Experimental Analysis of the Main Factors Affecting RDX Static Drying

2011 ◽  
Vol 396-398 ◽  
pp. 1126-1131
Author(s):  
Yao Xuan Zhang ◽  
Lu Yao Zhang ◽  
Qiu Jie Zhang ◽  
Hou He Chen
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Experimental Analysis ◽  
Single Factor ◽  
Drying Process ◽  
Factors Affecting ◽  
Main Factors ◽  
Drying Condition ◽  
Drying Conditions

The main factors affecting the drying process of RDX and the optimum drying conditions were investigated through single factor test and response surface methodology, the optimal drying conditions were gained. The results show that moisture content, vacuum, temperature are important factors in the drying process of RDX, the significance of main influencing factors is: temperature> vacuum> moisture content, the suggested drying condition is: 80°C for temperature, 0.05MPa for vacuum, 10% for moisture content.

scholarly journals Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Chang-Cheng Zhao ◽  
Gui-Hun Jiang ◽  
Jong-Bang Eun
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Water Activity ◽  
Shear Force ◽  
Process Conditions ◽  
Drying Process ◽  
Drying Temperature ◽  
Overall Acceptability ◽  
Drying Conditions

The aim of this study was to investigate the effects of drying temperature (50–70°C) and drying time (3–5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color (L⁎, a⁎, b⁎), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively (p<0.05). There was no significant difference in the L⁎ and a⁎ values under different drying conditions. The quadratic effect of temperature and time was observed for the b⁎ value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70°C and 3 h, respectively.

Optimization of the Preparation Technology of Resistant Starch of Cowpea Using Response Surface Methodology

2012 ◽  
Vol 554-556 ◽  
pp. 909-917 ◽  
Author(s):  
Wei Wen Huang ◽  
Wei Wang ◽  
Ji Lie Li ◽  
Zhong Hai Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Resistant Starch ◽  
Preparation Process ◽  
Optimal Conditions ◽  
Single Factor ◽  
Preparation Technology ◽  
Starch Concentration ◽  
Main Factors ◽  
Optimized Conditions

Response surface methodology was used to optimize the preparation technology of resistant starch (RS) production by raw cowpea bean starch. In the first optimization step, single factor experiments designed was used to evaluate the influence of RS yield. The RS yield were influenced significantly by some factors of preparation RS, including the starch concentration, autoclaving time, pullulanase dosage and enzymolysis temperature. The others in the investigation scope had no significant influence on the RS production. In the last step, four main factors were further optimized using Box-Behnken designs and response surface analysis. The optimized conditions in the process of preparation RS were starch concentration as 29%, autoclaving time as 38min, pullulanase dosage as 4.0PUN/g, enzymolysis temperature as 60°C. In our optimal conditions, rather good RS yield was 23.52±0.15% and repeatability of the preparation process was good which was valuable in further production.

scholarly journals Optimization of Foam-Mat Drying Process of Watermelon Pulp Using Response Surface Methodology

2019 ◽  
pp. 1-11
Author(s):  
J. Isa ◽  
A. P. Olalusi
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Methyl Cellulose ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Drying Characteristics ◽  
Moisture Content Level ◽  
Egg Albumen

Introduction: Foam mat drying involves the change of agricultural material from a high moisture content level to a stable foam which is achieved by moisture reduction mechanism. Aim: In this study, foam-mat drying process of watermelon was optimized using response surface methodology. Foaming conditions (carboxyl methyl cellulose and egg albumen) and the drying system parameters (air velocity and air temperature) were optimized using response surface methodology. Methodology: To evaluate the drying behaviour, the drying experiment was designed using design expert software using a central composite design setting variable of drying temperature (60°C – 80°C), air velocity (0.5 m/s – 2 m/s), carboxyl methyl cellulose (0.5% - 2.5%), egg albumen (5% - 15%). Twenty-two runs of the experiment were performed using different levels of variables combinations. Based on the statistical tests performed, the best model that described each response was selected using a polynomial analysis. Results: The optimum values for the drying conditions were: 77.42OC, 0.5m/s, 0.5% and 5% for temperature, air velocity, carboxyl methylcellulose and egg albumen respectively and the optimum values for the drying characteristics were: 25.07 KJ/mol, 1.7345E-10 m2/s, 29.019% (wet-basis). 0.742 g/cm3 and 540 minutes (approximately 9hrs) for activation energy, effective diffusivity, moisture content, foam density and the drying time respectively. Conclusion: The study of the foam-mat drying of watermelon pulp revealed that the inlet temperature, air velocity, CMC and egg albumen has a significant effect on its drying characteristics.

Optimization of Anthocyanins Extraction from Blueberry Pomace by Spray-Drying Process by Response Surface Methodology

2014 ◽  
Vol 1033-1034 ◽  
pp. 709-712
Author(s):  
Xian Jun Meng ◽  
Jia Chen Zhang ◽  
Bin Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Spray Drying ◽  
Air Temperature ◽  
Loss Rate ◽  
Single Factor ◽  
Drying Process ◽  
Quadratic Regression ◽  
Drying Technology ◽  
Single Factor Experiment

The effects of maltodextrin concentration,inlet air temperature and outlet air temperature on the anthocyanins extraction from blueberry pomace by spray-drying technology were studied by response surface methodology. Based on single factor experiment, the quadratic regression model of the powder yield and loss rate of anthocyanins were deduced, then variables were analyzed with response surface methodology (RSM) by Box - Benhnken experiment. Results showed that the optimal technological conditions for spray drying the anthocyanins extraction from blueberry pomace were obtained as follows: maltodextrin concentration was 25.15% , inlet air temperature was 183.03°Cand outlet air temperature was 60.00°C.

Effects Of Variables On The Production Of Red-Fleshed Pitaya Powder Using Response Surface Methodology

2011 ◽  
pp. 15-29
Author(s):  
Mohd Azizi Che Yunus ◽  
Ching Yaw Lee ◽  
Zuhaili Idham
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Bulk Density ◽  
Response Surface ◽  
Spray Drying ◽  
Air Temperature ◽  
Flow Rate ◽  
Feed Flow Rate ◽  
Drying Conditions ◽  
Central Composite

Teknik reka bentuk komposit pusat dalam kaedah gerak balas permukaan (RSM), telah dipilih untuk memeriksa pengaruh parameter-parameter pengeringan sembur terhadap kandungan lembapan dan ketumpatan pukal serbuk buah naga. Pemboleh ubah-pemboleh ubah tak bersandar dengan julat seperti yang disebutkan telah diuji kaji: suhu masukan (156-224°C), kadar aliran suapan (16.6-33.4 ml/min) dan kepekatan maltodextrin (31.6-48.4%). Keputusan menunjukkan bahawa data eksperimen dapat diwakili oleh bentuk polinomial tertib kedua. Bagaimanapun, hanya istilah linear mempunyai pengaruh mutlak terhadap keadaan serbuk. Parameter-parameter terbaik untuk mencapai nilai kandungan lembapan terendah adalah suhu masukan 224°C, kadar aliran suapan 22.9 ml/min dan kepekatan maltodextrin 40%, dengan jangkaan 3.88% kandungan lembapan. Nilai ketumpatan pukal yang maksimum iaitu 0.45 g/ml dicapai pada suhu masukan 156°C, kadar aliran suapan 16.6 ml/min dan kepekatan maltodextrin 48.4%. Kata kunci: Kaedah gerak balas permukaan; sembur kering; buah naga Central Composite Design technique from Response Surface Methodology (RSM) was used to investigate the effects of spray drying conditions on red-fleshed pitaya powder moisture content and bulk density. The spray drying independent variables and ranges are inlet air temperature (156-224°C), feed flow rate (16.6-33.4 ml/min) and maltodextrin concentration (31.6-48.4 %). Results showed that the data were adequately fitted to second order polynomial model. However, only linear terms proved to be significant for powder attributes. The best spray drying conditions within the experimental ranges for minimum powder moisture content of 3.88% would be inlet air temperature, feed flow rate and maltodextrin concentration of 224°C, 22.9 ml/min and 40% respectively. The maximum powder bulk density of 0.45 g/ml was obtained at inlet air temperature of 156°C, 16.6 ml/min feed flow rate and 48.4% maltodextrin concentration. Key words: Response surface methodology; spray-drying; red-fleshed pitaya

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.

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