USE OF THE S-40 DRYER IN TWO-STAGE DRYING OF CORN GRAIN

2021 ◽  
pp. 69-73
Author(s):  
MIKHAIL G. ZAGORUIKO ◽  
◽  
SERGEY A. PAVLOV ◽  
Keyword(s):  
Moisture Content ◽  
Standard Method ◽  
Starch Content ◽  
Moisture Removal ◽  
Drying Process ◽  
Two Stage ◽  
Drying Technology ◽  
Reversible Component ◽  
Corn Grain

The paper provides rationale for safe modes and methods for calculating a two-stage drying technology with partial recirculation of grain, in which the grain is under-dried by 2…3% to the standard humidity in a grain dryer, and the hot grain is cooled by active ventilation with outside air, while drying it to the standard humidity. The safe mode of two-stage drying in S-40 provides for partial recirculation of grain with moisture removal close to the standard, and the moisture content of the recirculated mixture not exceeding 18%. The recirculation coeffi cient calculated based on this condition is used to determine the temperature of the recirculating grain mixture, taking into account the reversible component in the shaft dryer. The minimized recirculation ratio provides for the permissible unevenness in drying and minimal fracturing. The recirculation drying process was analyzed according to the standard method, but with the adjusted values of moisture removal and temperature of the grain mixture. Economic tests of the S-40 dryer were carried out using a two-stage technology on corn grain. It has been experimentally established that the S-40 dryer with a recirculation coeffi cient of 2 and a moisture pick-up of 4% per cycle when drying corn grain with a moisture content of 23.5 to 15.6%, at a drying agent temperature of 95°C, provides a throughput of 10 t/h (without refrigeration). Cooling was carried out in the warehouse. No signifi cant changes in the quality of dried and cooled grain have been established: the starch content and fracturing practically did not change; the unevenness of the dried seeds did not exceed the original requirements. The expediency of using the S-40 direct-fl ow dryer in the recirculation mode has been experimentally established.

scholarly journals INFLUENCE OF NATURAL FACTORS ON THE QUALITY OF DRYING CORN GRAIN IN A MODULAR TYPE DRYER

2021 ◽  
Author(s):  
N. Zanko ◽  
◽  
T. Gaidai ◽  
S. Stepchenko ◽  
N. Nilova
Keyword(s):  
Wind Speed ◽  
Moisture Content ◽  
Atmospheric Pressure ◽  
Ambient Air ◽  
Drying Process ◽  
Atmospheric Air ◽  
Natural Factors ◽  
Grain Drying ◽  
Corn Grain

Aim. Investigation of the influence of natural factors on the quality of grain drying in a grain modular dryer. Methods. Experimental studies in operational conditions and graphical modeling of dried grain moisture depending on natural factors. The results. The change in the environmental conditions causes a certain influence on the return of the spent waste dryer to the environment and the processes of drying the grain in it. This causes the production of undried grain and reduced drying efficiency. The influence of natural factors - temperature and humidity, atmospheric pressure and wind speed on the humidity of corn grain during its drying with a single-module grain dryer has been studied. The output of the refrigerant with moisture vapor is carried out through the perforated panels of the dryer circuit and at the same time experiences some resistance from atmospheric pressure. The results show that the reduction of atmospheric pressure helps to reduce the resistance for the exit of the coolant through the surface of the dryer housing. As a result, the coolant in the chamber is more efficiently spent on the grain drying process. This is evidenced by the simultaneous decrease in pressure and humidity of the dried grain The dryer is also affected by the wind: its body experiences cooling, and the drying temperature and drying conditions of the grain deteriorate. Thus, during the research period, the wind speed decreased from 5,3 m / s to 4,4 m / s, and the humidity of the dried grain decreased from 15,2 % to 13,9 %. That is, the reduction of the effect of wind on the surface of the dryer has a positive effect on the drying process of grain. The ambient air is characterized by the moisture present in it. Its reduction in atmospheric air promotes better moisture yield from corn grain and the "filling" of this air moisture: the humidity of the dried grain decreases. The positive temperature of the atmospheric air causes additional thermal action on the dryer and the drying process in it. In this case, the heat supplied to the working chamber of the dryer is more productively used for the drying process: in accordance with the increase in atmospheric air temperature, the humidity of the dried grain decreased from 15,2 % to 13,9 %. Based on the results of experimental studies, graphical dependences of the humidity of dried corn grain on humidity, pressure, temperature and velocity of atmospheric air are constructed. The grain harvester is a system adapter for Conclusions. Conclusions. The process of grain drying and the moisture content of the resulting dried grain of modular grain dryers depends on the influence of objective natural factors. These include, in particular, the weather conditions during the operation of dryers. With an increase in humidity, pressure and air velocity, the quality of drying deteriorates: when the moisture content of the grain decreases from 18,5 ° C to the regulated 14 %, with a single pass through the dryer, the moisture content of the dried grain exceeds the regulated one and vice versa. Drying grain in conditions of positive ambient air temperatures, especially at an air temperature of more than 21 °C, is most favorable for obtaining grain with a moisture content that is significantly less than 14 % and vice versa. Low wind speed, dry and warm atmospheric air with low pressure contribute to the production of dried grain with regulated humidity. For the maximum elimination of the unfavorable influence of natural factors on the quality of operation of modular dryers according to the criterion of the moisture content of dried grain in the conditions of the forest-steppe zone of Ukraine, it is advisable to carry out the drying process in the period from late September to early October.

Drying technology of mesquite pods (Prosopis laevigata) and microstructural insights

2020 ◽  
Vol 122 (9) ◽  
pp. 2953-2963
Author(s):  
Sadoth Sandoval Torres ◽  
Daniel Lopez Cravioto ◽  
Juan Rodríguez Ramírez ◽  
Lilia L. Méndez Lagunas ◽  
Luis Gerardo Barriada Bernal ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Food Industry ◽  
Characteristic Curve ◽  
Drying Process ◽  
Sem Images ◽  
Content Type ◽  
Milling Operation ◽  
Drying Technology ◽  
First Time

PurposeMesquite pods offer a high nutritional content; A flour can be produced from them; nevertheless, the moisture content makes the milling process difficult. Then, before the milling operation a drying process must be implemented, but drying technology must be studied in order to characterise the process and identify the effect of drying temperature on the magnitude of drying rate.Design/methodology/approachProsopis Laevigata pods were collected in Oaxaca (Southern of Mexico) and they were dried. Three stages of maturity were identified and pods in the stage three of maturity were dried by forced convection. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods were dried in a tunnel dryer at 40, 50, 60 and 70° C, 10% relative humidity and air velocity of 2.6 m/s. From experimental data, a lumped analysis was conducted for drying.FindingsWe found that the internal microstructure of this material is a limiting factor for moisture migration. In order to reduce the moisture content in the pods, a minimum air temperature of 60° C must be applied. The characteristic drying curve shows a good agreement with the experimental drying kinetics. The nutritional composition (carbohydrates, sugar and protein) of pods reveals important applications for the food industry.Practical implicationsThe mesquite pods are important ethnic foods. In order to obtain flour, the drying of pods is mandatory. Drying must be applied in stage three of maturity which can be identified based on color changes and moisture content. The moisture content affects the performance of milling operation, then a minimum drying temperature of 60° C and low relative humidity must be applied. SEM images show the complex microstructure of the pods which hinders the moisture diffusion. The drying characteristic curve was deduced for the first time; it helps to understand the drying behavior of pods. The chemical composition of mesquite pods reveals interesting applications for the food industry. The methodology for drying is useful for researchers and producers.Originality/valueMezquite pods is an interesting ethnic food for people with celiac disease. This is the first time a research paper describes the drying process at detail. The SEM images, the convective drying operation and the characteristic curve are presented for the first time. The information will be useful for the industry and academia.

The Processing Potentials of Yams (Dioscoarea spp.) II. Precooked Drum Dried Flakes-Instant Yams

1969 ◽  
Vol 60 (2) ◽  
pp. 215-223
Author(s):  
W. J. C. Steele ◽  
G. M. Sammy
Keyword(s):  
Moisture Content ◽  
Starch Content ◽  
Critical Factor ◽  
Apparent Effect ◽  
Steam Cooking ◽  
Keeping Quality ◽  
Polyethylene Bags ◽  
Storage Studies

Drum dried yam flakes were prepared from six varieties representing four species. Steam cooking led to lower flesh loss than water cooking. Certain parts of the cooked yams were pigmented. Stickiness of the reconstituted product varied with varieties, indicating that the free starch content (blue value) was not the only factor affecting stickiness; e.g. Lisbon with a blue value of 860 was less sticky than Cush-cush which had a blue value of 286. The effect of maturity on flake quality indicates that immature tubers were unsuitable for flake production, while storage of tubers up to 20 weeks had no apparent effect on flake quality. Storage studies show that there was a greater loss in quality of flakes stored in polyethylene bags than flakes stored in glass jars, with amber-coloured jars showing a slightly better keeping quality than clear jars. Moisture content was a critical factor in keeping quality. D. alata—Lisbon, Coconut and Oriental gave products with high acceptability.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Impact du prétraitement au sel (NaCl) et du séchage sur les caractéristiques nutritionnelles et microbiologiques de l’oignon bulbe

2020 ◽  
Vol 14 (3) ◽  
pp. 685-697
Author(s):  
Clarisse Sidbewendé Compaore ◽  
Hamidou Compaore ◽  
G.O. Inoussa ◽  
Hagrétou Sawadogo-Lingan
Keyword(s):  
Burkina Faso ◽  
Microbiological Quality ◽  
Drying Process ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Drying Technology ◽  
Iron Manganese ◽  
The Impact ◽  
Manganese Magnesium

La culture de l’oignon contribue fortement à la sécurité alimentaire et à la lutte contre la pauvreté au Burkina Faso. Cependant, plusieurs contraintes dont les pertes post-récoltes entravent le développement de cette filière. L’objectif de cette étude était d’évaluer l’impact d’un procédé de séchage sur la qualité de l’oignon. L’oignon après parage, a été prétraité (NaCl à 5%) ou non, puis séché avec un séchoir à gaz Atesta (60-65 °C, 10-12 h). Les caractéristiques nutritionnelles et microbiologiques des produits frais et séchés ont été déterminées par des méthodes standardisées. Sur la base de la matière sèche, les résultats ont donné pour l’oignon frais, 5,19%, 1,7%, 12,16% et 47,56%, respectivement pour les cendres, matières grasses, protéines et sucres totaux. Après séchage, les teneurs ont varié respectivement de 2,96 à 31,31%, de 0,59 à 0,77%, de 3,58 à 7,78% et de 36,88 à 49,56% pour les cendres, matières grasses, protéines et sucres totaux. Malgré l’effet du prétraitement et du séchage, les teneurs en fer, manganèse, magnésium, zinc et calcium sont restées intéressantes. Les oignons séchés, en l’occurrence ceux prétraités avec le sel étaient de bonne qualité microbiologique. La vulgarisation de cette technologie permettra une meilleure valorisation de l’oignon au Burkina Faso.Mots clés : Séchoir à gaz, procédé, qualité, Burkina Faso.   English Title: Impact of pretreatment with salt (NaCl) and drying on the nutritional and microbiological characteristics of onion bulb The production of onion greatly contributes to food security and the fight against poverty in Burkina Faso. However, several constraints including post-harvest losses hinder the development of this sector. The objective of this study was to assess the impact of drying process on the quality of onion. Onion after trimming, was pretreated (NaCl at 5%) or not and dried with a gas dryer Atesta (60-65 °C, 10-12h). Nutritional and microbiological characteristics of fresh and dried products were determined using standard methods. Based on the dry mater, results showed that fresh onion contains 5.19% of ash, 1.7% of fat, 12.16% of proteins and 47.56% of total sugars. After drying, ash, fat, proteins and total sugars content varied from 2.96 to 31.31%, 0.59 to 0.77%, 3.58 to 7.78% and 36.88 to 49.56%, respectively. Despite the effect of pretreatment and drying process, the content of iron, manganese, magnesium, calcium and zinc remained interesting. The dried onions, in particular those pretreated with salt presented good microbiological quality. The dissemination of onion drying technology will allow to add value to onion in Burkina Faso.Keywords: Gas-drier, process, quality, Burkina Faso.  

scholarly journals Formation of corn grain quality in different directions of use depending on the technology of growing in the Forest-steppe

1970 ◽  
pp. 74-84
Author(s):  
V. F. Kaminskyi ◽  
N. M. Asanishvili
Keyword(s):  
Grain Quality ◽  
Starch Content ◽  
Steppe Zone ◽  
Quality Parameters ◽  
Mineral Fertilizers ◽  
Forest Steppe ◽  
The Impact ◽  
By Products ◽  
Corn Grain

Purpose. The aim of the research conducted during 2016-2019 was to determine the impact of technological methods on the indicators of corn grain quality to optimize the elements of growing technology depending on the directions of use in conditions of the Forest-Steppe natural zone of Ukraine. Methods – field, quantitative and weight, chemical, comparative and calculation, mathematical and statistical. Results. On the results of the research, dependences of formation of quality of grain on the content of protein, starch, fat in it and correlation dependencies between these indicators and yield of corn have been revealed. The best quality of grain of a forage and food direction is formed when applying high doses of mineral fertilizers, and for processing on bioethanol the optimal content of starch and protein is guaranteed at optimum and raised level of fertilizing. It was established that the content of protein, starch and fat had less effect on their yield from 1 hectare than the general yield level. The technologies of cultivation of different intensity as to their possible application for the production of grain of different directions of use with the given quality parameters, the yield of protein, starch, fat and bioethanol have been evaluated. Conclusions. The technology of corn growing with complex application of intensification elements in conditions of the Forest-Steppe zone, which includes introduction of N240P120K240 on the background of by-products of its predecessor, application of the soil and insurance herbicide, plant growth and micro-fertilizers is suitable for fodder and food purposes and ensured the yield of 12.1 t/ha of grain with protein content and yield – 10.56% and 1.28 t/ha, fat – 4.29% and 0.52 t/ha, starch – 71.27% and 8.62 t/ha. For processing on bioethanol effective is the technology of corn growing with the introduction of N180P120K180, by-products of the predecessor, soil herbicide and bio-stimulants, which provided a yield of 9.76 t/ha of grain with a starch content of 72.26% for the yield of 7.05 t/ha and yield of bioethanol at the level of 3982 l/ha.

scholarly journals Study of influence of average diameter and rolling friction of hawthorn fruits on moisture content during drying process

2021 ◽  
Vol 845 (1) ◽  
pp. 012074
Author(s):  
S Yu Shcherbakov ◽  
I P Krivolapov ◽  
P S Lazin ◽  
V A Voropayeva ◽  
A A Korotkov
Keyword(s):  
Moisture Content ◽  
Average Diameter ◽  
Rolling Friction ◽  
Drying Process ◽  
Working Chamber ◽  
The Future ◽  
Drying Technology

Abstract The method and technology were developed to study the influence of an average diameter, mass and rolling friction of hawthorn fruits on the moisture content during the drying process. It was established that the fruits of smoothed hawthorn (Crataegus oxyacantha L.) have a large unevenness in diameters of 11 mm - 21 mm and weight of 1.3 g - up to 4.2 g. The average diameter of hawthorn fruits decreases from 16 to 12.5 mm with a decrease in moisture content from 74.9 to 14%; the coefficient of rolling friction of hawthorn fruits on the surface of the working chamber increases from 0.12 to 0.31 with a decrease in moisture content from 74.9 to 14%. The results of these studies of hawthorn fruits can be used in the future when designing drying plants and improving drying technology.

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 The Impact of Processing Methods on the Quality of Honey: A Review

2021 ◽  
Vol 6 (1) ◽  
pp. 99-110
Author(s):  
Nur Syahidah Ramly ◽  
Izzati Shahira Rosidi Sujanto ◽  
Asmaliza Abd Ghani ◽  
John Tang Yew Huat ◽  
Nadiawati Alias ◽  
...  
Keyword(s):  
Moisture Content ◽  
Geographical Origin ◽  
Physicochemical Characteristics ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Treatment Technique ◽  
Drying Process ◽  
Processing Methods ◽  
The Impact

The quality of honey are naturally differs depending on its geographical origin and the botanical source of honeydew collected by the bees. These characteristics influence the physical appearance of honey such as its colour lightness and liquid thickness; which then may influence the honey attractiveness to the consumers. The thickness of honey is correlate with its moisture content. The higher the moisture content of honey, the higher the risk of fermentation, thus honey is commonly process before marketed. However, the processing methods may change the nutritional content, original taste and physical characteristics of the honey. This paper reviews the effect of five types of processing methods on the quality of honey; which are the spray-drying process, thermal treatment technique, thermosonication technique, high-pressure processing technique and microwave processing method. Overall, it can be concluded that all processing methods reviewed in this article altered the nutritional quality and physicochemical characteristics of honey. However, the different processing methods may alter the quality of honey differently. This information is very important for consumer to understand the reasons on the variability of honey quality in the market. It also will help the honey industry players to choose the best method in processing their honey and ensuring the best quality of honey can be produce to fulfil the consumers need and satisfaction.

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