Characterization of Red Onion (Alium Ascalonicum.L) Drying using Greenhouse (ERK) Dryer

Aim of this research was to determine drying rate and moisture content changes on Greenhouse (ERK) Dryer. Result was showed using graphic by analyzing drying rate characteristics of Greenhouse Dryer. Data analysis was performed using mathematical approach that solved using Microsoft Excel. Method used in this research was experimental method. Based on the results, onion drying using ERK showed decreasing rate of weight changes. Sample shrinkage was 25.7% with average moisture content 60.06% for sample weight 0.187 kg. Average humidity (RH) was lower than ambient humidity on the range of 63.4% to 83.0%. Characteristics of onion drying was the decreasing rate of moisture content of 0.17% with equation MR: y = -0,017 + 1,061, R2 is 0,985. Value of Ln MR at first day was y = -0,019x and decreasing rate of moisture content 0,19%. Whereas decreasing rate at second, third and fourth day were 0,008%, 0,11% and 0,002% respectively for 1 hour interval period. Keywords: red onion, Greenhouse effect, drying rate, dryer ABSTRAK Tujuan penelitian ini untuk mengetahui laju pengeringan, penurunan kadar air pada alat pengering ERK. Data hasil penelitian ditampilkan dalam bentuk grafik dengan menganalisis karakteristik laju pengeringan alat pengering ERK. Analisis data dilakukan dengan pendekatan matematis untuk menyelesaikan model perhitungan matematik yang diolah dengan program komputer Microsoft Excel. Metode yang digunakan pada penelitian ini adalah eksperimental dengan melakukan penelitian langsung di lapangan. Hasil penelitian menunjukkan bahwa pengeringan bawang merah menggunakan alat ERK memiliki laju pengeringan menurun dengan dilihat dari perubahan berat yang semakin berkurang. Penyusutan bahan terjadi 25,7% dengan kadar air rata-rata 60,06% dan berat bahan 0,187 kg. Kelembaban ruang pengering rata-rata 63,4%, lebih kecil dari kelembaban lingkungan sebesar 83,0%. Bawang merah memiliki karakteristik pengeringan dengan penurunan kadar air 0,17% dan MR: y = -0,017 + 1,061 dengan nilai determinasi R2 = 0,985. Ln MR pada hari pertama terlihat y = -0,019x dengan penurunan kadar air sebesar 0,19%. Sedangkan penurunan kadar air pada hari kedua mencapai 0,008%, hari ketiga 0,11%, dan hari keempat 0,002% pada interval waktu 1 jam. Kata kunci: bawang merah, ERK, laju pengeringan, pengeringan

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Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

Indonesian Journal of Pharmaceutical Science and Technology ◽

10.24198/ijpst.v5i2.15094 ◽

2018 ◽

Vol 5 (2) ◽

pp. 71 ◽

Cited By ~ 1

Author(s):

Nurud Diniyah ◽

Achmad Subagio ◽

Riri Nur Lutfian Sari ◽

Pradiska Gita Vindy ◽

Alif Ainur Rofiah

Keyword(s):

Moisture Content ◽

Block Design ◽

Food Product ◽

Average Moisture Content ◽

Fermentation Time ◽

Cassava Flour ◽

Randomized Block Design ◽

Cassava Varieties

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

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Unjuk Kerja Pengering Tenaga Surya Tipe Efek Rumah Kaca Untuk Pengeringan Cabai Dengan Perlakuan Low Temperature Long Time Blanching

Rona Teknik Pertanian ◽

10.17969/rtp.v13i2.17788 ◽

2020 ◽

Vol 13 (2) ◽

pp. 42-58

Author(s):

Andi Muhammad Irfan ◽

Arimansyah Arimansyah ◽

A. Ramli Rasyid ◽

Nunik Lestari

Keyword(s):

Low Temperature ◽

Moisture Content ◽

Greenhouse Effect ◽

The Other ◽

Final Moisture Content ◽

Drying Rate ◽

Drying Time ◽

Solar Dryer ◽

Long Time ◽

Drying Efficiency

Abstrak. Penelitian ini bertujuan untuk menguji unjuk kerja pengering tenaga surya tipe efek rumah kaca pada pengeringan cabai dengan perlakuan low temperature long time (LTLT) blanching. Selain itu, pada penelitian ini juga dilakukan kajian mengenai karakteristik pengeringan cabai yang dipengaruhi oleh perlakuan LTLT blanching, terutama pada kadar air, laju pengeringan, kecepatan pengeringan, dan kualitas warna. Pengujian dilakukan dengan cara mengeringkan cabai merah dengan pretreatment LTLT blanching yang dikombinasikan dengan perlakuan merotasikan rak pengering (R) dan tanpa merotasikan rak pengering (TR). Sebagai kontrol adalah cabai yang dikeringkan tanpa blanching dan tanpa merotasikan rak pengering (K). Hasil penelitian menunjukkan bahwa perlakuan LTLT blanching yang dikombinasikan dengan merotasikan rak pengering (R) merupakan perlakuan yang terbaik, dengan kadar air akhir cabai kering sebesar 9,82% dan sesuai dengan standar SNI. Waktu pengeringan yang dibutuhkan adalah selama 5 hari. Warna cabai kering yang dihasilkan adalah yang terbaik dari dua perlakuan lainnya, dengan nilai L*, a*, dan b* untuk setelah proses LTLT blanching (sebelum proses pengeringan) dan setelah pengeringan berakhir (cabai kering) berturut-turut adalah 36,02, 38,22, 13,62, dan 32,44, 33,89, dan 10,19. Energi yang terpakai untuk pengeringan cabai adalah sebesar 596181 kJ. Perlakuan R ini juga menghasilkan efisiensi pengeringan terbaik, yaitu sebesar 34,01%.Performance of Green House Effect Type Solar Dryer in the Chillies Drying with Low Temperature Long Time Blanching TreatmentAbstract. This study aims to examine the performance of the greenhouse effect type solar dryer on drying chillies with low temperature long time (LTLT) blanching treatment. In addition, a study was also conducted on the characteristics of drying chillies and the final product affected by LTLT blanching treatment, especially in terms of moisture content, drying rate, drying speed, and color. Testing was performed by drying red chilli with LTLT blanching treatment, which was combined with the treatment of rotating dryer rack (R) and without rotating dryer rack (TR). As a control, chillies were dried without blanching treatment and without rotating dryer rack (K). The results show that the LTLT blanching treatment combined with rotating the drying rack (R) is the best treatment, with a final moisture content of 9.82% which is in accordance with SNI standards. The drying time needed is 5 days. The dried chilli color produced is the best of the other treatments, with values of L*, a*, and b* for after the LTLT blanching process and after drying ended, respectively 36.02, 38.22, 13.62, and 32.44, 33.89, 10.19. The energy used for drying chillies is 596181 kJ. This R treatment also produces the best drying efficiency, which is 34.01%.

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PROFILE AND CONSISTENCY OF KERNEL QUALITY PT. DARIA DHARMA PRATAMA LUBUK BENTO PALM OIL PROCESSING INDUSTRY

Jurnal Agroindustri ◽

10.31186/j.agroindustri.9.2.109-116 ◽

2019 ◽

Vol 9 (2) ◽

pp. 109-116

Author(s):

Hasan Basri Daulay ◽

Pandu Imam Sudibyo ◽

Muhammad Hidayat Subha

Keyword(s):

Data Analysis ◽

Moisture Content ◽

Quality Parameters ◽

Quality Parameter ◽

Average Moisture Content ◽

Oil Processing ◽

Daily Average ◽

Daily Data ◽

Kernel Quality ◽

Kernel Parameter

Kernel quality is an important consideration in kernel marketing. The main kernel quality parameters are moisture content, impurities and broken core. The purpose of this study is to explain the profile and consistency of kernel quality at PT. Daria Dharma Pratama Lubuk Bento. The research method used was a survey by collecting data on monthly averages of moisture content, impurities and broken core during May 2017-April 2018; and the daily average of moisture content, impurities and broken core which are measured directly every day during May 2018; and interviews with several company officials to confirm the validity of the data that has been collected. Data analysis was performed by plotting each kernel quality parameter data both monthly and daily data that had been obtained on the abscissa-ordinate axis to be able to explain and compare it with SNI standards and company targets. Based on data analysis found that the moisture content of the PMKS kernel of PT. Daria Dharma Pratama Lubuk Bento generally meets SNI standards and also meets company targets; however the levels of impurities do not meet SNI standards even though they are in accordance with company targets; and the degree of rupture of the kernel does not meet SNI standards nor company targets. In general, the daily average moisture content, daily average impurities content and daily average damaged core content are highly volatile, which means that it is inconsistent; which is allegedly due to the high percentage of dura fruit that is generally from cultivated community plantations.Mutu kernel merupakan salah satu pertimbangan penting dalam pemasaran kernel. Parameter mutu kernel yang utama adalah kadar air, kadar kotoran dan inti pecah. Tujuan penelitian ini adalah untuk menjelaskan profil dan konsistensi mutu kernel di PT. Daria Dharma Pratama Lubuk Bento. Metode penelitian yang digunakan adalah survey dengan mengumpulkan data rata-rata bulanan kadar air, kadar kotoran dan kadar inti pecah selama Mei 2017- April 2018; dan rata-rata harian kadar air, kadar kotoran dan kadar inti pecah yang diukur langsung setiap hari selama Mei 2018; serta wawancara dengan beberapa petugas perusahaan untuk konfirmasi data sekender yang telah ditemukan. Analisis data dilakukan dengan cara memplotkan masing-masing data parameter mutu kernel baik data bulanan maupun harian yang telah didapat pada sumbu absis-ordinat untuk dapat menjelaskan dan membandingkannya dengan standar SNI dan target perusahaan. Berdasarkan analisis data didapatkan bahwa kadar air kernel PMKS PT. Daria Dharma Pratama Lubuk Bento pada umumnya telah memenuhi standar SNI dan juga memenuhi target perusahaan; akan tetapi kadar kotorannya tidak memenuhi standar SNI meskipun telah sesuai dengan target perusahaan; dan kadar kernel pecahnya tidak memenuhi standar SNI maupun target perusahaan. Secara umum, rata-rata harian kadar air, rata-rata harian kadar kotoran maupun rata-rata harian kadar inti rusak sangat fluktuatif yang berarti tidak konsisten; yang diduga karena tingginya persentase buah dura yang umumnya dari kebun masyarakat yang diolah

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Sustainable Energy for Drying of Cashew Kernels – Experimental Research

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.f1246.0486s419 ◽

2019 ◽

Vol 8 (6S4) ◽

pp. 1193-1198

Keyword(s):

Energy Consumption ◽

Moisture Content ◽

Energy Savings ◽

Food Preservation ◽

Average Moisture Content ◽

Drying Rate ◽

Flat Plate Collector ◽

Drying Efficiency ◽

Air Dryer ◽

Drying Chamber

Drying is an important process in food preservation. In cashew processing industries cashew kernels are dried for easy peeling of the thin brownish sticky layer known as testa. For this it is necessary to reduce the average moisture content of 13% to 5%. Drying is achieved by direct and indirect methods like traditional open sun and using conventional energy through dryers. Due to control of the air properties in indirect drying cashew kernels can be dried at faster rate and can retain their quality. Air flow passages also play an important role in drying process. The objective of the study is to investigate experimentally the energy consumption for drying 1 kg of cashew kernel using electrically assisted heating and to evaluate the feasibility of active solar air dryer for drying in cashew processing industries. An electrical heat-assisted dryer (EHD) and an active solar flat plate collector air dryer (ASAD) systems are designed and developed using locally available materials. Both the systems are tested for reduction in moisture content with series of experiments. EHD is tested with three different drying chambers for optimum drying rate. In its final test drying chamber without baffle plates has resulted in reduction in moisture content to required level by 5% in three hours with drying rate of 2.8 kg/h against 6.5% and 6.8% in single tray version and four trays with baffle plate version. The drying efficiency of drying chamber is found to be 30.54%. In ASAD system the experimental results ensure the drying of cashew kernels within stipulated time of 6 hours with drying rate of 1.66 kg/h and energy consumption of 255 kJ against 270 kJ of electrical heater drying. The drying chamber exhibits an efficiency of 50.89%. The study suggests that the design is feasible to small, cottage industries for cashew kernel drying. The energy savings up to 3750 kJ per day for a batch of 15 kg is possible.

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Drying of Castor Bean Fruits (Ricinus communis L., "BRS Energia" Variety): An Experimental Investigation

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.371.31 ◽

2017 ◽

Vol 371 ◽

pp. 31-36

Author(s):

E.M.A. Pereira ◽

J.V. Silva ◽

J.P.S. Santos ◽

T.H.F. Andrade ◽

A.G. Barbosa de Lima

Keyword(s):

Experimental Investigation ◽

Relative Humidity ◽

Moisture Content ◽

Castor Bean ◽

Thermal Stresses ◽

Ricinus Communis ◽

Average Moisture Content ◽

Drying Rate ◽

Air Temperatures ◽

Drying Rates

This work aims to realize an experimental investigation of the drying of castor bean fruits (Ricinus communis L., “BRS Energia” variety) in oven. Results of the average moisture content and surface temperature of the product as a function of time were analyzed for different drying air temperatures (40, 50, 60, 70, 80, 90 and 100°C). Results shows that increasing drying temperature and decreasing air relative humidity we have an increases in the drying rate and more quickly the castor fruits reaches both thermal and hygroscopic equilibrium. It was found that high drying rates generates hydric and thermal stresses inside the product, causing cracks and deformations in the castor bean fruits.

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Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

Indonesian Journal of Pharmaceutical Science and Technology ◽

10.24198/ijpst.v5i3.15094 ◽

2018 ◽

Vol 5 (2) ◽

pp. 71

Author(s):

Nurud Diniyah ◽

Achmad Subagio ◽

Riri Nur Lutfian Sari ◽

Pradiska Gita Vindy ◽

Alif Ainur Rofiah

Keyword(s):

Moisture Content ◽

Block Design ◽

Food Product ◽

Average Moisture Content ◽

Fermentation Time ◽

Cassava Flour ◽

Randomized Block Design ◽

Cassava Varieties

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CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER

Jurnal Agroindustri ◽

10.31186/j.agroind.2.1.14-20 ◽

2012 ◽

Vol 2 (1) ◽

pp. 14-20

Author(s):

Yuwana Yuwana

Keyword(s):

Relative Humidity ◽

Moisture Content ◽

Ambient Temperature ◽

Drying Rate ◽

Drying Process ◽

Drying Time ◽

Ambient Relative Humidity ◽

Solar Dryer

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

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Heat and Mass Diffusion Including Shrinkage and Hygrothermal Stress during Drying of Holed Ceramics Bricks

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.312-315.971 ◽

2011 ◽

Vol 312-315 ◽

pp. 971-976 ◽

Cited By ~ 16

Author(s):

J. Barbosa da Silva ◽

G. Silva Almeida ◽

W.C.P. Barbosa de Lima ◽

Gelmires Araújo Neves ◽

Antônio Gilson Barbosa de Lima

Keyword(s):

Moisture Content ◽

Three Dimensional ◽

Average Moisture Content ◽

Stress Distributions ◽

Drying Process ◽

Convective Boundary ◽

Volume Method ◽

Hygrothermal Stress ◽

Thermo Physical Properties ◽

Good Agreement

The Aim of this Work Is to Present a Three-Dimensional Mathematical Modelling to Predict Heat and Mass Transport inside the Industrial Brick with Rectangular Holes during the Drying Including Shrinkage and Hygrothermalelastic Stress Analysis. the Numerical Solution of the Diffusion Equation, Being Used the Finite-Volume Method, Considering Constant Thermo-Physical Properties and Convective Boundary Conditions at the Surface of the Solid, it Is Presented and Analyzed. Results of the Temperature, Moisture Content and Stress Distributions, and Drying and Heating Kinetics Are Shown and Analyzed. Results of the Average Moisture Content and Surface Temperature of the Brick along the Drying Process Are Compared with Experimental Data (T = 80.0oC and RH = 4.6 %) and Good Agreement Was Obtained. it Was Verified that the Largest Temperature, Moisture Content and Stress Gradients Are Located in the Intern and External Vertexes of the Brick.

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