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Journal articles on the topic 'Sundrying'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Luter, Leke, Ikya Julius Kwagh-hal, and Ashiekaa, Aunde Stephen. "Impact of Soy Flour Processing Methods on its Functional, Proximate and Antioxidant Properties." European Journal of Nutrition & Food Safety 17, no. 3 (2025): 170–79. https://doi.org/10.9734/ejnfs/2025/v17i31658.

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This research studied the impact of selected standard processing methods on the functional, proximate and antioxidant properties of soy flours was carried out. Three soy flour samples were prepared using three processing methods (PM1 –PM3). PM1 involves soaking of clean soy bean seeds, dehulling, sundrying (2-3 days), milling, cooling and packaging; PM2 involves soaking with (0.5% NaHCO3), decanting, washing, dehulling, dehusking, sundrying (2-3 days), milling, cooling and packaging; PM3 involves soaking, blanching (100 ᵒC for 5min), draining, cooling, dehulling, sundrying (2-3 days), milling

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2

Tewe, O. O., T. A. Job, J. K. Loosli, and E. A. Oyenuga. "Composition of Two Local Cassava Varieties and the Effect of Processing on their Hydrocyanic Acid Content and Nutrient Digestibility by the Rat." Nigerian Journal of Animal Production 3, no. 2 (2021): 60–66. http://dx.doi.org/10.51791/njap.v3i2.2511.

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Two common Nigerian cassava varieties Were subjected to proximate analysis with a view to assessing the relative potential nutrient composition of the roots, stems, leaves and seeds. The results obtained showed that the leaves, seeds and stems in that order are much richer than the roots in protein but higher in crude fibre. There was a relationship between the crude protein contents of the roots and stem and the hydrocyanic acid (HCN) content of the plant while that of the leaves and seeds did not appear to follow the same trend. HCN of the bitter cassava variety was considerably higher in th

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3

Stephen, Ashiekaa Aunde, Ikya JuliusKwagh-ha Kwagh-hal, Leke Luter, Oklo David Ahola, Alimi John Praise, and Orya Bundle. "Effect of soy flour processing methods on weight gain and physiological parameters in Wistar albino rats." Dutse Journal of Pure and Applied Sciences 10, no. 4c (2025): 202–26. https://doi.org/10.4314/dujopas.v10i4c.19.

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Assessment on the effect of selected standard processing methods on body weight, biochemistry, haematological and histological profile of Wistar albino rats fed with soy flours was done. Three soy flour samples were prepared using three processing methods (PM1 –PM3). PM1 involves soaking of clean soy bean seeds, dehulling, sundrying (2-3 days), milling, cooling and packaging; PM2 involves soaking with (0.5% NaHCO3), decanting, washing, dehulling, dehusking, sundrying (2-3 days), milling, cooling and packaging; PM3 involves soaking, blanching (100 ᵒC for 5min), draining, cooling, dehulling, sun

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4

Prasad, Jaishree Akhilesh. "Convective heat transfer in herb and spices during open sundrying." International Journal of Food Science & Technology 44, no. 4 (2009): 657–65. http://dx.doi.org/10.1111/j.1365-2621.2006.01269.x.

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5

Apata, E. S., O. O. Osidibo, O. C. Apata, and A. O. Okubanjo. "Effects of Different Solar Drying Methods on Quality Attributes of Dried Meat Product (Kilishi)." Journal of Food Research 2, no. 1 (2013): 80. http://dx.doi.org/10.5539/jfr.v2n1p80.

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<p>This study was conducted to evaluate the efficiency of four methods of sundrying kilishi after preparation. They included Direct Sundrying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to r

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6

Sarnadi, Debi, Raida Agustina, and Rita Khathir. "Karakteristik Pengeringan Biji Pala (Myristica fragranshoutt) Menggunakan Alat Pengering Hybrid dengan Sumber Panas Dari energi Surya dan Serbuk Kayu." Jurnal Ilmiah Mahasiswa Pertanian 3, no. 4 (2018): 849–58. http://dx.doi.org/10.17969/jimfp.v3i4.9571.

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Abstrak. Manfaat dari proses pengeringan pala yaitu untuk tujuan pengawetan. Tujuan penelitian ini adalah untuk mengkaji proses pengeringan biji pala menggunakan alat pengering hybrid dengan sumber energi matahari dan biomassa serbuk kayu. Total biji pala yang dikeringkan adalah 15 kg. Pembakaran serbuk kayu dilakukan selama pengeringan di malam hari dengan laju 3kg/jam. Parameter penelitian meliputi iradiasi surya, temperatur, kelembaban relatif, kadar air, dan uji organoleptik terhadap warna dan aroma. Hasil penelitian menunjukkan bahwa iradiasi rata-rata yang diperoleh adalah 131,61 W/m2 pa

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7

Odogola, W. R. "A COMPARATIVE STUDY OF SOLAR AND OPEN SUNDRYING OF CASSAVA CHIPS IN UGANDA." Acta Horticulturae, no. 380 (November 1994): 274–82. http://dx.doi.org/10.17660/actahortic.1994.380.43.

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8

Zvauya, R., and M. I. Muzondo. "Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation." International Journal of Food Sciences and Nutrition 46, no. 1 (1995): 13–16. http://dx.doi.org/10.3109/09637489509003380.

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9

Balogun, A. "Effect of sundrying on the proximate composition and lipid characteristics of two freshwater clupeids." Food Chemistry 27, no. 1 (1988): 1–11. http://dx.doi.org/10.1016/0308-8146(88)90031-3.

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10

Fajar, M., Rahmat Fadhil, and Indera Sakti Nasution. "Kajian Warna Dan Tekstur Asam Sunti Berdasarkan Variasi Metode Pengeringan." Jurnal Ilmiah Mahasiswa Pertanian 5, no. 2 (2020): 217–26. http://dx.doi.org/10.17969/jimfp.v5i2.14780.

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Abstrak. Saat ini para petani di khususnya Provinsi Aceh biasanya mengidentifikasi warna kulit asam sunti dengan menggunakan prosedur analisis warna kulit secara visual dengan segala keterbatasannya. Dengan adanya suatu metode serta teknologi untuk mengidentifikasikan kualitas asam sunti berdasarkan perubahan warna diharapkan dapat meningkatkan standar kualitas asam sunti. Tujuan penelitian ini adalah untuk menentukan nilai indeks warna dan tekstur asam sunti berdasarkan variasi metode pengeringan belimbing wuluh. Belimbing wuluh Umur panen belimbing di atas 40 hari dengan panjang rata - rata

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11

Srivastav, Shubhangi, and Ekta Singh Chauhan. "Browntop Millet (Brachiaria ramosa): An Overview of the Underutilized Miraculous Multifunctional Millet." International Journal of Health Sciences and Research 14, no. 5 (2024): 181–87. http://dx.doi.org/10.52403/ijhsr.20240521.

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Millets are the crops that flourish magnificently even with minimum input requirements and adverse climatic conditions. These gluten-free ingredients stand out from other ingredients in terms of high nutritive value and low price point. The consumption of millets not only provides superior nutrients but also embarks an important role in agricultural stability. Browntop millet (BTM) is a characteristic member of the Poaceace (millet) family which possesses nutritional properties like high protein, iron, phosphorus and fibre content. The nutrient load of this small millet could be positively inc

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12

Sampulawa, Sriyati, Asmi Ode, Fauzia Hulopi, Wa Nirmala, Farida Bahalwan, and Siti Darmawati. "Efektivitas Ekstrak Alga Coklat Padina australis dalam Menghambat Pertumbuhan Bacillus cereus dan Escherichia coli." Bioscientist : Jurnal Ilmiah Biologi 12, no. 2 (2024): 2773. https://doi.org/10.33394/bioscientist.v12i2.13225.

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This study aims to determine the effectiveness of the brown algae extract Padina australis in inhibiting the growth of Bacillus cereus and Eschericia coli bacteria. Samples were taken from the waters of Osi Island, West Seram, Maluku Province as much as 1 kg, the sample was then dried using the sundrying method. The dried sample was then soaked for 24 hours and extracted. The extract results were then tested for phytochemicals and antibacterial activity tests carried out in the Microbiology Laboratory of Pattimura University, Ambon. The results showed that (1) The brown algae extract Padina au

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13

Adegoke, G. O., A. E. Allamu, J. O. Akingbala, and A. O. Akanni. "Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties ?Capsicum annum andCapsicum frutescens." Plant Foods for Human Nutrition 49, no. 2 (1996): 113–17. http://dx.doi.org/10.1007/bf01091967.

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14

Calica, Gigi B., Genie Marie D. Galapon, and Raymund Joseph P. Macaranas. "Postproduction Practices and Marketing of Abaca in North Cotabato, Philippines." International Journal of Scientific Research and Management (IJSRM) 12, no. 01 (2024): 5727–34. http://dx.doi.org/10.18535/ijsrm/v12i01.em01.

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The Philippines is one of the two countries commercially producing Manila hemp or the fiber from abaca (Musa textilis Nee) which is indigenous in the country. The abaca fiber or known as Manila hemp worldwide is highly demanded not only domestically but internationally. As a major producer of abaca fiber in the world, we need to meet the demand by increasing its supply and improving its quality. Thus, a baseline information on its production and postproduction is vital to understand the current practices of the Indigenous Peoples (IPs) who are producing the product. A focus group discussion, k

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15

Clement, A. Komolafe, E. Essoun Edward, Abaidoo David, K. Amissah Patrick, and J. Komolafe Omotola. "Thermo-Kinetics of The Sun Drying of Plantain Slices Under Forced Convections and Open Air Conditions." Engineering and Technology Journal 10, no. 05 (2025): 4834–46. https://doi.org/10.5281/zenodo.15342669.

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The thermo kinetics of the sun drying of plantain slices integrated with the granite sensible thermal energy storage material (GSTESM) were investigated. Fifteen (15) thin layer drying models were adopted to model the drying curves following standard criteria for fitness. The moisture content of plantain slices took 1140 minutes for both open air and solar drying system with plywood drying chamber to reduce from 61.5% to 6.83 and 7.34% w.b. respectively, while it took the solar drying system with Perspex glass chamber 1080 minutes to reduce the same initial moisture content of plantain slices

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16

Lestari, Tya, Leopold Oscar Nelwan, Emmy Darmawati, Samsudin Samsudin, and Eko Heri Purwanto. "KOMBINASI METODE PENJEMURAN DAN PENGERINGAN TUMPUKAN UNTUK MEMPERBAIKI MUTU BIJI KAKAO KERING." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, no. 3 (2020): 264. http://dx.doi.org/10.23960/jtep-l.v9i3.264-275.

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Deficiencies in the drying and stacking methods of cocoa beans can be minimized by using a combination of both to improve quality. The purpose of this study was to obtain physicochemical and organoleptic quality information of dried cocoa beans produced by a combination of drying and stack drying. The treatments analyzed were drying 3, 8 and 16 hours followed by mechanical drying using an air flow of 0.05 m/s and 0.2 m/s at a temperature of 55 °C. As a control is only mechanical drying with two flow rates, up to a water content <6%. Measurement data were analyzed using descriptive statistic

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17

Manalu, Lamhot P. "MENGHITUNG KEBUTUHAN PENGERING GABAH DI KECAMATAN CIOMAS BOGOR DENGAN METODE MONTE CARLO." Jurnal Sains dan Teknologi Indonesia 11, no. 3 (2013). http://dx.doi.org/10.29122/jsti.v11i3.837.

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Sun drying is the traditional method for drying and still preferred in Asia because cheap compared to mechanical drying. Since it uses the sun as heat source it is friendly to the environment, many farmers, grain collectors, traders and millersoften dry their paddy on pavements that specifically constructed for drying. Sundrying pavements have the advantages of high capacity and thus economics of scale, but the weakness is very dependent on the weather. The amount of paddy that can be dried with a drying depends on the number of sunny days, so it is important to know the probabilities of rainy

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18

O. O., Olude, and N. P. Sahu. "Potentials of Leaf Meal and their Protein Concentrate in Aquafeed." JOURNAL OF AQUACULTURE, December 31, 2016, 1–25. http://dx.doi.org/10.61885/joa.v24.2016.150.

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The quest to sustain current aquaculture growth trend has necessitated the search for alternative feed ingredients in the light of conventional ones whose supply have dwindled and have become prohibitive. A major group of under-utilized, renewable, abundant and cheap unconventional source is leaf meal. They can be derived from the vast array of terrestrial and aquatic plants; most of which are nutrient-rich with little or no direct relevance in human nutrition. The nutritional composition of leaf meals usually varies widely; depending on plant cultivars from which they are derived, soil and cl

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19

Ismayadi, Cahya, Anthony Marsh, and Renata Clarke. "Influence of Storage of Wet Arabica Parchment Prior to Wet Hulling on Moulds Development, OchratoxinA Contamination, and Cup Quality of Mandheling Coffee." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 21, no. 2 (2005). http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v21i2.20.

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Mandheling coffee has been a well known specialty coffees for decades and the demand for this coffee is currently increasing. This coffee is characterised by low acidity, heavy-complex body, spicy-little earthy and fruity flavor. Mandheling coffee is produced by smallholder farmers in the highland surrounding Lake TobaNorth Sumatra in an unique way i.e. following de-pulping and 1–2 days sundrying, wet parchment is stored for varying periods up to a few weeks, the parchments are then de-hulled when still wet (40–45% moisture content) then the beans sundried. The handling procedure presumably co

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