scholarly journals Influence of salt on drying performance of silver jewfish (Otolithes argentatus) in a Hohenheim type solar tunnel dryer

2014 ◽  
Vol 12 (1) ◽  
pp. 227-233
Author(s):  
KB Uddin ◽  
MS Reza ◽  
MN Islam ◽  
M Kamal
Keyword(s):  
Moisture Content ◽  
Raw Material ◽  
Control Fish ◽  
Air Velocity ◽  
Salt Treatment ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Treated Sample ◽  
Commercially Important

Studies were conducted to investigate the influence of salt treatment on the drying performance of commercially important marine fish, silver jewfish (Otolithes argentatus) in a Hohenheim-type solar tunnel dryer. Different brine concentrations viz., 0%, 10%, 15%, 20% and 25% were used, where fish were treated for 12 hr after sorting, grading, dressing and washing. Temperature inside the dryer varied from 36 to 55ºC with an average air velocity of 1.5 m/s. Moisture content of fish was reduced to 16% and it was found that the use of salt in silver jewfish significantly reduced the drying period in solar tunnel dryer to 34 hr compared to those of 40 hr for control fish. Moisture content of 10% salt treated sample decreased rapidly compared to other salt treated samples where moisture content reduced to below 16% within 34 hr. This indicates that addition of salt in raw material reduced drying time as well as improves the quality of the final product. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21416 J. Bangladesh Agril. Univ. 12(1): 227-233, June 2014

scholarly journals Pengaruh variasi kecepatan udara dan massa bahan terhadap waktu pengeringan jagung pada alat fluidized bed

2016 ◽  
Vol 6 (2) ◽  
Author(s):  
S. Syahrul ◽  
R. Romdhani ◽  
Mirmanto Mirmanto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Fluidized Bed ◽  
Agricultural Products ◽  
Raw Material ◽  
Air Velocity ◽  
Drying Time ◽  
Post Harvest ◽  
Air Speed ◽  
Maximum Moisture Content

Indonesia is an agricultural country that has many agricultural products so that post-harvest handling is necessary so that the crop is not quickly broken when stored or distributed. One harvests in Indonesia, which require post-harvest handling such as corn. Based on SNI, the maximum moisture content of corn feed raw material has a moisture content of 14%. The water content of the corn used is 20% with a tolerance of ± 0.5%. Variations air speed used is 5 m /s, 6 m /s and 7 m /s with a variation of the mass of material that is 0.5 kg, 1 kg, and 1.5 kg. With the variation of air velocity and mass of the material showed that the higher the speed of the air, the faster drying time. In addition, the heavier material is drained, it will take longer. Variations of air velocity and mass of materials that require the fastest drying time is the air speed of 7 m /s with a mass of 0.5 kg. Variations of air velocity and mass of material that takes the longest drying air is at a speed of 5 m / s with a mass of 1.5 kg of material.

scholarly journals Development and performance evaluation of a solar tunnel date dryer in Oman

2012 ◽  
Vol 17 ◽  
pp. 21
Author(s):  
Mohammad Ali Basunia ◽  
Hamid H. Al-Handali ◽  
Mohammed Issa Al-Belushi ◽  
Mohammad Shafiur Rahman ◽  
Osman Maghoub
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Average Moisture Content ◽  
Air Velocity ◽  
Sun Drying ◽  
Tunnel Dryer ◽  
Moisture Content Level ◽  
Collector Region ◽  
And Performance

Taking into consideration the date harvesting and landholding capacities of the marginalized rural farmers in Oman, a 12 meter long and 2 meter wide tunnel was designed and constructed to dry about 180-200 kg of freshly harvested dates per batch. Half of the tunnel base was used as a flat plate air heating solar collector and the other half as a dryer. The drying air was forced from the collector region (South side) to the drying region (North side) of the half circled tunnel where the product is to be dried. The drying temperature could be easily raised by some 5-30 oC above the ambient temperature inside the tunnel at an air velocity of approximately 0.5 m/sec. The test was conducted with 190.2 kg freshly harvested dates with initial moisture content of 32.8% (wet-basis) to analyze the performance of the dryer. The dates were dried to a final average moisture content of 18.6% (wet-basis) within two days (20 hours). The results indicated that the drying was faster in a solar tunnel dryer than the natural open air sun drying. It was possible to reach the moisture content level for safe storage within less than two days (20 hrs) with a solar tunnel dryer and 5-7 days in open air natural sun drying. The improvement in the quality of dates in terms of color and brightness was distinctly recognized. 

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

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 Karakteristik Pengeringan Biji Jagung (Zea Mays L.) Menggunakan Alat Pengering Surya Adriyarkara Termodifikasi

2018 ◽  
Vol 3 (2) ◽  
pp. 351-360
Author(s):  
Athul Fadhli ◽  
Diswandi Nurba ◽  
Raida Agustina
Keyword(s):  
Zea Mays ◽  
Relative Humidity ◽  
Moisture Content ◽  
Zea Mays L ◽  
Initial Moisture Content ◽  
Solar Irradiation ◽  
Air Velocity ◽  
Drying Time ◽  
Average Temperature ◽  
Average Relative Humidity

Abstrak. Jagung merupakan tanaman penghasil karbohidrat terpenting. Pengeringan jagung pipil menggunakan alat pengering merupakan proses untuk menghasilkan jagung pipil yang siap diolah untuk pembuatan tepung jagung dengan batas kadar air tertentu sehingga menghaslkan jagung pipil dengan kualitas yang baik. Tujuan penelitian ini adalah untuk mengkaji karakteristik pengeringan biji jagung menggunakan alat pengering surya Termodifikasi. Metode penelitian  menggunakan 3,15 kilogram jagung pipil dengan kadar air awal 22% untuk proses pengeringan. Parameter yang dianalisis terkait alat pengering kolektor surya yaitu temperatur, kelembaban relatif, kecepatan udara dan iradiasi surya, sedangkan parameter yang dianalisis terkait bahan yaitu kadar air, lama waktu pengeringan, laju pengeringan dan organoleptik. Prosedur penelitian terdiri dari pengujian kosong dan pengujian dengan menggunakan jagung pipil. Hasil penelitian menunjukkan bahwa temperatur rata-rata dalam rak pengering sebelum dilakukan modifikasi yaitu 44,4oC, temperatur rata-rata setelah dilakukan modifikasi yaitu 55,5oC dan temperatur rata-rata rak pengering pada pengeringan menggunakan jagung pipil yaitu 46,96oC. Kelembaban relatif rata-rata dalam rak pengering sebelum dilakukan modifikasi yaitu 40,1%, kelembaban relatif rata-rata dalam rak pengering setelah modifikasi yaitu 35,1% dan kelembaban relatif rata-rata pengeringan menggunakan jagung pipil yaitu 44,45%. Dari hasil pengukuran tersebut menunjukkan bahwa nilai temperatur dan kelembaban pada alat setelah modifikasi lebih baik dibandingkan sebelum alat dimodifikasi. Pengukuran temperatur dan kelembaban relatif terdiri dari 4 titik pengukuran yaitu rak 1A,1B dan rak 2A, 2B. Kecepatan udara rata-rata yang diukur konstan yaitu 0,7 m/s pada ruang pengering, sedangkan lingkungan 1,1 m/s. Total iradiasi surya selama pengeringan yaitu 1848,84 W/m2. Kadar air jagung pipil masing-masing rak yaitu rak 1A 14,29%, rak 1B 14,47%, rak 2A 13,91% dan rak 2B 14,1%. Hasil dari pengujian organoleptik, panelis agak menyukai jagung pipil yang dikeringkan menggunakan alat pengering tersebut.Characteristics of Seed Drying (Zea mays L.) Using a Modified Adriyarkara Solar DryerAbstract. Corn is the most important carbohydrate plant. Drying corn using a drying tool is a process to produce corn that are ready to be processed for making corn flour with a certain water content limit so as to produce corn with good quality. The purpose of this study was to examine the characteristics of drying of corn kernels using a modified solar dryer. The research method used 3,15 kilogram of corn milled with the initial moisture content of 22% for drying process. The parameters analyzed in relation to solar collector dryers are temperature, relative humidity, air velocity and solar irradiation, while the parameters analyzed are materials such as moisture content, drying time, drying rate and organoleptic. The research procedure consists of unloaded testing and testing using corn. The results showed that the average temperature in the dryer tray before modification was 44,4°C, the average temperature after modification was 55,5°C and the average temperature of the dryer tray on drying using corn was 46,96oC. The average relative humidity in the dryer tray before modification is 40,1%, the average relative humidity in the dryer tray after modification is 35,1% and the average relative humidity of drying using corn is 44,45%. From the measurement results show that the value of temperature and humidity in the tool after modification is better than before. Measurement of temperature and relative humidity consist of 4 point of measurement that is tray 1A, 1B and tray 2A, 2B. Average mean air velocity measured is 0,7 m/s at the dryer room, while the environment is 1,1 m/s. Total solar irradiation during drying is 1848,84 W/m2. Moisture level of corn each shelves tray 1A is 14,29%, tray 1B is 14.47%, tray 2A is 13,91% and tray 2B is 14,1%. As a result of organoleptic testing, panelists rather like dried corn using the dryer.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

2021 ◽  
Vol 34 (4) ◽  
Author(s):  
ABU BAKAR ASYRUL-IZHAR ◽  
◽  
NORIZAH MHD SARBON ◽  
MOHAMMAD RASHEDI ISMAIL-FITRY
Keyword(s):  
Moisture Content ◽  
Linear Expansion ◽  
Raw Materials ◽  
Raw Material ◽  
Colour Properties ◽  
Mixing Times ◽  
Sensory Acceptability ◽  
Water Holding ◽  
Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

scholarly journals THE INFLUENCE OF STIRRER ON THE DRYING OF WHEAT PARTICLES IN A FLUIDIZED BED AT LOW AIR VELOCITY

2021 ◽  
Vol 21 (3) ◽  
pp. 170-182
Author(s):  
Russul A. Kadhim ◽  
Ekhlas M. Fayyadh ◽  
Sadeq H. Bakhy
Keyword(s):  
Moisture Content ◽  
Fluidized Bed ◽  
Air Velocity ◽  
Low Velocity ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Bed Height ◽  
Air Supply ◽  
Outside Diameter ◽  
Equilibrium Content

This study represents an attempt to reduce the drying time of wet grain wheat of the fluidized bed dryer (FBD), using straight blades, and debates the effect of stirrer on the whole drying time at different static bed heights. Experiments for FBD were conducted at the low velocity of air supply (1.45 cm/s) with moisture content for grain wheat 12% and ambient temperature of 37°C for each static bed height (9, 12, and 15 cm). FBD was made from a glass cylindrical column with inside diameter 4.6 cm, outside diameter (5.2 cm) and length (116 cm). The results showed an enhancement of (12- 20.5%) in the total drying time for bed height (9 and 15) cm, respectively. Also, increasing bed height from 9 cm to 15 cm possesses no influence on the equilibrium content of moisture in both techniques of drying either stirred fluidized bed or conventional fluidized bed.  

scholarly journals Ultrasound Drying of Rose Hips: a Process Study

2020 ◽  
Vol 50 (1) ◽  
pp. 79-86
Author(s):  
Elena Verboloz ◽  
Marina Ivanova ◽  
Vera Demchenko ◽  
Sergey Fartukov ◽  
Nikita Evona
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Quality Indicators ◽  
State Standard ◽  
Raw Materials ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Drying Process ◽  
Resource Saving ◽  
Drying Time

Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

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