scholarly journals Comparative Evaluation of Soaking Characteristics of Chickpea using Ambient water, Hot water and Microwave-assisted Heating

2021 ◽  
pp. 31-39
Author(s):  
Gitanjali Behera ◽  
Mitali Madhumita ◽  
Nayan Kumar Meher ◽  
Malay Ranjan Das ◽  
Sarthak Pradhan
Keyword(s):  
Initial Moisture Content ◽  
Hot Water ◽  
Ambient Water ◽  
Time Consumption ◽  
Agricultural Engineering ◽  
Microwave Assisted ◽  
Cooking Process ◽  
Nutritional Qualities ◽  
Energy Saving Process ◽  
C 50

Aims: Soaking followed by cooking is the main aspect of chickpea processing which reduces the time consumption in the cooking process for achieving the desired cooking texture and nutritional qualities. But soaking chickpea in ambient water is very time-consuming. Therefore, the present investigation was carried out to study the soaking characteristics of chickpea in different soaking conditions. Place and Duration of Study: Department of Agricultural Engineering, Centurion University of Technology & Management, between January 2021 to June 2021. Methodology: The chickpea was soaked in ambient water, hot water, and microwave heating applications. Results: The initial moisture content of the chickpea was found to be 14.39 % wet basis throughout the experiments. The moisture gain experimental was calculated and was found to be 45.21 % dry basis (db) in ambient water soaking. In the hot water soaking, the moisture gain was estimated to be 50.74 % db, 53.28 % db, and 65.18 % db at 40°C, 50°C, and 60°C, respectively after 360 min (6h) of soaking period. The moisture gains in microwave-assisted soaking at 0.2 W/g, 0.4 W/g, 0.6 W/g, 0.8 W/g, and 1.0 W/g power densities levels were found to be 44.78 % db, 64.44 % db, 81.42 % db, 106.36 % db, and 115.95 % db, respectively after 10 min. The Peleg model was found to be suitable for describing the soaking characteristics of chickpea at all soaking conditions with higher R2 values. The Peleg capacity constant and rate constant didn’t show any particular trend in all the soaking methods. Conclusion: Among all the soaking methods, microwave-assisted soaking showed the best soaking characteristics of chickpea with less time consumption and with more amount of moisture gain. Therefore, microwave-assisted may be recommended for soaking chickpea which is a less time-consuming and energy-saving process.

scholarly journals Development of Accelerated Soaking Method for Mustard using Microwave-Assisted Heating

2021 ◽  
Vol 10 (4) ◽  
pp. 256-261
Author(s):  
Gitanjali Behera Behera ◽  
◽  
Madhusmita Behera ◽  
Shubhashree Negi ◽  
Geeta Challan ◽  
...  
Keyword(s):  
Initial Moisture Content ◽  
Hot Water ◽  
Mustard Seed ◽  
Ambient Water ◽  
Microwave Assisted ◽  
Peleg Model ◽  
Energy Saving Process ◽  
C 50 ◽  
Time And Energy ◽  
Power Densities

Mustard seeds are generally undergone the soaking process before use in any food application. But soaking mustard in water takes lots of time and energy. Therefore, the present investigation was carried out to study the soaking characteristics of mustard seed in different soaking conditions. The mustard seed was soaking in ambient water, hot water, and microwave heating applications. The initial moisture content of the mustard seed was found to be 12.64 % db. The moisture gain was found to be 55.46 % db in ambient water soaking after 360 min. In the hot water soaking, the moisture gain was estimated to be 68.33 % db, 80.40 % db, and 86.18 % db at 40°C, 50°C, and 60°C, respectively. The moisture gains in microwave-assisted soaking at 0.2, 0.4, 0.6, 0.8 and 1.0 W/g power densities level were found to be 67.77 % db, 67.80 % db, 103.28 % db, 115.08 % db, 131.51 % db, respectively after 10 min. The Peleg model was found to be suitable for describing the soaking characteristics of mustard seed at all soaking conditions with higher R2 values. Among all the soaking methods, microwave-assisted soaking showed the best soaking characteristics of mustard with less time consumption and with more amount of moisture gain. Therefore, microwave-assisted soaking of mustard seed may be recommended for soaking of mustard which is less time-consuming and energy-saving process

scholarly journals Design and Testing of a Natural Convection Solar Tunnel Dryer for Mango

2017 ◽  
Vol 2017 ◽  
pp. 1-10
Author(s):  
Isaac Nyambe Simate ◽  
Sam Cherotich
Keyword(s):  
Natural Convection ◽  
Initial Moisture Content ◽  
Vertical Direction ◽  
Ambient Air ◽  
Agricultural Engineering ◽  
Average Temperature ◽  
Tunnel Dryer ◽  
Load Tests ◽  
Average Relative Humidity ◽  
The University

A natural convection solar tunnel dryer comprising three major units, a solar collector unit, a drying unit, and a vertical bare flat-plate chimney, was constructed. No-load tests with a horizontal configuration of air entry into the collector resulted in a bidirectional air flow in the dryer. To correct this undesirable situation, an air guide at the collector was incorporated to ensure that air entered in a vertical direction. To investigate its performance, drying experiments with mango were carried out at the University of Zambia, Department of Agricultural Engineering. Uncertainties in the parameters measured in the experiment were analysed and quantified. The results showed that, under solar radiation between 568.4 and 999.5 W/m2, air temperature of up to 65.8°C was attained at the collector unit. The average relative humidity values were 30.8%, 6.4%, and 8.4% for the ambient, collector, and drying unit, respectively. Under these conditions, mango with an initial moisture content of 85.5% (wet basis) was dried to 13.0% (wet basis) in 9.5 hours. The collector, drying, and pick-up efficiencies were found to be 24.7%, 12.8%, and 35.0%, respectively. The average temperature difference between the chimney air and ambient air was 12.1°C, and this was sufficient in driving the flow of air through the dryer.

scholarly journals The influence of cooking process on the microwave-assisted extraction of cottonseed oil

2013 ◽  
Vol 52 (2) ◽  
pp. 1138-1144 ◽  
Author(s):  
Mostafa Taghvaei ◽  
Seid Mahdi Jafari ◽  
Shahram Nowrouzieh ◽  
Omran Alishah
Keyword(s):  
Cottonseed Oil ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Cooking Process ◽  
Assisted Extraction

scholarly journals Seed Germination of Enterolobium contortisiliquum (Vell.) Morong. (Fabaceae) under Different Temperatures and Drying Method

2021 ◽  
pp. 54-59
Author(s):  
Natália Marinho Silva Crisóstomo ◽  
Lorraynne Gabrielly Vieira dos Santos ◽  
Luan Danilo Ferreira de Andrade Melo ◽  
João Luciano de Andrade Melo Junior ◽  
Larice Bruna Ferreira Soares ◽  
...  
Keyword(s):  
Seed Germination ◽  
Moisture Content ◽  
Tree Species ◽  
Wood Quality ◽  
Initial Moisture Content ◽  
Drying Method ◽  
Plant Propagation ◽  
Agricultural Engineering ◽  
Fluorescent Lamps ◽  
Different Temperatures

Enterolobium contortisiliquum (Vell.) Morong a tree commonly known as anglerfish, monkey ear and timbaúva. Due to its wood quality, this tree species is widely used in naval and civil constructions, toys and furniture frames, and can also be used for urban afforestation and restoration of degraded areas. The objective of this work was to standardize the best temperature conditions for conducting the germination tests of E. contortisiliquum seeds under laboratory conditions, considering the fact that the seeds come from coastal tropical Brazil, and to evaluate the desiccation tolerance. The experiments were carried out at the Plant Propagation Laboratory of the Agricultural Engineering and Sciences Campus (CECA) of the Federal University of Alagoas (UFAL), located in the municipality of Rio Largo, Alagoas, Brazil. The design of the experiment was fully randomized, with four repetitions of 25 seeds per treatment. In test I: The newly harvested seeds were subjected to constant temperatures of 5, 10, 15, 20, 25, 30, 35 and 40ºC and alternating temperatures of 20-30ºC, with an eight-hour photoperiod, simulated by four fluorescent lamps 20W daylight type. In trial II: The seeds were divided into two lots. The first was the control (initial moisture content). The second was subjected to slow drying on silica gel. A constant temperature of 30ºC is recommended for the germination and vigor test of E. contortisiliquum seeds. The critical means water content for seeds of this species is below 5%.

Microwave-Assisted Extraction and In Vitro Antioxidant Evaluation of Polysaccharides from Enteromorpha prolifera

2011 ◽  
Vol 79 ◽  
pp. 204-209 ◽  
Author(s):  
Bin Wang ◽  
Guo Zhong Tong ◽  
You Le Qu ◽  
Li Li
Keyword(s):  
Microwave Power ◽  
Radical Scavenging ◽  
Hot Water ◽  
Butylated Hydroxytoluene ◽  
Extraction Time ◽  
Microwave Assisted Extraction ◽  
Enteromorpha Prolifera ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Liquid Material

An efficient microwave-assisted extraction (MAE) technique was developed to extract polysaccharides from Enteromorpha prolifera (PEP). The operating parameters, such as microwave power, liquid/material ratio, temperature and extraction time, were optimized using orthogonal array design coupled with single factor method. PEP yield was determined by the phenol-sulfuric acid method. The optimum extraction conditions were determined as follows: microwave power, 700 W; liquid/material ratio, 40:1 (mL/g); temperature, 70 °C; and extraction time, 25 min. Under such conditions, PEP yield reached to 10.79 %. In comparison with conventional hot water extraction and ultrasonic-assisted extraction, MAE showed obvious advantages in terms of high extraction efficiency, saving energy, rapidity, solvent consumption, and so on. The data demonstrated that MAE could be a fast and reliable method for quantitative analysis of PEP. The scavenging capability of PEP to DPPH/hydroxyl radical reached to 65.2 % and 41.2 % at the concentration of 0.5 mg/mL. The reducing power of PEP was 0.354. Compared with butylated hydroxytoluene (BHT) and gallic acid (GA), the experimental results showed that DPPH radical scavenging activity of PEP was higher than that of BHT. Thus, PEP had good potential as a natural antioxidant used in functional food or medicine industries.

scholarly journals Microwave-Assisted Pyrolysis of Biomass Waste: A Mini Review

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1190 ◽  
Author(s):  
Saleem Ethaib ◽  
Rozita Omar ◽  
Siti Mazlina Mustapa Kamal ◽  
Dayang Radiah Awang Biak ◽  
Salah L. Zubaidi
Keyword(s):  
Microwave Heating ◽  
Complex Structure ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Conventional Heating ◽  
Operating Parameters ◽  
High Heating Rate ◽  
Biomass Waste ◽  
Promising Alternative ◽  
Microwave Assisted

The utilization of biomass waste as a raw material for renewable energy is a global concern. Pyrolysis is one of the thermal treatments for biomass wastes that results in the production of liquid, solid and gaseous products. Unfortunately, the complex structure of the biomass materials matrix needs elevated heating to convert these materials into useful products. Microwave heating is a promising alternative to conventional heating approaches. Recently, it has been widely used in pyrolysis due to easy operation and its high heating rate. This review tries to identify the microwave-assisted pyrolysis treatment process fundamentals and discusses various key operating parameters which have an effect on product yield. It was found that several operating parameters govern this process such as microwave power and the degree of temperature, microwave absorber addition and its concentration, initial moisture content, initial sweep gas flow rate/residence time. Moreover, this study highlighted the most attractive products of the microwave pyrolysis process. These products include synthesis gas, bio-char, and bio-oil. The benefits and challenges of microwave heating are discussed.

Relationship between air conditions and the drying rate of thin-layers of grass

1993 ◽  
Vol 121 (1) ◽  
pp. 21-28 ◽  
Author(s):  
W. J. Lamond ◽  
R. Graham
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Variable Parameter ◽  
Major Effect ◽  
Thin Layers ◽  
Regression Equations ◽  
Agricultural Engineering ◽  
Thin Layer Drying ◽  
Harvesting Method ◽  
Drying Curves

SUMMARYA series of 240 thin-layer drying runs carried out in 1988 and 1989 at the Scottish Centre of Agricultural Engineering were analysed to find out which factors influenced the rate of drying of grass mixtures. The grass used in the experiments was cut by hand, by a mower without conditioner or by a mower with conditioner. The experiments covered a range of air conditions from 16·0 to 40·4 °C temperature and 24·4 to 82·8% relative humidity. By fitting curves to the experimental data it was shown that the drying curves could be simulated by a two-parameter, exponential equation. Analysis of the data showed that the experimental results could be adequately represented by holding one of the parameters fixed and fitting the curves with only one parameter varying. The variable parameter, called the drying coefficient, was dependent on harvesting method and related to drying air temperature, initial moisture content and ratio of leaf area to stem area. A regression equation relating the drying coefficient to these variables for conditioned and unconditioned grass is presented.Predictions from the regression equations indicated that the temperature of the drying air had a major effect on the drying coefficient. Both the initial moisture content of the samples and ratio of leaf to stem had a smaller influence on the coefficient over their likely range.

scholarly journals Assessing Green Methods for Pectin Extraction from Waste Orange Peels

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1766
Author(s):  
Laura Benassi ◽  
Ivano Alessandri ◽  
Irene Vassalini
Keyword(s):  
Food Waste ◽  
Hot Water ◽  
Embodied Energy ◽  
Microwave Assisted ◽  
Orange Peels ◽  
Solid Liquid ◽  
Extracting Solvent ◽  
Sustainable Extraction

In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. “Hot-water”, Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic “hot-water” as the most sustainable extraction route.

scholarly journals PENGARUH HOT WATER TREATMENT (HWT) DAN PERLAKUAN PELILINAN DENGAN EKSTRAK JAHE TERHADAP UMUR SIMPAN CABAI MERAH (CAPSICUM ANNUUM L.)

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Cicih Sugianti ◽  
Dwi Dian Novita ◽  
Diana Mustika
Keyword(s):  
Water Treatment ◽  
Capsicum Annuum ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Colletotrichum Capsici ◽  
Capsicum Annuum L ◽  
C 50

Penyakit antraknosa salah satu penyakit penting pada tanaman cabai yang disebabkan oleh jamur Colletotrichum capsici. Hot water treatment (HWT) merupakan salah satu teknologi yang dapat diterapkan dalam penanganan pascapanen untuk menekan perkembangan penyakit antraknosa pada cabai merah. Tujuan penelitian ini adalah mempelajari perlakuan pelilinan dengan ekstrak jahe terhadap umur simpan cebe merah. Faktor pertama adalah suhu HWT dengan 3 taraf (45°C, 50°C, dan 55°C) selama 15 menit, dan faktor yang kedua adalah pelilinan menggunakan ekstrak jahe dengan 2 taraf (30% v/v dan 40%v/v). Hasil penelitian menunjukkan analisis sidik ragam dengan taraf 5% perlakuan suhu pencelupan berpengaruh nyata terhadap susut bobot, kekerasan, dan kadar air. Faktor konsentrasi ekstrak jahe berpengaruh nyata terhadap kekerasan dan kadar air. Sedangkan interaksi faktor suhu pencelupan dan konsentrasi jahe berpengaruh nyata terhadap kekerasan dan kadar air. Hasil uji lanjut Duncan menunjukkan bahwa perlakuan interaksi terhadap parameter kekerasan, kadar air, dan penampakan cabai merah pada hari ke-18 penyimpanan didapatkan perlakuan terbaik yaitu perlakuan dengan temperatur 45°C dan konsentrasi ekstrak jahe 30%.Kata kunci: cabai merah, antraknosa, hot water treatment, pelilinan antimikroba.

Sign in / Sign up

Export Citation Format

Share Document