Justification of the movement and displacement of the product inside the drum dryer with a paddle agitator

The technique and technology of movement and displacement of the powder product inside the drum dryer with a paddle agitator have been developed. Theoretical studies were carried out to assess the effect of the system of forces on the product inside the rotating drum when the agitator rotating in the opposite direction is exposed to it, which allowed estimating the throughput capability of the drying unit. It is established that, with an increase in the speed of movement and mixing of the product, the drying speed increases. The results of these studies can be used in the future when designing drying units and improving the drying technology.

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl2 Desiccant on Quality of Powder Chili

This study investigated the quality of dried whole and half chili pods’ powder dried with solar drying combined with CaCl2 desiccant compared with natural convection solar drying to produce the final chili powder product. Besides the sensory analysis, the quality parameters such as beta-carotene, moisture, vitamin C, and ash content were also observed. The results showed that 57 hours of drying time of whole and half chili pods using solar drying can reach moisture content below 5%. Beta-carotene, ash, and vitamin C contents of the whole chili were higher than those of half chili pods’ dried pepper powder; they were 20.38 ± 0.22 mg / 100 g , 5.81 ± 0.15 % , and 23.99 ± 0.57 mg / 100 g , respectively. This study can guide the red chili drying process based on the quality of the dried chili powder.

PERLUASAN AREAL PEMASARAN MINUMAN INSTAN VITEPLUS PRODUKSI UD MAJU JAYA SUMENEP

<p><strong><em>Abstract.</em></strong> <em>P</em><em>a</em><em>rtners in PKM activities is UD Maju Jaya with the product soursop leaf instans drink called viteplus. Viteplus is a instan drink from powder product made from sugar which is formulated with soursop leaf exstract and traditional herbal ingredients. In </em><em> </em><em>running a business, partners have been able to increase production capacity. Increasing production capacity also needs to be supported by increased marketing so that businesses can continue to run and be profitable. Through PKM activities, the team provides assistance to partners in solving problems faced, namely increasing marketing. Marketing increase is measured based on the product marketing area. Activities carried out as an effort to provide solutions to partners, namely training, mentoring and monitoring. The results of PKM activities indicate an increase in the product marketing area of&gt; 50%, where before the activity the product was only marketed in 3 districts and after PKM activities increased the marketing area to 5 districts, namely Gapura, Sumenep City District, Bluto, Ganding and Guluk - Guluk.</em></p><p> </p><p><strong>Abstrak.</strong> Mitra dalam kegiatan PKM adalah UD Maju Jaya denga n produk minuman instan daun sirsak dengan nama produk viteplus. Viteplus merupakan produk yang minuman dalam bentuk bubuk yang terbuat dari gula pasir yang diformulasi dengan sari daun sirsak dan bahan jamu tradisional. Dalam menjalankan usaha, mitra telah mampu mennigkatkan kapasitas produksi. Peningkatan kapasitas produksi perlu didukung juga oleh peningkatan pemasaran agar usaha dapat terus berjalan dan profitable. Melalui kegiatan PKM tim melakukan pendampingan terhadap mitra dalam menyelesaikan permsalahan yang dihadapi yaitu peningkatan pemasaran. Peningkatan peasaran diukur berdasarkan areal pemasaran produk. Kegiatan yang dilakukan sebagai upaya memberikan solusi terhadap mitra yaitu pelatihan, pendampingan dan monitoring. Hasil kegiatan PKM menunjukkan adanya peningkatan areal pemasaran produk &gt;50%, dimana sebelum kegiatan produk hanya dipasarkan di 3 kecamatan dan setelah kegiatan PKM meningkat areal pemasarannya menjadi 5 kecamatan antara lain Gapura, Kecamatan Kota Sumenep, Bluto, Ganding dan Guluk – Guluk.</p><p> </p><div id="gtx-trans" style="position: absolute; left: -4px; top: 370px;"> </div>

Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

Pengaruh Citra Merek, Harga, Promosi dan Electronic Word of Mouth Terhadap Keputusan Pembelian Produk Bedak Padat Wardah Pada PT Pargon Tecnology and Inovation (Studi Kasus Mahasiswa Fakultas Ekonomi STIE Graha Karya Muara Bulian)

The first study aims to analyze the Effect of Brand Image, Price, Promotion and Electronic Word of Mouth on Wardah Solid Powder Product Purchase Decisions at the Faculty of Economics STIE Graha Karya Muara Bulian Jambi simultaneously and the second is to determine the effect of Brand Image, Price, Promotion and Electronic Word of Mouth on Wardah Solid Powder Product Purchase Decisions at the Faculty of Economics STIE Graha Karya Muara Bulian Jambi Partially. The research methodology used is, the researcher uses a design using descriptive methods and quantitative methods. The data used are secondary data and primary data. The population in this study were 150 economic students at STIE Graha Karya Muara Bulian Jambi. The sample in this study was 60 respondents to the students of the Faculty of Economics STIE Graha Karya Muara Bulian Jambi. The results of multiple linear regression obtained Y = - 0.386 + 0.667 X1 + 0.221 X2 + 0.458 X3 - 0.163 X4 + e, Based on the coefficient of determination it can be seen that brand image, Price, Promotion and Electronic Word of Mouth have an effect on purchase decisions amounted to 75.6%, while the remaining 24.4% is influenced by other variables. Based on the results of the f test regression, it can be seen that the value of f count is 42.71> f table 2.54, which means brand image, price, promotion and electronic word of mouth have a positive and significant effect on purchasing decisions.

Development of technology for production and heat treatment of powder titanium Ti6,1Al5,4V1,8Sn alloy

Information on the production technology of powder titanium Ti6,1Al5,4V1,8Sn alloy, as well as results on the effect of heat treatment on its the structure, phase composition and properties are presented. It is shown that for powder product it is possible to recommend the heating temperature of the workpieces 900...950 °C, heating of the stamp to 850...900 °C with the elongation coefficient μ l 9. Increase in the extrusion temperature of the workpiece above 950 °С does not give significant increase in density and, at low elongation coefficient, leads to grain growth of the metal structure. The effect of quenching and melting temperatures on the decomposition of α′-martensite, precipitation of the α2-phase Ti3Al and, in particular, during quenching of alloy specimens from the β-region, as well as in the case of quenching from (α + β)-state is studied.

Fate of Salmonella and Enterococcus faecium During Pilot-Scale Spray Drying of Soy Protein Isolate

Outbreaks and recalls associated with microbial contamination of powdered foods have raised concern for the safety of the spray drying process and its products. However, little research on the fate of bacteria during the spray drying process has been done, leaving much unknown about the risks of contamination in spray dryers. Therefore, quantifying the contamination levels of Salmonella and Enterococcus faecium (as a surrogate) in various locations within a pilot scale spray dryer can help illustrate the distribution of bacterial contamination, including the final product. A 10% w/w dispersion of water and soy protein isolate was mixed with tryptic soy broth containing yeast extract inoculated with Salmonella Enteritidis phage type 30 ( S. Enteritidis PT30) or E. faecium NRRL B-2354. This dispersion was spray dried using a pilot scale tall-form co-current spray dryer at inlet air temperatures of 180, 200, or 220°C. After drying, samples of powder from 8 locations within the system were collected/surface swabbed, plated, and enumerated. Spray drying achieved 2.40-4.15 and 2.33-2.83 log reductions in concentration of Salmonella and E. faecium, respectively in the final powder product accumulated in the dryer’s collectors. Salmonella and E. faecium were found in varying concentrations in all locations within the spray dryer after a complete drying cycle. Differences in inlet air temperature between 180-220°C had no significant effect on the inactivation levels. As a surrogate, E. faecium was more resistant to spray drying than Salmonella . Overall, spray drying is capable of significant bacterial reduction in the final powder product, which can be combined with other hurdle technologies. However, adequate cleaning and sanitization procedures must be taken into considerations to prevent cross-contamination.