scholarly journals Analysis of mechano-sorptive effect in oscillatory drying of beech timber

2016 ◽  
pp. 119-136
Author(s):  
Goran Milic ◽  
Nebojsa Todorovic
Keyword(s):  
Moisture Content ◽  
Software Tool ◽  
The Other ◽  
Drying Process ◽  
Surface Layers ◽  
Wood Moisture ◽  
Special Software ◽  
Conventional Drying ◽  
Cyclic Changes

The paper shows results of analysis of influences of oscillating parameters of drying on measuring wood moisture content in the kiln, rate and quality of drying. For this analysis, we used a conventional drying cycle, a cycle with oscillating equilibrium moisture content (EMC), and a cycle with oscillating temperatures. A special software tool was created for managing the oscillations. It was shown that oscillations of EMC and temperatures result in cyclic changes in wood MC, but also in the additional inaccuracies of MC measurements in the kiln. The drying process of the cycle with oscillating EMC lasted somewhat shorter than the other two cycles. Drying quality was the same or better in the cycles with oscillations as compared to the conventionally dried cycle, and the smaller tensions in the wood confirmed the activation of the additional mechano-sorptive effect during cyclic changes of MC in surface layers.

The Problems and Suggestions of the Desulfurization Wastewater Treatment System during the Operation

2012 ◽  
Vol 599 ◽  
pp. 521-524
Author(s):  
Xue Feng Dong ◽  
Gui Fen Shen ◽  
Xiao Xiang Zhou ◽  
Jin Juan Guo ◽  
Xue Ying Zhang ◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Moisture Content ◽  
The Other ◽  
Treatment System ◽  
Ion Concentration ◽  
Wastewater Treatment System ◽  
Chlorine Ion ◽  
Desulfurization Wastewater

Wastewater treatment system was an important part of the wet desulfurization, and it played an important role to improve the quality of absorber slurry. Combined with the problems of desulfurization efficient reduced and moisture content in gypsum exceed normal, this paper pointed out the deficiencies which used the chlorine ion concentration to control the operation of desulfurization waster water; and suggested the influence of chlorine ion and the other impurities should be studied comprehensively, some guides for in-service supervision on the operation of FGD should be established as soon as possible.

Intermittent Microwave Drying of Litchi: Drying Kinetics and Quality Formation in Color Difference

2012 ◽  
Vol 482-484 ◽  
pp. 2090-2095 ◽  
Author(s):  
Feng Ying Xu ◽  
Zhen Chen ◽  
Chang You Li ◽  
Jian Yuan Liao ◽  
Han Zhang ◽  
...  
Keyword(s):  
Multilayer Structure ◽  
Small Amplitude ◽  
Color Difference ◽  
The Other ◽  
Microwave Drying ◽  
Drying Process ◽  
Biochemical Effect ◽  
Thermal Transmission ◽  
Better Than

In order to reveal the characteristics of thermal transmission and drying quality on the litchi’s multilayer structure, the peel and flesh that separated from fresh fruit were dried with the whole fruit by microwave radiation in three kinds of tempering intermittent HT0101, HT0505 and HT1010. Their characteristics of dehydration and the changes of color difference in drying process were compared. The results showed that microwave drying had influences on the capability of dehydration and the quality of color difference in different interval. The influence of HT0505 was more significant, while the other two conditions, in which there were only a small amplitude of cross and fluctuation, were approximate. In the same conditions of microwave drying, the capability of dehydration of peel and flesh separated was better than that of whole fruit, and the dehydration speed of peel was the fastest. As to color difference, the changes of peel and whole fruit were smaller and much easily to tend to stable. The change of the color difference on the flesh was obvious and finally tended to stable. The further research still needed the further study on biochemical effect during the transformation of quality.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK

2018 ◽  
Vol 8 (2) ◽  
pp. 80
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Oktavio Rosani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Active Substance ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Optimum Temperature ◽  
Drying Process ◽  
White Pepper ◽  
Pepper Powder

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder           Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK           Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

scholarly journals Kajian Pengering Kopi Gayo Semi Basah Menggunakan Alat Pengering Tipe Hohenheim

2020 ◽  
Vol 4 (4) ◽  
pp. 362-371
Author(s):  
Antoni Hardi ◽  
Ichwana Ichwana ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Water Content ◽  
Drying Process ◽  
Arabica Coffee ◽  
Drying Temperature ◽  
Average Daily Temperature ◽  
Coffee Beans ◽  
Simple Technology

Abstrak. Sebagai produsen kopi Arabica, masyarakat Gayo terkendala pada suhu lokal di Aceh Tengah yang relatif dingin dan teknologi sederhana yang digunakan untuk proses pengeringan kopi. Suhu rata-rata harian adalah 23-29°C. Bahan yang digunakan pada penelitian ini yaitu biji kopi yang diolah dengan metode semi basah sebanyak 9kg. Parameter penelitian meliputi suhu pengeringan, kelembaban relatif, kadar air dan rendemen. Hasil penelitian menunjukkan bahwa suhu pengeringan menggunakan alat pengering Hohenheim jauh lebih tinggi sekitar 10-20°C dari suhu pengeringan secara penjemuran. Proses pengeringan kopi labu sampai bisa digiling membutuhkan waktu selama 12 jam yaitu 8 jam pada hari pertama dan 4 jam pada hari ke-2. Sedangkan proses pengeringan tahap 2 membutuhkan waktu selama 16 jam sampai menghasilkan kopi beras dengan kadar air 9,32%. Kualitas kopi beras yang dihasilkan sudah baik dengan kadar air  yang sudah memenuhi standar SNI, tidak berbau busuk, dan tidak terkontaminasi. Nilai rendemen kopi beras berbasis kopi labu adalah 35%.Study of Drying Semi Washed Gayo Coffee Use Dryer Type Hohenheim Abstrack. As an Arabica coffee producer, the Gayo community is constrained by the relatively cold local temperatures in Central Aceh and the simple technology used for the coffee drying process. The average daily temperature is 23-29 ° C. The material used in this study was coffee beans which were processed by the semi-wet method of 9kg. Research parameters include drying temperature, relative humidity, moisture content and yield. The results showed that the drying temperature using a Hohenheim dryer is much higher around 10-20 ° C than the drying temperature by drying. The process of drying pumpkin coffee until it can be ground needs 12 hours, which is 8 hours on the first day and 4 hours on the second day. While the process of drying stage 2 takes 16 hours to produce rice coffee with a moisture content of 9.32%. The quality of rice coffee produced is good with water content that meets SNI standards, does not smell bad, and is not contaminated. The yield of pumpkin coffee-based rice coffee is 35%.

scholarly journals The Impact of Processing Methods on the Quality of Honey: A Review

2021 ◽  
Vol 6 (1) ◽  
pp. 99-110
Author(s):  
Nur Syahidah Ramly ◽  
Izzati Shahira Rosidi Sujanto ◽  
Asmaliza Abd Ghani ◽  
John Tang Yew Huat ◽  
Nadiawati Alias ◽  
...  
Keyword(s):  
Moisture Content ◽  
Geographical Origin ◽  
Physicochemical Characteristics ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Treatment Technique ◽  
Drying Process ◽  
Processing Methods ◽  
The Impact

The quality of honey are naturally differs depending on its geographical origin and the botanical source of honeydew collected by the bees. These characteristics influence the physical appearance of honey such as its colour lightness and liquid thickness; which then may influence the honey attractiveness to the consumers. The thickness of honey is correlate with its moisture content. The higher the moisture content of honey, the higher the risk of fermentation, thus honey is commonly process before marketed. However, the processing methods may change the nutritional content, original taste and physical characteristics of the honey. This paper reviews the effect of five types of processing methods on the quality of honey; which are the spray-drying process, thermal treatment technique, thermosonication technique, high-pressure processing technique and microwave processing method. Overall, it can be concluded that all processing methods reviewed in this article altered the nutritional quality and physicochemical characteristics of honey. However, the different processing methods may alter the quality of honey differently. This information is very important for consumer to understand the reasons on the variability of honey quality in the market. It also will help the honey industry players to choose the best method in processing their honey and ensuring the best quality of honey can be produce to fulfil the consumers need and satisfaction.

Dehydration of Fermented Manioc Rasp

2019 ◽  
pp. 1-5
Author(s):  
Luís Eugênio Lessa Bulhões ◽  
Rogério Teixeira Duarte ◽  
Cícero Luiz Calazans De Lima ◽  
Maria José de Holanda Leite ◽  
Igor Cavalcante Torres ◽  
...  
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Drying Process ◽  
Ambient Conditions ◽  
Mean Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Brix Degree

The objective of this work was to evaluate the quality of the Ripa enriched with urea, yeast and sugar cane molasses, fermented and subjected to the drying process. Using as parameters: moisture content, Brix, pH, acidity and protein content. We used a completely randomized design with ten replications, two treatments and one control. The model included non-fermented (RNFM) and fermented (RFM) treatments of the variety of Rosinha cassava. Fermentation was performed during 132 hours under ambient conditions, with a 10% yeast treatment (w/V), 4% Urea (w/V) and 20% molasses (w/V) and the other 70 ml of distilled water. Regarding the moisture content of the material after the dehydration period, mean values between 46.42% and 58.33% were observed. The Brix degree of the water treatment and the control samples did not differ, however, differed from the treatment urea + molasses + yeast, which presented the highest values of this parameter. The pH averages ranged from 4.49 to 7.85, differing statistically. Titratable acidity ranged from 1.760 to 14.040. A considerable gain of crude protein was observed in the treatment urea + molasses + yeast, which was statistically higher than the others.

scholarly journals Drying quality and colour of subfossil oak from central Serbia

2018 ◽  
pp. 157-172
Author(s):  
Marko Veizovic ◽  
Zdravko Popovic ◽  
Nebojsa Todorovic ◽  
Goran Milic
Keyword(s):  
Colour Change ◽  
Case Hardening ◽  
Drying Process ◽  
Oak Wood ◽  
Kiln Drying ◽  
Conventional Drying ◽  
Drying Conditions ◽  
Subfossil Wood ◽  
Drying Quality

The subject of this paper is the analysis of the quality of natural and conventional drying of subfossil oak wood. In addition to the drying quality, the colour of this material, as well as the effect of the drying process on colour change have been tested. The subfossil oak logs that were used in this experiment originate from the Morava River in Central Serbia. After sawing, timber was air-dried to about 20% moisture content (MC) followed by kiln-drying to 9.5% MC. By examining the quality of air-drying of the subfossil oak wood, a high presence of cracks was found, as well as the inaccuracy of humidity measurement using electric moisture meters. The stack for kiln-drying consisted of 24 boards, of which 4 were used for the monitoring of MC and MC distribution across the thickness of plank during drying. Drying quality was evaluated after the kiln-drying process. Although mild drying conditions during kiln-drying were applied, the gap as a measure of case-hardening had a value greater than usual for oak of same thickness. It was found that the drying process has no significant effect on the change in the colour of subfossil wood. The colour of the subfossil oak wood was significantly darker than the usual oak wood, and the colour difference between the central and the outer parts of the trunk of the subfossil oak was determined.

scholarly journals KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

2021 ◽  
Vol 5 (1) ◽  
pp. 34-39
Author(s):  
Rhestu Isworo ◽  
Anni Nuraisyah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Average Moisture Content ◽  
Drying Process

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

scholarly journals Quality Assessment of Air-dried Teakwood Boards Using Moisture Content Gradients

2016 ◽  
Vol 24 (0) ◽  
Author(s):  
Djeison Cesar Batista ◽  
José Tarcísio da Silva Oliveira ◽  
Rená Porto Pizetta ◽  
Vinicius Munaldi Lube
Keyword(s):  
Moisture Content ◽  
Average Moisture Content ◽  
Drying Process ◽  
Air Drying ◽  
Kiln Drying ◽  
Moisture Meter ◽  
Environment Control ◽  
Moisture Content Gradient

ABSTRACT The determination of moisture content gradients is one of the most important steps for assessing the quality of wood drying. The general aim of this work was to study the quality of air-dried teakwood boards according to the gradients of moisture content in thickness and length. Six representative boards (40 × 180 × 2,300 mm) were sampled from a stack air-dried under shelter, divided into 30 equal parts in length and measured with a resistance moisture meter, resulting in four treatments: two depths (1/4 and 1/2 thickness) and two surfaces (inner and outer) of measurement. As main results, we can conclude that the air-drying quality can be considered good, mainly for two reasons: i) the average moisture content gradients in thickness were comparable to those reported in literature for kiln-drying of less thick boards; ii) the range of average moisture content among boards (2.5 p.p.) was satisfactory for a drying process carried out without environment control. Length moisture content gradient was completely different from that reported in literature, in which no board tops had smaller moisture content than the parts comprehended in between the tops.

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