scholarly journals The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process

2019 ◽  
Vol 1 (1) ◽  
pp. 19-22
Author(s):  
Yus Witdarko
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Air Temperature ◽  
Manufacturing Industry ◽  
Important Variable ◽  
Drying Process ◽  
Cassava Flour ◽  
Air Temperatures ◽  
Pneumatic Drying

Drying method that is applied in flour manufacturing industry, one of which is pneumatic drying. Variable types of both the properties of the dried material and the conditions of the drying process greatly affect the quality of the results of drying. Water content is an important variable in determining the quality of flour. The purpose of this study was to find the effect of drying air temperature on the moisture content of cassava flour under the conditions of the pneumatic drying process. Drying of cassava flour at desiccant air temperatures of 145oC and 160oC with 2 drying cycles produced a moisture content of 11.3 and 8.7% wb and had fulfilled SNI for flour water content, which was a maximum of 12% wb. The higher the temperature of the drying air, the lower the moisture content.

scholarly journals Relationship modelling between moisture content of flour and variables of two-cycle drying process of cassava flourusing pneumatic dryer

2018 ◽  
Vol 73 ◽  
pp. 05014
Author(s):  
Witdarko Yus ◽  
Betaubun Philipus ◽  
Jayadi
Keyword(s):  
Moisture Content ◽  
Process Variable ◽  
Important Variable ◽  
Process Variables ◽  
Drying Process ◽  
Air Velocity ◽  
Cassava Flour ◽  
Input Capacity ◽  
Pneumatic Drying ◽  
The Relationship

Moisturecontent (MC) is the most important variable in evaluating material drying performance, so the ability to predict MC in drying process is really important. This research aims to formulate the mathematic relationship between drying process variable pneumatically and moisture content of cassava flour in drying process 1 and 2 by applying dimensional analysis. In this research, there has been a design of pneumatic drying equipment and test using various treatments such as input capacity, drying air temperature, and drying air velocity. Based on the data analysis, the relationship between MC and drying process variables are as follow: Drying cycle 1: MC = (5,794287E − 22). (ρpr·Dpr3/Qi·θ)1,4085 (Tu/Tbo)-2,2504 (Vu·θ/Dpr)5,863 Drying cycle 2: MC = (2,36831E − 10). (ρprDpr3/Qi·θ)1,059 (Tu/Tbo)-4.808 (Vu·θ/Dpr)3,709 The equations have determination coefficient value 0.85, so it has big possibility to use it as alternative to predict moisture content of dried flour.

scholarly journals PEMODELAN MATEMATIS HUBUNGAN KADAR AIR TEPUNG DENGAN VARIABEL PROSES PADA PENGERINGAN MEKANIS TEPUNG KASAVA MENGGUNAKAN PNEUMATIC DRYER

2016 ◽  
Vol 36 (01) ◽  
pp. 111 ◽  
Author(s):  
Yus Witdarko ◽  
Nursigit Bintoro ◽  
Bandul Suratmo ◽  
Budi Rahadjo
Keyword(s):  
Moisture Content ◽  
Dimensional Analysis ◽  
Important Variable ◽  
Coefficient Of Determination ◽  
Process Variables ◽  
Drying Process ◽  
Cassava Flour ◽  
Input Capacity ◽  
Pneumatic Drying ◽  
The Relationship

Moisture content of the materials (Ka) is the most important variable in evaluating the performance of drying process, therefore the ability to predict moisture-content of the materials in the drying process is very important. The objective of this research was to formulate a mathematical relationship between various pneumatic drying process variables and the moisturecontent of the materials of cassava flour by applying dimensional analysis. In this research, a pneumatic drying equipment and test edit in wide varieties of treatments, such as the input capacity, drying air temperature, and drying air velocity. Based on the result of data analysis, it was obtained that the relationship between moisture content of the materials and the drying process variables could be expressed as followThis equation had 0,722 coefficient of determination, so that it could be used to predict the moisture content of cassava flour precisely. Sensitivity analysis indicated that the dimensionless product which had the largest effect on Ka was.Keywords: Cassava flour, pneumatic drying, dimensional analysis, moisture content ABSTRAKKadar air bahan (Ka) merupakan variabel yang paling penting dalam mengevaluasi kinerja proses pengeringan bahan, sehingga kemampuan untuk memprediksi Ka dalam proses pengeringan akan menjadi sangat penting. Penelitian ini bertujuan untuk memformulasikan hubungan matematis antara berbagai variabel proses pengeringan secara pneumatik dengan Ka akhir tepung ketela pohon dengan menerapkan analisis dimensi. Pada penelitian ini telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, temperatur udara pengering, dan kecepatan udara pengering. Berdasarkan hasil analisis data maka diperoleh hubungan antara Ka dengan variabel-variabel proses pengeringan sebagai berikut:Persamaan tersebut mempunyai nilai koefisien determinasi 0,722 sehingga besar kemungkinan untuk dapat digunakansebagai alternatif dalam memprediksi kadar air tepung hasil pengeringan. Hasil uji sensitivitas menunjukkan bahwadimensionless product yang paling berpengaruh terhadap nilai Ka adalah    ்ೠ   .Kata kunci: Tepung kasava, pneumatic drying, analisis dimensi, kadar air

scholarly journals The effect of dryer air temperature on fineness modulus and moisture content of cassava flour in pneumatic dryer process

2018 ◽  
Vol 73 ◽  
pp. 05015
Author(s):  
Witdarko Yus ◽  
Mekiuw Yosehi ◽  
Sri Suryaningsih Ni Luh ◽  
Wahida
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Process Condition ◽  
Coefficient Of Determination ◽  
Drying Method ◽  
Flour Milling ◽  
Pneumatic Drying ◽  
Water Rate ◽  
Fineness Modulus

One of drying method applied in flour milling industry is pneumatic drying. Various kinds of variable both dried materials and drying process condition strongly influence the quality of drying result. Fineness Modulus (FM) and Water Rate are significant variables in defining the flour quality. The aim of this study is to identify the influence of dryer air temperature on FM and Moisture Content in pneumatic dryer process condition. Both variables have sufficiently big coefficient of determination value; therefore, it can be employed to predict well the fineness modulus and water rate of the flour.

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 Kajian Pengering Kopi Gayo Semi Basah Menggunakan Alat Pengering Tipe Hohenheim

2020 ◽  
Vol 4 (4) ◽  
pp. 362-371
Author(s):  
Antoni Hardi ◽  
Ichwana Ichwana ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Water Content ◽  
Drying Process ◽  
Arabica Coffee ◽  
Drying Temperature ◽  
Average Daily Temperature ◽  
Coffee Beans ◽  
Simple Technology

Abstrak. Sebagai produsen kopi Arabica, masyarakat Gayo terkendala pada suhu lokal di Aceh Tengah yang relatif dingin dan teknologi sederhana yang digunakan untuk proses pengeringan kopi. Suhu rata-rata harian adalah 23-29°C. Bahan yang digunakan pada penelitian ini yaitu biji kopi yang diolah dengan metode semi basah sebanyak 9kg. Parameter penelitian meliputi suhu pengeringan, kelembaban relatif, kadar air dan rendemen. Hasil penelitian menunjukkan bahwa suhu pengeringan menggunakan alat pengering Hohenheim jauh lebih tinggi sekitar 10-20°C dari suhu pengeringan secara penjemuran. Proses pengeringan kopi labu sampai bisa digiling membutuhkan waktu selama 12 jam yaitu 8 jam pada hari pertama dan 4 jam pada hari ke-2. Sedangkan proses pengeringan tahap 2 membutuhkan waktu selama 16 jam sampai menghasilkan kopi beras dengan kadar air 9,32%. Kualitas kopi beras yang dihasilkan sudah baik dengan kadar air  yang sudah memenuhi standar SNI, tidak berbau busuk, dan tidak terkontaminasi. Nilai rendemen kopi beras berbasis kopi labu adalah 35%.Study of Drying Semi Washed Gayo Coffee Use Dryer Type Hohenheim Abstrack. As an Arabica coffee producer, the Gayo community is constrained by the relatively cold local temperatures in Central Aceh and the simple technology used for the coffee drying process. The average daily temperature is 23-29 ° C. The material used in this study was coffee beans which were processed by the semi-wet method of 9kg. Research parameters include drying temperature, relative humidity, moisture content and yield. The results showed that the drying temperature using a Hohenheim dryer is much higher around 10-20 ° C than the drying temperature by drying. The process of drying pumpkin coffee until it can be ground needs 12 hours, which is 8 hours on the first day and 4 hours on the second day. While the process of drying stage 2 takes 16 hours to produce rice coffee with a moisture content of 9.32%. The quality of rice coffee produced is good with water content that meets SNI standards, does not smell bad, and is not contaminated. The yield of pumpkin coffee-based rice coffee is 35%.

scholarly journals PEMODELAN PADA PROSES PENGERINGAN MEKANIS TEPUNG KASAVA DENGAN MENGGUNAKAN PNEUMATIC DRYER: HUBUNGAN FINENESS MODULUS DENGAN VARIABEL PROSES PENGERINGAN

2015 ◽  
Vol 35 (04) ◽  
pp. 481 ◽  
Author(s):  
Yus Witdarko ◽  
Nursigit Bintoro ◽  
Bandul Suratmo ◽  
Budi Rahardjo
Keyword(s):  
Dimensional Analysis ◽  
Process Condition ◽  
Average Diameter ◽  
Drying Methods ◽  
Drying Process ◽  
Cassava Flour ◽  
Pneumatic Drying ◽  
Air Dryer ◽  
Fineness Modulus

One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.Keywords: Cassava flour, pneumatic drying, dimensional analysis, fineness modulus ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering.Kata kunci: Tepung ubi kayu, pneumatic drying, analisis dimensi, fineness modulus

scholarly journals KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

2021 ◽  
Vol 5 (1) ◽  
pp. 34-39
Author(s):  
Rhestu Isworo ◽  
Anni Nuraisyah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Average Moisture Content ◽  
Drying Process

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

scholarly journals Comparison Drying Behavior of Seaweed in Solar, Sun and Oven Tray Dryers

2018 ◽  
Vol 156 ◽  
pp. 05007 ◽  
Author(s):  
Suherman Suherman ◽  
Moh. Djaeni ◽  
Andri C. Kumoro ◽  
Rizky A. Prabowo ◽  
Sri Rahayu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Air Temperature ◽  
Solar Collector ◽  
Energy Utilization ◽  
Air Humidity ◽  
Iron Plate ◽  
Solar Dryer ◽  
Drying Behavior

The main objective of this study is to analyze and compare the drying behavior of seawage experimentally in solar dryer, sun dryer and oven dryer. Seaweeds with moisture content of 70% have been cleansed of impurities attached and washed with fresh water. The solar dryer tool is made of glass and iron shaped dryer and box, where the solar collector is made of black painted iron plate. The results showed that the air temperature in solar dyrer was higher than the ambient. The air humidity relative in the solar dryer is lower than the ambient. Drying seaweed by solar dryer method can dry the material up to 12.2% water content within 16 hours, and faster than sun dryer method. Energy utilization per kg of material for solar dryer, sun dryer and oven dryer is 1493 kJ / kg, 1338 kJ / kg, and 1620 kJ / kg, respectively. The quality of the product by the solar dryer method produces the best dried seaweed products in terms of color, aroma and contaminants in the product

scholarly journals Adzuki beans (Vigna angularis) seed quality under several drying conditions

2012 ◽  
Vol 32 (1) ◽  
pp. 151-155 ◽  
Author(s):  
Osvaldo Resende ◽  
Dieimisson Paulo Almeida ◽  
Lílian Moreira Costa ◽  
Udenys Cabral Mendes ◽  
Juliana de Fátima Sales
Keyword(s):  
Moisture Content ◽  
Seed Quality ◽  
Drying Process ◽  
Vigna Angularis ◽  
Germination Test ◽  
Drying Time ◽  
Air Temperatures ◽  
Drying Up ◽  
Drying Conditions

This study analyzed the drying process and the seed quality of adzuki beans (Vigna angularis). Grains of adzuki beans, with moisture content of 1.14 (decimal dry basis) at harvest and dried until the moisture content of 0.11 (decimal dry basis.) were used. Drying was done in an experimental drier maintened at controlled temperatures of 30, 40, 50, 60, and 70 ºC and relative humidity of 52.0, 28.0, 19.1, 13.1, and 6.8%, respectively. Physiological and technological seed quality was evaluated using the germination test, Index of Germination Velocity (IGV), electrical conductivity, and water absorption, respectively. Under the conditions tested in the present study, it can be concluded that drying time for adzuki beans decreases with the higher air temperatures of 60 and 70 ºC, and it affected the physiological and technological seed quality. Thus, to avoid compromising adzuki seeds quality, it is recommended to promote its drying up to 50 ºC.

scholarly journals Artificial drying of safflower seeds at different air temperatures: effect on the physiological potential of freshly harvested and stored seeds

2019 ◽  
Vol 41 (4) ◽  
pp. 397-406 ◽  
Author(s):  
Guilherme Cardoso Oba ◽  
André Luís Duarte Goneli ◽  
Tathiana Elisa Masetto ◽  
Cesar Pedro Hartmann Filho ◽  
Karina Laís Leite Sarath Michels ◽  
...  
Keyword(s):  
Seed Germination ◽  
Moisture Content ◽  
Air Temperature ◽  
Safflower Seed ◽  
Water Removal ◽  
Drying Process ◽  
Moisture Contents ◽  
Air Temperatures ◽  
Physiological Quality ◽  
And Storage

Abstract: The air temperature used in the drying process can determine the initial physiological quality and storage potential of a seed lot, which is the object of this study. Safflower seeds, harvested at a moisture content of 25.8%, were subjected to drying in an experimental dryer at air temperatures of 40, 50, 60 and 70 °C until reaching a moisture content of 6.6 ± 0.6%. Immediately upon drying and every 60 days after that, up to 240 days of storage under uncontrolled conditions, seed samples were collected to determine physiological quality. Increasing drying air temperature resulted in higher water removal rates, promoting immediate and latent damage to seed physiological quality, evidenced by the reduction in the percentage and speed of root protrusion, first count, and germination, mainly at temperatures of 60 and 70 °C. For the maintenance of safflower seed germination and vigor up to 240 days of storage, it is recommended that drying air temperature does not exceed 40 °C, especially when seeds present moisture contents close to or higher than 25.8% at the drying moment.

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