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Journal articles on the topic 'Drying OC'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Darniati, Iis, Yuwana Yuwana, and Syafnil Syafnil. "QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES." Jurnal Agroindustri 5, no. 1 (2015): 12–19. http://dx.doi.org/10.31186/j.agroind.5.1.12-19.

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Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges c

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2

Megawati, Astrilia Damayanti, Putri Radenrara D. A., Pradnya Irene N., Khusnul Hotimah, and Yudha Satriawan. "The Drying Rate of Chlorella pyrenoidosa Using an Oven in Bioethanol Production." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 80, no. 1 (2021): 128–36. http://dx.doi.org/10.37934/arfmts.80.1.128136.

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The production of bioethanol from microalgae goes through several stages, including cultivation, harvesting, drying, storage, and conversion to bioethanol. Nearly 40% of the total energy consumed in the bioethanol production from microalgae is from drying. This research aims to study the drying rate model of Chlorella pyrenoidosa using an oven. The drying is carried out at the temperatures of 50, 60, and 70 oC. The initial moisture content of Chlorella pyrenoidosa was 317.798% dry weight. The results showed that at the temperatures of 50, 60, and 70 oC, the critical moisture content was 9.108,

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3

Pardede, Erika, Ferlando J. Simanungkalit, and Johan B. Manik. "Evaluation of drying temperature and storage time on the water content, aroma and taste of lemon pepper (Zanthoxylum acanthopodium DC.) powder." E3S Web of Conferences 332 (2021): 01005. http://dx.doi.org/10.1051/e3sconf/202133201005.

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The fruits lemon pepper (Zanthoxylum acanthopodium DC.) are commonly used as flavouring in fresh form. Meanwhile, the lemon pepper fruits are perishable and easily attacked by fungi and loss its colour and fragrance. In this study, during a 4-week storage, the effects of drying temperature (40, 50, 60 and 70 oC) in a hot oven on water content, aroma and taste intensity of lemon pepper powder were evaluated. The initial average moisture content of fresh lemon pepper is 68,5 %. Among the four drying temperature that were used, 40 oC and 70 oC showed no significant different effect on water conte

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Rahman, Samsu Adi, and Yusuf Ayuba. "Prototype design of an IoT-based dryer and temperature monitoring device and test its utilization on the dryness and proximate levels of seaweed." Acta Aquatica: Aquatic Sciences Journal 11, no. 1 (2024): 23. http://dx.doi.org/10.29103/aa.v11i1.13577.

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Seaweed has potential as a commodity for small and medium-scale businesses, but its quality is low due to conventional drying which experiences contamination and dries slowly. This research aims to produce a prototype IoT-based seaweed dryer to improve the quality of seaweed. The stages of this research are designing a prototype drying device, drying seaweed tests, and proximate analysis of seaweed. This research resulted in a 300W prototype using IoT components, including a solid state relay, Arduino Uno R3, potentiometer, thermocouple, 12C LCD, and SIM 800L V2 GSM GPRS module, with temperatu

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5

Wang, Dan, Yue Ma, Xiao Fei Guo, Qing Yun Zheng, and Xiao Yan Zhao. "Effect of Drying Temperature on Quality of Purple Sweet Potato Powder." Applied Mechanics and Materials 568-570 (June 2014): 1911–14. http://dx.doi.org/10.4028/www.scientific.net/amm.568-570.1911.

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In order to reveal the effect of drying temperature on quality of purple sweet potato powder, four drying temperatures (70, 80, 90 and 100 oC) were selected. The effect of color, anthocyanin content, and scavenging ABTS free radical ability were studied. The results showed that drying process decreased anthocyanin content, and with increasing drying temperature, the a* value and anthocyanin content decreased. However, the treatments dried at 80, 90 oC exhibited the similar scavenging ABTS free radical ability with control, while the treatments dried at 70, 100 oC had lower scavenging ability t

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Abdellatif, LAJDEL*1 Pr. Mohamed MAZOUZI2 Mohammed LAJDEL3 &. Pr. Mina Bakasse4. "ECO-DESIGN OF INTEGRATE SYSTEM OF DRYING AND SEPARATING OF OLIVE RESIDUES IN OLIVE OIL INDUSTRY." INTERNATIONAL JOURNAL OF RESEARCH SCIENCE & MANAGEMENT 4, no. 6 (2017): 110–16. https://doi.org/10.5281/zenodo.804164.

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The objective of this research is optimizing a process of recycling residues called olive cake (stones) for renewable energy use and Pomace for animal feed industry use. This study includes a drying and separation of solid residues from pulp and store final product for an expedition to recommended user. Drying will proceed continuously in parallel with the existing production process of olive oil.

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Rizki, Fajar, Syafriandi Syafriandi, and Kiman Siregar. "Modifikasi Model Rak Alat Pengering Tipe Hybrid Pada Pengeringan Ikan Keumamah." Jurnal Ilmiah Mahasiswa Pertanian 5, no. 1 (2020): 441–40. http://dx.doi.org/10.17969/jimfp.v5i1.13769.

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Abstrak. Pengeringan hybrid merupakan pengeringan yang menggunakan dua atau lebih sumber energi untuk proses penguapan air. Teknologi ini merupakan alternatif teknologi untuk pengeringan produk pertanian. Pengeringan mekanis sistem hybrid pada prinsipnya sama seperti pengeringan mekanis pada umumnya. Prosedur penelitian pengeringan ikan keumamah dilakukan dengan menyiapkan peralatan pengujian dengan memasang komponen yang diperlukan.Pengujian ditempatkan di tempat yang terbuka.Sebelum penelitian, alat ukur yang digunakan harus dikalibrasi temperatur terlebih dahulu.Pengujian pada alat pengerin

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Sari, Denni Kartika, and Retno Sulistyo Dhamar Lestari. "THE PRODUCTION OF BREADFRUIT FLOUR: EFFECT OF HEATER TEMPERATURE TO THE DRYING RATE AND TIME OF THE BREADFRUIT." Jurnal Bahan Alam Terbarukan 6, no. 1 (2017): 20–24. http://dx.doi.org/10.15294/jbat.v6i1.7168.

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The composition of mineral and vitamin from breadfruit is particularly known of having benefits compared to rice which is a main source of carbohydrate consumed by societies. The process of drying is one of the factors that affects foodstuffs quality. The aim of this research was to provide an understanding of drying phenomena from data experiment and discover the influence of drying air temperature to breadfruit drying time and rates. This research was conducted in several stages which are material preparation (breadfruit) by through downsizing process, then weigh the material (breadfruit) on

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9

OLANIYAN, Adesoji Matthew, Bamidele David OMOLEYOMI, and Musliu Olushola SUNMONU. "Process of Modeling and Optimizing the Osmotic Dehydration Pre-treatment of Okra Drying." Notulae Scientia Biologicae 10, no. 4 (2018): 493–97. http://dx.doi.org/10.15835/nsb10410192.

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Okra [Abelmoschuscaillei (A. Chev.) Stevels] drying was studied by a factorial experiment under randomized complete block design using a laboratory-scale hot-air dryer. Two osmotic solution concentrations (40 and 60 oBrix of sucrose), three osmotic process durations (60, 120 and 180 min) and four drying temperatures (50, 60, 70 and 80 oC) were considered with each trial conducted in triplicates. Drying rate was determined as the ratio of change in mass of okra to the change in drying time as drying progresses. The ash content, crude fibre, crude fat, crude protein, bulk density, least gelation

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Komariah, Risti, Luh Putu Trisna Darmayanti, and Ni Made Indri Hapsari Arihantana. "Pengaruh Pengeringan terhadap Karakteristik Teh Herbal Celup Rimpang Temu Putih (Curcuma zedoaria Rosc.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 2 (2021): 281. http://dx.doi.org/10.24843/itepa.2021.v10.i02.p11.

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Abstract The purpose of this research was to find out the effect of drying on the characteristics of zedoary rhizome herbal tea bag (Curcuma zedoaria Rosc.) and to determine of drying that able to produce zedoary rhizome herbal tea bag with the best characteristics. The Completely Randomized Design (CRD) was used in this research with four drying treatments such as, drying using an oven at 50 oC for 24 hours, drying using sunlight at ± 40 oC for three days, drying using room temperature or dry wind at ± 26 oC for six days, and drying by roasting at ±50 oC for 45 minutes. All of the dryin

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Azara, Rima, Ida Agustini Saidi, Nur Efendi, et al. "Effect of Various Drying Temperatures on Characteristics of Mustard Green Flour and Leaves During Drying." E3S Web of Conferences 432 (2023): 00029. http://dx.doi.org/10.1051/e3sconf/202343200029.

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Vegetables can be extended their shelf life by processing them into vegetable flour. Flour processing technology is inseparable from the drying process which means removing water from a material until it reaches a certain moisture content. This study aims to determine the effect of various temperatures at various stages of drying on the characteristics of the material to become mustard green flour. Drying it using a cabinet dryer at temperatures of 45 oC, 55 oC, and 65 oC. Observations were made at 0 h of drying (analysis of raw materials), 2 h, 4 h, and after turning into mustard green flour.

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Jayanegara, Anuraga, Yesi Chwenta Sari, Roni Ridwan, Didid Diapari, and Erika Budiarti Laconi. "PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE." Buletin Peternakan 41, no. 1 (2017): 37. http://dx.doi.org/10.21059/buletinpeternak.v41i1.13922.

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The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC for 24 h in three replicates. Dried samples were then milled and used further for chemical composition determination (proximate analysis, Van Soest analysis and protein fraction) and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, a

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13

Filgueira-Garro, Itxaso, Carolina González-Ferrero, Diego Mendiola, and María R. Marín-Arroyo. "Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (<i>Olea europaea</i> L.) leaves." AIMS Agriculture and Food 7, no. 2 (2022): 250–64. http://dx.doi.org/10.3934/agrfood.2022016.

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<abstract> <p>Up to 5% of the total olive weight arriving at the mill is discarded as leaves. Interest in the possible uses of these residues is growing, because they constitute a potential cheap and abundant source of compounds with high total antioxidant capacity (TAC) associated with total phenolic content (TPC) and biophenols such as hydroxytyrosol (HC) and oleuropein (OC), which could be used as nutraceuticals or as natural substitutes for synthetic antioxidants. However, studies that characterize specific cultivars, interannual variability, and different drying methods are la

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Lestari, Nunik, Ratnawaty Fadilah, Andi Muhammad Akram Mukhlis, and Samsuar Samsuar. "EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING." Agrika 14, no. 2 (2020): 140. http://dx.doi.org/10.31328/ja.v14i2.1619.

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ABSTRAKProses pretreatment sebelum cabai dikeringkan berperan penting untuk menghasilkan cabai kering dengan kualitas lebih baik. Penelitian ini bertujuan untuk melihat efek pretreatment LTLT blanching sebelum proses pengeringan terhadap karakteristik pengeringan dan kualitas cabai kering. Penelitian dilaksanakan dengan 12 perlakuan, yaitu pengeringan dengan pretreatment LTLT blanching pada suhu 60, 70, dan 80 oC masing-masing selama 10, 15, dan 20 menit, lalu pengeringan dengan pretreatment HTST blanching pada suhu 100 oC selama 10 detik, pengeringan tanpa pretreatment blanching di dalam alat

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15

Yasri Rahmawati, Yasri, and Mochammad Junus. "Effect of Temperature and Duration of Gasbio Heat Energy on Bee Pollen Bioactive Compounds and Bee Propolis Extraction Trigona sp." Jurnal Ilmu dan Teknologi Hasil Ternak 19, no. 1 (2024): 33–42. http://dx.doi.org/10.21776/ub.jitek.2024.019.01.4.

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Processing of dried bee pollen and propolis extraction to optimize the use of processed by-products of Trigona sp bees in the general public by utilizing biogas as heat energy. This research uses bee pollen and raw bee propolis (Trigona sp). The aim of the research was to determine the effect of temperature and length of time for drying bee pollen and propolis extraction on bioactive compounds. The research method used a completely randomized design (CRD) with 5 treatments and 3 replications, consist with (1) Bee pollen drying temperature with sunlight, 45 oC, 55 oC, 65 oC, and 75 oC, (2) Long

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16

Z.D, Osunde, and Adepoju L.A. "CHANGES IN QUALITY OF PAWPAW (Carica papaya) FRUIT DRIED UNDER DIFFERENT PRETREATMENTS AND DRYING METHODS." Journal of Engineering in Agriculture and the Environment 5, no. 2 (2019): 16. http://dx.doi.org/10.37017/jeae.v5i2.58.

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In this work the effect of pretreatments and drying methods on some qualities of dried pawpaw fruits were studied. The fruit slices were pretreated with three pretreatments – ascorbic acid dip at 31 % w/v concentration, honey dip at 20 % v/v concentration and steam blanching at a temperature of 120 oC and dried using three drying methods (sun, solar and oven drying). Sliced pawpaw fruits were soaked in the prepared solutions for 4 minutes, while the blanching was done for 2 minutes. There were control samples for each drying method. The samples were dried using the three drying methods until s

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Dikki Pratama, Vivi Apriyanti, and Generousdi. "Pengaruh temperatur pengeringan pada alat pengering sistem rotary terhadap kualitas cabai merah." Jurnal Inovator 4, no. 2 (2021): 6–9. http://dx.doi.org/10.37338/inovator.v4i2.146.

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Red chili is a food ingredient that is widely consumed and grown in Indonesia. Prices fluctuate greatly due to many factors. Post-harvest handling of chili can help farmers from losses and can maintain price stability in the market. The easiest post-harvest handling is drying. In this study, chili drying was carried out using a dryer with a rotary system. The dryer is designed in the form of a mechanical rotating drum driven by an electric motor. Hot air from LPG combustion is passed forcibly across the drum using a blower. Drying was carried out for 6 hours with a capacity of 3 kg of fresh re

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Rosidin, Rosidin, Kiki Yuliati, and Siti Hanggita R.J. "Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Silase Limbah Pengolahan Kodok Beku (Rana sp.) yang Dikeringkan dengan Penambahan Dedak Padi." Jurnal FishtecH 1, no. 1 (2014): 78–90. http://dx.doi.org/10.36706/fishtech.v1i1.799.

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The objectives of this study were to determine the effects of temperature and duration of drying on the quality the silage made from the waste of frozen frog Â (Rana sp.) processing withÂ addition of rice bran. This research was designed using completely randomized factorial design with two treatments and two replications. The treatments were temperatures (40 oC and 50 oC) and durations of drying (20, 25, 30, 35, and 40 hours). The observed parameters include contents : bulk density, water, protein, fat, and crude fiber. The result showed that temperature and duration of drying affected signif

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Sanubary, Iklas, Iman Syahrizal, and Mizan Junaidi. "Rancang Bangun Alat Pengering Tenaga Surya (Solar Dryer) Portabel Berbentuk Prisma Segitiga." Jurnal Teknik Mesin 16, no. 2 (2023): 219–24. http://dx.doi.org/10.30630/jtm.16.2.1213.

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This research aims to design a solar dryer to increase drying room temperature. The drying room is designed in the shape of a triangular prism. The dried test material is Arabica coffee. The method used in this research is experimental by comparing the drying results in a solar dryer (inside) and traditional method (outside). Data collection was carried out for 3 days, starting at 09.00 WIB to 15.00 WIB with intervals every 1 hour. The data measured are the temperature inside and outside the solar dryer and the mass of the test material before and after drying. The results showed that the diff

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Suryani, Novia, Yuli Kusuma Dewi, and Baiq Rauhil Hidayanti. "Evaluation of General Bioactive Phytochemicals, Antioxidant Activity, and Organoleptic Properties of Ficus racemosa L. as Herbal Tea." Jurnal Penelitian Pendidikan IPA 11, no. 4 (2025): 1078–88. https://doi.org/10.29303/jppipa.v11i4.11024.

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Ficus rasemosa L. (FR), commonly known as a fig tree in Asia, is traditionally consumed in Lombok and recognized for its medicinal due to its phenolic compounds, as general bioactive compounds FR contain, have benefits such as being antidiabetic properties. Despite its ethnobotanical significance, limited studies have explored the development of FR fruits as a functional herbal tea, particularly concerning processing variables such as drying temperatures. This study evaluated the effects of three drying temperatures—50 oC (T1), 60 oC (T2), and 70 oC (T3)—on the total flavonoid content (TFC), t

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Bulut, Menekse. "COLOR AND SELECTED SECONDARY METABOLITES OF CONVECTIVE AND MICROWAVE-DRIED SQUASH (CUCURBITA PEPO L.) SLICES." Latin American Applied Research - An international journal 52, no. 3 (2022): 187–90. http://dx.doi.org/10.52292/j.laar.2022.874.

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This work was undertaken to evaluate the impact of drying techniques (convective and microwave drying) on color and selected secondary metabolites (ascorbic acid, total phenolic substances, and antioxidant capacity) of squash slices. Convective drying at 3 different temperatures (55, 65, and 75 oC), and microwave drying at 2 different power levels (100W and 200W) were applied. Significant differences were found among fresh and dried-squash slices. Convective-dried squash samples showed better quality characteristics in comparison with the microwave-dried squash samples. The convective-dried sq

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Lesidan, Mencius. "DESIGN AND DEVELOPMENT OF SEMI-DIRECT COPRA DRYER FOR FLAT TERRAIN." CORD 36 (November 21, 2020): 16–22. http://dx.doi.org/10.37833/cord.v36i.419.

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The study was conducted to design and develop a semi-direct dryer for flat terrain. This dryer was designed to provide farmers an alternative to traditional and existing dryers particularly the semi-direct and indirect dryers. The components of the dryer were drying bed, plenum chamber, tunnel and firing chamber. It has a capacity of 2,000 nuts and the husks from the nuts were used as fuel for the dryer. The means of the average drying temperature on the front, middle and rear portions of the drying platform were 56.5 oC, 58.2 oC, and 58.4 oC, respectively. The average time of drying in bringi

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Wardhany, Dinda, and Mohammad Affan Fajar Falah. "Development of Cascara Tisane with The Addition of Dried Pineapple (Ananas sativus) and Rosella Flower (Hibiscus sabdariffa)." Agroindustrial Journal 10, no. 1 (2023): 25. http://dx.doi.org/10.22146/aij.v10i1.84971.

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Coffee cherry skin, a form of coffee production waste that accounts for up to 60% of the total yield, contains natural antioxidants that have the potential to become functional foods. Cascara Tisane is a brewed beverage derived from dried coffee cherry skin. Adding other ingredients to this product can help increase consumer acceptance in Indonesia. In this study, the additional ingredients used were dried pineapple and rosella flowers. To determine the effect of adding these ingredients, it is necessary to identify the drying temperature and chemical and organoleptic characteristics to produc

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Fauzun, Fauzun, Danang Eko Tamtomo, Muhammad Aulia Rahman, Akbar Fadhlurrohman Hidayat, and Cahyo Wibi Yogiswara. "SIMULASI CFD PROSES PERPINDAHAN PANAS PADA MESIN PENGERING SOHUN KAPASITAS 20 KG DENGAN VARIASI BUKAAN DAMPER." JTT (Jurnal Teknologi Terapan) 11, no. 1 (2025): 1. https://doi.org/10.31884/jtt.v11i1.587.

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Drying machines have a vital role in food products drying for packaging to avoid bacteria contamination and ensure its durability. A properly designed dryer is utterly fundamental to maintaining adequate drying capacity, especially to overcome the ever-changing weather. In aiming for the pre-described drying rate, numbers of parameters need to be considered, such as the drying temperature, airflow speed, temperature distribution, and humidity. Henceforth, a comprehensive study considering all these parameters is necessary during the dryer machine design process. Employing numerical simulation

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Saefudin, Saefudin, Efrida Basri, and Rohmah Pari. "Relationship Between Wood Properties and Drying Qualities at Three Age Groups of Mindi (Melia azedarah L) Tree for Furnitur Materials." Wood Research Journal 14, no. 1 (2024): 1–7. http://dx.doi.org/10.51850/wrj.2023.14.1.1-7.

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All wood based products should have been dried to ensure their stable dimension. Indicators of stable dimension can be figured-out from wood physical properties, especially ratio of tangensial shrinkage to radial shrinkage (T/R ratio) and wood drying properties at high temperature. From those two indicators could be predicted the drying quality of wood as a basic to determine minimum – maximum of drying temperature. This research aimed to look-into the relationship between wood properties of wood and drying quality of mindi (Melia azedarach L)wood at their 5, 9, and 13 year-old trees. The prep

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Rozi, Anhar, and Nabila Ukhty. "Karakteristik Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) sebagai Sumber Kalsium dengan Perlakuan Suhu Pengeringan yang Berbeda." Jurnal FishtecH 10, no. 1 (2021): 25–34. http://dx.doi.org/10.36706/fishtech.v10i1.13154.

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The raw material used in this study was yellowfin tuna (Thunnus albacares) bone from tuna fillet processing in tuna freezing company. The aimed of this study was produce bone meal as a source calsium. This research consited of two stage, first stage was making fish bone meal and second stage analysis of chemical, heavy metal, calsium and microbial content of fish bone meal. This study used different drying temperature treatment (90 oC, 100 oC, dan 110 oC), and than was analyzed descriptively. Yellowfin tuna (Thunnus albacares) bone meal which was drying temperature treatment at 110 oC had yiel

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Liu, Hua Wu, Zhen Yun Wang, and Ping Xu. "Mass Diffusivities of Radiata Pine in Superheated Steam Drying." Advanced Materials Research 146-147 (October 2010): 357–60. http://dx.doi.org/10.4028/www.scientific.net/amr.146-147.357.

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Superheated steam drying is an energy saving and effective drying technology, in which the waste heat is recycled with the loop system and the moisture removal is much faster than that of conventional low temperature drying. The computation methods for the estimation of wood mass diffusivities were evaluated and the first ten terms of the analytic solution of Fick’s Second Law was considered sufficiently accurate, but Crank’s method was rejected, due to its large errors. The experimental data show that higher temperature significantly accelerated the drying rate. In addition, no visible surfac

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Espinosa, Charmaine D., Joaquin Cabañas-Ojeda, Edgar Oviedo-Rondon, and Hans H. Stein. "PSIII-5 Endosperm Hardness in Corn Affects the Digestibility of Energy and Fiber, and Increased Drying Temperature Reduces Amino Acid Digestibility." Journal of Animal Science 101, Supplement_2 (2023): 299–300. http://dx.doi.org/10.1093/jas/skad341.340.

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Abstract Two experiments were conducted to test the hypothesis that corn source and drying temperature influence the ileal digestibility of starch and amino acids (AA), as well as apparent total tract digestibility (ATTD) of gross energy (GE) and total dietary fiber (TDF) in diets for growing pigs. Two corn sources (i.e., soft or hard endosperm) were procured, and sources were divided into two drying batches (i.e., 35 or 120 oC). Therefore, four corn sources were used. In experiment 1, ten pigs (67.00 ± 2.98 kg) with a T-cannula installed in the distal ileum were allotted to a replicated 5 × 5

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Hasibuan, R., and Heri Gusman. "Effect of Operation Condition on Gelugur Acid (Garcinia atroviridis) Drying Rate Using Tray Dryer." Talenta Conference Series: Science and Technology (ST) 1, no. 2 (2018): 160–67. http://dx.doi.org/10.32734/st.v1i2.293.

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Garcinia atroviridis is a commodity with promising economic potential in the future, that it is not only used as spices but also as a necessity in cosmetic industry. One of the backgrounds of this research was the abundant amount of Garcinia atroviridis in North Sumatra. The post-harvest of processing Garcinia atroviridis was conducted by conventional drying process, i.e. drying out directly under the scorching sun where it was put on the sack or tarp and in the roads passed by motor vehicles. It had some disadvantages such as, a long drying time, lack of hygiene, contamination of dust and san

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Yang, Ying Zi, Mao Guang Li, Hong Wei Deng, and Qi Liu. "Effects of Temperature on Drying Shrinkage of Concrete." Applied Mechanics and Materials 584-586 (July 2014): 1176–81. http://dx.doi.org/10.4028/www.scientific.net/amm.584-586.1176.

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The present study investigated experimentally effects of temperature on drying shrinkage of concrete in different water cement ratio and containing mineral admixture. Concrete was exposed to a controlled environment of 20±1oC, 35±1oC, 50±1oC, and 60% ± 5 RH, respectively. The drying shrinkage of concretes with water cement ratio of 0.3, 0.4 and 0.5 were evaluated. The resuluts showed that with the increase of temperature from 20 oC to 50 oC, the influence of water cement ratio on drying shrinkage of concrete was gradually weakened. The shrinkage strain of concretes with replacement of cement b

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Zashchepkina, N. M., O. V. PROKOPOVICH, and D. S. MAKARENKO. "Thermal modification of wood by the method of thermo-mechanical dehydration with pressure drop." Annals of WULS, Forestry and Wood Technology 106 (January 15, 2019): 128–33. http://dx.doi.org/10.5604/01.3001.0013.7748.

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Thermal Modification of Wood by the Method of Thermo-Mechanical Dehydration with Pressure Drop. The results of experimental research of thermal wood processing by the method of high temperature drying with pressure drop are presented. Drying was carried out cyclically by heating the material under pressure to the temperature 100-140 oC followed by pressure drop. After that the temperature was raised up 160-210 oC and the samples were processed briefly in those conditions. This treatment is shown to be effective for largesized wood.

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Zhang, Chao, Xiao Fei Guo, Yue Ma, and Xiao Yan Zhao. "Effect of Drying Temperature on Performance of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films." Advanced Materials Research 1092-1093 (March 2015): 1529–32. http://dx.doi.org/10.4028/www.scientific.net/amr.1092-1093.1529.

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Drying is important for the matrix formation of composite films. A low drying temperature guarantees the compact matrix, while a higher temperature strengthens the crosslinking of ingredients. A balance point of the compact matrix and higher crosslinking degree was the key to enhance the performance of a composite film. The temperature of 30, 60, 90, and 120 oC was used to dry the soybean protein-isolate/carboxymethyl cellulose/stearic acid composite films. When being dried at 90 oC, the tensile strength of the composite films was 2.63 times higher than that of the control, and the water vapor

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Braihma, Y., and I. A. Yola. "PERFORMANCE EVALUATION OF NATURAL CONVECTION INDIRECT SOLAR DRYER FOR DRYING WHITE YAM SLICES." FUDMA JOURNAL OF SCIENCES 7, no. 3 (2023): 74–79. http://dx.doi.org/10.33003/fjs-2023-0703-1824.

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This paper presents the performance evaluation of a natural convection indirect solar dryer for drying white yam. Drying is the process of removing enough moisture from food to prevent decay and spoilage. Large quantity of yams are produced, therefore, there is need for drying the yams to minimize wastage. This study mainly tried to solve the problem of post harvest-loss using natural convection indirect solar dryer for drying white yam. The dryer was made from plywood with 10 mm thickness and consists of a solar collector and drying chamber which houses three trays with an upper vent for the

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Parmar, Ravina G., Mukesh N. Dabhi, and Pankaj J. Rathod. "Effect of drying temperature on proximate components of turmeric rhizome in tray dryer." South Florida Journal of Environmental and Animal Science 3, no. 4 (2024): 174–81. http://dx.doi.org/10.53499/sfjeasv3n4-002.

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Freshly harvested turmeric rhizomes of Salem variety were procured from a farmer’s field. Turmeric rhizomes were cleaned, peeled, and dried in a tray dryer at 60, 70 and 80 oC temperature. Effect of drying temperature on proximate content viz. moisture content, carbohydrate, protein, oil, crude fiber and ash were evaluated. Completely Randomized Design was used for statistically analysis. Drying of turmeric rhizome at 60 oC temperature in tray dryer resulted with moisture content 10.81 %, carbohydrate 46.54 %, protein 9.58 %, oil 6.70 %, crude fibre 4.51 % and ash content 6.94 % in the dried t

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Minah, Faidliyah Nilna, Anitarakhmi, Anastasia Pricilia, et al. "MAKING HIGHT ANTIOXIDANT MIX FRUIT POWDER WITH COMPOSITION VARIATIONS FRUIT AND DRYING TEMPERATURE." Journal of Sustainable Technology and Applied Science (JSTAS) 3, no. 1 (2023): 9–15. http://dx.doi.org/10.36040/jstas.v3i1.4158.

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Making a drink mix fruit from the fruit of the banana ambon, california papaya, pumpkin and Solanum betaceum can be a way to enhance antioxidant content of their products, and will raise the value of fondness of the community towards it. This study aims to determine the right formula of the variation of composition fruit and temperature levels drying against anti oxidant and know received the community in power fruit drink mix. Methods used to making a drink mix fruit that is a method in which a Foam Mat Drying. Based on an analysis of the vitamin C the best conditions exist to variation compo

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Adjei, Paxwell Damptey, Joseph Oppong Akowuah, George Obeng-Akrofi, and Edward Awafo. "Thin-layer mathematical modelling of maize in a biomass-powered inclined bed dryer." Journal of the Ghana Institution of Engineering (JGhIE) 23, no. 4 (2023): 48–54. http://dx.doi.org/10.56049/jghie.v23i4.104.

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In this study, the drying kinetics of maize dried in a biomass-powered inclined bed dryer were studied using ten (10) thin-layer mathematical drying models. The drying system recorded an average plenum temperature of 73.54 oC during the drying experiment compared to an average ambient temperature of 28.41 oC. Maize grains with an initial average moisture content of 23.25 % on a wet basis were reduced to 13.61 % average final moisture content over a drying period of 2 hours 40 minutes. The results revealed a moisture extraction rate, drying rate, and drying efficiency of 6.70 kg/h, 9.50 kg/h, a

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Uwa, Iniubong James, and Innocent Oseribho Oboh. "Developing and Assessing Performance of a Laboratory-Scale Fluidized Bed Dryer." Journal of Engineering Research and Reports 26, no. 6 (2024): 17–30. http://dx.doi.org/10.9734/jerr/2024/v26i61159.

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A laboratory-scale batch fluidized bed dryer with 75 mm bed diameter was designed, fabricated and evaluated to study the hydrodynamics of river sand as well as the drying of cassava mash and bitter kola particulates. The hydrodynamics properties such as minimum fluidization velocity, effect of bed height and pressure drop across the bed, effect of particle size and density on minimum fluidization velocity and stability of the bed column of river sand were studied. Drying of cassava mash to edible garri was carried out at in fluidized bed dryer at controlled temperatures. Drying characteristics

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Zakaria, Zarina, Fatihah Aziz, Mohd Sharizan Md Sarip, and Noor Hasyierah Mohd Salleh. "GROWTH REVIVAL OF GREY OYSTER (PLEUROTUS PULMONARIUS) POWDER CULTURE MUSHROOM FROM THE EFFECT OF SPRAY DRYING TEMPERATURE." IIUM Engineering Journal 25, no. 1 (2024): 40–46. http://dx.doi.org/10.31436/iiumej.v25i1.2748.

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In mushroom cultivation, spawn is among the most important factors that ensure a successful production. Considering several drawbacks from both solid and liquid spawn in shelf life and preservation matters, it is suggested that the dry powder form of spawn is a good potential to explore. A study of powder culture formation using a spray dryer involved various inlet temperatures of 80 oC, 90 oC, 100 oC, 110 oC, 120 oC and 130 oC. The yield % of the dried powder culture was measured and it was found that 130 oC yielded the highest percentage of 50.33%. The lowest temperature yielded the lowest p

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Ankit, Bansal, Gupta Umesh, and Singh Sandeep. "Optimization of Flat Plate Solar Dryer using Taguchi Method." International Journal of Engineering and Advanced Technology (IJEAT) 9, no. 4 (2020): 815–21. https://doi.org/10.35940/ijeat.D6808.049420.

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Solar form of energy is the most broadly used renewable forms around the globe. The present paper includes the utilization of solar energy in drying food item using a flat plate solar dryer. The experiment is carried with every hour interval and the readings are noted down. The study comprises of timing from morning 9 am to evening 6pm. Around 10 kg of chilli is utilized for the drying purpose. The outcome results were optimized using Taguchi method to identify the optimum configurations for the drying effect. The result shows that, Ambient temperature as 35.5 OC value of air velocity Ambient

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Yildiz, Gulcin, and Gulsen Bayat. "THE EFFECT OF DIFFERENT DRYING METHODS ON THE PRODUCTION AND QUALITY CHARACTERISTICS OF HOME-MADE KURUT, A TRADITIONAL DRIED DAIRY PRODUCT." Latin American Applied Research - An international journal 52, no. 4 (2022): 365–69. http://dx.doi.org/10.52292/j.laar.2022.942.

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The focus of this research is to produce a home-made kurut in a traditional way, namely with a sun drying and alternative drying methods (convective and freeze drying) and compare the functional properties of home-made kurut dried with different drying techniques. The pH values of the kurut samples were found between 4.24 and 4.27. Titratable acidity of kurut samples varied between 0.28-0.31%. The fat content of different kurut samples were found in the range of 8.23 % and 8.88 %. The protein content of kurut samples changed from 44.35 to 53.60%. While the lowest ash content was found in the s

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Setyopratomo, Puguh. "PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL." Sains & Teknologi 4, no. 1 (2019): 45. http://dx.doi.org/10.24123/jst.v4i1.2293.

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Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of apple slices. The kinetic of thin layer drying of apple slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model and Lewis model for drying in thin layer were used to predict the drying profile. Drying characteristic of apple slices were determined using ambient air at 50 oC and 0,4167 m/s linier velocity. The result showed that Lewis model was more convenient for short-period drying, wherea

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Tyona, MD, and ED Ojiya. "Design, Fabrication and Characterization of a Solar Fish Dryer." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 3, no. 3b (2020): 156–74. http://dx.doi.org/10.46912/napas.183.

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Herein, a forced convection solar fish dryer is designed, constructed and characterized to yield a better main of drying fish. The designed dryer incorporated a heat storage unit which complimented the drying rate of the product during off sunshine hours. The device was characterized during raining and dry seasons and results clearly indicated the influence of seasonal variation on the performance of the device. Average hourly variation of the dryer and ambient temperatures measured on the selected days of the different months of measurement during the two seasons, clearly indicated that tempe

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Masud, Mochammad, Mohammad Effendi, and Miftachul Huda. "Effect of Temperature, Time and Amount of Alkaline Treated Cotton Seaweed (ATS) Products Dried in a Dryer Oven on Product Quality." JOURNAL OF SCIENCE AND APPLIED ENGINEERING 2, no. 2 (2019): 56. http://dx.doi.org/10.31328/jsae.v2i2.1185.

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Eucheuma cottonii seaweed contains carrageenan, which is used as an ingredient for the food and beverage industry. This must be processed first by an alkaline process and then dried to become chips known as alkaline treated cotton chips (ATC) products. The process of drying seaweed was done using an oven dryer using heat energy that can be adjusted to the drying time, temperature and number of products so that the quality of the dried products of seaweed products that have been processed into Alkaline Treated Cotton Seaweed (ATS) to be used as an advanced product becomes ATC (Alkali Treated Co

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Tanaka, Dalciana Vicente, Luciana Magda de Oliveira, Patrícia Paloma Liesch, and Mara Luana Engel. "SLOW AND FAST DRYING IN SEEDS OF Ocotea puberula (Rich.) Ness." Revista Árvore 40, no. 6 (2016): 1059–65. http://dx.doi.org/10.1590/0100-67622016000600011.

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ABSTRACT The objective of this work was to evaluate the influence of types of drying on seeds' quality, as recalcitrant, Ocotea puberula and determine their degree of critical humidity and lethal degree. Seeds harvested in Brunópolis, SC, with an initial moisture content of 38%, were dried to 18%, with gradients of 2%; using the equation of target weight to ensure that gradient in the stove (35 oC) and in a desiccator with silica gel (25 oC). After drying, the seeds were evaluated for water content, percentage and germination speed index (GSI), tetrazolium and T50. It was observed that up to 3

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Putra, Nicky Rahmana, Dwila Nur Rizkiyah, Ahmad Hazim Abdul Aziz, et al. "Application of Drying Model to Determine Extraction Behaviours on Peanut Skin Oil Recovery by Supercritical Carbon Dioxide-Ethanol." Malaysian Journal of Fundamental and Applied Sciences 17, no. 2 (2021): 114–27. http://dx.doi.org/10.11113/mjfas.v17n2.1993.

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The main objective of this study was to determine the mass transfer for extraction of peanut (Arachis hypogea) skin by using drying models as alternatives extraction models. The mass transfer was measured at the pressure ranging from 10 MPa to 30 MPa, temperature of 40 oC to 70 oC, and rate of modifier 0.075 mL/min to 0.225 mL/min. The Lewis, Page, Peleg, Henderson and Pabis, and Avhad and Macetti as drying models were modified to illustrate the extraction process and to transform as alternative empirical models. An average absolute relative deviation percentage (AARD%) of Lewis, Page, Peleg,

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Mathuriya, Goldi. "Analysis Effects of Average Value of Convective and Evaporative Heat Transfer Coefficient on Solar Cabinet Dryer for Reduction of Mass of Papad." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (2021): 1511–23. http://dx.doi.org/10.22214/ijraset.2021.39522.

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Abstract: In this research paper, the behavior of heat and mass transfer phenomenon during greenhouse papad drying under forced convection mode has been investigated. Various experiments were performed during the month of April 2020 at SRCEM Banmore, morena (26o 34’13” N 78o 10’48” E). Experimental data obtained for forced convection greenhouse drying of papad were used to determine the constants in the Nusselt number expression by using the simple linear regression analysis and, consequently, the values of convective and evaporative heat transfer coefficients were evaluated. The average value

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Amalia, Rizka, Mohamad Endy Yulianto, and Arum Agustina. "Optimization of Spray Drying Process Parameter Condition for Theaflavin Extract from Black Tea (Camellia sinensis) Using Response Surface Methodology (RSM)." Indonesian Food Science and Technology Journal 8, no. 1 (2024): 138–48. https://doi.org/10.22437/ifstj.v8i1.33645.

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Black tea theaflavins contain high antioxidants that can be protective agents against SARS-CoV-2. The relatively good process conditions in spray drying are predicted to be able to protect and maintain the storage stability of theaflavin bioactive compounds by encapsulation. Therefore, this study aims to obtain optimum process conditions in spray drying black tea theaflavin extract. The analyzed data were interpreted using response surface methodology (RSM) with the independent variables used including spray drying inlet air temperature (100 oC, 120 oC, 140 oC) and extract to maltodextrin rati

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Herianto, Betman, Wetri Febrina, Surya Indrawan, and Widya Fitriana. "Pengoptimalan Proses Pemurnian Biodiesel Pada Unit Refinery PT. X." JURNAL UNITEK 16, no. 2 (2023): 227–36. http://dx.doi.org/10.52072/unitek.v16i2.686.

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Proses pemurnian adalah salah satu proses kegiatan yang dilakukan untuk memperbaiki atau meningkatkan kualitas dari standar yang sudah ditentukan. Penelitian ini bertujuan untuk mengetahui nilai optimal tekanan vakum dan suhu pada proses pemurnian biodiesel dengan studi kasus di Unit Refinery PT.X. Untuk penelitian proses pemurnian biodisel pada proses methyl ester drying ini menggunakan metode DOE (Design Of Experiment) dan menggunakan ANAVA untuk menyelesaikan masalah pada proses pemurnian biodisel di methyl ester drying. Maka perlu mengeksperimenkan nilai tekanan vakum (300, 270, 240, 210)

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Liu, Yun Hong, Wen Xue Zhu, Lei Luo, and Yu Song. "Drying Characteristics and Process Optimization of Vacuum Far-Infrared Radiation Drying on Cornus officinalis." Advanced Materials Research 554-556 (July 2012): 1459–65. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1459.

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Recently, vacuum far-infrared radiation (VFIR) drying has received more and more attention because of its effective and successful applications in drying agricultural products, fruits and vegetables. Drying characteristics of VFIR drying on Cornus officinalis was studied in this research, and orthogonal regression experiment was designed and carried out. The results showed that with increase of heater’s temperature and decrease of chamber’s pressure, drying rate and loganin content increase, and the influence of heater’s temperature is more significant than that of pressure. With nonlinear pro

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Nguyen Ngoc, Duy, Phu Dang Van, Quoc Le Anh, Lan Nguyen T. Kim, Hien Nguyen Quoc, and Ngan Tran T. Thu. "Study on the preparation of selenium nanoparticles by gamma Co-60 method and investigate the stability." Nuclear Science and Technology 10, no. 2 (2021): 26–31. http://dx.doi.org/10.53747/jnst.v10i2.34.

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Among nanoparticle materials, selenium nanoparticles (SeNPs) have attracted wide spread attention due to their excellent bioavailability, high bioactivity and low toxicity compared to other ionic selenium compounds. SeNPs with size ~ 41.75 nm were synthesized by γ-irradiation method using oligochitosan (OC) as stabilizer. The prepared SeNPs/OC were characterized by UV-Vis spectroscopy and transmission electron microscope (TEM) images. The SeNPs/OC powder was also prepared by spray drying technique and the purity was verified by energy dispersive X-ray (EDX) analysis. The results of EDX showed

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