Gotowe bibliografie tematyczne / Drying OC

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Gotowa bibliografia na temat „Drying OC”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Drying OC"

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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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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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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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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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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Części książek na temat "Drying OC"

"Effect of Dry-Zone Formation around Underground Power Cables on Their Ratings." In Advances in Computer and Electrical Engineering. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-4666-6509-5.ch009.

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Current ratings of buried cables are determined by the characteristics of surrounding soils and cable properties as given in IEC 60287-1-3 (1982). In this standard the soil thermal resistivity of the surrounding soil is supposed to be varies from 0.5 oC m/w to 1.2 oC m/w but under loading the heat dissipated from underground power cables increases the soil thermal resistivity and this may leads to cable thermal failure and thermal instability of the soil around the underground cables. For this reason de-rating factors for cable loading taking the dry zone formation into consideration has to be

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Streszczenia konferencji na temat "Drying OC"

Rosa, Gabriela Silveira da, Sai Vanga, Yvan Gariepy, and Vijaya Raghavan. "The effect of drying on the mechanical properties and structure of biodegradable films." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7624.

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The aim of this study was to investigate the effect of convective and vacuum drying on properties of biodegradable films. The film-forming solutions were prepared with bovine gelatin and carrageenan. The films solutions were dried in convective and vacuum dryers at temperatures of 40, 50 and 60 oC. The results of convective drying kinetics of biofilms showed a constant drying rate period followed by a falling drying rate period. The results of thickness showed dependence with moisture content present in films.Carrageenan films showed promising results, with high values of tensile strength and

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ABOLTINS, Aivars, and Janis PALABINSKIS. "INFRARED DRYING OF RHUBARBS CUBES." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.026.

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In order to obtain dehydrated products of high quality, infrared drying in rhubarb cubes was researched at different sample thicknesses with IR film drying possibilities with small heating up to 40 oC. The drying characteristics of rhubarb cubes were studied using non-linear multiple regression analysis. Using experimental data, the two arguments non-linear equation was obtained to evaluate the drying time and sample thickness effect on rhubarb moisture. The determination coefficient of this correlation was R2 = 0.98. The results indicated that after 20 hours drying rhubarb samples with thickn

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Rosa, G. S., B. D. Zorzi, K. Machry, P. Krolow, C. M. Moura, and E. G. Oliveira. "Experimental investigation of drying of malt bagasse." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7785.

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The aim of this work was to investigate the convective drying process of malt bagasse and to evaluate the influence of this process on the application of this residue as adsorbent in methylene blue removel by adsorption process. The experimental system for drying was a fixed bed dryer with parallel airflow, with operating conditions: air temperature in the range of 40 to 90 oC and air veocity of 2 m/s. The adsorption experiments were perfomed with solution of methylene blue at 70 ppm concentration. The drying kinetics showed a constant drying rate period followed by a falling drying rate. The

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Barretto, Andrea Carla Da Silva, Tiago Luís Barretto, Lilian Fachin Leonardo Betiol, Elisa Rafaella Bonadio Bellucci, and Javier Telis-Romero. "Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7532.

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Pirarucu (Arapaima gigas Schinz) farming has been encouraged and, among meat preservation techniques, the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in Pirarucu during wet salting. Limited volumes of brine (20% w/w) were employed with wet salting assays carried at 3, 4 and 5 brine/muscle ratios, and brine temperatures of 10, 15 and 20 oC. The analytical solution of Fick's second law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volu

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"Redesign Sistem Pengering Pada Mesin Freezer Multifungsi Dengan Memanfaatkan Panas Dari Kondensor." In Conference on Marine Engineering and its Application. Politeknik Perkapalan Negeri Surabaya, 2023. https://doi.org/10.33863/cmea.v6i1.2445.

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In previous studies, a Multifunction Freezer machine was made, which is a tool similar to a refrigerator in general, namely to cool food ingredients, but the advantages of this Multifunction Freezer Machine are made so that it can have 2 uses, namely, to cool and dry food ingredients such as fish etc. The weakness of the drying system in the previous multifunctional freezer machine was in the wrong placement of the fan and condenser which resulted in a less than optimal reduction of the water content in the ingredients (fish) for processing salted fish. The method used is to redesign or redesi

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