Moisture Content Of Product Research Articles

Experimental Performance of A Rotary Desiccant Wheel Without Honeycomb Matrix Structure: A Preliminary Study

Experimental investigation of a rotary desiccant wheel is presented in this study. The rotary desiccant wheel without honeycomb matrix structure is tested where silica gel is used as the desiccant material. The dehumidification experiment shows the humidity ratio decreased from 0.0205 kg/kg to 0.0182 kg/kg. Due to it has the potential to be a drying machine, an initial drying experiment was also carried out to see the performance of this machine. The drying process shows the machine can reduce the moisture content of the noodle product from 33.86% to 9.95% in 17 hours. Results show that thermal, regeneration, and dehumidification effectiveness is up to 24%, 14% and 11%, respectively.

Kinetic modelling of acrylamide formation during the frying of potato chips

The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature–time profiles were obtained for potato slices during frying to enable the determination of the ‘effective’ reaction time by identifying the critical moisture content (6% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations:d[acryl]dt=k1glucoseasn+k6[fructose][asn][TAA]where [TAA] represents total amino acid concentration. The timescale of the frying process meant that the chemical reactions were all in their initial rate phase. Kinetic parameters confirm that the fructose-dependent reaction (caramelization) contributes twice as much acrylamide as the reaction of glucose (Maillard reaction).

Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage

The objectives of this research were to study the effect of concentration of egg white and air temperature on physicochemical properties and the effect of packaging on the moisture during storage of foam mat dried chili sauce powder. Results demonstrated that 6% (wt/wt chili sauce basis) egg white as foaming agent and drying temperature at 80°C to produce chili sauce powder were the optimum condition that led to higher foam expansion, yield percentage, and water solubility, and lower moisture content, Aw, and bulk density. For microbiology test, total viable count, yeast and mold, coliform, and E. coli followed a Thai community product standard of seasoning powder. Plots of moisture content of product in all types of packaging versus time were linear model. The best packaging that could protect moisture permeability was aluminum foil laminate. According to the shelf life prediction, the product in packaging could be stored for 13 months. Practical applications Chili sauce (hot sauce) is one of the most famous products processed from chili and can be added to many kinds of foods. Application of foam mat drying for this product can extend its shelf life and increase product variety for consumers. The optimum condition for production of chili sauce powder is 6% egg white as foaming agent and drying temperature at 80°C. The kinetic modeling can be applied for tracking moisture changes of products. The best packaging that could protect moisture permeability was aluminum foil laminate that can be used to store the product for 13 months. This research can be benefit the industrial sauce production for better distribution of the products.

Modifikasi Pembuatan Tahu Dengan Penggunaan Lama Perendaman, Lama Penggilingan dan Penggunaan Suhu dalam Upaya Meningkatkan Kualitas Produk Tahu

In making tofu today, consuming energy for the tofu making process requires a large amount of energy. So that research must be able to choose the minimum energy use in the process of making tofu. Tofu has a short shelf life and quickly becomes rotten. The purpose of this study was to determine the best tofu making in terms of the use of variations in soaking time, boiling temperature and stirring time, knowing the best quality of tofu in terms of moisture content, protein content and texture of tofu products, knowing the value of tofu content from using variations in soaking time boiling temperature and stirring time. The quantitative method is taken from the analysis of water content, protein content, and tofu texture. The following is how to make tofu as follows, 1 kg of soybeans, washed sufficiently then soaked first, the soybeans are then milled with a special machine with 7 liters of raw water, heated, then stirred slowly, then take the clotted tofu with a scoop then put it in the mold and pressed or pressed, let stand until slightlycool, the last tofu is ready to be consumed. The result of modification test in making tofu that has the best value from the use of soaking time, grinding time, and temperature variation is sample 2 with a soaking time of 3 hours, 10 minutes of grinding time and a temperature variation of 80°C with a moisture content value of 82.17%, protein 11.61% and texture values of 6,44 N and 5,45 N.

STUDIES ON CHEMICAL AND ORGANOLEPTIC PROPERTIES OF DEHYDRATED FORMED BEEF

Product yield, chemical properties, rehydratability and organoleptic characteristics were studied in dehydrated blends of raw beef muscle and connective tissue minces untreated or pre-treated with either 1.0% sodium chloride (NaCl), 0.3% sodium tripolyphosphate (STPP) or a combination of 0.7% NaCl plus 0.3% STPP. Sodium Chloride and tripolyphosphate either individually or combined significantly (P<0.05) increased product yield, moisture and ash contents, improved flavour and acceptability but depressed tenderness and rehydratability of dehydrated formed beef steaks. The additives slightly reduced protein and fat contents but significant (P>0.05). The combination of NaCl and STPP was found in most cases to impart the greatest effect on parameters measured. Based on the result, it was concluded that the products would be suitable for local systems of meat usage without fear of possible disintegration.

Comparison of Dielectric Properties of Traditional and High-Oleic Runner-Type Peanuts at Microwave Frequencies

HighlightsPermittivity measurements were taken for traditional and high-oleic runner-type peanut pods and kernels at microwave frequencies.The dielectric constant, loss factor, loss tangent, and complex plane were compared between the two cultivars to observe any effect caused by the high-oleic trait.Despite differences in composition, minimal to no differences were observed in permittivity between the two cultivars.Abstract. Different cultivars of peanuts containing higher amounts of oleic acid have been developed to improve oxidative stability and overall peanut quality. Increasing oleic acid levels and decreasing linoleic acid levels in peanuts deter lipid oxidation, preventing the creation of off-flavors and increasing the shelf life. Since their conception, high-oleic peanuts have been tested from chemical and sensory perspectives to observe differences between them and traditional peanuts. Such tests have shown minimal differences, if any. However, tests to observe the effect of changing the levels of oleic and linoleic acid on permittivity, which is often used for nondestructive determination of the moisture content and bulk density of foods and agricultural products, have not been reported. Thus, a vector network analyzer (VNA) was used to take free-space transmission measurements of the complex permittivities of high-oleic and traditional runner-type peanut pods and kernels. Measurements were taken at 23°C between 5 and 9 GHz. Measurements yielded the dielectric constant and loss factor, which are often correlated to moisture content. Analysis was performed to compare the changes in the dielectric constant, loss factor, and loss tangent with moisture content for high-oleic and traditional peanuts. Linear trends were observed for each parameter with increasing moisture content for both cultivars. Results from the complex plane showed coefficient of determination (r2) values greater than 0.9 for pods and kernels. Therefore, at microwave frequencies, changing the levels of oleic and linoleic acid within the peanuts was observed to have minimal to no effect on their permittivity. Thus, moisture calibrations based on correlations between dielectric properties and moisture content for traditional runner-type peanuts can be applied to high-oleic cultivars. Keywords: Dielectric properties, Free-space transmission measurements, Microwave measurements, Oleic acid, Peanut kernels, Peanut pods.

Study of the dependence of equilibrium sorption humidity of heat-insulating products on temperature

The desiccator method for products like mineral wool has a low accuracy, which is due to the small mass of the samples and the uneven content of the binder between the samples. The standard method does not involve testing materials at different temperatures. However, the value of sorption moisture depends not only on the nature and structure of the material, but also on the temperature conditions. At the moment, the regularities of changes in the sorption moisture content of materials depending on the air temperature have been studied only in separate scientific works and do not cover the entire spectrum of modern building materials. The paper presents the results of a study of the sorption moisture content of modern mineral wool products at various temperatures above 0 ºС. The results show an increase in sorption humidity with decreasing temperature from 22 ºС to 0 ºС. The greatest increase in humidity occurs at values of relative air humidity in the range of 90–97 %. It is shown that the standard desiccator method for studying sorption moisture requires scientific development and increased control of test conditions with decreasing temperature.

Effect of electroosmosis to reduce the adhesion of lake sapropel to the metal surfaces of the machine for lake sapropel dewatering

Recently, there has been an increase in consumer demand for organic products, which implies the use of natural fertilizers in agriculture and food additives in animal husbandry. The moisture content of products obtained from sapropel for use in animal husbandry and agriculture should vary between 60 and 65%. But the reason for the low profitability of production for the extraction of sapropel is due to its high humidity, which can reach 92-96 %, and the complexity of removing moisture. Currently, a significant problem in the dewatering of sapropel is its sticking to metal surfaces of knives-inverters and plane-parallel plates-separators on machines for its dewatering. To solve this problem, it is proposed to use the effect of electroosmosis. In this paper, the rational parameters of the operation necessary to create the effect of electroosmosis in the intermediate attachment of processing of sapropel of the machine for sapropel dewatering are determined.

Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating

Prior efforts to model bacterial thermal inactivation in and on low-moisture foods generally have been based on isothermal and iso-moisture experiments and have rarely included dynamic product and process variables. Therefore, the objective of this study was to test appropriate secondary models to quantify the effect of product temperature, product moisture, and process humidity on thermal inactivation of Salmonella Enteritidis PT30 on pistachios subjected to dynamic dry- or moist-air heating. In-shell pistachios were inoculated with Salmonella Enteritidis PT30, equilibrated in controlled-humidity chambers (to target water activities [aw] of 0.45 or 0.65), and in some cases, subjected to a presoak treatment prior to heating in a laboratory-scale, moist-air convection oven at multiple combinations (in duplicate) of dry bulb (104.4 or 118.3°C) and dew point (∼23.8, 54.4, or 69.4°C) temperatures, with air speed of ∼1.3 m/s. Salmonella survivors, pistachio moisture content, and aw were quantified at six time points for each condition, targeting cumulative lethality of ∼3 to 5 log. The resulting data were used to estimate parameters for five candidate secondary models that included combinations of product temperature, product moisture, aw, and/or process dew point (coupled with a log-linear primary model). A model describing the D-value as a function of temperature and dew point fit the data well (root mean squared error [RMSE] = 0.86 log CFU/g); however, adding a term to account for dynamic product moisture improved the fit (RMSE = 0.83 log CFU/g). In addition, product moisture content yielded better model outcomes, as compared with aw, particularly in the case of the presoaked pistachios. When validated at the pilot scale, the model was conservative, always underpredicting the experimental log reductions. Both dynamic product moisture and process humidity were critical factors in modeling thermal inactivation of Salmonella in a low-moisture product heated in an air-convection system.

Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshell powder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical, textural and sensory properties. Incorporation of powder materials was done by adding to biscuit dough at prespecified concentrations of OSP (7.5% and 15%) and ESP (2.5%) based on total wheat flour. The data obtained from this study revealed that fortification with powder materials affected protein and moisture content of final product. Additionally, adding powder materials to whole wheat biscuit formulation increased the total amount of phenolics and antioxidant activity significantly. Results of instrumental colour analysis indicated that fortification increased darkness and redness when compared with the control. Sensory analysis data indicated that non-fortified and fortified samples provided similar sensory attributes.

PSVII-12 Acceptability of Milne blueberry juice and blueberry puree in horse feed

Abstract The objective of this study was to evaluate the impact of liquid blueberry juice (BJ65) or blueberry puree (BP30) used as a binding agent on pellet durability and palatability of a typical equine concentrate when included at 4% of the pellet. Molasses was used as a control. Production data, pellet durability and moisture content were evaluated in 1 replicate for each treatment. Because moisture content of condition mashes were 17.59% and 18.11% for BJ65 and BP30 treatments, respectively, greater inclusion of blueberry product would likely cause roller slippage and complicate the pelleting process due to increased liquid (Fahrenholz, 2012). Pellet durability met industry standards for all treatments. Pellets were fed in a 3 x 3 Latin square design to 9 two-year-old horses to determine the effect of blueberry products on acceptability. All animals were allowed 10 minutes to consume 1.36 kg at 0700 h and 1700 h each day for 3 d. Consumption time and amount consumed were recorded to calculate intake, intake rate, and intake ratio (IR). No horse consumed all pellets within the allotted time, and thus, there were no differences between intake rate and intake. Period tended to impact intake (P = 0.0909), with horses consuming less during period 1 than period 3 (P = 0.0317), but period had no effect (P = 0.2881) on IR. Treatment influenced intake (P < 0.0001), with decreased intake of BP30 compared to control and BJ65 (P ≤ 0.0001). Intake ratio was greater (P = 0.0075) for BJ65 than BP30 with IR of 0.5069 and 0.4227, respectively. Consumption of BJ65 was no different than control. Fahrenholz, A. 2012. Evaluating factors affecting pellet durability and energy consumption in a pilot feed mill and comparing methods for evaluating pellet durability. Doctoral thesis. Kansas State University, Manhattan, KS.

Numerical and experimental analysis of heat and mass transfer in the drying process of the solar drying system

Design in a solar food drying system is crucial for food drying performance. In order to make effective use of the sun, the use of air-heated solar collectors is gradually increasing in drying systems. Dryer room temperature and pressure distribution modelling is a very important factor for system design and product selection. In this study, the drying air speed, drying temperature, and product moisture content values of a solar drying system were numerically modelled in a time dependent manner. In numerical analysis, temperature and drying air velocity were defined as variable under initial and boundary conditions. Polynomial equations based on time obtained from drying room inlet temperature and drying air velocity data were used. The R2 values of these equations were calculated as 0.96 and 0.91, respectively. COMSOL multiphysics program was used for temperature values, drying air velocity, product moisture content values and drying chamber pressure values modelling. Depending on the position of the sun and the time, the drying chamber inlet temperature values and air velocity values have been change. During the drying process of the product, moisture content values, heat and mass transfer values, drying efficiency values, diffusion coefficient and activation energy values were examined. Experimental data and computed fluid dynamics analysis (CFD) data were compared. Using the CFD numerical analysis program, the drying room temperature, moisture content and air velocity values were modelled with mean absolute percent error (MAPE) of 5.34%, 3.74% and 6.30%, respectively.

Ridge Regression as Efficient Model Selection and Forecasting of Fish Drying Using V-Groove Hybrid Solar Drier

Application of the Internet of things (IoT) for data collection in solar drying can be very efficient in collecting big data of drying parameters. There are many variables involved so it is hard to find a model to predict the moisture content of the food product during drying. In model building, interaction terms should be incorporated because they also contribute to the model. Eight selection criteria (8SC) is a very useful method in model building. This study applied ordinary least squares (OLS) regression and ridge regression with 8SC in model building to predict the moisture content of drying fish. A total of eighty models were considered in this study. One best model was chosen each from OLS regression and ridge regression. M78.7.3 with a total of eleven independent variables was the best OLS model after conducting multicollinearity and coefficient test. Next, the best ridge model M56.0.0 was obtained after the coefficient test. The mean absolute percentage error (MAPE) was used to measure the accuracy of the prediction model. For OLS model M78.7.3, the MAPE value was 15.7342. The MAPE value for ridge model M56.0.0 was 17.4054. From the MAPE value, OLS model M78.7.3 provided a better estimation than the ridge model M56.0.0. However, OLS model M78.7.3 violated the normality assumptions of residuals. This is highly caused by the outlier problem. So, due to non- normality of the residuals and presence of outliers in the dataset, ridge regression is preferred for the best forecast model.

Desorption isotherms and thermodynamic properties of Solanum gilo

Solanum gilo is a plant belonging to the family Solanaceae with a probable origin in Africa. It was introduced to Brazil by workers. The fruit is cultivated by small producers in Brazil and it is a source of food for the low-income population. Its seeds are harvested with high moisture contents, and the drying process is necessary. Sorption isotherms consist of the relation between water activity (aw) and moisture content of an agricultural product at a constant temperature. This information contributes to the drying process, thus favoring an increased longevity of agricultural products, such as seeds. This research aims to determine the desorption isotherms of Solanum gilo seeds and calculate their thermodynamic properties (enthalpy, entropy and Gibbs free energy). Sorption experiments were performed by the gravimetric static method using saline solutions. Several mathematical models were fitted to the experimental data, and the selection of the best model was performed by statistical criteria. Equilibrium moisture contents were obtained at 10, 20 and 30°C and at water activities between 0.111 and 0.985 (decimal). The modified Oswin model best represents moisture desorption isotherms of Solanum gilo seeds under the studied conditions. The energy required for the process was 0.22-555.68 kJ kg-1. The latent heat of vaporization (L), the enthalpy (Qst), the entropy (ΔS) and the Gibbs free energy (ΔG) increased with the reduction of the equilibrium moisture content of seeds. The theory of isokinetics is valid for the desorption process.

Smartphone Application Using a Visual Programming Language to Compute Drying/Solar Drying Characteristics of Agricultural Products

Drying is an important process for food security. A software application on a smartphone can be used to prevent mistakes while carrying out the calculations for drying investigation and research using several mathematical equations. The objective of this research was to develop a software program on cellphones depending on some of the important mathematical equations which are used to conduct some of the drying/solar drying characteristics to assist researchers and engineers who work in the food engineering field for sustainable development. This innovative software application can be installed on mobiles in Android and iOS systems to save effort and time. Mathematical models were developed to compute drying/solar drying calculations. These mathematical models were integrated into the flowchart to develop a software program using visual programming language in the operating system and create the user interface. The collected data from references were used to compare the results from the normal way of calculations with results from the developed software. The results were agreed for both normal calculations and the software. This application software can calculate the moisture content of product, drying ratio, quantity of removed moisture from the fresh products, required heat to evaporate moisture from fresh product, and efficiency of the solar collector.

SING: Free-Space SensING of Grape Moisture Using RF Shadowing

Convenient, non-obtrusive, low-cost, and accurate sensing of fruit moisture content is crucial for the scientific studies of pomology and viticulture and their associated agriculture. It can provide early indicators of yield estimation and crop health as well as providing data for food production and precision farming systems. With a focus on grapes, we introduce SING, a scheme that senses grape moisture content by utilizing RF signals but without physical contact with the fruit. In this article, we extend the investigation of the theoretical relationship between the dielectric properties and the moisture content of agricultural products to establish a sensing model in the 5-GHz band. To make the work practical, we are first to measure the dielectric properties of grape bunches (not individually as that would be destructive), presenting a unique measurement challenge as internal grapes are hidden. In doing so, we demonstrate that our technique precisely estimates moisture content to a high degree of accuracy (90%). Current RF sensing models to estimate moisture are destructive; they require samples to be constrained in containers. Our work is first to dispense with such impracticalities and, without contact with the object, accurately measures nonuniform grape clusters in open space. We demonstrate that SING is superior to existing work in its ability to accurately measure the dielectric properties of nonuniform fruit objects and test this through both lab-based experimentation and preliminary outdoor vineyard tests.

Effect of cutting edge drying technology on the physicochemical and bioactive components of mango (Langra variety) leather

Mango ( Mangifera indica ) leather has been mostly known as a popular traditional snack of India. Though in recent days contemporary processing methodologies like hot air drying, microwave drying and freeze-drying are replacing the traditional approach (sun drying) of mango leather preparation. This study makes a unique combination of traditional ways of processing and modern technologies. Freeze dried sample with 2.19% protein and 78.30% carbohydrate content was found superior over all other differently dried samples. Different drying techniques significantly affect the moisture content of the final product, freeze dried sample has been found with the lowest moisture content of 16.31% while the same was observed maximum in sun dried sample (17.22%). Freeze-dried product has been found to be significantly (p < 0.05) different and nutritionally better from all the other products. Freeze dried sample was found best in terms of total phenolic content or TPC (7.2 mg/g db), total flavonoid content or TFC (3.27 mg/g db ) and total carotenoids content (205.1 μg/g db ) . Whereas, minimum TPC of 4.1 mg/g db and TFC of 4.1 mg/g db was observed for sun-dried mango leather. Hot air dried sample has been found with the lowest carotenoid content of 102.5 μg/g. In terms of DPPH, FRAP and ABTS antioxidant activity freeze dried sample has been found superior over hot air, microwave and sun dried samples. Maximum hardness (3.81 N) was observed for sun dried product while the same for lowest was 1.56 N for hot air dried sample. Hierarchical Cluster Analysis (HCA) shows the sun-dried, microwave and hot air-dried mango leather share the same cluster whereas freeze-dried mango leather has been placed in a different cluster depending on physicochemical properties studied. • Traditional and modern age drying techniques for mango leather processing. • In-vitro antioxidant activities. • Physico-chemical analysis of mango leather.

Optimization of Chinese Chive Juice as a Functional Feed Additive

Allium tuberosum, commonly known as the Chinese chive (CC) is often used as a traditional medicine in East Asia for its health benefits. To explore the potential of CC as a functional feed additive, antibacterial and antioxidant assays, untargeted metabolomics, and a 2 × 3 × 3 fractional factorial design (FFD) were conducted. In the present study, CC displayed stable DPPH radical scavenging activity with constant total phenolic content, however, the total flavonoid contents and the antibacterial activities were attenuated following heat treatment. The FFD results identified the solid content (SBM) as the main determinant of the antibacterial activity and moisture content of the CC products along with two other factors: drying time and temperature. Two CC products manufactured with 30% (w/v) SBM with 3 h drying at 80 °C and 20% (w/v) SBM with 8 h drying at 60 °C obtained the maximum antibacterial activity and least moisture content (&lt;5%). Liquid chromatography-tandem mass spectrometry based multivariate analysis revealed 14 changed compounds in the non-heated and heated CC including flavonols, sinapinic acid, and lysophospholipids, which might affect the functionality. In conclusion, we propose an empirical approach to the pre-processing of CC juice that is suitable for blending in feed and simultaneously retaining its bioactivities.

Research on Moisture Content Detection of Wood Components Through Wi-Fi Channel State Information and Deep Extreme Learning Machine

Forest resources are among the most important wealth on the earth. Therefore, rational utilization of woods and improving its service efficiency will introduce profound social significance and economic benefits. But general surveys find that incorrect treatment of moisture content in wood products causes increasingly severe quality problems. So an efficient and nondestructive detection of wood moisture content is of extremely necessary and great importance. Whereas the present research tools are either time-consuming, environmentally sensitive, or too expensive to afford. This work proposes a convenient measurement of wood component's moisture content through Channel State Information (CSI) of the Wi-Fi signal and its corresponding high precise hybrid feature extraction via Bimodal Deep Extreme Learning Machine (BDELM). We first set up a moisture content detection equipment with commodity Wi-Fi devices, then we acquire and process the CSI data which pass through the wood component. After that, the BDELM is adopted to calculate the integration of CSI' amplitude and phase data. Finally, the moisture content will be accurately distinguished by offline training and an online testing procedure. Our results show that the proposed method could achieve a classification accuracy of moisture content detection above 96% for six different wood components, which demonstrates its effectiveness in application scenarios like wooden structure health monitoring.

Quality and stability of rice bran protein powder at different storage condition

Rice bran contain higher amount of protein, vitamins, essential fatty acids, minerals, dietary fiber and sterol attribute to large food application. The possible application of rice bran protein in food industry are hampered due to the limited information on its stability which may be caused by the rancidity due to the exposure of its oil to lipase. Therefore, stability study for protein extracted form rice bran is essential to evaluate the protein quality at different possible storage condition. Three different storage condition was evaluated; 1. Sample 1 (Store in freezer), 2. Sample 2 (Store in close container in room temperature) and 3. Sample 3 (Store in open container in room temperature). Protein was extracted using hot water process at temperature of 120°C for 20 minutes and dried using spray drying process. All sample are monitored for 5 days for its protein composition, water activity, moisture content and pH. The functional group of the sample where analysed using Fourier transform infrared radiation (FTIR). As a conclusion, the storage condition gives an effect on the water activity and moisture content of the rice bran protein product. However, it not given the significance effect on protein concentration and pH.