scholarly journals Potential of bio-drying applied to exhausted grape marc

Wine Studies ◽  
2012 ◽  
Vol 2 (1) ◽  
pp. 2 ◽  
Author(s):  
Elena Cristina Rada ◽  
Marco Ragazzi
Keyword(s):  
Water Content ◽  
Energy Content ◽  
Moisture Level ◽  
Drying Process ◽  
Self Heating ◽  
Grape Marc ◽  
Thermal Drying ◽  
Energy Options ◽  
Potential Rate

In the present work, experimentation was carried out to study the behavior of exhausted grape marc during the bio-drying process. This process was chosen as an alternative to the typical grape marc thermal drying approach. The aim was to reduce the moisture level thanks to the biological exothermal reactions, and to increase the energy content in the biodried grape marc. The target was the generation of a product interesting for energy options. For the development of the research, a biological pilot reactor and a respirometric apparatus were used. Results demonstrated that bio-drying can decrease the water content saving the original energy content. The final material could be assumed like a solid recovered fuel, class 5:1:1 with a very low potential rate of microbial self-heating.

scholarly journals Pemanfaatan panas kondenser pada pengering beku vakum

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Dinni Agustina ◽  
Roe Dwi Dhewaji ◽  
Awaluddin Martin
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Waste Heat ◽  
Heating System ◽  
Food Preservation ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Process ◽  
Self Heating ◽  
Secondary Drying

Pengering beku vakum (Freeze vacuum drying) merupakan salah satu metode pengeringan terbaik untuk pengawetan bahan makanan. Selain menjadi salah satu solusi untuk teknologi pasca panen, freeze vacuum drying juga mampu untuk meningkatkan nilai jual suatu produk. Penelitian ini bertujuan untuk mengembangkan pengering beku vakum yang menggunakan sistem pemanasan mandiri (self heating system) dengan pemanfaatan panas kondenser. Pada awal penelitian tanpa proses secondary drying dibutuhkan waktu 24 jam untuk menghilangkan kadar air sebanyak 62% dari produk dengan temperature -5oC. Penelitian berikutnya dengan memanfaatkan panas buang kondenser dan menggunakan proses secondary drying dibutuhkan waktu 4 jam untuk mengurangi kadar air pada produk sebesar 78% pada temperature -9oC. Freeze vacuum drying is one of the best drying methods for food preservation. Besides being one of the solutions for post-harvest technology, freeze vacuum drying is also able to increase the sale value of a product. The aim of this research is to develop a freeze vacuum drying using a self-heating system by utilizing a heat of condenser. At the beginning of the research without secondary drying process, it took 24 hours to remove 62% of water content from products with a temperature of -5oC. In further research by utilized waste heat of condenser and by using secondary drying process, it took 4 hour to reduce 78% moisture content of product at -9oC.

scholarly journals Volumetric shrinkage and shape of Conilon coffee fruit (Coffea Canephora)

2014 ◽  
Vol 2 (1) ◽  
pp. 73
Author(s):  
Pedro Casanova ◽  
Paulo C Corrêa ◽  
Kattia Solís
Keyword(s):  
Water Content ◽  
Fruit Size ◽  
Nonlinear Behavior ◽  
Coffea Canephora ◽  
Volumetric Shrinkage ◽  
Drying Process ◽  
Volume Increase ◽  
Two Stages ◽  
Different Levels ◽  
Area And Volume

The effect of varying the water content was evaluated in shrinkage, dimensional characteristics and shape of the fruits of coffee during drying. Fruits were used Conilon coffee (Coffea canephora), clone 83 of clonal variety EMCAPA 8141. The fruit was hand-picked and selected only the two stages, cherry and unripe. Different batches of coffee were dried in an oven with forced ventilation with air temperature of approximately 60 ± 3 °C until different levels of water content. Fruit size was determined by varying the volume and shape was examined by sphericity and roundness. The shrinkage of the fruits was determined by the ratio between the volume at each water content and initial volume. It was determined that the projected area, surface area and volume increase with increasing water content for conilon coffee fruit. The shape of the conilon coffee fruits was influenced during the drying process, promoting the decrease of sphericity and roundness values from the reduction of water content. The shrinkage showed a nonlinear behavior with decreasing reducing the water content of the mass of Conilon coffee fruit. The polynomial model represented satisfactorily phenomenon of unit volumetric shrinkage and mass of coffee fruits depending on the water content.

The composition of the milk of antarctic (Arctocephalus gazella) and subantarctic (A. tropicalis) fur seals at Macquarie Island

1999 ◽  
Vol 47 (6) ◽  
pp. 593 ◽  
Author(s):  
Simon D. Goldsworthy ◽  
Helen M. Crowley
Keyword(s):  
Water Content ◽  
Energy Content ◽  
Post Partum ◽  
Milk Composition ◽  
Arctocephalus Gazella ◽  
Macquarie Island ◽  
Fur Seals ◽  
Fur Seal ◽  
Gross Energy ◽  
Subantarctic Fur Seals

The composition of milk collected from 36 antarctic (Arctocephalus gazella) and 17 subantarctic fur seals (A. tropicalis) breeding sympatrically at Macquarie Island was examined over the first 100 days of lactation in the 1990/91 season. The mean composition of milk in A. gazella and A. tropicalis was 41.3% and 44.6% water, 39.8% and 38.6% lipid, 18.1% and 16.1% protein, and the estimated gross energy content of milk was 19.9 and 18.9 kJ g–1, respectively. Neither the composition of milk nor its energy density differed significantly between species, despite a difference of 4–6 months in lactation length. Water content of milk could be used to predict lipid (r2 = 0.67) and protein (r2 = 0.57) content, but was most accurate at predicting gross energy content (r2 = 0.97). These relationships were the same for each species. The water content of milk decreased throughout the first 100 days of lactation in both species, while lipid, protein and energy content all increased. The addition of maternal mass into regression analysis with days post-partum increased the significance of models predicting the content of lipid and proteins in the milk, but not those predicting the water or gross energy content. Milk collected on the first day of 2-day attendance bouts had, on average, 9% greater lipid content, and 5% greater protein content than milk collected on the second day. The growth rates of subantarctic fur seal pups were significantly lower than those of antarctic fur seal pups over the first month of growth, suggesting that (despite similar milk composition, attendance patterns and diet of the two species of fur seal) the overall rates of energy transfer from mother to pup in subantarctic fur seals is lower than in antarctic fur seals.

Study on the Vacuum Drying Model of Perilla Leaf by Microwave Method

2014 ◽  
Vol 664 ◽  
pp. 433-436
Author(s):  
Jiang Chang ◽  
Feng Xu ◽  
Guang Hua Wu ◽  
Xiao Feng Fu ◽  
Guang Li ◽  
...  
Keyword(s):  
Water Content ◽  
Kinetics Model ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Microwave Method ◽  
Drying Process ◽  
Leaf Production ◽  
Microwave Vacuum Drying ◽  
Drying Model

The drying rate is difficult to control for perilla leaf during the microwave vacuum drying process. Through scientific approaches, this paper made a research on the relationships between drying factors and drying rate, and established a kinetics model on microwave vacuum drying of perilla leaf. The model can predict the water content variations of perilla leaf during microwave vacuum drying, and provides a theory basis for packaging, storage and transportation for perilla leaf production.

Impacts of matric suction equalization on small strain shear modulus of soils during air drying

2020 ◽  
Vol 57 (12) ◽  
pp. 1982-1997
Author(s):  
Thang Pham Ngoc ◽  
Behzad Fatahi ◽  
Hadi Khabbaz ◽  
Daichao Sheng
Keyword(s):  
Shear Modulus ◽  
Water Content ◽  
Soil Sample ◽  
Closed System ◽  
Small Strain ◽  
Matric Suction ◽  
Drying Process ◽  
Air Drying ◽  
Small Strain Shear Modulus ◽  
The Impact

In this study, a weight-control bender element system has been developed to investigate the impact of matric suction equalization on the measurement of small strain shear modulus (Gmax) during an air-drying process. The setup employed is capable of measuring the shear wave velocity and the corresponding Gmax of the soil sample in either an open system in which the soil sample evaporates freely or in a closed system that allows the process of matric suction equalization. The comparison between measurements of Gmax in the open and closed systems revealed underestimations of Gmax when matric suction equalization was ignored due to the nonuniform distribution of water content across the sample cross-sectional area. This study also investigated the time required for matric suction equalization tse to be established for samples with different sizes. The experimental results indicated two main mechanisms driving the matric suction equalization in a closed system during an air-drying process, namely the hydraulic flow of water and the flow of vapour. While the former played the key role when the micropores were still saturated at the high range of water content, effects of the latter increased and finally dominated when more air invaded the micropores at lower water contents.

scholarly journals Physiological performance of cagaita seeds (Eugenia dysenterica DC.) Subjected to drying

2017 ◽  
Vol 38 (1) ◽  
pp. 19 ◽  
Author(s):  
Lílian Abadia da Silva ◽  
Juliana De Fátima Sales ◽  
Heloísa Oliveira dos Santos ◽  
Juliana Montazola Martins ◽  
Valéria Hanny Costa ◽  
...  
Keyword(s):  
Water Content ◽  
Seedling Emergence ◽  
Mass Gain ◽  
Imaging Analysis ◽  
Drying Process ◽  
Radiographic Image ◽  
Image Analysis Technique ◽  
Analysis Technique ◽  
Eugenia Dysenterica ◽  
Rapid Mass

The present study aimed to determine the imbibition curve and evaluate the effects of ‘reducing the water content of cagaita seeds (Eugenia dysenterica DC.), using the radiographic image analysis technique. To this end, three assays were carried out: seed imbibition curve and root protrusion were determined in assay 1. Seeds in silica gel were oven dried for to 72 h and were then analyzed for water content and vigor in assay 2. Seeds were dried up to certain levels of the water content and were evaluated by radiographic imaging analysis in assay 3. A rapid mass gain was observed in the first 60 imbibition hours and the root protrusion reached 94.4% after 192 imbibition hours. Cagaita seeds did not tolerate drying periods longer than 24 h, which corroborates the recalcitrant behavior of the seeds of these species. The analysis of the radiographic image obtained by an X-ray test allowed the establishment of a direct relation between the increased free space area within the seed and the decrease in the seedling emergence. The drying process altered the internal morphology of the seed and such changes directly influenced the development of the seedlings.

scholarly journals Optimizing the tray dryer temperature and time of white corn flour culture

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 95-104
Author(s):  
D. Hunaefi ◽  
Rahmawati R. ◽  
D. Saputra ◽  
R.R. Maulani ◽  
T. Muhandri
Keyword(s):  
Response Surface Methodology ◽  
Aspergillus Niger ◽  
Water Content ◽  
Response Surface ◽  
Water Activity ◽  
Penicillium Citrinum ◽  
Drying Process ◽  
Corn Flour ◽  
Acremonium Strictum ◽  
Candida Famata

This research aimed to optimize the tray dryer temperature and time of white corn flour culture by Response Surface Methodology (RSM). There were two cultures used in this research, namely Amylolytic Culture (AC) and Complete Culture (CC). AC consisted of Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, while CC consisted of Penicillium chrysogenum, Penicillium citrinum, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri and Candida krusei/incospicua. The independent variables in this study were drying temperature and time, where the quality indicators used were total viability of mold and yeast, water content, water activity, and pH. This research used a factor response surface methodology. Data were analyzed by ANOVA with an α level of 95%. The result of this research showed that the optimum drying process for AC starter was 40°C for 10 hrs, with characteristic response viability 8.8×107 CFU/g, water activity 0.43, water content 8.90%, and pH 4.05. CC starter showed an optimum drying process at 49°C for 4.5 hrs, with characteristic response viability 4.9×107 CFU/g, water activity 0.49, water content 7.02%, and pH 3.95. The optimum tray dryer temperatures and times were achieved for AC and CC starters.

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