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Journal articles on the topic 'Dehydrators'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

WEBER, M. J. D., E. A. E. BOYLE, K. J. K. GETTY, N. M. HARPER, C. G. WEBER, and T. L. ROENBAUGH. "Efficacy of Home-Style Dehydrators for Reducing Salmonella on Whole-Muscle Chicken." Journal of Food Protection 74, no. 7 (2011): 1079–82. http://dx.doi.org/10.4315/0362-028x.jfp-11-037.

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Home-style dehydrators commonly used by consumers have limited relative humidity (RH) and temperature control. To evaluate the effect of dehydrator load on temperature and RH and subsequent reduction of Salmonella on whole-muscle chicken, chicken breasts were rolled and cut into samples (1 to 2 mm thick, 6 by 6 cm2) and inoculated with a five-strain Salmonella cocktail. The samples were allowed to air dry for 15 min and then were loaded into home-style three-tray (3T) or five-tray (5T) dehydrators, with 12 chicken pieces per tray. No difference (P &gt; 0.05) was observed in RH or temperatu

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2

Jena, Basista Narayan, A. S. Saily, Shiti Prangya Nanda, Prof Monali Madhusmita, and Dr Satyananda Swain. "Development of Dehydrator for Domestic Use of Fruits." International Journal for Research in Applied Science and Engineering Technology 10, no. 5 (2022): 3037–43. http://dx.doi.org/10.22214/ijraset.2022.42885.

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Abstract: Fruits and vegetables are perishable in nature; spoilage is more due to high moisture loss. To preserve fruits for a longer duration we need to control the moisture loss and restrict respiration rate. Dehydrators available in the market are very expensive & can’t be afforded by all. The Dehydrator that we developed is both economically and environmentally friendly and able to dehydrate various fruits in a very short span of time. A food dehydrator is an appliance that has a compact space and hot ventilation that can be used as a dehydrator. Dehydration of foods has two primary pu

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3

Wagle, Manas. "Design, Build, and Analyze: A Comprehensive Approach to Developing a Thermal Dehydrator Prototype." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (2024): 4530–39. http://dx.doi.org/10.22214/ijraset.2024.62606.

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Abstract: Fruit and vegetable preservation commonly relies on drying methods, and dehydrators play a pivotal role in enhancing traditional sun-drying processes. This report delves into the intricate calculation and analysis of a specific household electric dehydrator model with a 5kg capacity. Employing a meticulously chosen 5 kg sample of grapes with an initial 80% w.b(wet basis). moisture content, the dehydrator was analysed at temperatures of 45, 50, and 60 degrees Celsius.

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Burdo, O. G., S. G. Terziev, I. V. Sirotyuk, V. A. Slavinskaya, and M. L. Sit. "Multistage Electrodynamic Dehydrator with Heat Pumps." Problems of the Regional Energetics, no. 3(63) (July 2024): 81–91. http://dx.doi.org/10.52254/1857-0070.2024.3-63.07.

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The aim of this work is the utilization of the secondary steam energy through its thermal transformation in electrodynamic dehydrators developed by the authors. To achieve this goal, the use of heat pumps is proposed. A hypothesis is formulated that the use of electromagnetic energy sources in the process of removing moisture from food solutions, followed by the transformation of secondary steam energy, will allow for the formation of reverse energy flows. A method for calculating energy efficiency in the presence of direct and reverse flows is presented. Multistage dehydrators, where electrod

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5

Rodríguez-Romero, Said Arturo, Manuel Toledano-Ayala, Gonzalo Macías-Bobadilla, Edgar Alejandro Rivas-Araiza, Priscila Sarai Flores-Aguilar, and Genaro Martín Soto-Zarazúa. "Thermal Computational Fluid Dynamics Simulation of Two Designs of Direct Dehydrators for Agricultural Products." Applied Sciences 14, no. 18 (2024): 8472. http://dx.doi.org/10.3390/app14188472.

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The dehydration process modifies the physical and chemical characteristics of certain crops, thereby increasing their shelf life and consequently reducing the organic waste generated. This process is contingent upon maintaining optimal temperature and humidity levels to prevent deterioration of the product. As indirect dehydrators have a high energy demand, new designs are required that facilitate the uniform distribution of air with a high-volume capacity of 100 kg per day. In the present study, computational fluid dynamics (CFD) techniques were employed to assess the drying performance of tw

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6

Grant, Joseph, and James Thompson. "Walnut dehydrators vary in performance." California Agriculture 44, no. 1 (1990): 12–13. http://dx.doi.org/10.3733/ca.v044n01p12.

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7

Amri, Iful, Sigit Kurniawan, Violla Gunova, Yumi Arianza, and Della Exsal Parida. "A Controlled Gas-based Dehydrator for Drying Bananas in The Home Industry." Journal of Measurements Electronics Communications and Systems 10, no. 2 (2023): 51. http://dx.doi.org/10.25124/jmecs.v10i2.6826.

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In order to increase the durability and quality of bananas, this research discusses the design of an economical gas-based dehydrator with the application of PID control for valves and gas, specifically for small and medium-scale home industries. The main objective was to develop a cost-effective and efficient solution for drying bananas without sacrificing nutritional quality and taste. The dehydrator system is designed using PID control to obtain accurate and precise temperatures during the drying process. The algorithm is that the PID control will regulate and adjust how much gas is released

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8

Kondoh, S., and M. Hiraoka. "Commercialization of Pressurized Electroosmotic Dehydrator (PED)." Water Science and Technology 22, no. 12 (1990): 259–68. http://dx.doi.org/10.2166/wst.1990.0120.

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Application of electroosmosis to conventional filter press dehydrators has been studied to decrease water content in the sludge generated from waste water treatment process. Experiments realized the reduction of water content in the biological excess activated sludge down to 50-60%, which had never been achieved by the conventional dewatering method. The new method has been commercialized by pre-concentration of the excess activated sludge, addition of electrolyte, and development of special carbon electrodes. Moreover, observation using a scanning electron microscope enabled us to demonstrate

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9

Igarashi, Chiaki, Kazunari Tanaka, Teruaki Kitamura, Kazuo Fujita, Kazuaki Arai, and Kenichi Kameyama. "Development of New Polymer Dosage Control Method for Sludge Dewatering Process." Water Science and Technology 28, no. 11-12 (1993): 263–72. http://dx.doi.org/10.2166/wst.1993.0666.

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In a sludge dewatering process using polymer, controlling the polymer dosage is an important factor for upgrading performance and achieving a saving on costs. A new automatic polymer dosage control method has been developed by the authors, which features the use of a streaming current detector or a colloid titrator. These detectors detect the colloidal charge of the filtrate from sludge. The said method was used with actual dehydrators and the following advantages were confirmed.(1) The said method is applicable for various types of dehydrators.(2) The said method is effective even when there

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10

DIERSCHKE, SARAH, STEVEN C. INGHAM, and BARBARA H. INGHAM. "Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus Achieved during Manufacture of Whole-Muscle Beef Jerkyin Home-Style Dehydrators." Journal of Food Protection 73, no. 11 (2010): 2034–42. http://dx.doi.org/10.4315/0362-028x-73.11.2034.

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Adequate lethality in jerky manufacture destroys appropriate levels of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus. Our goal was to evaluate the lethality of four home-style dehydrator processes against these pathogens. Whole-muscle beef strips were inoculated with L. monocytogenes (five strains), S. aureus (five strains), or a mixed inoculum of E. coli O157:H7 (five strains) and Salmonella (eight strains). After allowing for attachment, strips were marinated in Colorado-, Original-, or Teriyaki-seasoned marinade for 22 to 24 h and dried in three hom

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11

Madár, Viktor, János Gubó, and László Tóth. "Dehydrating Using Combined Energy Intake Method." Hungarian Agricultural Engineering, no. 41 (2022): 24–37. http://dx.doi.org/10.17676/hae.2022.41.24.

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Our paper introduces the research and development of a new, continuously operational food dehydrator, and the prototype of said machine. Conditions related to heating technology are required for dehydrators that prevent the vegetables and fruits from suffering too much damage to their internal components. In the new system, traditional convective heat transfer was combined with microwave dehydration, which is well-known for its better efficiency. The final goal is to create an industrial system that can satisfy both small works and industrial demands, while being more energy efficient than tra

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12

Ronald L. Adams and James F. Thompson. "Improving Drying Uniformity in Concurrent Flow Tunnel Dehydrators." Transactions of the ASAE 28, no. 3 (1985): 890–92. http://dx.doi.org/10.13031/2013.32357.

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13

Simmons, Gilbert F., Joseph L. Smilanick, Shama John, and Dennis A. Margosan. "Reduction of Microbial Populations on Prunes by Vapor Phase Hydrogen Peroxide." HortScience 30, no. 4 (1995): 815F—815. http://dx.doi.org/10.21273/hortsci.30.4.815f.

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Moisture is raised in dehydrated prunes to improve palatability before packaging and potassium sorbate is added to inhibit microbial growth. Vapor phase hydrogen peroxide (VPHP) technology uses hydrogen peroxide pulses to disinfect dried prunes. Dried prunes were obtained from dehydrators. The number of colony-forming units per 10 prunes (cfu/p) was compared between untreated and VPHP treated. Three culture media—dichloran rose bengal chloramphenicol agar base (DRBC, Oxoid), aerobic plate count agar (PCA), and potato dextrose agar (PDA)—were used to evaluate cfu/p. Similar mean microbe populat

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14

Ingham, Jude, Muskan Kanungo, Brandon Beauchamp, et al. "Validation of Solar Dehydrator for Food Drying Applications: A Granny Smith Apple Study." Journal of Chemical Engineering Research Updates 9 (July 22, 2022): 13–21. http://dx.doi.org/10.15377/2409-983x.2022.09.2.

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Food loss is a global issue that may be alleviated with effective dehydration strategies. Solar dehydration, rather than traditional sun-drying, is one method that could allow for the safe, efficient preservation of food materials. In this study, passive solar dehydration was achieved using a psychrometric chamber to model the environment of sub-Saharan Africa, where the temperature was the major focus (24.3 °C to 29.4 °C). A mass decrease of 88.56% was achieved within 9 hours. Microbial testing (total aerobic bacteria, Gram-negative bacteria, and total yeasts and molds) demonstrated no differ

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15

Pacco, Ccalli, and Honorato. "Temperature simulation and control for lab-scale convection dehydrators." Procedia Computer Science 180 (2021): 922–34. http://dx.doi.org/10.1016/j.procs.2021.01.343.

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16

Burdo, Oleg, Anatoly Levitsky, Ilya Sirotyuk, et al. "Improvement of Energy Efficiency of Dehydration Processes in the Conditions of Selective Supply of Electromagnetic Energy." Problems of the Regional Energetics, no. 2(66) (May 2025): 62–73. https://doi.org/10.52254/1857-0070.2025.2-66.06.

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An analysis of conventional dehydration processes used in food technologies—evaporation and drying—has been conducted, and their key challenges have been identified. The global research experience in dehydration technologies based on innovative microwave energy sources is reviewed. The studies carried out indicate that dehydration in an electromagnetic field holds clear promise both in terms of reducing energy consumption and improving the quality of the final product. At the same time, the existing research has been conducted using laboratory-scale setups; comprehensive studies and engineerin

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17

Fernandes, Lisete, and Pedro B. Tavares. "A Review on Solar Drying Devices: Heat Transfer, Air Movement and Type of Chambers." Solar 4, no. 1 (2024): 15–42. http://dx.doi.org/10.3390/solar4010002.

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Food waste is one of the biggest challenges we are facing nowadays. According to the Food and Agriculture Organization (FAO) of the United Nations, approximately one-third of all food produced in the world is lost at some stage between production and consumption, totaling 930 million tons of food per year. Meanwhile, 10.5% of humanity suffers from malnutrition, 26% are overweight and greenhouse gases derived from the food industry account for between 25 and 30% of total emissions (8 to 10% referring to food waste), exacerbating the current climate crisis. To address these concerns, there has b

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18

Sanciolo, Peter, Eduardo Rivera, Dimuth Navaratna, and Mikel C. Duke. "Food Waste Diversion from Landfills: A Cost–Benefit Analysis of Existing Technological Solutions Based on Greenhouse Gas Emissions." Sustainability 14, no. 11 (2022): 6753. http://dx.doi.org/10.3390/su14116753.

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Landfill disposals of food result in fugitive emissions of methane—a powerful greenhouse gas (GHG). This desktop study focuses on the cost and GHG emissions associated with food waste diversion from landfills using aerobic digesters with liquid outputs (ADLO). Despite the emerging popularity of ADLO units for food waste disposal, their cost and the GHG emissions associated with their use have not been independently quantified and compared to those of other food waste management options. This study compared landfill disposals, the currently available composting services, electric food dehydrato

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19

Choi, M. S., and C. D. Spisak. "Aromatic Recovery Unit (ARU): A Process Enhancement for Glycol Dehydrators." SPE Production & Facilities 8, no. 04 (1993): 242–46. http://dx.doi.org/10.2118/25953-pa.

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20

Stepanenko, A. N., V. M. Vinogradov, and V. V. Papko. "Use of electronic current regulators in power units of dehydrators." Chemical and Petroleum Engineering 23, no. 6 (1987): 268–70. http://dx.doi.org/10.1007/bf01149372.

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21

Mulyana, Dadang, Ani Sutiani, Novita Indah Hasibuan, and Andri Zainal. "PENINGKATAN KUALITAS GULA SEMUT MELALUI TEKNOLOGI DEHYDRATING BERBAHAN BAKAR GAS." JURNAL PENGABDIAN KEPADA MASYARAKAT 25, no. 4 (2019): 206. http://dx.doi.org/10.24114/jpkm.v25i4.15864.

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Produksi gula aren merupakan salah satu produk unggulan dari Kabupaten Tapanuli Selatan. Produk gula aren selama ini masih dalam bentuk cetakan biasa, salah satu upaya diversifikasi produknya adalah membuat dalam bentuk gula semut. Diversifikasi dilakukan melalui program diseminasi teknologi melalui dehydrator berbahan bakar gas dan optimalisasi daya saing produk sehingga mampu meningkatkan produksi dan hasil usaha. Kegiatan diversifikasi teknologi ini akan mengatasi; (1) penggunaan biaya operasional yang cukup tinggi dalam hal pengeringan dapat diatasi dengan membuat alat kristalisasi gula se

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22

Lawrence Ukpong, Aniefiok. "Data-Driven Modelling of Natural Gas Dehydrators for Dew Point Determination." International Journal of Oil, Gas and Coal Engineering 5, no. 3 (2017): 27. http://dx.doi.org/10.11648/j.ogce.20170503.11.

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23

Theis, Thomas, and Stephen Titus. "The Development of Permeable Membrane Air Dehydrators for the U.S. Navy." Naval Engineers Journal 108, no. 3 (1996): 243–65. http://dx.doi.org/10.1111/j.1559-3584.1996.tb01565.x.

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24

Rueter, Curtis O., Dirk L. Reif, William R. Menzies, and James M. Evans. "Measurement and Enhanced Monitoring of BTEX and VOC Emissions from Glycol Dehydrators." SPE Advanced Technology Series 4, no. 02 (1996): 13–22. http://dx.doi.org/10.2118/29698-pa.

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25

Burdo, O. G., A. P. Levitsky, F. A. Trishyn, et al. "Electrodynamic Technologies in the Eco-industry of Food and Pharmaceutical Production." Problems of the Regional Energetics, no. 2(58) (May 2023): 122–37. http://dx.doi.org/10.52254/1857-0070.2023.2-58-11.

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The growing interest in the world for research on microwave processing technologies of raw materials is shown. It has been established that information in available sources is only about laboratory-scale equipment, and theoretical information (models, mechanisms, calculation methods) is practically absent. The aim of the work is to conduct systematic studies in the “extractor — dehydrator — plant material” scheme. To achieve the goal, these electrodynamical systems are presented with parametric, mathematical, and experimental models. The most significant result of the work is that the concept

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26

Fuller, R. J. "A Comparison Between Solar Tunnel Driers and Conventional Fuel Dehydrators for On-Farm Drying." Drying Technology 13, no. 5-7 (1995): 1489–502. http://dx.doi.org/10.1080/07373939508917035.

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27

Bahadori, A. "A Simple Predictive Tool for Estimating the Water Removal Rate in Solid Desiccant Dehydrators." Petroleum Science and Technology 31, no. 24 (2013): 2621–28. http://dx.doi.org/10.1080/10916466.2011.580299.

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28

Omkumar, C. S., and K. MuthuKumar. "Experimental Study on Waste Shredder." Journal of Advancement in Machines 4, no. 2 (2019): 1–9. https://doi.org/10.5281/zenodo.3233316.

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Mechanical systems are used in non-biological systems and heat to remove water and to reduce the volume and weight of the waste food. The water content from the food is removed by means of grinding food waste through shredders producing a semi solid product with the presence of coffee ground. This can also be sent to further processing or used as a feedstock. In order to breakdown food waste into small range of particles to make it a useful biomass product we use dehydrators. Thus, after testing its proven that it can be used directly on soil to increase the fertility rate as well as it is use

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29

Rostami, Alireza, and Amin Shokrollahi. "Accurate prediction of water dewpoint temperature in natural gas dehydrators using gene expression programming approach." Journal of Molecular Liquids 243 (October 2017): 196–204. http://dx.doi.org/10.1016/j.molliq.2017.08.045.

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30

SIMMONS, GILBERT F., JOSEPH L. SMILANICK, SHAMA JOHN, and DENNIS A. MARGOSAN. "Reduction of Microbial Populations on Prunes by Vapor-Phase Hydrogen Peroxide†." Journal of Food Protection 60, no. 2 (1997): 188–91. http://dx.doi.org/10.4315/0362-028x-60.2.188.

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Vapor-phase hydrogen peroxide (VPHP) was used to disinfect prunes. Concentrated hydrogen peroxide solution (35%, wt/wt) was volatilized into a stream of dried air to approximately 3.1 mg/l (wt/vol) of hydrogen peroxide. Dried prunes obtained from commercial dehydrators were treated with VPHP and compared to untreated prunes. Microbial populations were determined for treatment comparisons. Untreated dried prune microbial populations were 155, 107, and 111 CFU/g of prunes on aerobic plate count agar, potato dextrose agar, and dichloran rose bengal agar, respectively. In contrast, VPHP-treated pr

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31

Mahmudatul Himma, Achmad Zaini, Ayu Sulasari, Diana Poenamawati, Nilawati Fiernaningsih, and Muhammad Muwidha. "PENGADAAN PERALATAN KRIPIK SAYUR SEHAT UNTUK PRODUK UMKM DESA DUWET KECAMATAN TUMPANG KABUPATEN MALANG." Jurnal Pengabdian kepada Masyarakat 12, no. 1 (2025): 129–32. https://doi.org/10.33795/abdimas.v12i1.7657.

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This Community Service aims to provide assistance and training for MSMEs in Duwet Village, Malang Regency The abundance of vegetables in Duwet Village creates problems, such as potential waste and decreased selling value. To overcome this, the transformation of vegetables into healthy vegetable chips can be an effective solution. By turning vegetables into chips, it can increase the added value of products, reduce waste, and create healthy snack alternatives that are attractive to consumers. This community service activity is in the form of assistance to MSMEs in Duwet Village, Tumpang Distric

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32

Afshin, Tatar, Barati-Harooni Ali, Moslehi Hossein, et al. "Prediction of water formation temperature in natural gas dehydrators using radial basis function (RBF) neural networks." Natural Gas Industry B 3, no. 2 (2016): 173–80. http://dx.doi.org/10.1016/j.ngib.2016.06.002.

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33

Oluwaleye, Sunkanmi, Victoria Oguntosin, and Francis Idachaba. "Conceptual design of smart multi-farm produce dehydrator using a low-cost programmable logic controller and raspberry pi." F1000Research 10 (August 16, 2021): 810. http://dx.doi.org/10.12688/f1000research.54463.1.

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Background: Acceptable food processing techniques require the removal of water contents from the crop or food sample without destroying the nutritional qualities of the food sample. This poses a strict requirement on the dehydrator or oven that will be used in the dehydrating techniques to have the ability to control both temperature and humidity of its drying chamber. Methods: This work centres on how an autonomous multi-farm produce dehydrator that can also serve as an oven can be designed with a raspberry pi and a low-cost programmable logic controller (PLC). The dehydrator gives the users

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34

Oluwaleye, Sunkanmi, Victoria Oguntosin, and Francis Idachaba. "Conceptual design of smart multi-farm produce dehydrator using a low-cost programmable logic controller and raspberry pi." F1000Research 10 (November 11, 2021): 810. http://dx.doi.org/10.12688/f1000research.54463.2.

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Background: Acceptable food processing techniques require the removal of water contents from the crop or food sample without destroying the nutritional qualities of the food sample. This poses a strict requirement on the dehydrator or oven that will be used in the dehydrating techniques to have the ability to control both temperature and humidity of its drying chamber. Methods: This work centres on how an autonomous multi-farm produce dehydrator that can also serve as an oven can be designed with a raspberry pi and a low-cost programmable logic controller (PLC). The dehydrator gives the users

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35

Tarantsev, K. V., and K. R. Tarantseva. "Influence of Electric Field Frequency on the Process of Destruction of Water-Oil Emulsions in Electric Dehydrators." Chemical and Petroleum Engineering 53, no. 7-8 (2017): 515–18. http://dx.doi.org/10.1007/s10556-017-0373-z.

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Victor Ikwuagwu, Chibuzo, Okarevu Isaac Tejiri, Ezenwata Sophia Chimdindu, Okoro Ogbonnaya Wisdom, and Ikechukwu Emmanuel Okoh. "Design, Fabrication, and Performance Evaluation of a Varying Temperature Dehydrator for Food Preservation." FMDB Transactions on Sustainable Energy Sequence 2, no. 1 (2024): 49–59. http://dx.doi.org/10.69888/ftses.2024.000191.

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This study focuses on creating and evaluating a dehydrator that can operate at different temperatures for preserving food. The dehydrator includes a drying chamber, an axial fan, a heating element, trays, vents, and a thermostat. Various experiments were carried out on the food dehydrator for performance evaluation. The first experiment was carried out on plantain, and it was observed that the drying time decreased as the drying temperature increased. The shortest drying time for plantain drying was obtained at 75℃, which is 210 minutes, followed by 70℃, with a total drying time of 240 minutes

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Cucun Setya Ferdina, Kristian Triatmaja Raharja, Nindi Pramesthi Vardila Putri, Nuraini Fauziah, and Honesty Pujiyani. "Inovasi Pengolahan dan Pengemasan Ikan Bulu Ayam Berbasis Nilai Gizi untuk Penguatan Industri Rumah Tangga." PaKMas: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (2024): 587–97. https://doi.org/10.54259/pakmas.v4i2.3389.

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The fish processing and packaging program based on nutritional value aims to enhance the quality and competitiveness of processed products produced by IRT Jiddah and IRT Barokah in Surabaya. This initiative is driven by the partners' reliance on traditional processing methods, which are inefficient and can reduce product quality. The implementation method consists of five main stages: Focus Group Discussion (FGD) to identify issues, training in fish processing into nutritious products such as nuggets, sausages, fish balls, and salted fish from Thryssa mystax, training in packaging using a vacu

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Siva Varma, P. Bharat, Kothapalli Phani Varma, V. Anjani Kranthi, Anusha Rudraraju, and Nalla Nandakishore. "Monitoring of an Electromechanical Prototype Material for Environmental Parameters Using IoT." Journal of Engineering 2022 (August 8, 2022): 1–5. http://dx.doi.org/10.1155/2022/6559215.

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The Internet of Things (IoT) is a phenomenon where everything is connected to everything, where the development of sensors and microprocessors helped in the rise of embedded technologies, such as Wi-Fi and Bluetooth, and the evolution of bandwidth available on the Internet. This phenomenon will continue unabated due to sensor technology, programmable chips, and embedded technologies. In recent years, the Internet of Things (IoT) has become one of the most prominent technology niches. IoT is the network of interconnected devices or “things” that exchange information or send data with each other

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Novitasari, Rifni, Tuty Anggraini, Hasbullah Hasbullah, and Dini Hervani. "PENGARUH SUHU PENGERINGAN DENGAN FOOD DEHIDRATOR TERHADAP KADAR PROKSIMAT DAN TANIN TEPUNG BIJI ALPUKAT (Persia americana Mill.)." Jurnal Teknologi Pertanian Andalas 29, no. 1 (2025): 11–22. https://doi.org/10.25077/jtpa.29.1.11-22.2025.

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Pada umumnya untuk memperoleh khasiat yang terdapat pada biji alpukat (Persea americana Mill) dilakukan dengan cara mengiris biji alpukat dan merebusnya. Air rebusan yang diperoleh dengan warna kecoklatan kemudian disaring dan air hasil penyaringan tersebut diminum sebagai obat dengan rasa pahit, dan sisa bijinya hanya memiliki daya simpan berkisar dua sampai 3 hari. Untuk mempertahankan nutrisi yang diinginkan, dan untuk menikmati biji alpukat dengan segala khasiatnya dalam bentuk yang berbeda dan tanpa rasa pahit, maka dilakukan pengolahan biji alpukat menjadi Tepung Biji Alpukat (TBA) denga

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Halim, Luqman Abdul, Firdaus Basrawi, Ahmmad Shukrie Md Yudin, Nurul Aini Mohd Azman, and Ahmad Syazwan Ramli. "Multi-Angle Swirling Fluidized Bed Drying Of Stingless Bees Pot-Pollen." Journal of Physics: Conference Series 2688, no. 1 (2024): 012008. http://dx.doi.org/10.1088/1742-6596/2688/1/012008.

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Abstract Pot-pollen is another stingless bee product, a mixture of pollen, honey, and bee enzyme stored in cerumen pots. Pot-pollen is protein rich and have therapeutic properties. However, they contain high moisture rendering them susceptible to microbial and fungi growth which will lead to spoilage without proper storage. Conventional methods to remove moisture includes sun drying, oven drying, and food dehydrators. However, they can be unhygienic, reduce pot-pollen quality, and lengthy drying time. Swirling fluidized bed dryer (SFBD) is a promising alternative as they have rapid drying time

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Astuti, Retno, Dego Yusa Ali, Andriani Kusumawati, Teti Estiasih, and Firman Jaya. "Production Improvement and Sugarcane-based Product Diversification of SMEs Yodhatama, Cendono Village, Kandat Sub-District, Kediri District." Journal of Innovation and Applied Technology 10, no. 2 (2024): 83–92. https://doi.org/10.21776/ub.jiat.2024.10.02.013.

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Cendono Village is a sugarcane-producing village with sugarcane areas reaching 50% of agricultural land. The distinctive sugarcane products of Cendono Village are green sugarcane juice drinks and green sugarcane syrup, managed and produced by a productive youth group called Yodhatama. The processed products of this productive youth group are manufactured through a third-party manufacturing system at BUMDES Makmur Abadi, Bendosari Village, Blitar, which is 29.1 KM away, resulting in an ineffective process. In this Doktor Mengabdi program, Cendono Village is being developed with a sugarcane-base

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Environmental Technical Committee. "Summarization of Responses to Questionnaire on the Industrial Waste, Sludge Dehydrators and Incinerators of Pulp and Paper mills. Part 1. Industrial Waste." JAPAN TAPPI JOURNAL 46, no. 6 (1992): 744–59. http://dx.doi.org/10.2524/jtappij.46.744.

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A. Shaltout, Fahim. "Impacts of Meat preservation on public health and economy." Nutrition and Food Processing 7, no. 4 (2024): 01–06. http://dx.doi.org/10.31579/2637-8914/203.

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The meat preservation has positive effect on economy due to it prolongs the shelf life of the meat and also improve public health due to inhibition growth of microorganisms. In meat preservation Methods there is different methods that are being used for meat preservation. Since the man started to utilize the meat, he started to preserve it for later uses. Means of meat preservation that are used for meat preservation as meat Drying, meat Canning, meat Smoking, meat Freezing, meat Chilling, meat Curing, meat Salting, meat Fermentation and meat Pickling and meat Irradiation. Meat drying is the o

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Sitorus, M., S. Ibrahim, H. Nurdin, and D. Darwis. "STUDI PENGARUH WAKTU, SUHU DAN JUMLAH DEHIDRATOR PADA DEHIDRASI RISINOLEAT MINYAK JARAK DENGAN P2O5." Jurnal Riset Kimia 4, no. 1 (2015): 32. http://dx.doi.org/10.25077/jrk.v4i1.70.

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The aims of study are to optimize the reaction’s parameters i.e. time, temperature, and amount of dehydrator’s agent on the dehydration of ricinoleic of castor oil into dehydrated castor oil (DCO) by mean P2O5. DCO is the mixed of linoleic acid (LA) and conjugated linoleic acid (CLA). Dehydration were carried out using various of time, temperature, and amount of dehydrator. The reaction medium was maintained under vacuum, gentle bubbling with nitrogen, magnetically stirred and used Zn’s powder as antipolymerization’s agent. The changes composition of DCO were analyzed by GC, and identification

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Golembovskii, V. V., and L. A. Pashkova. "HELIX POMATIA (GRAPE SNAIL) AS A NEW SOURCE OF BIOLOGICALLY ACTIVE SUBSTANCES." Transactions of the educational establishment “Vitebsk the Order of “the Badge of Honor” State Academy of Veterinary Medicine 58, no. 2 (2022): 84–89. http://dx.doi.org/10.52368/2078-0109-2022-58-2-84-89.

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This article features findings of the research that includes processing by the physical method (in three options: freeze drying, traditional drying using dehydrators at a temperature of +35 and +105℃ ) of raw materials which appear to be waste products in the production of snails, with their subsequent laboratory studies. Approbation of the obtained results in the production industry proves the effectiveness of the implementation of the proposed solution. In the result of the growing pace in the manufacture of products of the of Helix pomatia origin, where only 40% of raw materials are used, t

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Burdo, O. G., S. G. Terziev, A. K. Burdo, et al. "Energetics and Kinetics of Plant Raw Material Dehydration Processes." Problems of the Regional Energetics, no. 3(55) (August 2022): 111–29. http://dx.doi.org/10.52254/1857-0070.2022.3-55.9.

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The aim of this work is the energy-efficient equipment creation for production of a highquality dry product from a plant raw material and development of scientific and engineering foundation for the design of such an equipment. The achievement of this aim lies in a deep analysis of tendency in the development of a drying theory and technique. The graph is presented, on the basis of which the development of heat and moisture transfer model of A.V. Lykov is given, taking into account the P. A. Rebinder moisture bond forms specificity. The problems of convective drying modern technologies are det

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Burdo, Oleg, Sergey Terziev, Ala Burdo, et al. "Energetics and Kinetics of Plant Raw Material Dehydration Processes." Problems of the Regional Energetics, no. 3(55) (August 2022): 111–29. http://dx.doi.org/10.52254/1857-0070.2022.3-55.09.

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The aim of this work is the energy-efficient equipment creation for production of a highquality dry product from a plant raw material and development of scientific and engineering foundation for the design of such an equipment. The achievement of this aim lies in a deep analysis of tendency in the development of a drying theory and technique. The graph is presented, on the basis of which the development of heat and moisture transfer model of A.V. Lykov is given, taking into account the P. A. Rebinder moisture bond forms specificity. The problems of convective drying modern technologies are det

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Warneke, C., F. Geiger, P. M. Edwards, et al. "Volatile organic compound emissions from the oil and natural gas industry in the Uintah Basin, Utah: oil and gas well pad emissions compared to ambient air composition." Atmospheric Chemistry and Physics 14, no. 20 (2014): 10977–88. http://dx.doi.org/10.5194/acp-14-10977-2014.

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Abstract. Emissions of volatile organic compounds (VOCs) associated with oil and natural gas production in the Uintah Basin, Utah were measured at a ground site in Horse Pool and from a NOAA mobile laboratory with PTR-MS instruments. The VOC compositions in the vicinity of individual gas and oil wells and other point sources such as evaporation ponds, compressor stations and injection wells are compared to the measurements at Horse Pool. High mixing ratios of aromatics, alkanes, cycloalkanes and methanol were observed for extended periods of time and for short-term spikes caused by local point

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Kovalenko, Ihor. "Innovative technologies for processing plant raw materials for the production of healthy food from idea to industrial implementation." Foreign Affairs 10, no. 1 (2025): 16–26. https://doi.org/10.59214/euch/1.2025.16.

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The relevance of the study is due to the growing demand for healthy food, in particular for tasty but healthy snacks and other products that do not contain harmful ingredients such as sugar, wheat flour, and unhealthy fats. Given the current problems associated with diabetes, obesity, and metabolic disorders, this article focuses on the development of innovative equipment for the production of healthy food products. The aim of the study is to create a technological platform for the production of snacks based on alternative raw materials, which allows preserving the beneficial properties of pro

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Horoshkova, Ihor Kovalenko. "Innovative technologies for processing plant raw materials for the production of healthy food from idea to industrial implementation." Foreign Affairs 10, no. 1 (2025): 16–26. https://doi.org/10.59214/ekon.apk/1.2025.16.

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The relevance of the study is due to the growing demand for healthy food, in particular for tasty but healthy snacks and other products that do not contain harmful ingredients such as sugar, wheat flour, and unhealthy fats. Given the current problems associated with diabetes, obesity, and metabolic disorders, this article focuses on the development of innovative equipment for the production of healthy food products. The aim of the study is to create a technological platform for the production of snacks based on alternative raw materials, which allows preserving the beneficial properties of pro

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