scholarly journals Mechanical drying of paddy using BAU-STR dryer for reducing drying losses in Bangladesh

2019 ◽  
Vol 30 ◽  
pp. 42-50 ◽  
Author(s):  
MA Alam ◽  
CK Saha ◽  
MM Alam
Keyword(s):  
Food Security ◽  
Low Cost ◽  
Vital Role ◽  
Drying Methods ◽  
Drying Method ◽  
Wet Season ◽  
Rice Varieties ◽  
Sun Drying ◽  
Agriculture Sector ◽  
Drying Technology

Mechanical intervention in each stage of post-harvest operation of paddy is time demand due to increased cost of labour as well as shifting of labour from agriculture to non-agriculture sector. Mitigation of food demand of rapidly increasing population is becoming a major future challenge in agriculture sector. Drying of paddy is important for maintaining quality and long term storage of paddy. Among the drying methods, traditional sun drying is the most common practice in Bangladesh. Normally, farmers use yard in wet season (Boro & Aus) and field in dry season (Aman) to dry paddy. In this case, appropriate paddy drying technology could play a vital role to strengthen food security by reducing drying loss. Therefore, a study was conducted to investigate the drying loss of paddy both in traditional sun drying and mechanized drying method (BAU-STR dryer) at selected areas of Bangladesh. Popular and mega rice varieties cv. BRRI dhan28 and BRRI dhan49 were used as drying materials to evaluate the performance of BAU-STR dryer with different dryer capacity i.e. 300, 400, 500 and 600 kg of paddy per batch. Drying losses of BAU-STR dryer were examined during Boro and Aman season of 2015 and 2016 whereas drying losses under open sun drying method was measured during Aman season 2017 in the selected areas of Tangail, Mymensingh, Netrokona and Jessore districts of Bangladesh. The results showed that the average drying loss of paddy in BAU-STR dryer was found 0.48% and 0.36% during Boro and Aman seasons, respectively at 2015 and 2016 while sun drying loss at farmer’s field level was found 3.95, 3.24, 2.98 2.41 and 3.04% in Tangail, Mymensingh (Phulpur), Mymensingh (BAU), Netrokona and Jessore districts, respectively. The low cost BAU-STR dryer would be an alternative and effective drying technology to save 1.4 MMT of paddy by reducing 2.7% losses of national production (51.87 MMT) for combating hunger and improving food security in Bangladesh. Progressive Agriculture, Vol. 30, Suppl. 1: 42-50, 2019

scholarly journals Effect of different drying methods on the composition of steviol glycosides in Stevia rebaudiana Bertoni leaves

2017 ◽  
Vol 31 (1) ◽  
pp. 139-144
Author(s):  
Irma Aranda-González ◽  
David Betancur-Ancona ◽  
Luis Chel-Guerrero ◽  
Yolanda Moguel-Ordóñez
Keyword(s):  
Low Cost ◽  
Stevia Rebaudiana ◽  
Hplc Method ◽  
Drying Methods ◽  
Steviol Glycosides ◽  
Rebaudioside A ◽  
Drying Method ◽  
Sun Drying ◽  
Stevia Rebaudiana Bertoni ◽  
Rebaudioside D

Abstract Drying techniques can modify the composition of certain plant compounds. Therefore, the aim of the study was to assess the effect of different drying methods on steviol glycosides in Stevia rebaudiana Bertoni leaves. Four different drying methods were applied to Stevia rebaudiana Bertoni leaves, which were then subjected to aqueous extraction. Radiation or convection drying was performed in stoves at 60°C, whereas shade or sun drying methods were applied at 29.7°C and 70% of relative humidity. Stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, dulcoside A, and steviolbioside were quantified by a validated HPLC method. Among steviol glycosides, the content (g 100 g−1 dry basis) of stevioside, rebaudioside A, rebaudioside B, and rebaudioside C varied according to the drying method. The total glycoside content was higher in sun-dried samples, with no significant differences compared to shade or convection drying, whereas radiation drying adversely affected the content of rebaudioside A and rebaudioside C (p <0.01) and was therefore a method lowering total glycoside content. The effect of the different drying methods was also reflected in the proportion of the sweetener profile. Convection drying could be suitable for modern food processing industries while shadow or sun drying may be a low-cost alternative for farmers.

Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

2021 ◽  
pp. 4361-4366
Author(s):  
Sonia Singh ◽  
Neetu Agrawal
Keyword(s):  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Sun Drying ◽  
Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)

2020 ◽  
Vol 7 (2) ◽  
pp. 75-83
Author(s):  
Tulsi Gurung ◽  
Karma Wangchuk ◽  
Bishal Sitaula
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Fat Content ◽  
Hot Water ◽  
Drying Methods ◽  
Quality Changes ◽  
Drying Method ◽  
Drying Process ◽  
Sun Drying ◽  
Lower Temperature

Farmers in Bhutan practice hot water blanching and sun drying of green chillies as one of the preservation measures. The blanched dried chilli is known as ema shukam locally and is used in preparing various traditional cuisines. Blanching is done for 2-3 minutes by immersing in boiling water and drying in open sun. However, blanching and drying process lead to quality changes such as texture, colour, flavour, and nutritional value. Therefore, this study aimed to determine the proximate compositions of sun dried and oven dried green-blanched chillies. An experiment with two drying methods and two levels of blanching durations with three replications for each treatment were conducted to examine the proximate compositions of the dried and blanched chillies. Blanching duration of two minutes retained higher carbohydrates (x͂ = 31.78) than three minutes (x͂ = 26.08). However, the Mann-Whitney U test showed no significant effect of blanching duration on carbohydrate (U = 7.5, z = - .690, p > .05). Drying methods had significant effect only on fat content with oven drying retaining higher fat content (x͂ = 4) compared to sun drying method (x͂ = 2); (U = 2, z = -2.713, p < .01). Blanching for three minutes resulted in higher loss of Vitamin C content. The colour of oven dried chilli was dark brownish green even at lower temperature of 37 oC. Hot water blanching of green chillies for two minutes followed by sun drying produced desired colour of dried chillies.

scholarly journals Pengaruh Dua Metode Pengeringan Pada Aktivitas Antibakteri Ashitaba (Angelica keiskei ) Terhadap Streptococcus mutans

2018 ◽  
Vol 4 (1) ◽  
pp. 18-25
Author(s):  
Dyke Gita Wirasisya ◽  
Yohanes Juliantoni ◽  
Wahida Hajrin
Keyword(s):  
Antibacterial Activity ◽  
Streptococcus Mutans ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Oven Drying ◽  
Sun Drying ◽  
Angelica Keiskei

The aim of this study was to determine a change that occurs in total phenolic content (TPC) and antibacterial activity of ashitaba (Angelica keiskei) after dried using two different methods : sun and oven drying. The effectiveness of the drying methods was evaluated in term of total phenolic content (TPC) by using spectrophotometric assay with Folin-Ciocalteu reagent and antibacterial activity againts Streptococcus mutans by in vitro macrodilution assay. Oven drying at 60oC possessed high TPC (2,98 ± 0,0935 g EAG/100g) compared to sun drying method (1,72 ± 0,0142 g EAG/100g). Simillar pattern was also observed in antibacterial activity. Oven drying have higher antibacterial activity with the MBC (minimal bactericidal concentration) value of 0,5 mg/mL againts Streptococcus mutans. Therefore, sun drying is not suggested for drying method of ashitaba in terms of total phenolic content and antibacterial activity compared with oven drying methods.

scholarly journals Effect of Different Drying Methods on Phytochemical Content of Caulerpa lentillifera from Kei Islands

2019 ◽  
Vol 12 (6) ◽  
pp. 109-115
Author(s):  
Alfonsina Marthina Tapotubun ◽  
Fredrik Rieuwpassa ◽  
Unang Supratman ◽  
Beni Setha
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Crude Extract ◽  
Drying Methods ◽  
Drying Method ◽  
Sample Collection ◽  
Phytochemical Content ◽  
Sun Drying ◽  
Caulerpa Lentillifera ◽  
Kei Islands

Seaweed, Caulerpa sp., is one of the natural materials that contain many kinds of bioactive compounds depending on species and habitat. The aim of this study was to know the effect of sun drying method on the phytochemical content of C. lentillifera from Kei Islands waters, Southeast Moluccas. The study consisted of several steps,C. lentillifera sample collection using sampling purposive method, direct sun drying and indirect wind drying methods, methanol extraction, and phytochemical test using Harborne method. Crude extract of C. lentillifera in indirect wind drying method was higher than that in direct sun drying. Alkaloid, terpenoid and steroid were found in C. lentillifera from Kei Islands on both drying methods. Saponin was only found in indirect wind drying method. Phenolic compounds were not found in C. lentillifera samples from both drying methods

scholarly journals The effect of different drying methods on non-volatile and volatile components and immunomodulatory activity of Osmamthus fragrans flowers

2020 ◽  
Author(s):  
Yuexing Chang ◽  
Junjie Lin ◽  
Siqing Pan ◽  
Yanlin Jing ◽  
Ailing Guo ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Chemical Components ◽  
Immunomodulatory Activity ◽  
Volatile Components ◽  
Drying Methods ◽  
Drying Method ◽  
Quick Lime ◽  
Oven Drying ◽  
Sun Drying ◽  
Linalool Oxide

Abstract Background: Osmamthus fragrans (O. fragrans) has high ornamental, edible and medicinal value in China. The components of its flowers have been gradually revealed, but the active ingredients with immunoregulatory activity have been unknown. Also, it needs to be studied that which groups and drying methods can make O. fragrans fowers produce more immunomodulatory activity. This study aimed to investigate the effects of drying methods on non-volatile and volatile components of O. fragrans flowers from three groups, and to further explore if their groups and drying methods had an ovious effect on their immunoregulatory activity.Methods: O. fragrans flowers from three groups such as “Aurantiacus”, “Latifolius” and “Thunbergii” were dried with shade drying, sun drying, quick-lime drying, oven drying and microwave drying method, respectively. The non-volatile components such as salidroside, verbascoside, oleanolic acid and ursolic acid and volatile components such as linalool, linalool oxide, geraniol, α-ionone and β-ionone of O. fragrans flowers above were determined by high-performance liquid chromatography (HPLC) and gas chromatography (GC), respectively. The immunomodulatory activities of chemical components above were investigated by the neutral red uptake assay.Results: There are more non-volatile components and less volatile components in O. fragrans flowers from Aurantiacus group and Latifolius group than Thunbergii group. Microwave drying and oven drying at high temperature were beneficial for the preservation of the bioactive non-volatile components for killing enzyme and protecting glycoside. Other drying methods such as shade drying, sun drying, quick-lime drying and oven drying at low temperature were beneficial to their preservation of the fragrant volatile components. Salidroside, verbascoside, linalool, and linalool oxide had the better immunoregulatory activity than other ingredients. In addition, non-volatile components played a more important role in the contribution to the immunoregulatory activity than the volatile components as the former was almost 1000 times as much as the latter. Conclusions: O. fragrans flowers from Aurantiacus group with microwave drying (high fire) method had the best immunoregulatory activity. The research could provide some evidence in choosing drying method of O. fragrans flowers as food or medicine.

scholarly journals TEKNOLOGI PIRAMIDA GEN TANAMAN PADI DALAM MENGHADAPI PERUBAHAN IKLIM GLOBAL

2020 ◽  
Vol 19 (3B) ◽  
Author(s):  
Fatimah Fatimah ◽  
Joko Prasetiyono ◽  
Sustiprijatno Sustiprijatno
Keyword(s):  
Climate Change ◽  
Food Security ◽  
Phenotypic Selection ◽  
Rice Varieties ◽  
New Variety ◽  
Dry Land ◽  
Agriculture Sector ◽  
Drought Tolerant ◽  
Gene Pyramid ◽  
Marker Assisted Backcrossing

In the attempt to maintain and hopefully increase national rice production, it is necessary to prepare agriculture sector in facing the impacts of climate change, land degradation, dry land, flooding, slowing production, and population growth rate. Adaptation efforts play an important role in ensuring the sustainability of food security. The development of adaptive rice varieties to abiotic stresses specifically drought and submergence stresses are expected to minimize damage, survive stress, continue to grow and produce. Development of Inpari 30 rice varieties tolerant to submergence to drought tolerant to have a broader spectrum of tolerance through marker-assisted backcrossing methods with the gene pyramid approach. The development of new variety using Inpari 30 as the background is one of the applications of pyramiding gene in Indonesia. Combining conventional breeding with molecular markers and phenotypic selection (drought and submergence) is expected to produce rice lines tolerant to drought and submergence with stabil yields and accelerate the homozygosity of the genome in the third generation. This is an alternative solution to dealing with climate change to support the national food security program.  

scholarly journals EVALUATION OF POD SHATTERING RESISTANCE AND AGRONOMIC PERFORMANCE OF SEVERAL SOYBEAN PROMISING LINES

2020 ◽  
Vol 19 (1) ◽  
pp. 77-86
Author(s):  
Ayda Krisnawati ◽  
M Muchlish Adie ◽  
Dotti Suryati
Keyword(s):  
Block Design ◽  
High Yield ◽  
Drying Methods ◽  
The Sun ◽  
Drying Method ◽  
Dry Land ◽  
Tropical Regions ◽  
Sun Drying ◽  
Pod Shattering ◽  
Resistant Genotypes

Pod shattering is one of the sources of yield losses during soybean cultivation in Indonesia. This research aimed to identify the resistant genotypes to pod shattering and the performance of its agronomic characters. The field study was conducted in the dry land of South Lampung from May to August 2017 using twelve soybean genotypes. The experiment was arranged in a randomized block design with four replicates. The observation of pod shattering was using oven-dry and sun-drying methods. The result showed that a rise temperature of oven increased the pod shattering. The rates of shattering on oven temperature of 30 °C, 40 °C, 50 °C, and 60 °C were of 0, 8.26%, 46.13%, and 51.06%, respectively. The rate of shattering of oven-dry method at 60 °C ranged from 3.62 – 87.23%. On the sun-drying method, the rate of shattering after 15 days treatment was ranged from 0 – 67.36%. The screening for pod shattering by using the oven-dry method has successfully obtained two resistant varieties to pod shattering (Anjasmoro and G511H/Anj-1-3), whereas by using the sun-drying method there were three resistant genotypes (Anjasmoro, G511H/Anj-1-3, G511H/Anjasmoro-1-4). The evaluation of shattering resistance using oven-dry method resulted in a higher pressure than those of by sun-drying method. The Anjasmoro variety and G511H/Anj-1-3  showed consistent resistance to pod shattering by both methods. The G511H/Anj-1-3produced high yield, have large seed size and early days ofmaturity. Thus, the G511H/Anj-1-3was potentially be developed in Indonesiaand other tropical regions. The availability of a high yield and shattering resistant genotype will be beneficial to increase soybean productivity.  

RESTRICTIONS OF EXTENSIVE PRODUCTION TO ENSURE FOOD SECURITY IN CHINA

2020 ◽  
Author(s):  
L. Li ◽  
Keyword(s):  
Food Security ◽  
Food Production ◽  
Agricultural Development ◽  
Science And Technology ◽  
Vital Role ◽  
Food Insufficiency ◽  
Factors Affecting ◽  
Agricultural Mechanization

Being over-dependent on imports, China has been faced with the problem of food insufficiency in recent years.This paper, with the adoption of the indicators of agricultural development and relevant models, aims to explore factors affecting food security in China, in particular, technological elements. The findings demonstrate that technology plays a vital role in improving food production. It is recommended to increase the input of science and technology and improve agricultural mechanization.

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

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