scholarly journals Development of Black Pepper Rotary Drum Dryer System

2020 ◽  
Vol 12 (7) ◽  
Author(s):  
Ana Sakura Zainal Abidin ◽  
◽  
Mohamad Zulhatta Kifli ◽  
Annisa Jamali ◽  
Rasli Muslimen ◽  
...  
Keyword(s):  
Moisture Content ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Practical Method ◽  
Black Pepper ◽  
Drying Time ◽  
Final Weight ◽  
Rotary Drum ◽  
Current Weight

Rotary drum dryer has been identified as hygienic and practical method to dry black pepper. The quality of black pepper is defined based on the chemical properties and moisture content. This research aims to develop a control system for black pepper rotary drum dryer. The dried pepper should meet the specific 12% moisture content while the heating temperature must be kept below 550C. The requirement of 12% moisture content is equivalent to 30% of the remaining weight of the pepper (final weight). The developed system uses Arduino Mega 2560 REV board as a microcontroller. A type K thermocouple with MAX6675 thermocouple amplifier and S-type load cells (TAS501) with HX711 load cell amplifier are used as input sensor to microcontroller. The system keeps measuring the current weight until it hit the targeted final weight. Two set of experiments that are using 500 g and 1500 g of pre-treated pepper were conducted to verify the system. As a result, the dryer was successful to work within the desired temperature and it stop operating just after the samples reached 12% of the moisture content. The finding has proven a shorten of drying time from 4 to 7 days when using the traditional method to the current 3 – 5 hours only when using the developed system. Hence, this is an improved method achieved to a quick drying of the black pepper.

scholarly journals Air drying of macauba fruits: maintaining oil quality for biodiesel production

2019 ◽  
Vol 42 ◽  
pp. e43451 ◽  
Author(s):  
Gutierres Nelson Silva ◽  
José Antônio Saraiva Grossi ◽  
Marcela Silva Carvalho ◽  
Kacilda Naomi Kuki ◽  
Samuel de Melo Goulart ◽  
...  
Keyword(s):  
Oil Quality ◽  
Chemical Properties ◽  
Biodiesel Production ◽  
Drying Process ◽  
Drying Time ◽  
Dried Fruits ◽  
Efficient Storage ◽  
Fruit Samples ◽  
Low Levels

Macauba fruits are oil-rich drupes with high moisture content at harvest. This feature can affect the chemical properties of the oil and increase the costs of biodiesel production. Therefore, it is necessary to adopt postharvest strategies to ensure oil quality. The aim of this work was to evaluate the effect of drying macauba fruit on the quality of the pulp oil. Husked and dehusked fruits were dried at 60°C and then stored. At 0, 15, 45, 100, and 180 days after storage, fruit samples were retrieved, and the oil from the pulp was evaluated for physicochemical parameters. The removal of the husk from the fruits considerably reduced the drying time compared to that of the husked fruits. Drying prevented deterioration of the fruit even after 180 days of storage, regardless of the presence of the husk. The drying process allowed for efficient storage of the macauba fruit while maintaining low levels of oil acidity. Furthermore, the oxidative stability of the pulp oil from the dehusked dried fruits lasted longer than that from the husked dried fruits. Therefore, drying is a viable alternative for the postharvest of macauba fruits to maintain the quality of the oil for biodiesel production.

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 Effect of drying temperature on the content and composition of hop oils

2018 ◽  
Vol 64 (No. 10) ◽  
pp. 512-516 ◽  
Author(s):  
Rybka Adolf ◽  
Krofta Karel ◽  
Heřmánek Petr ◽  
Honzík Ivo ◽  
Pokorný Jaroslav
Keyword(s):  
Moisture Content ◽  
Essential Oils ◽  
Experimental Chamber ◽  
Drying Time ◽  
Drying Temperature ◽  
Different Temperatures ◽  
Traditional Manner

In terms of content, the paper is aimed at analysing and comparing the quality of fresh green hops and hops dried at two drying temperatures – 55°C (in the traditional manner) and 40°C (using the so-called gentle drying), regarding the maximum preservation of hop essential oils. Comparative experiments were carried out in an experimental chamber dryer with two Czech hop cultivars Saaz and Harmonie. The moisture content of hops at the beginning of drying was 75% and at the end of drying it was 9–10%. By lowering the drying temperature from 55°C to 40°C, the drying time in cv. Saaz prolonged from 8 to 10 h and for the cv. Harmonie from 9 h to 12 h. Compared to fresh hops, the amount of hop oils decreased by 10% when dried at 40°C and by 36% (cv. Saaz) and 43% (cv. Harmonie) when dried at 55°C. These losses can be considered significant, especially for hops intended for late and dry beer hopping. However, by drying the hops at different temperatures, the ratios between various components of the essential oils and thus also their sensory character remained approximately unchanged. Due to the reduced amount of essential oils, the drying effect reduces the intensity of hop aroma depending on the drying temperature.

scholarly journals The Utilization Of Coconut Tombong As A Raw Material For Flour

2021 ◽  
Vol 14 (1) ◽  
pp. 35-44
Author(s):  
Griennasty Clawdya Siahaya ◽  
Samuel Titaley ◽  
Zasendy Rehena
Keyword(s):  
Moisture Content ◽  
Cocos Nucifera ◽  
Chemical Properties ◽  
Ash Content ◽  
Raw Material ◽  
Crude Fiber ◽  
Drying Time ◽  
Randomized Design ◽  
Significant Difference ◽  
L1 And L2

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.

scholarly journals A Study on the Potential of Electricity Generation from Cassava Rhizome in Eastern Region Area of Thailand

2020 ◽  
Vol 182 ◽  
pp. 01005
Author(s):  
Mananya Saengsaior ◽  
Weerachai Arjharn ◽  
Pansa Liplab ◽  
Thipsupin Hinsui
Keyword(s):  
Moisture Content ◽  
Power Plants ◽  
Chemical Properties ◽  
Eastern Region ◽  
Waste Biomass ◽  
Heating Value ◽  
East Region ◽  
Total Capacity ◽  
And Chemical Properties

In this study, the objective was to investigate the quality and suitability of processing, improving the quality of waste biomass from cassava growing in east region area of Thailand. There is a method for studying quantitative data from the land use database together with the geographic information system. And the physical quality and chemical properties of cassava rhizomes have been studied from the analysis of cassava rhizome samples in the laboratory. The results of the study found that east region area of Thailand is the biggest area for cassava cultivation in Thailand. Crop residual ratio (CRR) of cassava rhizome was 0.112 with the total remaining amount of 636,003.35 tons/year (~53.40% wb moisture content and 8.19 MJ/kg heating value). It was estimated that the total amount of cassava rhizome ready to use as biomass with chip/pellet grade at moisture content of ~10.17% wb. and heating value of ~12.50 MJ/Kg is 89,040 tons/year, having equivalent energy of 1,113.01 GJ or 26.58 ktoe. This could be used to produce electricity of 61.8 GWh or used to supply power plants with total capacity of 8.8 MW.

scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

Solid State Mixing Preparation of CaO/Bentonite Nanocomposite and its Application to Improve the Quality of Patchouli Oil

2021 ◽  
Vol 1162 ◽  
pp. 21-26
Author(s):  
Karna Wijaya ◽  
Maisari Utami ◽  
Akhmad Syoufian ◽  
Ahmad Iskandar Murifal
Keyword(s):  
Solid State ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Acid Value ◽  
Test Method ◽  
Process Technology ◽  
Total Acid ◽  
Highly Active ◽  
State Mixing

A novel, highly active and effective adsorbent has been developed using solid state mixing method of natural bentonite and CaO. The so called CaO/bentonite nanocomposite was determined the optimum heating temperature and bentonite-to-CaO ratio to enhance the quality of patchouli oil by purification process technology. The adsorbents were characterized by XRD, FTIR, SEM, GSA and TG/DTA. The total acid value of patchouli oil was determined by using KOH. The test method to determine physical and chemical properties of patchouli oil in Indonesia has been set nationally through SNI 06-2385-2006. A significant decrease in acid value of patchouli oil (from 5.42 to 0.34 mg KOH/g oil) was observed after purification of patchouli oil over CaO/bentonite-300 (20:80) nanocomposite. After patchouli oil purification over CaO/bentonite-300 (20:80), the concentration of patchouli alcohol (PA) was increased from 33.08 to 34.82%, while Fe content was decreased from 4.25 to 1.56 ppm.

Effect of Temperature on the Drying Behavior and Quality of Citrus Peels

2016 ◽  
Vol 12 (7) ◽  
pp. 661-671 ◽  
Author(s):  
Samy Marey ◽  
Mohamed Shoughy
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Value Added ◽  
Moisture Level ◽  
Drying Time ◽  
Food Ingredients ◽  
Citrus Peels ◽  
Drying Behavior ◽  
Air Dryer

Abstract The effects of the drying temperature and the residual moisture content on the drying behavior, energy consumption and quality of dried citrus peels (CPs), which are value-added food ingredients, were studied. The CP samples were dried in a laboratory-scale hot-air dryer at air temperatures from 40 to 70 °C under a constant air velocity of 1 m/s until the desired moisture content for safe storage was reached or until the final moisture level was achieved for the specific drying conditions. Cakes prepared from blends containing different proportions (0 %, 10 %, 15 % and 20 %) of dried CPs were also evaluated for chemical composition and sensory attributes. The optimal drying temperatures were 50–60 °C, and the optimal moisture content was 10±0.2 % w.b.; these conditions reduced the drying time and energy consumption and maximized the product quality. In contrast, over-drying CPs with the higher temperatures and to a final moisture level of 5.4±0.2 % sharply increased the loss of vitamin C, carotenoids as antioxidants and essential oils. Incorporation of 15 % dried orange and mandarin peels in cake formulas increased the dietary fiber by 33.5 % and 29.6 %, the crude fat by 2.9 % and 4.6 % and the ash by 30.6 % and 29.0 %, respectively, whereas the protein and total carbohydrate content decreased slightly. Highly acceptable nutritious cakes could be obtained by incorporating 15 % orange or mandarin peel dried to 10 % w.b. moisture content into the formulation.

Factors Affecting the Precision of Moisture Measurement in Grain and Related Crops

1966 ◽  
Vol 49 (4) ◽  
pp. 757-763
Author(s):  
W Haward Hunt ◽  
M H Neustadt
Keyword(s):  
Electrical Properties ◽  
Moisture Content ◽  
Practical Method ◽  
Factors Affecting ◽  
Moisture Measurement ◽  
The Relationship

Abstract Moisture content is one of the most important factors affecting the quality of grain. Many types and makes of moisturemeasuring devices have been tested to establish a practical method of moisture measurement. Oven methods, used as standards to calibrate these devices, are empirical. Factors affecting the precision of moisture determinations by oven methods are discussed in detail. Since the relationship between moisture content and electrical properties may vary considerably at times, factors affecting the accuracy of electrical moisture meters are also discussed.

scholarly journals KUALITAS RUMPUT LAUT MERAH (Kappaphycus alvarezii) DENGAN METODE PENGERINGAN SINAR MATAHARI DAN CABINET DRYER, SERTA RENDEMEN SEMI-REFINED CARRAGEENAN (SRC)

2017 ◽  
Vol 5 (2) ◽  
pp. 58 ◽  
Author(s):  
Thobias Tamaheang ◽  
Daisy Monica Makapedua ◽  
Siegfried Berhimpon
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Kappaphycus Alvarezii ◽  
National Standard ◽  
Gelling Agent ◽  
The Sun ◽  
Red Seaweed ◽  
Drying Time ◽  
Difference Methods

Red seaweed (Kappaphycus alvarezii) is one type of algae that produced carrageenan. Carrageenan can be used as a stabilizer, thickening agent, gelling agent, emulsifier, coagulant agents, colloid protective agents, and crystallization-preventing agents. This property is widely used in the food industry, pharmaceuticals, cosmetics, textiles, paint, toothpaste and other industries. This research aims to determine the yield of semi-refined carrageenan (SRC) and to compare the quality of red seaweed (Kappaphycus alvarezii) prepared by two difference methods i.e. sun drying and artificial drying with various drying time (12h, 24h, or 40h). The results showed that the yield of semi-refined carrageenan (SRC) dried with artificial dryer (56%) was not within the required of Indonesian national standard for carrageenan. Also, results indicated that the lowest fat content 0.2% was achieved after 12h drying period with cabinet dryer whilst the lowest moisture content was prepared by drying seaweed for 40h under the sun. Keyword: red seaweed, semi-refined carrageenan, cabinet dryer.   Rumput laut merah (Kappaphycus alvarezii) merupakan salah satu jenis rumput laut penghasil karaginan, Karaginan sangat penting peranannya sebagai stabilisator (pengatur keseimbangan), thickener (bahan pengental), pembentuk gel, pengemulsi, koloid pelindung, penggumpal dan pencegah kristalisasi. Sifat ini sangat dimanfaatkan dalam industri makanan, obat-obatan, kosmetik, tekstil, cat, pasta gigi dan industri lainnya. Penelitian ini bertujuan untuk mempelajari serta mengetahui perbedaan kualitas dari rumput laut merah yang dikeringkan dengan menggunakan dua metode yaitu pengeringan dengan sinar matahari dan pengeringan dengan alat pengering buatan (cabinet dryer), serta rendemen semi refined-carrageenan (SRC). Hasil yang diperoleh dari penelitian ini menunjukkan bahwa kualitas karaginan yang terbaik yang dikeringkan pada perlakuan B1 (cabinet dryer) selama 12 jam dimana kadar lemak yaitu 0,2 %, serat kasar tertinggi yaitu 6.5 % pada perlakuan A1 (sinar matahari) selama 24 jam (08.00–12.00), karbohidrat tertinggi yaitu 14,72%, pada perlakuan A1(sinar matahari) selama 24 jam (08.00–12.00), kadar air terendah pada perlakuan A1 (sinar matahari) selama 40 jam (12.00–16.00) yaitu 10,75%, kadar lemak terendah terdapat pada perlakuan B1 (cabinet dryer) selama 24 jam yaitu 0,22%. Rendemen SRC yang dikeringkan dengan alat pengering buatan cabinet dryer yaitu 56%. Kata Kunci: Rumput laut merah, semi-refined carrageenan, cabinet dryer.

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