scholarly journals Study on the drying condition optimisation of the heating pump and the infrared radiation for the snakehead fish Channa maculata

2021 ◽  
Vol 63 (5) ◽  
pp. 55-59
Author(s):  
Thi Hong Anh Le ◽  
◽  
Hong Quan Duong ◽  
Huy Chich Bui ◽  
Ngoc Cuong Hoang ◽  
...  
Keyword(s):  
Wind Speed ◽  
Infrared Radiation ◽  
Scientific Basis ◽  
Impact Factors ◽  
Drying Methods ◽  
Drying Time ◽  
Drying Temperature ◽  
Experimental Planning ◽  
Drying Condition ◽  
The Impact

The paper focused on the drying condition of the infrared radiation combining the heat pump for the snakehead fish basing on the level 1 multi-factor experimental planning model of Box-Wilson. The results showed the mathematical model (Y = 8.92 + 0.44X1 - 0.53X2 - 0.48X3 - 0.098X1X2 - 0.39X1X3 + 0.126X2X3) that expressed the relationship between the drying time (Y) and the impact factors (the sorbitol concentration (X1), the drying temperature (X2), and the wind speed (X3), in which the drying temperature (X2) affected the drying time stronger than other factors. The optimisation condition of drying was the sorbitol concentration of 2.5%, the drying temperature at 57.5oC, the wind speed of 1.6 m/s, and the drying time of 8.27 hours. Dried snakehead fish at the optimum condition got the sensory quality, food hygiene, and safety higher than the air drying and sun drying methods. The results are a scientific basis for completing the technology and widely deploying the drying method in production.

Multi-Objective Optimization and Quality Evaluation of Short- and Medium-Wave Infrared Radiation Dried Carrot Slices

2019 ◽  
Vol 15 (8) ◽  
Author(s):  
Qinqin Chen ◽  
Huihui Song ◽  
Jinfeng Bi ◽  
Ruijuan Chen ◽  
Xuan Liu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Infrared Radiation ◽  
Quality Evaluation ◽  
Color Parameter ◽  
Rehydration Ratio ◽  
Carotene Content ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Surface Method

AbstractOptimum technology and quality evaluation of short- and medium-wave infrared radiation (SMIR) dried carrot slices were studied. Effects of drying temperature, drying time and infrared power of SMIR drying on the moisture content, color parameter and β-carotene content of dehydrated carrot slices were investigated. The experimental data were well predicted by a modified second-order polynomial model. Drying temperature and drying time had significant effects on moisture content, color parameter and β-carotene content. However, infrared power only showed significant effect on the moisture content. Response surface method (RSM) was used for optimization of SMIR drying of carrot slices, and the optimum condition was found as drying time of 50 min, infrared power of 1125 W, and drying temperature of 70 °C. SMIR dried products were proved to be favorable by comparing with hot-air dried ones due to its higher rehydration ratio (6.89) and β-carotene content (462.48 μg/g).

scholarly journals Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 761 ◽  
Author(s):  
Fatma Turkmen ◽  
Salih Karasu ◽  
Ayse Karadag
Keyword(s):  
Bioactive Compounds ◽  
Color Change ◽  
Total Phenolic ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Sem Images ◽  
Drying Time ◽  
Total Anthocyanin ◽  
Drying Temperature ◽  
Cherry Laurel

This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.

scholarly journals The effect of drying temperature on cup quality of coffee subjected to mechanical drying

2021 ◽  
pp. 35-41
Author(s):  
T.N. Sandeep ◽  
B.B. Channabasamma ◽  
T.N. Gopinandhan ◽  
J.S. Nagaraja
Keyword(s):  
Drying Methods ◽  
Drying Time ◽  
Drying Temperature ◽  
Sun Drying ◽  
Robusta Coffee ◽  
Temperature Regimes ◽  
Quality Rating ◽  
Drying Rates ◽  
Cup Quality

The objective of the work was to study the effect of drying temperature on cup quality of the robusta coffee subjected to mechanical drying in comparison with conventional sun drying. The robusta coffee processed by wet (parchment coffee) and dry (cherry coffee) methods were subjected to drying at different temperature regimes (40 oC, 50 oC and 60 oC) in a rotary mechanical dryer. The results of the study indicated that as the drying temperature increased, the time of drying reduced. Sun drying of parchment coffee took 48 hours (approximately seven days) to attain the desired moisture content of 11-12 per cent, while mechanical drying reduced the drying time to 16 to 24 hours. Similarly, cherry coffee subjected to sun drying took 88 hours (approximately 15 days), while mechanical drying reduced the drying time to 32 to 48 hours. The cup quality rating of coffee dried by different drying methods revealed that sun-dried robusta parchment coffee scored the highest cup rating. As the drying temperature increased, the cup quality ratings decreased. A similar cup quality rating was also observed with cherry coffee. These results indicate a considerable reduction of drying time when coffee beans are dried in a mechanical dryer. However, there is a need to regulate the drying temperature, which otherwise would negatively impact the quality of coffee. The drying temperature should not exceed 40oC for preserving the innate quality of robusta coffee because the high drying rates provoked by high temperatures can cause damage to the coffee quality due to the damage caused to the cell membranes. Overall, mechanical drying is more advantageous to sun drying in-terms of drying hours (indirectly reduces dependency on manpower) and preservation of innate quality of the coffee.

Effect of Pre-Treatments and Drying Air Temperature on the Quality of Dehydrated Oyster Mushroom (Pleurotus Florida)

2019 ◽  
Vol 56 (1) ◽  
pp. 34
Author(s):  
Parul Bora ◽  
Asha Kawatra
Keyword(s):  
Citric Acid ◽  
Oyster Mushroom ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Adverse Influence

<em>Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40<sup>O </sup>C, 60<sup>O</sup>C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching</em>

scholarly journals Kinerja Alat Pengeringan Kopra Sistem Oven Skala Kelompok Tani dan Karakteristik Produk / Performance of Copra Drying Oven System of Farmer Scale and Product Characteristics

Buletin Palma ◽  
2017 ◽  
Vol 17 (2) ◽  
pp. 175
Author(s):  
A. Lay ◽  
Ismail Maskromo
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Quality Standard ◽  
Quality Analysis ◽  
Drying Methods ◽  
Laboratory Equipment ◽  
Drying Time ◽  
Drying Temperature ◽  
Oil Processing

<p>Traditional copra processing by smoking and sun drying methods will produce low quality copraand oil. In order to improve the quality of copra and oil, copra drier through oven system with controlled drying temperature is a necessity. The purpose of this research is to design a copra dryer through oven system that can be utilized by farmer groups. Research carried out from May 2014 to December 2015, with tool’s construction and field test conducted at the Repair Engineering and Laboratory Equipment of Indonesian Palm Crops Research Institute. Moreover, copra and oil’s quality analysis performed at Research and Standardization of Industrial Institute Laboratory, Manado. The quality analysis is based on valid quality standard. The research results showed that copra drier system on a farmers scale, using coconut coir as a fuel, has been built with capacity of 1550-1650 coconuts/process period. Drying temperature is varied between 28-70 Cwith optimum temperature at 55-60 C and drying time approximately 27 hours.It produces various copra such as, white copra, brown copra and dark copra, with water content of 4.36-4.88%, fat content of 63.53-64.17% and Free Fatty Acid of 0.05-0.12%. White copra, which then processed into frying oil, produced white color oil with water content of 0.05%, peroxide value 0.13 meq O2/kg without any lead (Pb) detected in the oil. As a result, coconut oil can be safely consumed without any purification process. In conclusion, copra drying through oven system is sufficient enough to apply for farmers group in order to encourage excellent quality copra and oil processing.</p><p><strong>ABSTRAK</strong></p><p>Pengolahan kopra secara tradisional dengan cara pengasapan dan penyinaran matahari  menghasilkan kopra dan minyak bermutu rendah. Untuk meningkatkan mutu kopra dan minyak diperlukan alat pengeringan kopra sistem oven dengan suhu pengeringan terkontrol. Penelitian bertujuan untuk merancang alat pengering kopra  sistem oven yang dapat diaplikasikan pada kelompok tani. Penelitian dilaksanakan pada bulan Mei 2014 sampai Desember 2015, perancangan alat dan uji lapang dilakukan di Bengkel Rekayasa Alat Balai Penelitian Tanaman Palma, analisis mutu kopra dan minyak kelapa di Laboratorium  Balai Riset dan Standardisasi Industri Manado. Hasil penelitian menun-jukkan bahwa telah dirancang alat  pengering  kopra sistem oven skala kelompok tani, yang menggunakan bahan bakar sabut kelapa, kapasitas olah 1550-1650 butir kelapa/periode proses.  Pengeringan kopra dengan suhu pengeringan  bervariasi 28-70ºC, suhu optimal 55-60ºC, waktu pengeringan 27 jam,  dihasilkan  kopra beragam, yakni kopra putih,  kopra coklat, dan kopra gelap,  kadar air 4,36-4,88%, kadar lemak 63,53-64,17% dan kadar ALB 0,05-0,12%. Kopra putih yang diolah menjadi minyak kelapa, menghasilkan minyak kelapa berwarna putih, kadar air 0,05%, bilangan peroksida 0,13 meq O2/kg, dan tidak terdeteksi cemaran logam timbal (Pb). Minyak kelapa yang dihasilkan dapat dikonsumsi sebagai minyak goreng walaupun tanpa proses pemurnian. Alat pengeringan kopra sistem oven, cukup memadai untuk diaplikasikan pada kelompok tani dalam menunjang pengolahan kopra dan minyak bermutu baik.</p>

scholarly journals Effects of Vacuum Drying on Structural Changes of Banana Slices

2013 ◽  
Vol 13 (1) ◽  
pp. 1 ◽  
Author(s):  
Wannapit Junlakan ◽  
Ram Yamsaengsung ◽  
Supawan Tirawanichakul
Keyword(s):  
Optimum Condition ◽  
Thin Layer ◽  
Chamber Pressure ◽  
Vacuum Drying ◽  
Drying Time ◽  
Drying Temperature ◽  
Overall Acceptability ◽  
Thin Layer Drying ◽  
Drying Kinetic ◽  
Drying Condition

The objective of this research was to study the optimum condition for the vacuum drying of banana slices using a vacuum dryer and to find out the appropriate thin layer equation for predicting the drying kinetic of bananas. The experiments were carried out at the drying temperatures of 60, 70, 80 and 90oC and absolute chamber pressure of 30 mmHg. The drying experiments were performed until the samples moisture content was lower than 3.4% (w.b.). Next, the dried products were analyzed for physical quality (in terms of color, shrinkage, and texture) and sensory quality (in terms of color, texture, flavor, crispness and overall acceptability). These data were used in choosing the optimum condition for the vacuum drying of banana slices. From experimental results, the drying time at the highest drying temperature was the shortest. At this condition, the dried banana slices showed the highest degree of yellowness, lower shrinkage, and more crispness compared to lower drying temperatures. From sensory analysis, each drying condition showed significant effect on consumer acceptability with the drying temperature of 70, 80 and 90oC showing the levels of the overall acceptability sensory qualities of dried banana is not significantly different. Consequently, the drying temperature of 90oC was suggested as the best drying condition for sliced bananas. Moreover, three mathematical models (Newton, Logarithmic and Page) describing thin layer drying were investigated. It was found that the thin layer equation providing the highest coefficient of determination (R2) and the lowest chi-square (X2) and root mean square error (RMSE) was the Logarithmic equation.

scholarly journals Evaluation and Impact Factors of Doppler Wind Lidar during Super Typhoon Lekima (2019)

2021 ◽  
Author(s):  
Xu Wang ◽  
Shengming Tang ◽  
Yun Guo ◽  
Jie Tang ◽  
Shuai Zhang
Keyword(s):  
Wind Speed ◽  
Impact Factors ◽  
Observation Data ◽  
Average Wind Speed ◽  
Wind Speeds ◽  
Super Typhoon ◽  
Average Wind ◽  
Wind Lidar ◽  
The Impact ◽  
Doppler Wind Lidar

Abstract. Doppler wind lidar (DWL) has been shown to obtain fairly accurate wind speeds in normal wind conditions. However, the evaluation of DWL winds under typhoon conditions is less common. This study evaluated the accuracy of wind data measured by two types of DWLs (WindPrint S4000 and WindCube V2), and investigated the impact of factors (e.g., precipitation and humidity) on the DWL-observed wind speed and direction. Data were collected from joint observations in Baoshan, Zhoushan and Taizhou (China) by the Shanghai Typhoon Institute during the passage of Super Typhoon Lekima in 2019. The DWL observations were compared with measured data from balloon-borne radiosonde released at the same location. The results showed that the 1-min average wind speed and direction of WindPrint S4000 were more consistent with the instantaneous observation data of the sounding balloon than those of WindCube V2. The applicability of DWL was poor when the precipitation intensity was larger than 50 mm · h−1. The DWL wind speed bias significantly increased when the relative humidity exceeded 85 %. When the drift distance of the sounding balloon (ldrift) was less than 1 km, the DWL wind speed bias decreased with an increase of ldrift, whereas it increased with an increase of ldrift when the drift exceeded 1.5 km. Within a radius of 700 km, the root mean square of wind speeds between DWL and sounding balloon measurements showed a trend of increasing as the distance from the typhoon center decreased.

Experimental Research and Regression Analysis for Constant Temperature Drying of Wheat Straw

2011 ◽  
Vol 194-196 ◽  
pp. 1442-1448
Author(s):  
Jian Jun Hu ◽  
Quan Guo Zhang ◽  
Hao Huang
Keyword(s):  
Regression Analysis ◽  
Moisture Content ◽  
Wheat Straw ◽  
Constant Temperature ◽  
Initial Moisture Content ◽  
Regression Equations ◽  
Drying Time ◽  
Drying Temperature ◽  
Drying Section ◽  
The Impact

The constant temperature drying experiment on wheat straw at different initial moisture content and drying temperature were made with comprehensive thermal analyzer. The impact of initial moisture content, drying temperature and drying time on wheat straw procedure were reviewed, and the optimum drying result of wheat straw were gotten when initial moisture content was 32.5% and drying temperature was 100°C .The process of wheat straw drying was divided into three sections about preheating, constant temperature and falling rate drying. Regression equations on different sections were established by regression analysis, the result show that parabolic equation in preheating section, linear equation in constant rate drying section and power curve in falling rate drying section. Experiment data and reference frame from conclusion above were useful to crop straw drying technology.

The Impact of Anglicizing Former German-Language Psychology Journals on Authorship and Citation Frequencies

2012 ◽  
Vol 17 (3) ◽  
pp. 190-198 ◽  
Author(s):  
Günter Krampen ◽  
Thomas Huckert ◽  
Gabriel Schui
Keyword(s):  
Side Effects ◽  
English Language ◽  
General Trend ◽  
Native Language ◽  
Impact Factors ◽  
German Language ◽  
Journal Articles ◽  
Number Of Citations ◽  
The Impact ◽  
Number Of Authors

Exemplary for other than English-language psychology journals, the impact of recent Anglicization of five former German-language psychology journals on (1) authorship (nationality, i.e., native language, and number of authors, i.e., single or multiple authorships), (2) formal characteristics of the journal (number of articles per volume and length of articles), and (3) number of citations of the articles in other journal articles, the language of the citing publications, and the impact factors (IF) is analyzed. Scientometric data on these variables are gathered for all articles published in the four years before anglicizing and in the four years after anglicizing the same journal. Results reveal rather quick changes: Citations per year since original articles’ publication increase significantly, and the IF of the journals go up markedly. Frequencies of citing in German-language journals decrease, citing in English-language journals increase significantly after the Anglicization of former German-language psychology journals, and there is a general trend of increasing citations in other languages as well. Side effects of anglicizing former German-language psychology journals include the publication of shorter papers, their availability to a more international authorship, and a slight, but significant increase in multiple authorships.

scholarly journals Exploring Factors Influencing Scenarios Evolution of Waste NIMBY Crisis: Analysis of Typical Cases in China

2021 ◽  
Vol 18 (4) ◽  
pp. 2006
Author(s):  
Ling He ◽  
Qing Yang ◽  
Xingxing Liu ◽  
Lingmei Fu ◽  
Jinmei Wang
Keyword(s):  
Network Theory ◽  
Development Process ◽  
Dynamic Bayesian Network ◽  
Impact Factors ◽  
Social Stability ◽  
Ground Theory ◽  
Evolution Path ◽  
Dynamic Scenario ◽  
The Impact

As the impact factors of the waste Not-In-My-Back Yard (NIMBY) crisis are complex, and the scenario evolution path of it is diverse. Once the crisis is not handled properly, it will bring adverse effects on the construction of waste NIMBY facilities, economic development and social stability. Consequently, based on ground theory, this paper takes the waste NIMBY crisis in China from 2006 to 2019 as typical cases, through coding analysis, scenario evolution factors of waste NIMBY crisis are established. Furtherly, three key scenarios were obtained, namely, external situation (E), situation state (S), emergency management (M), what is more, scenario evolution law of waste NIMBY crisis is revealed. Then, the dynamic Bayesian network theory is used to construct the dynamic scenario evolution network of waste NIMBY crisis. Finally, based on the above models, Xiantao waste NIMBY crisis is taken as a case study, and the dynamic process of scenario evolution network is visually displayed by using Netica. The simulation results show that the scenario evolution network of Xiantao waste NIMBY crisis is basically consistent with the actual incident development process, which confirms the effectiveness and feasibility of the model.

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