Technologies for lupine hulling

2020 ◽  
Author(s):  
В.М. Косолапов ◽  
С.И. Тютюнов ◽  
А.Э. Ставцев ◽  
С.В. Зверев
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Flow Rate ◽  
Environmental Conditions ◽  
Fine Fraction ◽  
Air Flow Rate ◽  
High Fiber ◽  
Sieve Size ◽  
Grain Moisture

При обрушении зерна белого люпина используют технологические схемы, позволяющие получать крупку из ядра. Порядок выполнения операций оказывает существенное влияние на результаты процесса обрушения зерна. Режим дробления не изменяли, что привело к получению недоруша (без изменения влажности партии зерна) в размере 6%. На количество недоруша оказывают влияние интенсивность применения агрохимических средств в технологиях возделывании белого люпина, а также почвенно-климатические условия и влажность зерна во время обрушения. Хорошие результаты показала простейшая схема с измельчением на центробежной дробилке с последующей пневмосепарацией, которая позволяет получать до 70% крупки с повышенным содержанием белка и низким содержанием клетчатки, что важно при производстве комбикорма в птицеводстве и свиноводстве. Одновременно при этом производят мучку с пониженным (около 20%) содержанием белка и повышенным содержанием клетчатки (около 10%), что делает возможным её использование в рационах КРС. Определено, что смена технологических режимов работы оборудования сказывается на качестве обрушения зерна белого люпина, т.к. снижение скорости удара при дроблении (при постоянстве остальных режимов процесса обрушения) приводит к росту доли крупки (снижению относов и мучки), но при этом увеличивается содержание недоруша. Повышение скорости потока воздуха при пневмосепарировании снижает долю крупки, поскольку большая часть её мелкой фракци попадает в относы, а качество крупки возрастает, т.к. в относы попадают крупные частицы оболочек и зародыш. Уменьшения размера сита до #2,1 мм приводит к перераспределению фракций в относах. В оболочках, которые в основном составляют сход с этого сита, могут появиться частицы ядра. После просеивания относов и выделения оболочек, доля которых может составлять до 20%, остаётся мучка. Мучка несмотря на повышенное содержание клетчатки может содержать в мелких фракциях до 30% белка. Hulling is a process of separating the grain from its hulls. Hulling steps significanlty affect the final result. Crusing mode stayed unchanged leading to 6% of unhulled grain (no variation in grain water content). Application of chemicals, environmental conditions and grain moisture content influenced the proportion of unhulled grain obtained. Good results were obtained when using centrifugal crusher. After the chaffing 70% of crushed grain showed high protein and low fiber contents, which was importain for poultry and pigs feeding. At the same time being poor in protein (around 20%) and rich in fiber (around 10%) the produced bran could be used in cattle diet. Variation in the parameters of the processing equipment affected the quality of crushed grain. Reduced crusing speed increased both hulled and unhulled grain fraction, decreasing hull and bran contents. Increasing air flow rate reduced the fraction of crushed grain but improved its quality since most of the grain fine fraction got separated together with large husk and corcle particles. Decreasing sieve size induced the redistribution of separated fractions. Some husks were separated together with grain particles. The hull proportion could reach up to 20% without the bran. Despite the high fiber content, the bran can contain up to 30% of protein.

Effects of Grain Moisture Content on Mechanical Grain Harvesting Quality of Summer Maize

2018 ◽  
Vol 44 (12) ◽  
pp. 1747 ◽  
Author(s):  
Lu-Lu LI ◽  
Jun XUE ◽  
Rui-Zhi XIE ◽  
Ke-Ru WANG ◽  
Bo MING ◽  
...  
Keyword(s):  
Moisture Content ◽  
Summer Maize ◽  
Grain Moisture

scholarly journals Drying and storage of Eugenia involucrata DC. seeds

2003 ◽  
Vol 60 (3) ◽  
pp. 471-475 ◽  
Author(s):  
Angela Maria Maluf ◽  
Denise Augusta Camargo Bilia ◽  
Claudio José Barbedo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Cold Storage ◽  
Native Species ◽  
Plastic Bags ◽  
Physiological Quality ◽  
Drying Rates ◽  
And Storage ◽  
Water Contents

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

scholarly journals ANGKA KAPANG DAN KHAMIR PADA LADA PUTIH ASAL BANGKA

2019 ◽  
Vol 5 (2) ◽  
pp. 101
Author(s):  
Oktavio Rosani ◽  
Devy Susanty ◽  
Ary Triyanto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
High Water ◽  
Quality Standard ◽  
High Water Content ◽  
White Pepper ◽  
Public Consumption ◽  
Mold And Yeast ◽  
The Relationship

Numbers of Mold and Yeast on White Pepper from BangkaWhite pepper is one of Indonesia's spices that are needed for both public consumption and exports. Post-harvest processing of white pepper by farmers is often done with unclean. Each source of white pepper has different water content and will affect the quality of white pepper. In this study, seven samples (S1, S2, S3, S4, S5, S6, S7) were from Bangka. All samples tested had higher water content than SNI quality standard (13%), but still below the quality standard 2 (18%). Sample S2 has the highest water content compared to other samples. Sample S1 and S2 have high Numbers of Mold and Yeast (AKK) and do not suitable with quality standart of BPOM. Of all samples, S2  had the highest AKK (5,51 x 104 colony / g) and sample S5 had the smallest AKK (8,8 x 102 colony / g). This shows the relationship between water content in white pepper with AKK. White pepper that has a high water content has a high AKK, whereas white pepper that has low moisture content has low AKK.Keywords: white pepper, Numbers of Mold and Yeast, moisture contentABSTRAKLada putih adalah salah satu rempah Indonesia  yang  banyak dibutuhkan baik untuk konsumsi masyarakat ataupun ekspor. Proses pengolahan pasca panen lada putih oleh petani sering dilakukan dengan tidak bersih. Setiap sumber lada putih memiliki kadar air yang berbeda dan akan mempengaruhi kualitas lada putih. Pada penelitian ini,tujuh sampel (S1, S2, S3, S4, S5, S6, S7)  berasal dari Bangka. Semua sampel yang di uji memiliki kadar air yang lebih tinggi dari standar mutu 1 SNI (13%), namun masih berada di bawah standar mutu 2 (18 %). Sampel S2 memiliki kadar air yang paling tinggi dibandingkan dengan sampel lainnya. Sampel S1 dan S2 memiliki  (Angka Kapang Khamir) AKK yang tinggi dan tidak memenuhi syarat mutu. BPOM. Dari semua sampel, sampel S2 memiliki AKK paling tinggi (5,51 x 104 koloni/g) dan sampel S5 memiliki AKK paling kecil (8,8 x 102 koloni/g). Hal ini menunjukan hubungan antara kadar air pada lada putih dengan AKK. Lada putih yang memiliki kadar air tinggi memiliki AKK yang juga tinggi, sedangkan lada putih yang memiliki kadar air rendah memiki AKK yang  rendah.Kata Kunci: Lada putih, Angka kapang khamir, Kadar Air

scholarly journals OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK

2018 ◽  
Vol 8 (2) ◽  
pp. 80
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Oktavio Rosani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Active Substance ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Optimum Temperature ◽  
Drying Process ◽  
White Pepper ◽  
Pepper Powder

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder           Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK           Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

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%.

scholarly journals Pemanfaatan Ampas Tahu Sebagai Bahan Baku Pembuatan Biodiesel

2017 ◽  
Vol 5 (3) ◽  
pp. 140
Author(s):  
Trisnawati Trisnawati ◽  
Daud K. Walanda ◽  
Irwan Said
Keyword(s):  
Methyl Ester ◽  
Moisture Content ◽  
Water Content ◽  
Vegetable Oil ◽  
Methyl Esters ◽  
Raw Material ◽  
National Standard ◽  
Biodiesel Quality ◽  
Pre Treatment

Biodiesel is an alternative raw material for fuel of diesel motor made from vegetable oil. This study attempted to utilize tofu dregs as raw material for biodiesel. This study aimed to determine the yield of biodiesel produced and the content of methyl esters in the biodiesel yield, and to analyze the quality of biodiesel produced based on Indonesian national standard (SNI). This study consisted of four stages: the provision of samples, pre-treatment, esterification and transesterification, and analysis of the quality of biodiesel produced which include the density at 15 °C, the viscosity at 40 °C, and the moisture content. The results showed that the yield of biodiesel was 4.01%, and the content of methyl ester shown by larger Rf (0.87) using eluent of hexane:diethylether:formic acid. Results of the analysis of biodiesel quality obtained the density at 15°C was 864 kg/m3, the viscosity at 40 °C was 2.57 mm2/s, and the water content was 4%. Based on the parameters ofthe density at 15 °C and the viscosity at 40 °C, the product of biodiesel met the requirements of SNI, while in term of the water content the product did not meet the requirements of SNI.

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

scholarly journals PENGGUNAAN ASAP CAIR CANGKANG PALA (Myristica fragrans) SEBAGAI BAHAN PENGAWET PADA PENGOLAHAN IKAN TONGKOL (Euthinnus affinis) ASAP

2017 ◽  
Vol 5 (1) ◽  
pp. 24 ◽  
Author(s):  
Neil Steward Lala ◽  
Jenki Pongoh ◽  
Nurmeilita Taher
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Myristica Fragrans ◽  
Euthynnus Affinis ◽  
Taste And Smell

The purpose of this research is to determine the quality of the smoked mackerel tuna (Euthynnus affinis) processed with liquid smoke from nutmeg shell at various concentration (6, 8 or 10%) by drying for 6 hours or 8 hours. The tested parameters tested were moisture content, pH, organoleptic and texture. The lowest water content (36.25) and pH value (5.5) was obtained from a smoked fish that was dried for 8 hours using 10% liquid smoke. The organoleptic results of taste and smell indicated that the panelists preferred smoked fish which was made with 6% concentration of liquid smoke and dried for 6 hours. Keyword: Mackerel tuna, liquid smoke, nutmeg shell.   Ikan tonggkol (Euthynnus affinis) adalah salah satu jenis ikan yang banyak terdapat di perairan Indonesia terlebih khusus di daerah Sulawesi Utara. Pengolahan ikan menggunakan asap cair memiliki beberapa kelebihan antara lain, mudah diterapkan dan praktis penggunaannya polusi ke lingkungan dapat diperkecil dan yang paling penting senyawa karsinogen yang terbentuk dapat dieliminasi. Asap cair cangkang Pala dapat dijadikan solusi. Tujuan dari penelitian ini yaitu mengetahui penggunaan asap cair cangkang Pala dengan konsentrasi 6, 8, 10% terhadap mutu ikan tongkol (Euthynnus affinis) asap. Manfaat yang di peroleh dari penelitian ini ialah mengetahui penggunaan asap cair dari cangkang pala yang direndam pada ikan tongkol dengan konsentrasi berbeda-beda, dengan perlakuan perendaman pada konsentrasi 6, 8, 10% dengan pengeringan selama 6 jam dan pengeringan selama 8 jam. Dengan parameter uji Kadar air, pH, Organoleptik dan Tekstur. Hasil yang diperoleh dari ikan tongkol asap cair cangkang pala konsentrasi 6, 8, 10%. Kadar air dengan pengeringan selama 6 jam memiliki kadar air tertinggi kosentrasi 6%, 44,75%. 8%, 38,75%. 10%, 36,25%. Dan pengeringan selama 8 jam memiliki kadar air terendah. Hasil pH dari ikan tongkol asap cair cangkang Pala dengan konsentrasi 6%, 8%, 10%. Dengan pengeringan selama 6 jam memiliki nilai tertinggi yaitu konsentrasi 6%, 5,76. 8%, 5,65. 10%, 5,61. dan pengeringan selama 8 jam memiliki nilai terendah. Organoleptik kenampakan setelah dari uji direngking diperoleh konsentrasi 10% yang dikeringkan 6 jam memiliki nilai tertinggi yaitu 66,5 Untuk organoleptik bau setelah di uji rengking konsentrasi 6% dikeringkan selama 6 jam memiliki nilai tertinggi yaitu 59,5. Organoleptik rasa setelah dari uji rengking dengan konsentrasi 6% dengan lama pengeringan 6 jam memiliki nilai tertinggi 75,5. Dan untuk tekstur dimana konsentrasi 10 % dengan pengeringan 8 jam memiliki nilai terendah 0,28 dari konsentrasi lainnya. Kata Kunci: Ikan tongkol, asap cair, cangkang pala.

scholarly journals Methods for Sampling Biogas and Biomethane on Adsorbent Tubes after Collection in Gas Bags

2019 ◽  
Vol 9 (6) ◽  
pp. 1171 ◽  
Author(s):  
Karine Arrhenius ◽  
Andreas Fischer ◽  
Oliver Büker
Keyword(s):  
Energy Source ◽  
Renewable Energy Source ◽  
Renewable Energy ◽  
Water Content ◽  
Flow Rate ◽  
Storage Stability ◽  
Two Parameters

Biogas is a renewable energy source with many different production pathways and numerous excellent opportunities for use; for example, as vehicle fuel after upgrading (biomethane). Reliable analytical methodologies for assessing the quality of the gas are critical for ensuring that the gas can be used technically and safely. An essential part of any procedure aimed at determining the quality is the sampling and transfer to the laboratory. Sampling bags and sorbent tubes are widely used for collecting biogas. In this study, we have combined these two methods, i.e., sampling in a gas bag before subsequent sampling onto tubes in order to demonstrate that this alternative can help eliminate the disadvantages associated with the two methods whilst combining their advantages; with expected longer storage stability as well as easier sampling and transport. The results of the study show that two parameters need to be taken into account when transferring gas from a bag on to an adsorbent; the water content of the gas and the flow rate used during transfer of the gas on to the adsorbent.

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