Metoda Pengeringan Zat Warna Bubuk Ekstraksi Kulit Bawang Merah menggunakan Convection Oven-drying dan Spray-drying

Pigmen warna dalam kulit bawang merah hasil ekstraksi mengandung senyawa yang dapat memberi warna pada kain. Ekstrak dalam bentuk cair tidak tahan lama dalam penyimpanan sehingga dibuat dalam bentuk bubuk agar lebih tahan lama. Tujuan dalam penelitian ini adalah untuk mendapatkan zat warna lebih tahan lama dalam penyimpanan dengan cara pengeringan. Proses pengeringan zat warna yang dilakukan pada penelitian ini menggunakan oven dan spray dryer. Karakterisasi yang digunakan untuk mengevaluasi hasil pencelupan menggunakan spektrofotometri, Laundry-O- meter untuk ketahanan terhadap pencucian dan crockmeter untuk ketahanan terhadap gosokan. Hasil yang didapat dari penelitian ini adalah berat kering zat warna bubuk Hasil pengeringan menggunakan oven dan spray dryer masing-masing sebesar 4,97 gram dan 2,68 gram dari 1 Liter larutan ekstraksi. Kandungan air yang terdapat dalam zat warna bubuk dengan pengeringan menggunakan oven sebesar 35% sedangkan menggunakan spray dryer sebesar 3% setelah didiamkan selama 2 bulan. Evaluasi terhadap hasil pencelupan menggunakan zat warna bubuk hasil pengeringan menggunakan oven dan spray dryer masing-masing memiliki ketuaan warna (K/S) sebesar 3,46 ; kerataan warna (standar deviasi) sebesar 0,105; kecerahan dan arah warna L* 74, 28 ; a* 0,68 dan b* 25,55 ; dan ketuaan warna (K/S) sebesar 3,05 ; kerataan warna (standar deviasi) sebesar 0,08 ; kecerahan dan arah warna L* 77,19 ; a* - 2,03 dan b* 27,32. Untuk ketahanan luntur warna terhadap pencucian dan ketahanan warna terhadap gosokan basah serta kering keduanya memiliki hasil yang sama yaitu 4-5 dan 5. Kandungan air zat warna bubuk dan kerataan warna yang lebih baik dihasilkan dengan pengeringan menggunakan spray dryer.

Analysis of heat and mass transfer in the manufacturing process of instant soy milk using a laboratory scale spray dryer

The events that occur during the drying include heat and mass transfer processes. So based on this, this research will discuss "Analysis of Heat and Mass Transfer in the Process of Making Instant Soy Milk Using a Laboratory Scale Spray Dryer". The research method used is the experimental method. The research that will be carried out will consist of preliminary research and main research. The purpose of this preliminary study was to determine the drying air temperature, fogging pressure, and the ratio of soy milk powder to water in solution. The best results from preliminary research are used in the main study. Data processing using technical analysis. The results showed that an increase in the drying air temperature of 80 ° C, 85 ° C, 90 ° C, 95 ° C, and 100 ° C caused a decrease in the need for drying air, namely 27.323 kg of dry air / hour to 9.840 kg of dry air / hour, time the drying of the material is shorter, namely 1 hour 10 minutes to 1 hour, the increase in thermal efficiency is 81.9% to 84.3%, and the increase in product weight coming out of the drying chamber is 3.1 grams to 4.1 grams. The results of the questionnaire showed that the panelists tended to rank taste first (65%), aroma second (61.25%), color third (47.5%).

Effects of lower alcohols on nanocomposite particles for inhalation prepared using O/W emulsion

BACKGROUND: Inhalable nanocomposite particles using O/W emulsions were studied. The effect of the composition of the dispersed phase on the nanoparticles in the nanocomposite particles was reported, however, the effect on the inhalation characteristics of nanocomposite particles has not been investigated. OBJECTIVE: The aim of this study was to study the effects of lower alcohols in the dispersed phase of O/W emulsions on inhalable nanocomposite particles. METHODS: Nanocomposite particles were prepared using a spray dryer from O/W emulsion. A mixed solution of dichloromethane and lower alcohols in which rifampicin (RFP) and poly(L-lactide-co-glycolide) were dissolved was used as a dispersed phase, and an aqueous solution in which arginine and leucine were dissolved was used as a continuous phase. RESULTS: We succeeded in preparing non-spherical nanocomposite particles with an average diameter of 9.01–10.91 μm. The results of the fine particle fraction (FPF) measurement showed that the higher the hydrophobicity of the lower alcohol mixed in the dispersed phase, the higher the FPF value. The FPF value of the nanocomposite particles was significantly increased by using ethanol and 1-propanol. CONCLUSIONS: The results were revealed that mixing 1-propanol with the dispersed phase increased the amount of RFP delivered to the lungs.

NANOENKAPSULASI EKSTRAK KULIT MELINJO MERAH (GNETUM GNEMON L.) PADA BERBAGAI SUHU INLET DAN LAJU ALIR SPRAY DRYER

Kulit melinjo merah berpotensi sebagai sumber antioksidan. Enkapsulasi perlu dilakukan untuk melindungi ekstrak kulit melinjo merah yang kurang stabil. Tujuan penelitian ini adalah nanoenkapsulasi ekstrak etanolik kulit melinjo merah menggunakan enkapsulan β-siklodekstrin melalui tahap nanomulsifikasi dengan berbagai konsentrasi surfaktan poloksamer (0,5; 1, dan 1,5%). Selanjutnya dilakukan spray drying pada berbagai suhu inlet (120; 130, dan 140 °C) dan laju alir bahan (4, 5, dan 6 ml/menit). Hasil penelitian menunjukkan bahwa nanoemulsi dengan ukuran 99,32 ± 0,32nm, indeks polidispersitas 0,29 ± 0,04, viskositas 2,97 ± 0,53 cp, turbiditas 197,56 ± 0,20NTU dan potensial zeta -34,25 ± 0,04 mV diperoleh dengan penambahan poloksamer 1%. Spray drying pada suhu inlet 130 °C dan laju alir 5 ml/menit mampu menghasikan nanokapsul ekstrak etanolik kulit melinjo merah dengan yield 31,98 ± 0,11%, efisiensi enkapsulasi 83,28 ± 0,16% dan aktivitas antioksidan (RSA-DPPH 69,94 ± 0,07% dan reducing power 77,57 ± 0,43%)

Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Experiments detailing the spray drying of fruit and vegetable juices are necessary at the experimental scale in order to determine the optimum drying conditions and to select the most appropriate carriers and solution formulations for drying on the industrial scale. In this study, the spray-drying process of beetroot juice concentrate on a maltodextrin carrier was analyzed at different dryer scales: mini-laboratory (ML), semi-technical (ST), small industrial (SI), and large industrial (LI). Selected physicochemical properties of the beetroot powders that were obtained (size and microstructure of the powder particles, loose and tapped bulk density, powder flowability, moisture, water activity, violet betalain, and polyphenol content) and their drying efficiencies were determined. Spray drying with the same process parameters but at a larger scale makes it possible to obtain beetroot powders with a larger particle size, better flowability, a color that is more shifted towards red and blue, and a higher retention of violet betalain pigments and polyphenols. As the size of the spray dryer increases, the efficiency of the process expressed in powder yield also increases. To obtain a drying efficiency >90% on an industrial scale, process conditions should be selected to obtain an efficiency of a min. of 50% at the laboratory scale or 80% at the semi-technical scale. Designing the industrial process for spray dryers with a centrifugal atomization system is definitely more effective at the semi-technical scale with the same atomization system than it is at laboratory scale with a two-fluid nozzle.

Particle Engineering of Chitosan and Kaolin Composite as a Novel Tablet Excipient by Nanoparticles Formation and Co-Processing

Chitosan is not a common excipient for direct compression due to poor flowability and inadequate compressibility. Co-processing of chitosan and kaolin is a challenging method to overcome the limitations of the individual excipients. The purpose of the present study was to develop co-processed chitosan–kaolin by the spray drying technique (rotary atomizer spray dryer) and to characterize the excipient properties. The formation of chitosan nanoparticles was the major factor for desirable tablet hardness. The ratio of chitosan/tripolyphosphate of 10:1 and 20:1 had a significant effect on hardness. The successful development of co-processed chitosan–kaolin as a novel tablet excipient was obtained from a feed formulation composed of chitosan and kaolin at a ratio of 55:45 and the optimum chitosan/tripolyphosphate ratio of 20:1. Co-processing altered the physical properties of co-processed chitosan–kaolin in such a way that it enhanced the flowability and tableting performance compared to the physical mixture.