scholarly journals Dried salted anchovy different processing methods: drying kinetics and modelling

Food Research ◽  
2021 ◽  
Vol 5 (S3) ◽  
pp. 70-75
Author(s):  
T.W. Agustini ◽  
A.S. Fahmi ◽  
P.H. Riyadi
Keyword(s):  
Mathematical Models ◽  
Error Estimates ◽  
Standard Error ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Processing Methods ◽  
Page Model ◽  
Electric Oven

Dried salted anchovy is processed with a combination of the salting and drying processes. Methods of salting and drying will determine the characteristics of the end product. The process of salting can be done by soaking (S) or boiling (B) in brine and drying can be done by mechanical drying (MD) or electric oven (OD). This study is aimed to determine the drying kinetics and mathematical models of dried salted anchovy processed with boiled salting and drying in the mechanical dryer (BMD), soaked salting and drying in the mechanical dryer (SMD) and boiled salting and drying in the oven (BOD). In the soaking treatment, fresh anchovy was soaked in 5% brine for 30 mins, while in boiling treatment, anchovy boiled in 5% brine for 10 mins. After the salting process was done, the anchovy was dried at 40°C for 3 hrs. The result has shown that BMD gives the highest drying constant. The page model is more suitable than other mathematical models because it has the highest R2 and the lowest SEE (Standard Error Estimates) value. The result of the effective diffusivity of BMD, SMD and BOD are 1.28067×10-10, 2.46685×10-10 , 1.80245×10-10. This research will contribute to the improvement of the drying and salting method to achieve a better quality of dried salted anchovies.

scholarly journals DRYING KINETICS OF PEELED COFFEE SUBMITTED TO DIFFERENT TEMPERATURES AND RELATIVE HUMIDITY OF THE AIR OF DRYING AFTER PARTIAL DRYING

2020 ◽  
Vol 28 ◽  
pp. 460-476
Author(s):  
Rodrigo Victor Moreira ◽  
Jefferson Luiz Gomes Correa ◽  
Ednilton Tavares de Andrade ◽  
Roney Alves da Rocha
Keyword(s):  
Relative Humidity ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Dew Point ◽  
Diffusivity Coefficient ◽  
Point Temperature ◽  
Dew Point Temperature ◽  
Different Temperatures ◽  
Kinetics Of

The mathematical modelling is fundamental for the understanding of the related processes the drying, that influences the quality of the coffee drink. The objective of this study was to evaluate the influence of different relative humidity of the drying air after partial drying on drying kinetics of peeled coffees. Coffee fruits were harvested in the cherry stage and processed by wet, resulting in the portion of peeled coffee. Eleven treatments of drying were accomplished, being nine results of the combination of three dry bulb temperatures and three dew point temperatures, more two treatments without the control of the dew point temperatures. The control of the relative humidity by the dew point temperature was made after the grains reached the partial drying. Among the studied models, those of Diffusion Approximation and Modified Midilli were the most adequate for describing the drying process of the first and second part of drying respectively. The effective diffusivity coefficient of water in coffee grains ranged from 0.81 x 10-11 to 1.84 x 10-11 m² .s-1 during the first part of the drying and ranged from 1.49 x 10-11 to 3.29 x 10-11 m² .s-1 during the second part of the drying, increasing significantly with the reduction of the dew point temperature and increase of the dry bulb temperature.

Drying Kinetics of Maize Cob Using Mathematical Modelling

2021 ◽  
Vol 58 (1) ◽  
pp. 40-49
Author(s):  
Pankaj Kumar ◽  
Dhritiman Saha
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Temperature ◽  
Page Model ◽  
Maize Cob ◽  
Kinetics Of ◽  
Maize Cobs

Maize cobs (with husk and without husk) with initial moisture content of 78.38 % and 62.39 % (d.b.), respectively, were dried up to 20 % moisture content (d.b.) at three temperatures (45°C, 55°C and 65°C). Moisture ratios (MR) were calculated from moisture loss data and fitted to six (Newton’s, Page, Thompson, Modified Page, Henderson and Pabis, and Wang and Singh) drying mathematical models. Coefficient of determination (R2) and root mean square error (RMSE) were used for comparison of the models. From the analyses, Modified Page model showed the best fit to the experimental data with R2 varying from 0.9924 to 0.9968 for maize cob with husk and 0.9994 to 9989 for cobs without husk at given drying temperatures. The Modified Page model was found to be a superior model representing the drying kinetics of maize cob with and without husk at drying temperatures of 45, 55, and 65°C. The increase in drying temperature caused a reduction in drying time, and the drying took place in the falling rate period. Maize cobs with husk took more time for drying as compared to that without husk at the same temperature. The values of effective diffusivity lied between 1.079×10-8 m2.s-1 and 4.239×10-8 m2.s-1 for maize cob with husk, and between 1.194×10-8 m2.s-1 and 5.230×10-8 m2.s-1 for maize cob without husk. Effective diffusivity increased with an increase in drying temperature and was higher for maize cob without husk than that of with husk

Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices

2015 ◽  
Vol 11 (3) ◽  
pp. 435-446
Author(s):  
Wenfeng Li ◽  
Moyi Wang ◽  
Xulin Xiao ◽  
Baoshan Zhang ◽  
Xingbin Yang
Keyword(s):  
Effective Diffusivity ◽  
Nutrient Retention ◽  
Ascorbic Acid Content ◽  
Drying Kinetics ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Impingement Jet ◽  
Air Impingement

Abstract This study is designed to investigate drying kinetics, nutrient retention and rehydration ratio of onion slices under air-impingement jet drying (AIJD) with different drying temperatures (40, 50 and 60°C), air velocities (11, 12 and 13 m/s), and the distance between jet nozzles and material box (0, 40 and 80 mm). Additionally, the influence of AIJD and hot air drying (HAD) on drying efficiency and product quality of onion slices was comparatively investigated. It was found that the moisture effective diffusivity of onion slices under AIJD ranged from 3.51 × 10−10 to 5.51 × 10−10 m2/s, and the activation energy (E a) of onion determined from Arrhenius equation was 14.73 kJ/mol, and ascorbic acid content (AAC), total phenolic content (TPC) and DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity (DSA) significantly decreased in the dried onions compared to that in fresh onion. In addition, the results suggest that the Modified Page model provides the best fit for AIJD curves. Furthermore, AIJD product is better than HAD both in decreasing drying time and enhancing drying rate, AAC, TPC, DSA and rehydration ratio. Accordingly, the AIJD method has advantages in drying time and quality of products, indicating that this technology can be widely applied to food drying process.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Error estimation and bias correction in phase-improvement calculations

1999 ◽  
Vol 55 (9) ◽  
pp. 1555-1567 ◽  
Author(s):  
Kevin Cowtan
Keyword(s):  
Error Estimates ◽  
Error Estimation ◽  
Bayesian Methods ◽  
Bias Correction ◽  
Phase Error ◽  
Acta Cryst

With the rise of Bayesian methods in crystallography, the error estimates attached to estimated phases are becoming as important as the phase estimates themselves. Phase improvement by density modification can cause problems in this environment because the quality of the resulting phases is usually overestimated. This problem is addressed by an extension of the γ correction [Abrahams (1997). Acta Cryst. D53, 371–376] to arbitrary density-modification techniques. The degree to which the improved phases are biased by the features of the initial map is investigated in order to determine the limits of the resulting procedure and the quality of the phase-error estimates.

Research on the Processing Method of the Special Tool Pear-Shaped Needle in Spinneret Manufacturing Industry

2013 ◽  
Vol 712-715 ◽  
pp. 606-610
Author(s):  
Si Yu Liu ◽  
Pei Feng ◽  
Chong Chang Yang
Keyword(s):  
Manufacturing Industry ◽  
Processing Method ◽  
Processing Methods

Pear-shaped needle is a special tool to processing microporous on the spinneret, which is critical to the quality of the spinneret. Existing processing methods of pear-shaped needle has many disadvantages, this paper put forward a method to processing pear-shaped needle with hone grinding, and validated it by experiment.

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