Effect of Air Velocity and Thickness to Drying Rate and Quality Temulawak (Curcum Xanthorrhiza Roxb) using Combination Solar Moleculer Sieve Dryer

Hasibuan, Rosdanelli; Pane, Yunal Maudi; Hanief, Said

doi:10.5220/0010103503890394

Cited by 6 publications

(4 citation statements)

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“…Figure 7 shows the effect of inlet air velocity on the final moisture content of sago waste and drying time at different temperatures. It shows that the drying rate initially increases with the drying time before it decreases until the sago has dried to the desired final moisture content because free water is easier to evaporate at the beginning of drying and bound water that is difficult to rise to the surface of the material, so the rate of water evaporation decreases (Hasibuan et al, 2018). However, when the air velocity is increased, the drying rate increases, where the highest drying rate is at the inlet air velocity of vi=2.1 m/s, which has the shortest drying time.…”

Section: Effect Of Air Velocity On Moisture Contentmentioning

confidence: 99%

Model-driven Approach to Improve Sago Drying with a Fluidized Bed Dryer

Ali Othman,

Senu

2024

JST

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This study presents a model-driven approach to enhance the efficiency of sago drying utilizing a two-dimensional fluidized bed dryer (FBD). ANSYS® DesignModelerTM 2020 R2 software was employed to simulate the drying profile, considering variations in sago bagasse particle diameter (ranging from 500 to 2000 µm), hot air temperature (ranging from 50 to 90 °C), and inlet air velocity (ranging from 1.5 to 2.1 m/s). The simulation results provided valuable insights into the interplay between these critical drying parameters. The model enabled the prediction of moisture content profiles during the sago drying process under different conditions, thereby facilitating comprehension of the system’s behavior. Using Design Expert® 7.00 (DX7), considering energy efficiency and product quality, an optimal set of conditions for sago drying was determined at 2000 µm, 90 °C and 2.1 m/s. This approach not only streamlined the drying process but also significantly reduced energy consumption while ensuring consistent and high-quality sago. The findings of this research offer a practical and sustainable solution for sago producers, which, when applied, can contribute to improved product quality, reduced production costs, and enhanced food security in the region. Furthermore, the model-driven approach and the integration of specialized software tools demonstrate the potential for broader applications in optimizing various drying processes in the food industry.

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Section: Effect Of Air Velocity On Moisture Contentmentioning

confidence: 99%

Model-driven Approach to Improve Sago Drying with a Fluidized Bed Dryer

Ali Othman,

Senu

2024

JST

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“…The amount of bound water would decrease. The change from constant to decreasing drying rates for different materials would occur at different moisture contents [42] . Based on the graph, the thickness variation significantly affects the drying rate.…”

Section: Effect Of Thickness On Drying Ratementioning

confidence: 99%

Evaluation Of Dehydration Performance Of Belitung Taro (Xanthosoma Sagittifolium) Using Tray Dryer

Muharja

Darmayanti

Khamil

et al. 2023

JTS

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Belitung Taro (Xanthosoma sagittifolium) is a plant that can be processed into various food products. The high-water content of taro and the lack of a precise drying system made this material easy to rot. This study aims to evaluate the dehydration performance of tray dryers to reduce the water content of Belitung Taro. The independent variables used were air velocity (3-6 m/s), taro thickness (1-4 mm), and drying time (30-120 min). The results showed that the optimum drying time of taro is 30 min. The dryer airflow of 5 m/s significantly reduces the water content. The thickness of the slices positively affects the drying rate. The lowest water content was obtained in drying with a thickness of 1 mm. The ANOVA results show the effect of thickness, time, and flow rate variations on the drying rate. Three types of mathematical modeling are used to estimate moisture content: Newton, Page, and Modified Page. The Modified Page equation was preferred to detect the moisture content of the taro.From this study, the optimum condition of the tray dryer can be the best solution to dehydrate Belitung Taro effectively and efficiently.

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“…Hal ini membuat periode laju pengeringan menurun disebut juga dengan pengeringan lambat. Sejumlah penelitian menunjukkan karakteristik pengeringan dengan dua periode pengeringan, yakni periode laju pengeringan meningkat dan periode laju pengeringan menurun [20]. Pada penelitian ini, diketahui bahwa pengeringan jahe merah menggunakan tray dryer dengan udara panas dari proses pirolisis memiliki karakteristik pengeringan dua periode, yakni periode laju pengeringan meningkat dan periode laju pengeringan menurun.…”

Section: Karakteristik Pengeringan Jahe Merahunclassified

Pengaruh Kondisi Operasi terhadap Karakteristik Pengeringan Jahe Merah (Zingiber officinale Var. Rubrum) Menggunakan Tray Dryer dengan Udara Panas dari Proses Pirolisis

Hasibuan,

Hamdanah Hasibuan,

Yovani Nissi Madani

et al. 2023

J. Teknik Kimia

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Red ginger (Zingiber officinale Var. Rubrum) is a rhizome plant often used as a complementary spice, a mixed ingredient in the food and beverages, and herbal medicines. One of the post-harvest processing of red ginger is drying, which aims to reduce the water content of red ginger to a point where the growth of microorganisms and the activity of enzymes that can damage red ginger can be prevented. This study aims to evaluate the effect of tray height and drying air temperature on moisture content, drying rate, drying characteristics, and quality of red ginger dried using a tray dryer with hot air from a biomass pyrolysis process. The results showed that both tray height and drying temperature affected red ginger's water content and drying rate. The quality of red ginger that complies with SNI 1-3393-1994 was obtained at a tray height of 60 cm and a drying temperature of 70 °C, with distinctive aroma and taste characteristics, the water content of 8,9%; ash content of 5,5%; oil content of 4,93 mL/100 g; and no fungus on the red ginger.

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Effect of Air Velocity and Thickness to Drying Rate and Quality Temulawak (Curcum Xanthorrhiza Roxb) using Combination Solar Moleculer Sieve Dryer

Cited by 6 publications

References 0 publications

Model-driven Approach to Improve Sago Drying with a Fluidized Bed Dryer

Model-driven Approach to Improve Sago Drying with a Fluidized Bed Dryer

Evaluation Of Dehydration Performance Of Belitung Taro (Xanthosoma Sagittifolium) Using Tray Dryer

Pengaruh Kondisi Operasi terhadap Karakteristik Pengeringan Jahe Merah (Zingiber officinale Var. Rubrum) Menggunakan Tray Dryer dengan Udara Panas dari Proses Pirolisis

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