scholarly journals Cemaran Mikrobiologi Pada Tepung Karagenan

2020 ◽  
Vol 9 (1) ◽  
pp. 14
Author(s):  
Abraham Imanuel Salawati ◽  
Roike Iwan Montolalu ◽  
Lena Jeane Damongilala ◽  
Albert Royke Reo ◽  
Djuhria Wonggo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Water Content ◽  
Ph Stability ◽  
The Sun ◽  
Microbiological Contamination ◽  
Drying Time ◽  
Research Results ◽  
Sun Drying

The purpose of this study was to examine the microbiological contamination of carrageenan flour made by the steam method. In this study raw seaweed was used with 0.1%, 0.2%, 0.3% NaOH, and drying time. The results of this study obtained the highest yield at the concentration of NaOH 0.3% for 8 hours drying of the Sun that is equal to 19.48%. The lowest water content at the NaOH concentration of 0.3% increases in the drying time of the 12-hour drying cabinet which is 3.7%. Frequency pH stability 8.44 - 9.7. Research Results in The best total Plate Figures at a concentration of NaOH 0.3% for 8 hours of Sun Drying is 3000 colonies / g. The results of the study of Escherichia coli, Salmonella sp. Get negative results.Tujuan dari penelitian ini untuk mengetahui cemaran mikrobiologis pada tepung karagenan yang dibuat dengan metode uap. Pada penelitian ini digunakan perlakuan bahan baku rumput laut dengan dengan pelarut NaOH 0.1%, 0.2%, 0.3% dan lama pengeringan. Hasil penelitian ini diperoleh rendemen terbanyak pada konsentrasi NaOH 0.3% lama Pengeringan Matahari 8 jam yaitu sebesar 19.48%. Kadar air terendah pada konsentrasi NaOH 0.3% lama pengeringan Pengeringan Cabinet dryer 12 jam yaitu sebesar 3.7%. Stabilitas pH berkisar 8.44 – 9.7. Hasil Penelitian Angka Lempeng Total terbaik pada konsentrasi NaOH 0.3% dengan lama Pengeringan Matahari 8 jam yaitu sebesar 3000 koloni/g. Hasil penelitian Escherichia coli, Salmonella sp diperoleh hasil negatif. 

Table Type Sun Drying for Seaweed Preservation

2013 ◽  
Vol 376 ◽  
pp. 34-37
Author(s):  
I Wayan Surata ◽  
Tjokorda Gde Tirta Nindhia ◽  
I Ketut Adi Atmika
Keyword(s):  
Water Content ◽  
Agricultural Products ◽  
The Sun ◽  
Traditional Practice ◽  
Plastic Sheet ◽  
Sun Drying ◽  
Increased Risk ◽  
Sand Particles ◽  
Reduced Water

Open sun drying is one of the oldest techniques employed for processing agricultural products. The local practice of drying the seaweed is by spreading it over a plastic sheet on the ground and exposing it to the sun. Unfortunately, such traditional practice of drying seaweed has led to increased risk of contamination of seaweed by dust and sand particles and other impurities, as well as seaweed often suffer from lower quality. This research was conducted to examine the effect of application of table type sun drying on quality of dried seaweed, through indicators of water content, level of impurities, and brightness. The dryer was designed by using aluminum as a drying surface, with holes for circulation. The surface of aluminum is blackened to increase temperature. The results of study showed that table type sun drying reduced water content rapidly, reduce level of impurities, and improve brightness of dried seaweed.

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

STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

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.

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

Effects of exposure on water relations and photosynthesis of western hemlock in habitat forms

1976 ◽  
Vol 6 (1) ◽  
pp. 40-48 ◽  
Author(s):  
R. A. Keller ◽  
E. B. Tregunna
Keyword(s):  
Light Intensity ◽  
Water Content ◽  
Water Vapour ◽  
Western Hemlock ◽  
Diffusion Resistance ◽  
The Sun ◽  
Evaporative Demand ◽  
Photosynthetic Rates ◽  
Water Vapour Diffusion ◽  
Vapour Diffusion

Measurements of relative turgidity, transpiration rates, and photosynthetic rates on sun-grown and shade-grown western hemlock (Tsugaheterophylla (Raf.) Sarg.) were used to indicate effects of varying degrees of exposure.The sun-adapted form had low photosynthetic rates but maintained its water content under conditions of high evaporative demand. The shade-adapted form desiccated under exposed conditions, and in contrast with the sun-adapted form, its water vapour diffusion resistance decreased with increasing light intensity.

scholarly journals Influence of Surface Reflection (Albedo) in Simulating the Sun Drying of Paddy Rice

2020 ◽  
Vol 10 (15) ◽  
pp. 5092
Author(s):  
Ana Salvatierra-Rojas ◽  
Victor Torres-Toledo ◽  
Joachim Müller
Keyword(s):  
Field Experiments ◽  
Positive Impact ◽  
Weather Conditions ◽  
The Philippines ◽  
Paddy Rice ◽  
The Sun ◽  
Transient Model ◽  
Surface Reflection ◽  
Sun Drying ◽  
Drying Model

The sun drying of agricultural products is a complicated process involving heat transfer, mass transfer, and variable weather conditions. Surface reflection (albedo), a crop’s radiative property, plays an essential role in energy balance, and understanding its contribution can improve the thermal analysis. In this study, field experiments were conducted in the Philippines to explore the influence of surface albedo on the sun drying of paddy rice. First, we implemented energy and mass balance equations in a transient model with the surroundings using a graphical programming language in Matlab/Simulink®. Second, we identified the influence of albedo on the sun drying model by using a sensitivity analysis. Third, we investigated the relationship of paddy rice albedo and the solar zenith angle. Lastly, we integrated the albedo function into the sun drying model. The simulation outputs were validated with field experiments. A better estimation of the measured exit temperature and instantaneous mass were obtained when a variable albedo was applied. This study makes clear that introducing a variable albedo has a positive impact on model improvement. This information is important for application in solar drying technologies, so that the drying process can be better assessed.

scholarly journals Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Mingyue Xu ◽  
Guifang Tian ◽  
Chengying Zhao ◽  
Aftab Ahmad ◽  
Huijuan Zhang ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Short Wave ◽  
Hot Air Drying ◽  
Time Saving ◽  
Drying Time ◽  
Infrared Drying ◽  
Sun Drying ◽  
Hot Air ◽  
Short Wave Infrared ◽  
Dpph Radical Scavenging

To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

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