Water Content and Product Drying Rate as Well as the Amount of Propylene Glycol May Impact the Topical Bioavailability of Acyclovir from Cream Products

2016 ◽  
Author(s):  
Yousuf Mohammed
Keyword(s):  
Water Content ◽  
Propylene Glycol ◽  
Drying Rate ◽  
Topical Bioavailability

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

Effects of differential drying rates on viability retention of recalcitrant seeds of Ekebergia capensis

1998 ◽  
Vol 8 (4) ◽  
pp. 463-471 ◽  
Author(s):  
N. W. Pammenter ◽  
Valerie Greggains ◽  
J. I. Kioko ◽  
J. Wesley-Smith ◽  
Patricia Berjak ◽  
...  
Keyword(s):  
Water Content ◽  
Exponential Function ◽  
Time Course ◽  
Drying Rate ◽  
Recalcitrant Seeds ◽  
Tissue Water ◽  
Initial Water ◽  
Viability Loss ◽  
Drying Rates ◽  
Water Contents

AbstractThe drying rate of whole seeds of Ekebergia capensis (Meliaceae) was shown to influence the response to desiccation, with rapidly dried seeds surviving to lower water contents. Short-term rapid drying (to water contents higher than those leading to viability loss) actually increased the rate of germination. The form of the time course of decline of axis water content varied with drying rate; slow drying could be described by an exponential function, whereas with rapid drying initial water loss was faster than predicted by an exponential function. These observations suggest that slow drying brought about homogeneous dehydration and that the rapid drying was uneven across the tissue. This raised the possibility that the different responses to dehydration were a function of different distributions of water in the axis tissue under the two drying regimes. However, ultrastructural observations indicated that different deleterious processes may be occurring under the different drying treatments. It was tentatively concluded that a major cause of viability loss in slowly dried material was likely to be a consequence of aqueous-based processes leading to considerable membrane degradation. Uneven distribution of tissue water could not be rejected as a contributory cause of the survival of rapidly dried seeds to low bulk water contents. The differential response to dehydration at different drying rates implies that it is not possible to determine a ‘critical water content’ for viability loss by recalcitrant seeds.

scholarly journals Standardisasi Parameter Spesifik dan Non Spesifik Ekstrak Etanol Buah Asam Gelugur (GarciniaAatroviridis Griff.)

2019 ◽  
Vol 11 (02) ◽  
pp. 16-26
Author(s):  
Galih Samodra
Keyword(s):  
Body Weight ◽  
Traditional Medicine ◽  
Water Content ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Ash Content ◽  
Drying Rate ◽  
Reduce Body Weight ◽  
Specific Parameter

Acid gelugur fruit (Garcinia atroviridis) is one of the Garcinia families that has long been used as traditional medicine. Gelugur acid has been widely used as a cooking spice by Malay people, but it also has the ability to reduce cholesterol. Besides that, it has antioxidant properties and can reduce body weight and cholesterol. The purpose of this study was to establish specific parameter standards and non-specific parameters from the ethanol extract of acid gelugur fruit. The extract was obtained by maceration method using 70% ethanol with a rendament of 37.15%. Specific parameters include observations of organoleptic extracts of tamarind fruit showed, dark brown, distinctive smelling, and sour. Contains several sekendur metabolites such as flavonoids and saponins. The level of the compound that is soluble in water is 3.6%, while the content of the compound dissolved in ethanol is 3.9%. Total ash content of 2.99%. Non-specific parameters include acid insoluble ash content of 1.03%. The drying rate of geluguric acid simplicia was 7.20%. Water content of sour fruit gelugur extract was 13%.  

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

DRYING OF FROZEN SOILS

1988 ◽  
Vol 68 (4) ◽  
pp. 807-811 ◽  
Author(s):  
E. de JONG ◽  
R. G. KACHANOSKI
Keyword(s):  
Environmental Factors ◽  
Key Words ◽  
Water Content ◽  
Maximum Rate ◽  
Drying Rate ◽  
Frozen Soils ◽  
Drying Rates

Drying rates of frozen aggregates varied from 2 mg cm−2 h−1 to zero, mainly in response to decreasing water content. Temperature, windspeed and dryness of the air controlled the maximum rate of drying. The variation in drying rate with water content was explained by the balance between ice and water in the pores. Key words: Frozen soils, evaporation, environmental factors

The Influence of Dehumidifying Condition on Expansive Soil Engineering Properties

2012 ◽  
Vol 594-597 ◽  
pp. 487-492
Author(s):  
Xiong Wei Li ◽  
Ai Jun Wang ◽  
Guo Zhong Dai
Keyword(s):  
Shear Strength ◽  
Relative Humidity ◽  
Water Content ◽  
Expansive Soil ◽  
Expansion Ratio ◽  
Soil Samples ◽  
Engineering Properties ◽  
Drying Rate ◽  
Initial Water Content ◽  
Initial Water

The expansive soil behaviour of expansive deformation and shear strength is deeply influenced by humidity condition. Different soil drying rate was set with constant temperature and different relative humidity. When saturated soil samples was dried to the different predetermined water content, the expansion ratio test with the upper load was made. It is shown that in the condition of high relative humidity, the expansion ratio is high. The smaller initial water content and upper load may lead to a larger swelling deformation. When soil samples with different initial water content was fully expanded, the consolidated direct shear tests were made. It is shown that the smaller drying rate leads to the greater shear strength after full expansion. What’s more, the upper load may improve the soil shear strength.

scholarly journals Karakteristik Pengeringan Gula Semut Menggunakan Alat Pengering Silinder Tipe Rak

2020 ◽  
Vol 13 (2) ◽  
pp. 1-13
Author(s):  
Hary Kurniawan ◽  
Kiki Rizqia Septiyana ◽  
Muhammad Adnand ◽  
Imam Adriansyah ◽  
Hasmi Nurkayanti
Keyword(s):  
Moisture Content ◽  
Heat Source ◽  
Ambient Temperature ◽  
Water Content ◽  
Rate Constants ◽  
Drying Rate ◽  
Real Difference ◽  
Palm Sugar ◽  
Drying Chamber

Abstrak. Gula semut merupakah salah satu penganekaragaman produk gula palma yang berbentuk butiran atau kristal yang bahan bakunya dapat berasal dari dari nira kelapa, nira aren atau nira siwalan. Salah satu tahapan penting dalam pembuatan gula semut yaitu pengeringan. Penelitian ini bertujuan untuk mempelajari karakeristik pengeringan gula semut menggunakan alat pengering tipe rak yang berbentuk silinder. Alat pengering yang digunakan menggunakan gas LPG sebagai sumber panas. Parameter yang diamati meliputi suhu lingkungan dan suhu bahan di rak atas, tengah dan bawah, suhu udara yang masuk ke ruang pengering (inlet) dan suhu yang meninggalkan ruang pengering (cerobong). Perubahan kadar air gula semut juga diukur setiap waktu. Hasil menunjukkan bahwa suhu udara pengering dan suhu bahan baik di rak atas, tengah dan bawah berbeda signifikan. Sementara itu perubahan kadar air di setiap rak juga menunjukkan hal yang sama yaitu ada perbedaan nyata perubahan kadar air pada rak. Konstanta laju pengeringan sebesar 0,0119 - 0.0212 menit-1. Berdasarkan nilai R2 yang 0,5 menunjukkan bahwa kadar air yang diprediksi mampu menggambarkan kondisi yang mendekati perubahan kadar air yang sesungguhnya selama pengeringan.Characteristics of Drying Gula Semut Using Cylinder Abstract. Gula semut is one of the diversified products of palm sugar in the form of granules or powders made from palm sap, coconut sap, or siwalan sap. Drying is one of the important processes in making gula semut. The purpose of this study was to study the characteristics of drying gula semut using a cylinder geometry of the cabinet dryer. The dryer used LPG gas as a heat source. The parameters observed are the ambient temperature and the temperature of the sample in the top, middle and bottom racks, the temperature of inlet, and chimney. Changes in the moisture content of gula semut are also measured every time. The results showed that the ambient temperature of the drying chamber and the temperature of samples both on the top, middle, and bottom shelves differ significantly. There was a real difference in changes in the water content in the rack. The drying rate constants are 0.0119 to 0.0212 minutes-1. Based on the R2 value 0.5, it showed that the predicted moisture content was able to describe conditions that are close to changes in the actual moisture content during drying.

scholarly journals Increased Drying Rate Lowers the Critical Water Content for Survival in Embryonic Axes of English Oak (Quercus robur L.) SeedsF

2011 ◽  
Vol 53 (4) ◽  
pp. 270-280 ◽  
Author(s):  
Tobias M. Ntuli ◽  
William E. Finch-Savage ◽  
Patricia Berjak ◽  
Norman W. Pammenter
Keyword(s):  
Water Content ◽  
Quercus Robur ◽  
Drying Rate ◽  
Embryonic Axes ◽  
English Oak ◽  
Critical Water Content

scholarly journals Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda

2019 ◽  
Vol 4 (1) ◽  
pp. 588-597
Author(s):  
Achyar Fadsy ◽  
Bambang Sukarno Putra ◽  
Ratna Ratna
Keyword(s):  
Ambient Temperature ◽  
Water Content ◽  
Hot Water ◽  
Drying Rate ◽  
Air Humidity ◽  
Cymbopogon Citratus ◽  
Air Velocity ◽  
Weight Measurement ◽  
Significant Difference ◽  
Effect On Yield

Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan serai dapur menggunakan alat pengering Tray Dryer berdasarkan perlakuan blanching yang berbeda untuk produksi bubuk serai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan tanpa blanching, blanching dengan uap, dan blanching dengan air panas. Parameter penelitian meliputi suhu lingkungan, kelembaban udara, kecepatan aliran udara, pengukuran bobot selama pengeringan, pengukuran kadar air selama pengeringan, laju pengeringan, kadar air bubuk serai dapur, rendemen, dan uji organoleptik (aroma dan warna). Uji hedonik dilakukan terhadap 30 orang panelis. Hasil dari penelitian ini menunjukkan bahwa perlakuan tanpa blanching, blanching uap, dan blanching air tidak berpengaruh nyata terhadap kadar air, namun berpengaruh nyata pada rendemen, organoleptik aroma, dan organoleptik warna. Berdasarkan hasil uji lanjut Beda Nyata terkecil (BNt), dapat disimpulkan bahwa perlakuan terbaik didapatkan pada perlakuan blanching dengan uap. Pada perlakuan tersebut diperoleh rendemen sebesar 18,17%, kadar air 8,85%, skor kesukaan terhadap warna 4 (suka) dan skor kesukaan terhadap bau 4 (suka).Characteristic of Lemongrass Drying (Cymbopogon citratus L) Using Try Dryer Based on Different Blanching ProcessAbstract. This study was to examine the characteristics of drying the lemongrass using a Tray Dryer based on different blanching treatments for the production of lemongrass powder. This study used a non-factorial Random Design (RAL) with treatment without blanching, steam blanching, and hot water blanching. Parameter research include ambient temperature, air humidity, air velocity, weight measurement during drying, moisture measurement during drying, drying rate, water content of lemongrass powder, rendement, and organoleptic test (aroma and color). The hedonic test was conducted on 30 panelists. The results of this study showed that blanching treatment, blanching of steam, and water blanching had no significant effect on water content, but had significant effect on yield, organoleptic flavor, and organoleptic color. Based on the results of a further test Significant Difference (LSD), it can be concluded that the best treatment is obtained in the treatment steam blanching. In the treatment obtained rendemen of 18.17%, water content 8.85%, favorite score on color 4 (like) and favorite score of smell 4 (like).

scholarly journals Penentuan Konstanta Laju Pengeringan Coconut Chips

2021 ◽  
Vol 7 (1) ◽  
pp. 39-49
Author(s):  
Hary Kurniawan ◽  
Sukmawaty Sukmawaty ◽  
Ansar Ansar ◽  
Kurniawan Yuniarto ◽  
Murad Murad ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Rate Constant ◽  
Rate Constants ◽  
Arrhenius Equation ◽  
Drying Rate ◽  
Initial Water Content ◽  
Thermogravimetric Method ◽  
Initial Water

This study aims to determine the drying rate constant of coconut chips using an oven. Coconut chips drying is carried out at drying temperatures of 50 ° C, 60 ° C and 70 ° C. Drying coconut chips has been conducted at an initial water content of 40-50% wb until it reached ± 10% wb. The change of moisture content was measured every 15 minutes, and the measurement of the water content was determined by the thermogravimetric method. Newton's model was used in determining the observation drying rate constant. Furthermore, the observation drying rate constant was applied to predict the drying rate constant as a function of temperature using the Arrhenius equation. The results showed that the predicted drying rate constants ranged from 0.0090 - 0.0130 minute-1. 

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