Device for monitoring sugar-solution concentration by a thermophysical laminar-flow method

1994 ◽  
Vol 37 (5) ◽  
pp. 585-589
Author(s):  
S. V. Ponomarev ◽  
S. V. Mishchenko ◽  
V. M. Zhilkin ◽  
A. V. Sinel'nikov
Keyword(s):  
Laminar Flow ◽  
Solution Concentration ◽  
Sugar Solution ◽  
Flow Method

scholarly journals Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera)

2020 ◽  
pp. 21-30
Author(s):  
Animesh Sarkar ◽  
Tushar Ahmed ◽  
Mahabub Alam ◽  
Somirita Rahman ◽  
Shishir Kanti Pramanik
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Cocos Nucifera ◽  
Solution Concentration ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Sugar Solution ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Osmotic Solution

This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2> 0.9997 and RMSE < 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.

scholarly journals Pengukuran Indeks Bias Larutan untuk Mengetahui Kadar Gula dalam Tebu dengan Menggunakan Metode Difraksi Fraunhofer Celah Tunggal

2021 ◽  
Vol 6 (1) ◽  
pp. 35-42
Author(s):  
Lalu A. Didik ◽  
Irfan Safarwadi ◽  
Muslimah Muslimah
Keyword(s):  
Refractive Index ◽  
Sugar Cane ◽  
Solution Concentration ◽  
Sugar Solution ◽  
Fraunhofer Diffraction ◽  
Brown Sugar ◽  
Linear Fitting ◽  
Concentration Changes ◽  
The Difference ◽  
Solution Changes

Refractive index measurements of sugar solutions have been carried out in several concentrations. The method used is fraunhofer diffraction. The equation of relationship between the concentration of the sugar solution and the refractive index based on the results of the linear fitting can be written as, Where n is the refractive index of the sugar solution and x is the solution concentration. From this equation, a fairly small gradient value of 1.59145 is obtained. This shows that a 1% increase in the concentration of the sugar solution will cause the refractive index to decrease by 1.59145. The refractive index of the solution changes when the concentration changes. The refractive index of the solution increases with increasing concentration of the solution. This is because along with the increase in concentration, more glucose is found in the sugar solution. As a result, the solution will be more concentrated because the glucose molecules that are arranged are getting denser. The above equation is used to calculate the concentration of sugar in sugar cane. It was found that brown sugar cane had a concentration of 33.38% compared to 26.34% in yellow sugarcane. While the measurement of the concentration of sugar cane in different planting areas shows almost the same results, this is because the level of accuracy of the tool is still large when compared to the difference in the concentration of the sugar solution.

Application of photonic crystal negative refraction effect to sugar solution concentration detection

2014 ◽  
Vol 22 (4) ◽  
pp. 877-883
Author(s):  
梁斌明 LIANG Bin-ming ◽  
胡艾青 HU Ai-qing ◽  
蒋强 JIANG Qiang ◽  
庄松林 ZHUANG Song-lin
Keyword(s):  
Photonic Crystal ◽  
Negative Refraction ◽  
Solution Concentration ◽  
Sugar Solution ◽  
Refraction Effect

BENDEL KESLINGMAS NO 124 TAHUN 2014

2014 ◽  
Vol 33 (124) ◽  
Author(s):  
Apry, Wildan, Muhammad, unike Dan kawan- kawan
Keyword(s):  
Water Content ◽  
Research Design ◽  
Solution Concentration ◽  
Sugar Concentration ◽  
Sugar Solution ◽  
Sample Type ◽  
Test Results ◽  
Mango Fruit ◽  
Sample Number ◽  
Type Sample

Abstract  Hambawang mango categorized as relatively perishable fruit (rotten). This is because the water content in the mango fruit which is quite high, it made. The hambawang mango preservation was done by using a sugar solution preservation system. The research objective was determining the effect of various sugar concentration of in the preservation process to the hambawang mangoes durability. The research design used was quasi experiment. The research sample was fresh hambawang mango (without seeds), washed, soaked in a salt and whiting solution, boiling mango fruit, sugar solution sauce making, mixing with the sauce and stir it well, soaking hambawang mango fruit and store in a 1,200 milliliters jar weighing 1000 grams per milliliters solution. Sugar concentration studied were 0%, 25%,30%, 35%,40%,and 45%. Based on the Kruskal-Wallis test results at 0.05significance level, obtained significant value of 0.000 0.05, it concluded that there are aignifficant differences among various sugar concentration solution in the wet preservation system process of hambawang mango sweetmeat making durability and continued with Mann-Whitney test the result shows that there was signifficant difference among various sugar solution concentrations. Hambawang mango sweetmeat preservation durability on 0% sugar concentration (as a control) was 1.7 days; 25%concentration for 3 days; 30%concentration for 4.4 days; 35% concentration for 5.6 days; 40% concentration for 7 days; 45% concentration for 8.7 days. The greater the sugar concentration the durability will be longer. The proposed suggestion for future researchers can continue this research with various sample type, sample number, and various sugar solution concentration.

Dynamic Thin Laminar Flow Method for Making Protein Monolayers

Langmuir ◽  
1997 ◽  
Vol 13 (2) ◽  
pp. 264-276 ◽  
Author(s):  
G. Picard ◽  
I. Nevernov ◽  
D. Alliata ◽  
L. Pazdernik
Keyword(s):  
Laminar Flow ◽  
Flow Method ◽  
Protein Monolayers

The Uncertainty in Sugar Solution Concentration Measurement Based on Density Approach

2013 ◽  
Vol 811 ◽  
pp. 358-364 ◽  
Author(s):  
B. Klongratog ◽  
T. Suesut ◽  
N. Nunak
Keyword(s):  
Inverse Method ◽  
Classical Method ◽  
Solution Concentration ◽  
Sugar Solution ◽  
Calibration Equation ◽  
Line Measurement ◽  
Predicted Values ◽  
And Control ◽  
Measurement And Control ◽  
The Relationship

The concentration of solution used in osmotic process is an important factor to dehydrate water from food, which is an effect to the rate of mass transfer. Therefore, the in line measurement and control of the concentration in osmotic process is taken into account. The density of sugar solution can be computed by volume and weight in order to determine the concentration in degree of Brix. This instrument will complete when accompanied by a statement of its uncertainty. The calibration equation established the relationship between the reading values of sensor and the values of concentration also need to clarify. The objective of this paper is to evaluate the uncertainty of predicted values of calibration equation; therefore, the uncertainty is determined in this study, and to compare the obtained results from the classical method in linear equation and the inverse method. Furthermore, the data from Monte Carlo simulations also are compared to the measured data.

scholarly journals Study of yeast and sugar in bio-energy generation

2020 ◽  
Vol 9 (2) ◽  
pp. 443-451
Author(s):  
Teng Howe Cheng ◽  
B. C. Kok ◽  
C. Uttraphan ◽  
M. H. Yee
Keyword(s):  
Carbon Dioxide ◽  
Cost Effective ◽  
Energy Generation ◽  
Solution Concentration ◽  
Energy Output ◽  
Limiting Factor ◽  
Sugar Solution ◽  
Yeast Saccharomyces Cerevisiae ◽  
Separation Membrane ◽  
Fermentation Period

This paper demonstrates a simple and cost-effective bio-energy generation through biochemical reaction between yeast and sugar. Correlation of energy released between baker yeast Saccharomyces cerevisiae concentration and sugar solution concentration can be observed significantly over laboratory works. A certain number of electrons is released during the process of ethanol fermentation, in which sugars are broken down into ethanol and carbon dioxide. Consequently, bio-energy can be captured via two copper rods during the fermentation period from different concentration variables using the principle of microbial fuel cell (MFC). In this case, yeast and sugar have been selected as the concentration variables. The experiment works concluded that higher concentration of sugar solution correlates to the increment of energy output. However, the concentration of sugar beyond 0.6g/ml causes instability of the energy output. At the same time, another considerable limiting factor of the energy output is the area of separation membrane. The overabundance of sugar concentration can lead to adverse effects in harvesting the bio-energy.

scholarly journals Mass transfer kinetics during osmotic dehydration of amla (Emblica officinalis L.) cubes in sugar solution

2015 ◽  
Vol 21 (4) ◽  
pp. 547-559 ◽  
Author(s):  
D. Tiroutchelvame ◽  
V. Sivakumar ◽  
Prakash Maran
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Solution Temperature ◽  
Sugar Solution ◽  
Process Variables ◽  
Liquid Ratio ◽  
Rehydration Ratio ◽  
Uniform Size ◽  
Overall Acceptability

A four factors three level Box-Behnken response surface design was employed in this study to investigate and optimize the effect of process variables (osmotic solution concentration, fruit to liquid ratio, temperature and dehydration time) on mass transfer properties such as weight reduction, solute gain, water loss, rehydration ratio, shrinkage and overall acceptability of the osmotically dehydrated amla cubes. The cubes of uniform size (10 mm ? 10 mm ? 10 mm) were impregnated into sugar solution of different solution concentration (30-50? Brix), temperature (30-50?C), fruit to liquid ratio (1:5 - 1:15 g/ml) and time (30-180 min). It was observed from the results that the process variables have significant effect on osmotic dehydration process. The optimum condition was found to be: sugar concentration of 50? Brix, solution temperature of 30?C, fruit to liquid ratio of 1:5 g/ml and immersion time of 133 min. respectively. The microstructural changes during osmotic dehydration were also investigated using scanning electron microscopy (SEM).

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