scholarly journals DESIGN AND DEVELOPMENT OF SEMI-DIRECT COPRA DRYER FOR FLAT TERRAIN

CORD ◽  
2020 ◽  
Vol 36 ◽  
pp. 16-22
Author(s):  
Mencius Lesidan
Keyword(s):  
Moisture Content ◽  
Design And Development ◽  
Drying Temperature ◽  
Total Cost ◽  
Plenum Chamber ◽  
Flat Terrain

The study was conducted to design and develop a semi-direct dryer for flat terrain. This dryer was designed to provide farmers an alternative to traditional and existing dryers particularly the semi-direct and indirect dryers. The components of the dryer were drying bed, plenum chamber, tunnel and firing chamber. It has a capacity of 2,000 nuts and the husks from the nuts were used as fuel for the dryer. The means of the average drying temperature on the front, middle and rear portions of the drying platform were 56.5 oC, 58.2 oC, and 58.4 oC, respectively. The average time of drying in bringing down the moisture content of the copra from 50% to 12% wet basis was 24 hours using only 66.30% of the husks. As of January 2017, the total cost of the dryer with shed was P 61,100.00 and the computed break-even cost was P 1.82/kg. The performance of the dryer is comparable to the existing dryers.

scholarly journals Challenges and Opportunities Associated with Drying Rough Rice in Fluidized Bed Dryers: A Review

2020 ◽  
Vol 63 (3) ◽  
pp. 583-595 ◽  
Author(s):  
Kaushik Luthra ◽  
Sammy S. Sadaka
Keyword(s):  
Developing Countries ◽  
Moisture Content ◽  
Fluidized Bed ◽  
Airflow Rate ◽  
List Type ◽  
Rice Quality ◽  
Drying Temperature ◽  
Rough Rice ◽  
Energy And Exergy ◽  
Fluidized Bed Drying

Highlights Fluidized bed drying of rice has several advantages that outweigh its disadvantages. Increasing the drying temperature above 60°C could reduce rice quality. Research related to energy and exergy efficiencies in fluidized bed dryers of rice is needed. Abstract. Rice (Oryza sativa L.) is a staple food for more than half the world’s population. World rice production reached approximately 740 million metric tons (MMT) in 2018 due to the ever-increasing demand driven by population and economic growth. Rice producers face challenges in meeting this demand, especially in developing countries where rice is prone to spoilage if the moisture content is not reduced to a safe level shortly after harvest. Rice producers, particularly in developing countries, typically use conventional drying methods, i.e., sun drying and natural air drying. These methods are time-consuming and environmentally dependent. On the other hand, fluidized bed drying, which is a well established technology, could provide rice producers with an effective drying technique that is quick, practical, affordable, and portable. Several innovative designs for fluidized bed dryers have been developed that could be installed on-farm or off-farm at a reasonable cost. Some studies have mentioned that the main advantage of fluidized bed drying is the increase in drying rate and the reduction of rice spoilage after harvest. Conversely, other studies have raised alarms regarding low rice quality, which is seen as a significant flaw of fluidized bed drying. Due to this lack of consensus, there is a great need to review this drying technology objectively. Therefore, this review article explores fluidized bed drying and details its advantages and disadvantages related to rice drying. It also sheds light on the effects of the operating parameters involved in fluidized bed drying, i.e., rice moisture content, drying temperature, airflow rate, air velocity, drying duration, and tempering duration, on dryer performance and rice quality. Several fluidized bed numerical models are also reviewed and evaluated. Additionally, this review explores the energy and exergy efficiencies of fluidized bed dryers and suggests opportunities for research associated with fluidized bed drying of rice. Keywords: Energy, Exergy, Fluidized bed drying, Fluidized bed modeling, Moisture content, Rice quality, Rough rice, Tempering.

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

scholarly journals Influence of corn variety, drying temperature, and moisture content at harvest on the saccharides released during an in vitro pepsin-pancreatin digestion

2017 ◽  
Vol 69 (11-12) ◽  
pp. 1600292 ◽  
Author(s):  
Sylvanus Odjo ◽  
François Huart ◽  
François Béra ◽  
Nicolas Jacquet ◽  
Aurore Richel ◽  
...  
Keyword(s):  
Moisture Content ◽  
Drying Temperature

scholarly journals Optimization of drum drying parameters for gac powder

2018 ◽  
Vol 192 ◽  
pp. 03046
Author(s):  
Pornthip Suriyajunhom ◽  
Maradee Phongpipatpong
Keyword(s):  
Moisture Content ◽  
Gum Arabic ◽  
Total Phenolic ◽  
Tropical Fruit ◽  
Drying Temperature ◽  
Drum Drying ◽  
Processing Variables ◽  
Lycopene Content ◽  
Fruit Powder ◽  
Surface Drying

Gac (Momordica cochinchinensis Spreng.) is a tropical fruit which contains a rich nutrient source, especially lycopene. However, fresh gac fruit can spoil rapidly due to its high moisture content. Drum drying is a process to remove moisture from food in order to preserve nutrients and extend shelf life. In this study, gac fruit powder was produced by using drum drying technique. The present research was aimed to determine the optimum drum drying condition for gac powder. Response Surface Methodology was employed with three processing variables, including drum surface drying temperature (115, 125, 135˚C) maltodextrin content (100, 150, 200%) and gum arabic content (10, 20, 30%). The response variables were moisture content, solubility, hygroscopicity, total phenolic content and lycopene content of gac fruit powder. Regression analysis was then performed to obtain the mathematical relation between the processing variables and the responses in the form of second-order polynomial equations.. The results showed that optimum conditions for drum drying of gac fruit was at 135˚C of drum surface drying temperature, 138% of added maltodextrin and 10% of added gum arabic, which provided the highest amount of total phenolic and lycopene content.

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 Effect of Varying Parboiling Conditions on Head Rice Yield for Common Paddy Varieties in Iran

2018 ◽  
Vol 21 (1) ◽  
pp. 1-7
Author(s):  
Fatemeh Rahimi-Ajdadi ◽  
Ezzatollah Askari Asli-Ardeh ◽  
Adel Ahmadi-Ara
Keyword(s):  
Moisture Content ◽  
Rice Yield ◽  
Drying Temperature ◽  
Milling Quality ◽  
Parboiled Rice ◽  
Head Rice ◽  
Rubber Roller ◽  
Head Rice Yield ◽  
Higher Temperature ◽  
Main Effects

AbstractVarious conditions of a parboiling process affect the qualitative parameters of paddy milling. In this study, the effects of drying temperature (45 and 60 °C), moisture content (8, 10 and 12% w.b.), steaming time (10, 20 and 30 min) and paddy varieties (Hashemi and Alikazemi) were investigated on head rice yield (HRY). The samples were husked using a rubber roller husker and whitened by a laboratory abrasive whitener. Results showed that the main effects of all parameters were significant onHRY(P<0.01). The utilization of higher temperature (60 °C), in comparison with non-parboiled rice, without reducing the milling quality was found as one of the advantages of parboiling. Among all experiments, the highestHRY(68.647%) was achieved in the combination of Alikazemi/45 °C/10 min/8%. In the majority of cases, the combinations including Alikazemi variety had higherHRYthan Hashemi. For Hashemi variety, the highestHRY(67.297%) was achieved in combination 45 °C/10 min/8%. In terms ofHRY, parboiling causes an increase of 25.8% and 43.3% respectively for Hashemi and Alikazemi. Therefore, it is highly recommended in processing of Alikazemi variety.

Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

2016 ◽  
Vol 12 (6) ◽  
pp. 599-606 ◽  
Author(s):  
Flávia Daiana Montanuci ◽  
Raphaela Mulato Cavalcante ◽  
Camila Augusto Perussello ◽  
Luiz Mario de Matos Jorge
Keyword(s):  
Moisture Content ◽  
Temperature Increase ◽  
Drying Kinetics ◽  
Final Moisture Content ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Temperature ◽  
Design And Optimization ◽  
Process Kinetics ◽  
Kinetics Of

Abstract The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.

The Effect of the Drying Temperature on the Moisture Removal and Mechanical Properties of Sisal Fibers

2017 ◽  
Vol 380 ◽  
pp. 66-71 ◽  
Author(s):  
D. Gomes dos Santos ◽  
A.G. Barbosa de Lima ◽  
P. de Sousa Costa
Keyword(s):  
Mechanical Properties ◽  
Composite Materials ◽  
Moisture Content ◽  
Raw Material ◽  
Moisture Removal ◽  
Heating Rates ◽  
Drying Temperature ◽  
Vegetable Fibers ◽  
Drying Condition ◽  
Sisal Fibers

Vegetable fibers have been used in most several applications, as raw material, for manufacturing of different products or directly as reinforcement in composite materials. Green fibers are wet, what requires its drying before their use.In this sense, the aim of this work is to study drying of the sisal fibers in oven. Drying experiments were carried out at different drying condition. It was evaluated the curves of moisture content, drying and heating rates and temperature, as well as the influence of the drying temperature on the mechanical properties of the fibers. It was found that the drying temperature (60 - 105°C) had no significant influence on the tensile mechanical properties, elongation at rupture and modulus of elasticity of the sisal fibers.

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