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

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.

scholarly journals “TEKO BERSAYAP” MODEL SOLAR DRYER FOR FISH DRYING

2016 ◽  
Vol 6 (2) ◽  
pp. 51-56 ◽  
Author(s):  
Yuwana Yuwana ◽  
Bosman Sidebang ◽  
Evanila Silvia
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
The Sun ◽  
Drying Process ◽  
Drying Time ◽  
Sun Drying ◽  
Ambient Relative Humidity ◽  
Chamber Temperature ◽  
Drying Chamber

This objective of this research was to design a dryer called “Teko Bersayap” model and then to test its performance in drying fish in order to solve problems arising from open air sun drying. The dryer consisted of drying chamber with trays inside, heat collectors equipped with air inlets at their lower ends, chimney with an exhaust fan inside and humid air outlet at its upper end, was constructed to dry fish, “Bleberan (Pepetak Leiognatus spp)” species. The results of the experiment indicated that the dryer produced the drying chamber temperature 8.83oC higher than the ambient temperature and the relative humidity 13.91% lower than the ambient relative humidity. The fish moisture content decreased exponentially with drying time and the dryer completed the fish drying process in 18.9 hours compared to 27.6 hours of drying time needed to complete the sun drying for the fish, suggesting that the dryer was ready for utilization

scholarly journals An active indirect solar system for food products drying

2019 ◽  
Vol 12 (1) ◽  
pp. 142-149 ◽  
Author(s):  
Abdul Wasim Noori ◽  
Mohammad Jafar Royen ◽  
Juma Haydary
Keyword(s):  
Ambient Temperature ◽  
Air Temperature ◽  
Food Products ◽  
Sample Thickness ◽  
Drying Process ◽  
Rectangular Section ◽  
Drying Time ◽  
Solar Dryer ◽  
Temperature And Humidity ◽  
Drying System

AbstractAn energy independent active indirect solar drying system for the study of food products drying at specific climate conditions was developed and tested. As a model material, sliced tomato was selected because of its short shelf live, high humidity and potential to be a high value dried product. Indirect solar dryer enabled complete protection of the dried material against sunlight, birds, insects, rain and dust during the drying process. The solar dryer system design includes a rectangular section (1000 × 600 × 400) mm chamber and a flat solar collector (1500 × 600 × 100) mm with the surface area of 0.9 m2. Air flow was induced by a fan installed at the inlet of the collector and powered by a photovoltaic solar panel and a battery system. Temperature and humidity of air were monitored at the collector inlet, collector outlet and the drying chamber outlet. The key element of the collector is a 10.5 m long rectangular section aluminum pipe (55 × 35) mm coated with an absorption layer. The maximum dryer capacity is around 3 kg of wet material (sliced tomato) per batch. Average air temperature increase in the collector was measured to be 30 °C during the winter season. Air relative humidity decreased from 21 % to 15 % after passing through the collector. The moisture of tomato slices decreased from the initial value of 92 % down to 22 % during the time of the experiment (30 h). Quality of tomatoes dried using the designed solar dryer differed significantly in color as well as in texture from those dried by the commonly used methods, like an open sun drying system. Equilibrium moisture content of the product was reached after 30 h in December when the maximum outside temperature was 17.6 °C. The tomato mass decreased from 333 g to 33.15 g; the mass loss being approximately 90 %. The heated air temperature and humidity at the dryer inlet and outlet were influenced by the change of the ambient temperature and humidity during the day. Variation of the drying rate with the change of the ambient temperature and humidity was observed. During summer, when the sun radiation increases, the drying time for sliced tomato with 9 mm thickness decreased from 25 h to 15 h. The sample thickness also has an impact on the drying process. When the sample thickness increased from 9 mm to 12 mm, the drying time increased from 15 h to 20 h of active device time.

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

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%.

scholarly journals Thin Layer Mathematical Modelling of Cob Maize in a Natural Convection Solar Drier

2017 ◽  
Vol 7 (2) ◽  
pp. 37
Author(s):  
M Mukwangole ◽  
I. N. Simate
Keyword(s):  
Natural Convection ◽  
Relative Humidity ◽  
Moisture Content ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Ambient Relative Humidity ◽  
Safe Level ◽  
Content Ratio ◽  
Drying Curves ◽  
Maize Cobs

A semi- cylindrical natural convection solar tunnel drier (STD) was used for experiments to dry maize cobs that were partially field- dried. The air temperature recorded in the collector unit was higher than ambient temperature by 15.8oC to 20.8oC and this was effective in reducing the moisture content of maize cobs from 30 % wet basis to safe level storage moisture content of 12.5 % wet basis. Averages of solar radiation recorded during the experiments ranged from 585.6 W/m2 to 759.8 W/m2. The averages of relative humidity that prevailed in the drying unit ranged from 6.8 % to 18.2 % whereas the ambient relative humidity averaged from 27.3 % to 43.7 %. Drying time was examined with moisture content ratio as exponential and polynomial correlations. Fourteen different drying mathematical models available in literature were compared using their coefficients of determination to estimate solar drying curves. Based on statistical analysis of the results, Midilli drying model had the best fit to the experimental drying data of maize with a coefficient of determination R2= 0.99912 as compared to other models. 

Calculation of Moisture Content and Drying Rate during Microwave Drying

2013 ◽  
Vol 423-426 ◽  
pp. 746-749
Author(s):  
Samad Khani Moghanaki ◽  
Behnam Khoshandam ◽  
Mohammad Hosein Mirhaj
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Microwave Power ◽  
Operating Temperature ◽  
Irradiation Time ◽  
Microwave Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Drying Time

Convectional dryerswork at high temperature and usually lead to loss of quality for sensitivebiomaterial products (especially in nutrition). In this way the researchersfound the microwave power more effective and suitable for drying processes. Someof microwave drying advantages include the following: short drying time, highquality of product, low operating temperature, flexibility in producing widerange of products and easier process controlling. The article calculated themoisture content and drying rate during drying process. Microwave power, holdertray speed, dimension of samples, irradiation time were considered; under theseconditions experiments were done and the results show that microwave method hasmore advantages as comparing with convectional methods.

scholarly journals Karakteristik Pengeringan Biji Pala (Myristica fragranshoutt) Menggunakan Alat Pengering Hybrid dengan Sumber Panas Dari energi Surya dan Serbuk Kayu

2018 ◽  
Vol 3 (4) ◽  
pp. 849-858
Author(s):  
Debi Sarnadi ◽  
Raida Agustina ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Solar Irradiation ◽  
Heat Sources ◽  
Drying Method ◽  
Drying Process ◽  
Drying Time ◽  
Average Temperature ◽  
Ambient Relative Humidity ◽  
Average Relative Humidity ◽  
Drying Chamber

Abstrak. Manfaat dari proses pengeringan pala yaitu untuk tujuan pengawetan. Tujuan penelitian ini adalah untuk mengkaji proses pengeringan biji pala menggunakan alat pengering hybrid dengan sumber energi matahari dan biomassa serbuk kayu. Total biji pala yang dikeringkan adalah 15 kg. Pembakaran serbuk kayu dilakukan selama pengeringan di malam hari dengan laju 3kg/jam. Parameter penelitian meliputi iradiasi surya, temperatur, kelembaban relatif, kadar air, dan uji organoleptik terhadap warna dan aroma. Hasil penelitian menunjukkan bahwa iradiasi rata-rata yang diperoleh adalah 131,61 W/m2 pada hari pertama dan dihari kedua 131,08  W/m2. Temperatur dalam ruang pengering (44°C) lebih tinggi dibandingkan dengan temperatur lingkungan (33,5°C). Kelembaban relatif rata-rata ruang pengering (27,7%) lebih rendah dari kelembaban relatif rata-rata di lingkungan (42,7%). Untuk mencapai kadar air biji pala 10% dibutuhkan waktu 32 jam secara kontinu dengan alat pengering  dan 39 jam selama 4 hari secara intermitten dengan metode penjemuran. Kapasitas alat pengering 2x lebih besar dari kapasitas penjemuran, dan biji pala kering menggunakan alat pengering lebih disukai oleh panelis dari segi warna dan aromanya.Drying Characteristics of Nutmeg Seed (Myristica Fragranshoutt) by Using a Hybrid Dryer Used Heat Sources from Solar and Sawdust EnergyAbstract. The benefit of drying process of nutmeg seed is to prolong its life. The objective of the study was to observe the drying method of nutmeg seed by using a hybrid dryer used the heat sources from solar and biomass (sawdust) energy. The total nutmeg seed used in this study was approximately 15 kg. The combustion rate of biomass during the night was 3kg/h. The parameters investigated were solar irradiation, temperature, relative humidity, moisture content and organoleptic test on color and flavor. The results showed that the average solar irradiation was 131.61 W/m2 on the first and second day drying. The average temperature in the drying chamber (44°C) was higher than the average ambient temperature (33.5°C). The average relative humidity in the drying chamber (27.7%) was lower than the average ambient relative humidity (42.7%). To have the final moisture of nutmeg seed 10%, the drying time needed was 32 hours continuously by using hybrid dryer and 39 hours for 4 days intermittent by sundrying method.The dryer capacity was double of sundrying capacity, and the color and flavor of dried nutmeg seed produced by using hybrid dryer was preferred by respondents.Abstract. The benefit of drying process of nutmeg seed is to prolong its life. The objective of the study was to observe the drying method of nutmeg seed by using a hybrid dryer used the heat sources from solar and biomass (sawdust) energy. The total nutmeg seed used in this study was approximately 15 kg. The combustion rate of biomass during the night was 3kg/h. The parameters investigated were solar irradiation, temperature, relative humidity, moisture content and organoleptic test on color and flavor. The results showed that the average solar irradiation was 131.61 W/m2 on the first and second day drying. The average temperature in the drying chamber (44°C) was higher than the average ambient temperature (33.5°C). The average relative humidity in the drying chamber (27.7%) was lower than the average ambient relative humidity (42.7%). To have the final moisture of nutmeg seed 10%, the drying time needed was 32 hours continuously by using hybrid dryer and 39 hours for 4 days intermittent by sundrying method. The dryer capacity was double of sundrying capacity, and the color and flavor of dried nutmeg seed produced by using hybrid dryer was preferred by respondents.

scholarly journals Drying kinetics of mango fruit using tray and oven dryer

2020 ◽  
Vol 3 (2) ◽  
pp. 51
Author(s):  
Nurhasmanina Norhadi ◽  
Ammar Mohd Akhir ◽  
Nor Roslina Rosli ◽  
Farid Mulana
Keyword(s):  
Moisture Content ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Airflow Rate ◽  
Drying Process ◽  
Air Velocity ◽  
Mango Fruit ◽  
Drying Time ◽  
Different Temperatures ◽  
Kinetics Of

Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

scholarly journals Design and Development of Fish Natural Convection Drying Facility

2013 ◽  
Vol 12 (1) ◽  
Author(s):  
Manuel A. Bajet, Jr.
Keyword(s):  
Renewable Energy ◽  
Natural Convection ◽  
Relative Humidity ◽  
Moisture Content ◽  
Experimental Research ◽  
Drying Rate ◽  
Drying Time ◽  
Fish Samples ◽  
Convection Dryer ◽  
Drying Chamber

Fish drying facility was designed, developed and tested to determine itsperformance, and characterization as a natural convection dryer for stunted tilapia.Parameters in the study were air temperature, relative humidity, drying chamber,moisture content, drying time, capacity and rate. Experimental research design wasused and materials includes, lumber painted in black and used as frames, plasticscreen mesh, cellophane, black plain sheet and stones.. Findings disclosed that dryingrate were noted at the highest during first two hours internal with an average dryingrate of 7.20 grams per minute. Average drying rate after the three trials was 2.63grams per minute. The moisture content of the samples was reduced from 92.68%-75.23% during the 20 hours of drying and weights of fish samples were also reducedfrom 20 to 15 kilograms. Further, results on relative humidity was higher at theupper trays compared that the lower trays. Return of investment was 72% and has apayback period of 0.05 year. Keywords: Renewable Energy, Project and Experimental Research, NaturalConvection Dryer, Vigan City, Ilocos Sur, Philippines

scholarly journals Drying Behavior and Kinetics of Drying Process of Plant-Based Enteric Hard Capsules

Pharmaceutics ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 335
Author(s):  
Chuqi He ◽  
Haodong Wang ◽  
Yucheng Yang ◽  
Yayan Huang ◽  
Xueqin Zhang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Transfer ◽  
Chemical Properties ◽  
Moisture Diffusivity ◽  
Coefficient Of Determination ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Thin Layer Drying ◽  
Air Dryer

The drying process is a significant step in the manufacturing process of enteric hard capsules, which affects the physical and chemical properties of the capsules. Thus, the drying characteristics of plant-based enteric hard capsules were investigated at a constant air velocity of 2 m/s in a bench scale hot-air dryer under a temperature range of 25 to 45 °C and relative humidity of 40 to 80%. Results indicate that the drying process of the capsules mainly occur in a falling-rate period, implying that moisture transfer in the capsules is governed by internal moisture diffusion rate. High temperature and low relative humidity reduce drying time but increase the drying rate of the capsules. Investigation results of the mechanical properties and storage stability of the capsules, however, reveal that a fast drying rate leads to plant-based enteric hard capsules of low quality. Scanning electron microscopy further demonstrates that more layered cracks appear in capsules produced under a faster drying rate. The Page model yielded the best fit for describing thin-layer drying of the capsules based on the coefficient of determination and reduced chi-square. Moreover, it was established that the effective moisture diffusivity of the capsules increases with an increase in drying temperature or reduction in relative humidity.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

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