EFFECTS OF WATER ABSORPTION ON POTATO YIELD AND MOISTURE CONTENT IN SOIL

2018 ◽  
pp. 12-18
Author(s):  
OKSANA A. STAROVOITOVA ◽  
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Potato Yield

Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

2021 ◽  
pp. 57-65
Author(s):  
Dhinar Patliani ◽  
Dian Purbasari
Keyword(s):  
Grain Size ◽  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Oil Absorption ◽  
Drying Method ◽  
Physical Quality ◽  
Average Grain Size ◽  
Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ​​ranged from 0.364 – 1.576, D values ​​ranged from 0.005 – 0.0012 mm, final moisture content values ​​ranged from 7.60 – 9.59%, powder moisture content values ​​ranged from 9.47 – 11.43%ww , L values ​​ranged from 61.46 – 65.96, a values ​​ranged from 13.54 – 16.05, b values ​​ranged from 48.21 – 52.42, DSA values ​​ranged from 2.78 – 3.54 ml/ g, DSM values ​​ranged from 1.22 – 1.60 ml/g, and DC values ​​ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

scholarly journals Possible Use Of Hemp And Wood In Production Of The Heat Insulation Materials

2015 ◽  
Vol 1 ◽  
pp. 323
Author(s):  
Martins Andzs ◽  
Voldemars Skrupskis
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Heat Insulation ◽  
Raw Material ◽  
Insulation Material ◽  
Heat Transmission ◽  
Insulation Materials ◽  
Wood Fibres ◽  
Heat Insulation Material ◽  
Renewable Raw Material

Obtaining of a new ecological heat insulation material from always renewable raw material in nature, wood and hemp, derived from wood and hemp fibre remains left from the production process. The study was carried out to find hemp wood parts (shives), fiber, and material first possible compositions together with wood fibres, to produce heat insulation materials. The use of the heat insulation material would be meant for dwelling and recreation houses. In the present research the main characteristics of these materials are determined: moisture content, density, water absorption, as well as the coefficient of heat transmission.

scholarly journals Functional properties of parsley fortified homemade Turkish noodles (Erişte)

2019 ◽  
Vol 11 (1) ◽  
pp. 88-96
Author(s):  
Safiye Nur Dirim ◽  
Gülşah Çalişkan Koç
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Total Chlorophyll ◽  
Total Carotenoid ◽  
Swelling Volume

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P<0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (P<0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

scholarly journals Durability of Structural Lightweight Concrete with Sintered Fly Ash Aggregate

Materials ◽  
2020 ◽  
Vol 13 (20) ◽  
pp. 4565 ◽  
Author(s):  
Lucyna Domagała
Keyword(s):  
Fly Ash ◽  
Moisture Content ◽  
Water Absorption ◽  
Water Permeability ◽  
Lightweight Concrete ◽  
Concrete Strength ◽  
Initial Moisture Content ◽  
Cement Matrix ◽  
Secondary Importance ◽  
Freeze Thaw

The aim of this study was to present the problem of durability of structural lightweight concrete made of a sintered fly ash aggregate. The issue of durability was researched for 12 concrete series in terms of their water absorption, water permeability, and freeze-thaw resistance. Additionally, the microstructure of several concretes was analyzed with a scanning electron microscope (SEM). In the durability research, the influences of the following parameters were taken into consideration: The initial moisture content of sintered fly ash (mc = 0, 17–18, and 24–25%); the aggregate grading (4/8 and 6/12 mm); and the water-cement ratio (w/c = 0.55 and 0.37). As a result of various compositions, the concretes revealed different properties. The density ranged from 1470 to 1920 kg/m3, and the corresponding strength ranged from 25.0 to 83.5 MPa. The durability research results of tested lightweight concretes showed that, despite considerably higher water absorption, a comparable water permeability and comparable or better freeze-thaw resistance in relation to normal-weight concrete may be present. Nevertheless, the fundamental requirement of lightweight concrete to achieve good durability requires the aggregate’s initial moisture content to be limited and a sufficiently tight cement matrix to be selected. The volume share of the cement matrix and aggregate, the cement content, and even the concrete strength are of secondary importance.

Thickness Swelling and Water Absorption Character of Laminate Floor

2013 ◽  
Vol 750-752 ◽  
pp. 64-69
Author(s):  
Hai Xia Yu ◽  
Chong Rong Fang ◽  
Man Ping Xu ◽  
Rong Qiang Tang
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Test Specimen ◽  
Internal Bond ◽  
Middle Layer ◽  
Test Methods ◽  
Thickness Swelling ◽  
Floor Coverings

Laminate floor coverings, with fiberboard in the middle layer, are hygroscopic which caused potential dimension instability. The paper tested thickness swelling (TS) and water absorption (WA) of 10 commercial laminate floors (LF) according to G/T 18102-2007 (GB/T) and LY/T 1611-2011(LY/T) and analyzed correlation between them. The results show that TS obtained by the GB/T method differed significantly from LY/T methods at the initial 14 days. 7d-TS and 7d-WA values of test specimen measuring 50 by 50mm both correlated well with internal bond (IB). For both kinds of test methods, the moisture content almost reached saturation at 28 days.

Experimental Study on the Property of Regenerating Concrete in Different Graduation

2012 ◽  
Vol 174-177 ◽  
pp. 921-924
Author(s):  
Xun Zhong Zhang ◽  
Ping Liu ◽  
Bin Jia
Keyword(s):  
Experimental Study ◽  
Moisture Content ◽  
Water Absorption ◽  
Packing Density ◽  
Pressure Loss ◽  
Reference Value ◽  
New Method ◽  
Strength Grade ◽  
Variation Characteristics

Through experiments based on three different graduations of regenerating concrete,the paper analyzes the parameters variation characteristics, such as performance of the density, water absorption, moisture content, packing density and crushed indicators.The research shows that Pressure loss of the quality of the regenerating concrete is proportional with loading force. What’s more, it can also reflect the own strength grade of aggregate in a more direct way and should be a new method to assess aggregate strength. Simultaneously, it gives us a relatively superior graduation and provides reference value for guiding actual project.

Analysis for Influence Factors of Cold Recycling Mixture Compaction Test

2012 ◽  
Vol 204-208 ◽  
pp. 1633-1637
Author(s):  
Yong Bing Wang ◽  
Guo Qiang Ying ◽  
Jian Lin Hu ◽  
Hua Wei Wei ◽  
Qian Zhang
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Base Material ◽  
Optimum Moisture Content ◽  
Dry Density ◽  
Surface Material ◽  
Test Results ◽  
Maximum Dry Density ◽  
Compaction Test ◽  
Recycled Material

In order to study the factors which influence the inorganic binder stabilized material’s compaction test results, different recycled material content therefore different reclaimed gradation mixtures are tested while varying the amount of cement. The experiment results show that contents of the recycled base material and the recycled surface material on the compaction test results are determined by the change of their density and water absorption ratio. Dry density of the recycled mixture increases with the increase of the reclaimed base material density. Low water absorption ratio of the recycled material reduces the reclaimed mixture’s optimum moisture content. Density of the reclaimed wearing surface material reduces the maximum dry density of the reclaimed mixture because the old wearing surface material has lower density. Its low water absorption reduces the optimum moisture content of the recycled mixture. Influence of cement content on compaction test results is the increase of the cement content can enhance the maximum dry density and optimum moisture content of the recycled material. Through the analysis of the results of the compaction test, the key factors in the recycled material compaction test are unveiled.

Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Navneet Kumar ◽  
B. C. Sarkar ◽  
Harish Kumar Sharma
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Rice Flour ◽  
Absorption Index ◽  
Lateral Expansion ◽  
Screw Speed ◽  
Sensory Score ◽  
Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

scholarly journals Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

2021 ◽  
Vol 1 (1) ◽  
pp. 12-18
Author(s):  
Syane Palijama ◽  
Priscillia Picauly ◽  
Windarti Windarti
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Protein Content ◽  
Bulk Density ◽  
Physicochemical Characteristics ◽  
Heating Time ◽  
Ash Content ◽  
Protein Concentrate ◽  
Black Bean ◽  
Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

scholarly journals Development and Characterization of Cornstarch-Based Bioplastics Packaging Film Using a Combination of Different Plasticizers

Polymers ◽  
2021 ◽  
Vol 13 (20) ◽  
pp. 3487
Author(s):  
Walid Abotbina ◽  
S. M. Sapuan ◽  
M. T. H. Sultan ◽  
M. F. M. Alkbir ◽  
R. A. Ilyas
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Water Absorption ◽  
Food Packaging ◽  
The Other ◽  
Packaging Film ◽  
Film Properties ◽  
Selection Of

This work aims to develop cornstarch (CS) based films using fructose (F), glycerol (G), and their combination (FG) as plasticizers with different ratios for food packaging applications. The findings showed that F-plasticized film had the lowest moisture content, highest crystallinity among all films, and exhibited the highest tensile strength and thermostability. In contrast, G-plasticized films showed the lowest density and water absorption with less crystallinity compared to the control and the other plasticized film. In addition, SEM results indicated that FG-plasticized films had a relatively smoother and more coherent surface among the tested films. The findings have also shown that varying the concentration of the plasticizers significantly affected the different properties of the plasticized films. Therefore, the selection of a suitable plasticizer at an appropriate concentration may significantly optimize film properties to promote the utilization of CS films for food packaging applications.

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