Determination of Optimal Drying Process for Ceramic Bricks of Semidry Pressing

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

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Design and Build a Multilevel Mace Nutmeg Dryer to Improve the People's Economy

SinkrOn ◽

10.33395/sinkron.v6i1.11171 ◽

2021 ◽

Vol 6 (1) ◽

pp. 107-112

Author(s):

Ihsan Ihsan ◽

Dirja Nur Ilham ◽

Reza Ade Putra ◽

Rudi Arif Candra ◽

Arie Budiansyah

Keyword(s):

Software Design ◽

Economic Value ◽

Research Work ◽

Test Results ◽

Drying Process ◽

Wet Season ◽

Drying Time ◽

Agricultural Community ◽

Design Software

Nutmeg is a source of income for some people in South Aceh, and some types of nutmeg, like mace nutmeg, are of better quality. Mace nutmeg is also an agricultural community with great economic value and benefits for humans, as it can be processed into spices and herbs. A range of products includes nutmeg oil and medicines. The harvesting and drying of mace nutmeg, which is still considered a problem by nutmeg growers, cannot be isolated from the processing of the basic ingredients. The natural process of drying mace nutmeg involves the use of sunshine, which necessitates a considerable drying time. Therefore nutmeg farmers frequently complain of erratic weather, especially during the wet season. The constant rain can cause the mace to rot, causing the nutmeg farming community's revenue to become unstable. Methods and steps of research work starting from the study of literature, determination of design specifications, hardware design, software design, toolmaking, tool testing.Good results were reached with the dryness of the mace nutmeg, which can be adjusted, and without putting into account the weather in the drying process, which is usually done with the heat of the sun, per the results of the testing of the designed tools.The average dryness of mace nutmeg is at a temperature of 45 percent with a time of 4 hours and a capacity of 100 grams; according to the test results of the automatic mace drying machine, it produces 50 grams of dry mace.

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Application of Advanced Drying Technologies for Obtaining Bioactive Beer Yeast and Grape Seed Extract Powders

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:3997 ◽

1970 ◽

Vol 66 (2) ◽

Author(s):

Alina NICULA ◽

Alexandru. T. NICULA ◽

Carmen SOCACIU ◽

Pierre DuBREUCQ

Keyword(s):

Bioactive Compound ◽

Grape Seed Extract ◽

Grape Seed ◽

Seed Extract ◽

Outlet Temperature ◽

Drying Process ◽

Fluid Bed ◽

High Concentrations ◽

Beer Yeast

As the food industry is interested to recuperate the valuable waste such as beer yeast (Saccharomyces cervisiae) and grape seed (Vitis vinifera), both with high nutritional and health promotion effects, new products and processes are expected to be released on the market. The new modern drying technologies used to process natural compounds and extracts aim a protected evaporation under controlled temperatures and immobilization on matrices, in order to keep high concentrations of bioactive compound in the final products. One of the most important technological parameter during the drying process is the Inlet and Outlet Temperature Using Spray Drying (SD) and Fluid Bed Drying (FBD) optimized technologies we obtained beer yeast (BY) and the grape seed extract (GSE) solid forms, demonstrating that functionality is well preserved (by determination of vitamins B and phenolics, respectively) in the final products comparing with the initial, genuine extracts. Beer yeast and grape seed concentrated forms (stabilized powders and granulated formulas) have emerging consequences in this context and attract the modern consumer for their positive action on health.

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Determination of End Point of Primary Drying in Freeze-Drying Process Control

AAPS PharmSciTech ◽

10.1208/s12249-009-9362-7 ◽

2010 ◽

Vol 11 (1) ◽

pp. 73-84 ◽

Cited By ~ 142

Author(s):

Sajal M. Patel ◽

Takayuki Doen ◽

Michael J. Pikal

Keyword(s):

Process Control ◽

Freeze Drying ◽

Drying Process ◽

End Point

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Analysis of Specificity of ecological insulation material thermal Parameters

MATEC Web of Conferences ◽

10.1051/matecconf/201825101011 ◽

2018 ◽

Vol 251 ◽

pp. 01011 ◽

Cited By ~ 1

Author(s):

Baiba Gaujena ◽

Jelena Tihana ◽

Anatolijs Borodinecs ◽

Vladislavs Agapovs

Keyword(s):

Thermal Conductivity ◽

Water Absorption ◽

Thermal Conductivity Coefficient ◽

Insulation Material ◽

Drying Process ◽

Hemp Fiber ◽

Characteristics Method ◽

Quality Water ◽

Absorption Thickness

This paper is devoted to analysis of insulation materials quality and characteristics, method for the determination of thermal conductivity coefficient and the influence of various factors on the thermal conductivity coefficient. The paper summarizes the estimated process consumption of thermal energy. The research is defined experimental hemp fiber-sheaves insulation plates manufactured in Latvia further specified actual parameter and quality water absorption; thickness changes; drying process; thermal conductivity coefficient; thermal conductivity coefficient depending from moisture. Research is made using experimental hemp fiber-sheaves insulation pattern manufactured in Latvia – plates in size 300 x 300 mm. In research totally are used three hemp fiber-sheaves pattern series with different substance and extrusion modes. Each series consist from four plate with different thickness. As result of research is determined hemp fiber-sheaves insulation pattern Water absorption, dynamics of Drying process, Thickness changes, Thermal conductivity coefficient and Thermal conductivity coefficient depending from moisture.

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The Influence of Different Product Process on the Effect Ingredient Content of Ningxia Lycium barbarum

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.204-210.2083 ◽

2011 ◽

Vol 204-210 ◽

pp. 2083-2086

Author(s):

Yun Feng Hu ◽

Han Yan Hu ◽

Chang Jie Jiang ◽

Yan Hua Zhu ◽

Jian Ming Wang

Keyword(s):

Amino Acid ◽

Enzymatic Hydrolysis ◽

Crude Protein ◽

Freeze Drying ◽

Raw Materials ◽

Carotenoid Content ◽

Drying Process ◽

Lycium Barbarum ◽

Effective Component

Lycium barbarum as raw materials, after press, enzymatic hydrolysis, separation and drying process to a series of different Lycium barbarum products, through determination of effective ingredients content, such as carotenoid, amino acid, crude protein, crude fat, tried to explore the influence of effective component on different processing methods. The result showed that after pressing, enzymatic hydrolysis, separation technology, a large number of carotenoid, amino acid was retained in original slurry, juice, clear juice only have little. The carotenoid content of freeze-drying fruit were lost obiously during the different course of drying, such as air-drying, mechanical-drying, freeze-drying. Spray drying can destroy crude protein and fat activity, but it can be used to improve free amino acid in Lycium barbarum.

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Kinetics Of Fruit Crops Drying With Instant Pressure Release

The American Journal of Engineering And Techonology ◽

10.37547/tajet/volume02issue10-09 ◽

2020 ◽

Vol 02 (10) ◽

pp. 45-54

Author(s):

Rustamov E.S. ◽

◽

Djuraev Kh.F. ◽

Gafurov K.Kh. ◽

◽

...

Keyword(s):

Energy Supply ◽

Infrared Heating ◽

Convective Drying ◽

Drying Process ◽

Fruit Crops ◽

Technological Parameters ◽

Pressure Impact ◽

Instantaneous Pressure ◽

Kinetics Of

The article covers results of research of drying process of apricot fruits by the method of three-stage energy supply. The main stages of drying have been defined, including: pulsed infrared heating, instantaneous pressure impact, convective drying. Optimal technological parameters of energy supply in the process of drying apricot fruits at each stage have been developed. The choice of the method for the experimental determination of the drying speed by the parameters of the drying agent for the capillary-porous material is substantiated. The sequence of changes in moisture content in a given material under the influence of a three-stage energy supply is described. The conditions for drying fruits are established and the values of the drying speed in the first period for various methods of energy supply have been selected.

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Evaluation of survival of Candida albicans on PVC surfaces in the test of yeasticidal activity of disinfectant

Medycyna Doświadczalna i Mikrobiologia ◽

10.32394/mdm.72.06 ◽

2020 ◽

pp. 47-53

Author(s):

Agnieszka Chojecka

Keyword(s):

Candida Albicans ◽

Contact Time ◽

Pathogenic Microorganism ◽

Drying Process ◽

Suspension Density ◽

Bovine Albumin ◽

Disinfection Methods ◽

The Difference ◽

Drying Conditions

Introduction: Candida albicans survival tests on PCV carriers are necessary for the proper determination of the effectiveness yeasticidal activity of disinfectants. C. albicans is a pathogenic microorganism that causes fungal diseases and therefore its spread in the medical and non-medical areas should be limited by disinfection. Methods: Survival of C. albicans was estimated with using principles of PN-EN 16615 standard. Suspension of C. albicans with interfering substances (0,3 g/l bovine albumin) was dry on PCV carriers under a laminar chamber without fan, at the ambient temperature for no longer than 60 minutes. C. albicans was recovered from the carriers immediately after drying and after contact time (1; 5, 10, 20, 40; 60 minutes). Results: The drying conditions applied reduced the recovery of C. albicans from 1.21 to 2.07 on a logarithmic decimal scale with respect to the test suspension with interfering substances. The difference between the recovery immediately after drying and the recovery after the tested contact times (up to 60 minutes) was insignificant. Conclusions: Achieving the number of C. albicans after the drying process, as provided for in PN-EN 16615, requires further improvement of the drying conditions or an increase of C. albicans suspension density before drying.

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