserve quality of the dried CQ. Decreasing drying temperature resulted in greener and lower bulk density and shrinkage. The greatest total phenolic content (TPC) and quercetin content were obtained by drying the CQ at 60°C.

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