scholarly journals Drying characteristics of fish cracker under different drying techniques

Food Research ◽  
2019 ◽  
Vol 3 (4) ◽  
pp. 357-361
Author(s):  
S. Abdullah ◽  
N. Musa ◽  
I.H. Rukunudin ◽  
A.R. Shaari
Keyword(s):  
Drying Characteristics ◽  
Drying Techniques

scholarly journals Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
P. T. Akonor ◽  
H. Ofori ◽  
N. T. Dziedzoave ◽  
N. K. Kortei
Keyword(s):  
Ash Content ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Removal ◽  
Solar Drying ◽  
Nutritional Properties ◽  
Drying Characteristics ◽  
Red Color ◽  
Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

Convective-cum-Microwave Drying Characteristics of Ginger (Zingiber officinale)

2017 ◽  
Vol 8 (1) ◽  
pp. 153-159
Author(s):  
Sunanda ◽  
◽  
Satish Kumar ◽  
H. G. Ramya ◽  
M. S. Alam ◽  
...  
Keyword(s):  
Zingiber Officinale ◽  
Microwave Drying ◽  
Drying Characteristics

KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Imia Ribka Banurea ◽  
Sri Widowati Widowati
Keyword(s):  
Water Absorption ◽  
Research Method ◽  
Raw Materials ◽  
Water Volume ◽  
Rehydration Ratio ◽  
Drying Characteristics ◽  
Instant Form ◽  
Randomized Design ◽  
Cooking Water ◽  
Comparative Treatment

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan  penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

2016 ◽  
Vol 45 (9) ◽  
pp. 1358-1365 ◽  
Author(s):  
Byeong Hyo Cho ◽  
Jung Hyun Lee ◽  
Tae Hwan Kang ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Far Infrared ◽  
Red Pepper ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Heated Air ◽  
Pepper Sauce

Absorption, Wicking and Drying Characteristics of Compression Garments

2015 ◽  
Vol 10 (3) ◽  
pp. 155892501501000 ◽  
Author(s):  
Canan Saricam
Keyword(s):  
Correlation Analysis ◽  
T Test ◽  
Test Analysis ◽  
Drying Characteristics ◽  
Compression Garments ◽  
Production Parameters ◽  
The Relationship

This paper discusses the influence of the production parameters on the moisture related comfort characteristics of the compression garments that differ according to the tension applied during the production and elastane count. Correlation analysis, two sided independent t-test analysis and ANOVA tests were applied to analyze the relationship between the production parameters and comfort characteristics which are absorption, vertical and transfer wicking and drying. It was found that tension and elastane composition affect the comfort characteristics by changing the porosity, thickness and the pathways within the fabric.

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