Artigos de revistas: "Sun drying"

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Hurley, John. "Scrubs Drying in the Sun". Creative Nursing 16, n.º 3 (agosto de 2010): 136. http://dx.doi.org/10.1891/1078-4535.16.3.136.

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Meyer, M. "Gloves Drying in the Sun". Academic Emergency Medicine 9, n.º 1 (1 de janeiro de 2002): 53. http://dx.doi.org/10.1197/aemj.9.1.53.

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Dincer, lbrahim. "Sun Drying of Sultana Grapes". Drying Technology 14, n.º 7-8 (janeiro de 1996): 1827–38. http://dx.doi.org/10.1080/07373939608917176.

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Alfeo, Vincenzo, Diego Planeta, Salvatore Velotto, Rosa Palmeri e Aldo Todaro. "Cherry Tomato Drying: Sun versus Convective Oven". Horticulturae 7, n.º 3 (27 de fevereiro de 2021): 40. http://dx.doi.org/10.3390/horticulturae7030040.

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Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

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Matouk, A. M., M. M. El - Kholy e Solaf Abd El - Raheam. "ACCELERATED DRYING OF SUN FLOWER SEEDS". Journal of Soil Sciences and Agricultural Engineering 3, n.º 9 (1 de setembro de 2012): 937–49. http://dx.doi.org/10.21608/jssae.2012.54379.

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Mulet, A., A. Berna, C. Rossello e J. Canellas. "ANALYSIS OF OPEN SUN DRYING EXPERIMENTS". Drying Technology 11, n.º 6 (janeiro de 1993): 1385–400. http://dx.doi.org/10.1080/07373939308916905.

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Njie 1, D. N., e T. R. Rumsey. "Experimental Study of Cassava Sun Drying". Drying Technology 15, n.º 3-4 (janeiro de 1997): 921–38. http://dx.doi.org/10.1080/07373939708917268.

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Njie, D. N., e T. R. Rumsey. "EXPERIMENTAL STUDY OF CASSAVA SUN DRYING". Drying Technology 16, n.º 1-2 (janeiro de 1998): 163–80. http://dx.doi.org/10.1080/07373939808917397.

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SODHA, M. S., P. K. BANSAL, A. DANG e S. B. SHARMA. "OPEN SUN DRYING : AN ANALYTICAL STUDY". Drying Technology 3, n.º 4 (novembro de 1985): 517–27. http://dx.doi.org/10.1080/07373938508916295.

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Manolopoulou, E., E. Tsiavtari e V. Demopoulos. "Sun drying and hot air drying of figs: performance evaluation". Acta Horticulturae, n.º 1173 (outubro de 2017): 341–46. http://dx.doi.org/10.17660/actahortic.2017.1173.59.

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Jain, Dilip, e Pankaj B. Pathare. "Study the drying kinetics of open sun drying of fish". Journal of Food Engineering 78, n.º 4 (fevereiro de 2007): 1315–19. http://dx.doi.org/10.1016/j.jfoodeng.2005.12.044.

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Surata, I. Wayan, Tjokorda Gde Tirta Nindhia e I. Ketut Adi Atmika. "Table Type Sun Drying for Seaweed Preservation". Applied Mechanics and Materials 376 (agosto de 2013): 34–37. http://dx.doi.org/10.4028/www.scientific.net/amm.376.34.

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Open sun drying is one of the oldest techniques employed for processing agricultural products. The local practice of drying the seaweed is by spreading it over a plastic sheet on the ground and exposing it to the sun. Unfortunately, such traditional practice of drying seaweed has led to increased risk of contamination of seaweed by dust and sand particles and other impurities, as well as seaweed often suffer from lower quality. This research was conducted to examine the effect of application of table type sun drying on quality of dried seaweed, through indicators of water content, level of impurities, and brightness. The dryer was designed by using aluminum as a drying surface, with holes for circulation. The surface of aluminum is blackened to increase temperature. The results of study showed that table type sun drying reduced water content rapidly, reduce level of impurities, and improve brightness of dried seaweed.

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Jian, Fuji, Mehul Patil, Digvir S. Jayas e Jitendra Paliwal. "Thin-Layer Drying Characteristics of Fresh and Sun-Dried Buckwheat Hay". Applied Engineering in Agriculture 37, n.º 4 (2021): 713–24. http://dx.doi.org/10.13031/aea.14609.

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Highlights Thin-layer drying of fresh and sun-dried buckwheat hay was studied at 30°C to 180°C and 12.5% to 60% relative humidities. Buckwheat hay drying occurred in the falling-rate period. Partial sun-drying of the hay could reduce drying time by 50%. The D eff values of fresh flowers, leaves, and stems ranged from 1.4×10 -10 to 60×10 -10 m 2 /s. Abstract. Thin-layer drying characteristics of fresh and sun-dried buckwheat hay were studied at 30°C to 180°C, 12.5 to 60% relative humidities, and 0.2 m/s constant air velocity. The hay was harvested on three different times with a 10 to 12 d interval between the harvesting times. Half of the harvested hay was sun-dried on the field for 4 d (referred to as sun-dried hay). The drying behavior of flowers, leaves, and stems of the fresh and sun-dried hay was characterized. Moisture content of the fresh buckwheat flower was 0.777 to 1.633 (decimal dry basis), and fresh stems had a maximum moisture content of 5.64. Moisture content of the fresh hay decreased with the increase of growth time. Sun-drying on field could decrease more than half of the moisture content of the harvested fresh hay. Flowers, leaves, and stems needed varying drying times to reach their equilibrium moisture contents. The order of the drying time from the fastest to the slowest was flowers, leaves, then stems. Sun-dried and later harvested hay needed less drying time. The logarithmic model was the best fit for all drying processes of the flowers, leaves, and stems at different harvesting times and drying conditions. The effective moisture diffusivity of both fresh and sun-dried hay ranged from 1.4×10-10 to 60× 10-10 m2/s depending on different experimental conditions. The activation energy of the hay was from 21.08 to 33.85 kJ/mol. A power equation was the best equation to describe the drying constant of hay with their drying temperature. Keywords: Activation energy, Combination drying, Hay drying, Thin-layer drying, Water diffusivity.

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Talib, M. A., A. H. Mohamed e K. Ngargueudedjim. "Microbiological Properties of Cows Meat Dehydrated Using Solar-Drying, Sun-Drying and Oven Drying". Nova Journal of Medical and Biological Sciences 03, n.º 03 (1 de setembro de 2014): 1–10. http://dx.doi.org/10.20286/nova-jmbs-03035.

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Xu, Mingyue, Guifang Tian, Chengying Zhao, Aftab Ahmad, Huijuan Zhang, Jinfeng Bi, Hang Xiao e Jinkai Zheng. "Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel". International Journal of Analytical Chemistry 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/6254793.

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To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

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Purohit, Pallav, Atul Kumar e Tara Chandra Kandpal. "Solar drying vs. open sun drying: A framework for financial evaluation". Solar Energy 80, n.º 12 (dezembro de 2006): 1568–79. http://dx.doi.org/10.1016/j.solener.2005.12.009.

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Mentari, Bunga, Diswandi Nurba e Rita Khathir. "Karakteristik Pengeringan Jahe Merah (Zingiber Officinale Var Rubrum Rhizome) dengan Menggunakan Metode Penjemuran dan Menggunakan Alat Pengering Tipe Hohenheim". Jurnal Ilmiah Mahasiswa Pertanian 2, n.º 2 (1 de maio de 2017): 439–48. http://dx.doi.org/10.17969/jimfp.v2i2.2975.

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Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan jahe merah dengan metode penjemuran langsung dan menggunakan alat pengering tipe Hohenheim. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan 2 taraf, yaitu penjemuran langsung (B1) dan menggunakan alat pengering tipe Hohenheim (B2). Hasil penelitian menunjukkan bahwa rata-rata suhu pengeringan pada alat pengering tipe Hohenheim lebih tinggi dibandingkan rata-rata suhu pengeringan secara penjemuran, sedangkan kelembaban relatif dalam alat pengering tipe Hohenheim lebih rendah dibandingkan kelembaban relatif pada sistem penjemuran. Susut bobot dan laju pengeringan pada pengeringan menggunakan alat pengering tipe Hohenheim lebih tinggi dibandingkan dengan metode penjemuran. Kadar air pada pengeringan menggunakan alat pengering (19,84%) secara nyata lebih rendah dibandingkan pada metode penjemuran (37,02%). Metode pengeringan tidak berpengaruh terhadap kontaminasi benda asing, namun pengeringan menggunakan alat pengering tipe Hohenheim menghasilkan warna jahe merah yang lebih cerah dibandingkan dengan metode penjemuran. Oleh karena itu dapat disimpulkan bahwa pengeringan menggunakan alat pengering tipe Hohenheim lebih baik dibandingkan metode penjemuran.DRYING CHARACTERISTICS OF RED GINGER UNDER SUN DRYING AND BY USING HOHENHEIM TYPE DRYERAbstract. This study aimed to assess the drying characteristics of red ginger under sun drying method and by using Hohenheim type dryer. This study used a non factorial randomized block design with drying method at 2 levels, namely the sun drying method (B1) and Hohenheim type dryer (B2).The results showed that the average temperature drying in Hohenheim type dryer is higher than the average temperature of sun drying method, while the relative humidity in the dryer is lower than the relative humidity of sun drying method. The weight loss and the drying rate of red ginger dried by using Hohenheim type dryer is higher than that of sun drying method. The moisture content of red ginger dried by using Hohenheim type drier (19.84%) was significantly lower than that of sun drying method (37.02%). Drying method did not affect the rate of contamination on both methods. However, red ginger dried by using Hohenheim type drier has brighter colour than that of sun drying method. Therefore, it can be concluded that the drying process by using Hohenheim type drier was better than that of sun drying method.

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Ramirez-Gutierrez, Diana M., Klein E. Ileleji e Amanda J. Deering. "Evaluation of Novel Portable Passive and Cabinet Solar Dryers in Sun Drying of Mint Leaves under Indiana Weather Conditions". Transactions of the ASABE 64, n.º 3 (2021): 1083–94. http://dx.doi.org/10.13031/trans.14208.

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HighlightsThe Page model best predicted the drying rates of mint leaves in thin-layer laboratory experiments under cyclical temperature change and in field experiments using open-air sun drying and Dehytray and Dehymeleon solar dryers.The total time for drying mint leaves with all solar drying methods was the same (48 h).For all drying methods, the aerobic bacterial count was significantly less on dried mint leaves than on fresh leaves.Color change was less impacted by sunlight with the Dehymeleon than with the Dehytray and open-air sun drying.Abstract. The drying kinetics and quality attributes of mint leaves (Mentha spitaca) were studied to determine the drying performance of two solar drying technologies (Dehymeleon V.2 and Dehytray) and their effect on dried mint quality. Field drying experiments were carried out under weather conditions at Purdue University, West Lafayette, Indiana. Thin-layer laboratory drying experiments were conducted for whole mint leaves at three temperatures [24°C (75°F), 35°C (95°F), and 54°C (130°F)] and airflow velocity of 1 m s-1 to determine the drying kinetics for the diurnal cycles typical for solar drying. The Page model was the most suitable model to predict the drying behavior of mint leaves for both the lab and field experiments. Even though the drying rate was higher with open-air sun drying on uncovered Dehytrays than with covered Dehytrays and the Dehymeleon, the total drying time for all methods was the same (48 h). Color change in mint leaves was less impacted by sunlight for mint leaves dried using the Dehymeleon, while the Dehytray and open-air sun drying had similar results due to their exposure to direct sunlight. For all drying methods, the aerobic bacterial count was significantly less for dried mint leaves than for fresh mint leaves. The log reductions in aerobic bacterial count achieved with open-air sun drying, Dehymeleon, and Dehytray were 0.47, 2.3, and 0.40, respectively. Keywords: Diffusion, Drying kinetics, Food quality, Mint leaves, Solar drying, Sun drying, Thin-layer drying.

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Doymaz, İbrahim. "Sun drying of seedless and seeded grapes". Journal of Food Science and Technology 49, n.º 2 (14 de fevereiro de 2011): 214–20. http://dx.doi.org/10.1007/s13197-011-0272-9.

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Doymaz, Ibrahim. "Sun drying of figs: an experimental study". Journal of Food Engineering 71, n.º 4 (dezembro de 2005): 403–7. http://dx.doi.org/10.1016/j.jfoodeng.2004.11.003.

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S, Soni, Himmat Singh Chawra, Sharma Rk e Garg R. "DEVELOPMENT OF DRYING PROTOCOL FOR WITHANIA SOMNIFERA ROOTS". Asian Journal of Pharmaceutical and Clinical Research 11, n.º 10 (7 de outubro de 2018): 86. http://dx.doi.org/10.22159/ajpcr.2018.v11i10.28402.

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Objective: This experiment was conducted to develop a drying protocol for Withania somnifera roots (during the year 2009–2010 under the National Medicinal Plants Board project, B.R. Nahata College of Pharmacy-Scientific Institute of Research Organization, Mandsaur [M.P.]).Methods: The roots of Withania were harvested and cut into different sizes (2–4 inches) and subjected into sun drying, shade drying, and hot air oven drying in temperature ranging from 40°C to 60°C. The temperature for sun drying ranging from 32°C to 42°C during daytime, and in night hours, the samples were kept in plastic covers to prevent reabsorption of moisture. In shade drying, the pieces of roots were kept in shade (proper air flowing place) at normal climatic temperature. Moreover, in hot air oven drying method/mechanical drying method, the pieces of roots were kept at 50°C, 55°C, and 60°C, respectively. The samples were weighed, and the moisture content of the samples was taken at regular intervals until the standard moisture content of the dried roots was obtained that is mentioned in literature (10–5%).Result: The result revealed that hot air oven drying of roots took the lowest time (12 h), while sun drying method took 24 h for drying. The alkaloid content, namely, Withanolide A was significantly influenced by different methods of drying. The highest alkaloid content (0.010%) was observed in sun drying and hot air oven drying with 0.021.abc% as compared to shade drying with 0.009% Withanolide A.Conclusion: It may be concluded that sun drying and hot air oven drying are suitable methods for drying W. somnifera roots.

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Shafiq, M., S. Firdous, Q. Irfan, S. J. Khan e A. Qadir. "Study the Effect of Heating Process on Nutritional, Phytochemical and Antioxidant Activity of Mandarin Peel: Implication for Waste Management". Journal of Scientific Research 11, n.º 3 (1 de setembro de 2019): 365–72. http://dx.doi.org/10.3329/jsr.v11i3.40493.

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The aim of present study was to explore nutritional value of mandarin peel (waste product) and utilize it in feed or an alternative to synthetic supplements as it is a powerful source of vitamin C and polyphenolic contents. Mandarin peels were dried by placing them at three different heating systems (Sun, vacuum oven and microwave drying) and extraction was carried out using four different solvent systems (methanol, ethanol, acetone and aqueous). Present results showed that mandarin peels retain best nutritional quality on electric oven drying followed by sun drying and microwave drying systems. A significant amount of ascorbic acid was found as sun drying (18.34 mg) > electrical oven drying (17.49 mg) > microwave oven drying (15.22 mg) per 100 g of sample. Highest antioxidant activity of mandarin peels was observed in ethanolic extraction of electrical oven drying (89.38±0.7%). Maximum value of total phenolics content (TPC) was present in electrical oven dried (189±0.9 mg gallic acid equivalent /100 g) and sun dried sample (171.1±0.9 mg gallic acid equivalent/100 g) of ethanolic extraction. Total Flavonoid content (TFC) was present highly in ethanolic extraction of sun dried sample (376.55±0.7 mg quercetin equivalent/100 g).

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Yuwana, Yuwana, Bosman Sidebang e Evanila Silvia. "PERFORMANCE OF MODIFIED YSD-UNIB12 SOLAR DRYER FOR CLOTHES MATERIAL DRYING". Jurnal Agroindustri 3, n.º 2 (18 de novembro de 2013): 98–104. http://dx.doi.org/10.31186/j.agroind.3.2.98-104.

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YSD-UNIB12 solar dryer has been modified its interior by replacing the trays with rail suitable for clothes hanger and size in order to be applied to dry clothes. The dryer had 3 x 6 m2 total area with about 300 pieces of clothes capacity. The dryer finishes drying of wet towel faster (about 12 hours) than that of sun drying (more than 18 hours). The dryer also completed drying of “batik” cloth comparable to that of sun drying (about 13 hours) and drying of singlet faster (12 hours) that of sun drying (13 hours). The modified YSD-UNIB12 resulted better quality of dry cloth and was ready to be adopted for drying clothes

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Tapotubun, Alfonsina Marthina, Fredrik Rieuwpassa, Unang Supratman e Beni Setha. "Effect of Different Drying Methods on Phytochemical Content of Caulerpa lentillifera from Kei Islands". International Journal of ChemTech Research 12, n.º 6 (2019): 109–15. http://dx.doi.org/10.20902/ijctr.2019.120614.

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Seaweed, Caulerpa sp., is one of the natural materials that contain many kinds of bioactive compounds depending on species and habitat. The aim of this study was to know the effect of sun drying method on the phytochemical content of C. lentillifera from Kei Islands waters, Southeast Moluccas. The study consisted of several steps,C. lentillifera sample collection using sampling purposive method, direct sun drying and indirect wind drying methods, methanol extraction, and phytochemical test using Harborne method. Crude extract of C. lentillifera in indirect wind drying method was higher than that in direct sun drying. Alkaloid, terpenoid and steroid were found in C. lentillifera from Kei Islands on both drying methods. Saponin was only found in indirect wind drying method. Phenolic compounds were not found in C. lentillifera samples from both drying methods

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Hassanain, A. A. "Drying sage (Salvia officinalis L.) in passive solar dryers". Research in Agricultural Engineering 57, No. 1 (21 de março de 2011): 19–29. http://dx.doi.org/10.17221/14/2010-rae.

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Sage plants (Salvia officinalis L.) were dried in the passive dryers in different times of the year. Different passive solar dryers were used to achieve the socio-economical benefits from drying the medicinal plants growing in Sinai area. Drying sage plants might be a source to increase the Bedouin income instead of cannabis or marijuana, especially if it is exported abroad. Four drying methods were used in this investigation to dry sage in two seasons, namely August 2009 and March 2010 before flowering stage. Plants were dried in an Unglazed transpired passive solar dryer with 100% exposure to direct sun-rays, in a greenhouse dryer covered with shading cloth with 50% exposure to direct sun-rays, and with 0% sun-rays while the medicinal plants were protected from sun i.e. in shaded barn. Investigations were carried out under the environmental weather conditions of Ismailia, Egypt. The study revealed that sage can be dried at different times of the year even before the flowering stage of the plants.

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Anggrahini, Sri, e Agam Gumawang. "Effect of Drying Method on Proximate Content, Physical Properties and Antioxidant Activities of Powder Gading, Manggala, and Lumut Snake Fruit Kernel". KnE Life Sciences 3, n.º 3 (1 de janeiro de 2016): 114. http://dx.doi.org/10.18502/kls.v3i3.387.

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Sun drying is usually used during drying snake fruit kernel powder processing before roasting. However, powder productions become hampered during raining season due to its highly weatherdepended. Cabinet drying can possibly be feasible alternative. The aim of research was to compare and describe the effect of sun drying and cabinet drying on proximate content, physical properties, and antioxidant activity of snake fruit kernel powder from Gading, Pondoh Manggala, and Pondoh Lumut varieties. Each of snake fruit kernel from Gading, Pondoh Manggala, and Pondoh Lumut, was divided and dried under two conditions, i.e. 3 days sun drying and cabinet drying at a temperaure of 60°C for 18 hours. Then dried kernel was roasted at a temperature of 180°C for 30 minutes, grinded, sifted using 40 mesh sieve to obtain snake fruit kernel powder. Samples were analyzed for their proximate content, solubility, total soluble solid and antioxidant activity. Results of the study showed that there was no significant difference among variables: chemical composition and solubility, but antioxidant activity and total soluble solid were significantly different. Total soluble solid of cabinet-dried snake fruit kernel powder was more higher than that of sun-dried, however antioxidant activity was more lower. Keywords: cabinet drying, kernel powder, snake fruit, sun drying, variety

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Joseph Oboh, Fred Omon, e Osayuwamen Aigbe. "The Effect of Preservation Methods on the Nutritional Quality of Fluted Pumpkin (Tel/airia occidentalis) Leaves". Biological Sciences - PJSIR 54, n.º 3 (26 de dezembro de 2011): 167–71. http://dx.doi.org/10.52763/pjsir.biol.sci.54.3.2011.167.171.

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The present research was undertaken to investigate the effect of various blanching and drying treatments on the vitamin C, �-carotene, iron, protein content and drying time of fluted pumpkin (Telfairia occidentalis Hook) leaves. The leaves were subjected to sun or oven drying alone or after blanching in boiling water, dilute citric acid (0.3%) or dilute potassium meta-bisulphite (0.5%). In the absence of blanching pre-treatment, oven drying resulted in shorter drying time for the leaves and a higher vitamin C content of the dried product than sun drying and there was no significant difference (p>0.01) between the protein, �-carotene and iron content of the oven and sun dried products. Leaves blanched in boiling water, dilute citric acid, or dilute potassium meta-bisulphite solution, followed by sun or oven drying had less vitamin C, iron, protein and �-carotene than leaves dried without blanching. Compared with the use of boiling water, blanching in boiling potassium meta-bisulphite reduced the loss of �-carotene, protein and iron; blanching in dilute citric acid reduced the loss of iron. Except for citric acid pre-treatment, blanching prior to drying shortened drying time.

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Managa, Millicent G., Yasmina Sultanbawa e Dharini Sivakumar. "Effects of Different Drying Methods on Untargeted Phenolic Metabolites, and Antioxidant Activity in Chinese Cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum Dun.)". Molecules 25, n.º 6 (13 de março de 2020): 1326. http://dx.doi.org/10.3390/molecules25061326.

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Chinese cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum are popular traditional leafy vegetables consumed predominantly by rural Africans. Sun drying is adopted as a traditional method of postharvest preservation to store theses leaves during off seasons. The influence of different types of postharvest processing treatments, such as conventional oven drying, solar cabinet drying, sun drying and freeze drying, on the changes on colour properties and antioxidant components were investigated. Freeze-drying retained the ascorbic acid content, antioxidant activities, total chlorophyll content, green colour by reducing the colour difference (∆E). With regard to Chinese cabbage and Nightshade leaves, sun and microwave drying respectively had the most negative impact on all the identified phenolic compounds. The OPLS-DA and the UPLC–QTOF/MS and chemometric approach showed kaempferol-3-O-sophoroside, kaempferol-3-sophorotrioside-7-glucoside and hydroxyoctadecenedioic acid as the markers responsible for the separation of sun-dried samples from the other drying treatments in Chinese cabbage. Sinapoyl malate was not detected in sun-dried samples. Caffeoylmalic acid was identified as the marker compound to separate the other drying treatments from the microwave dried samples of Nightshade leaves. Trihydroxyoctadecadiene derivative and hydroxyoctadecanedioic acid were detected in microwaved samples. Due to the cost effectiveness, solar dryer cabinet treatment was recommended for drying both vegetables. The proximate analysis of solar dried functional powder of Chinese cabbage and Nightshade vegetables demonstrated higher contents of protein and dietary fibre.

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Wirasisya, Dyke Gita, Yohanes Juliantoni e Wahida Hajrin. "Pengaruh Dua Metode Pengeringan Pada Aktivitas Antibakteri Ashitaba (Angelica keiskei ) Terhadap Streptococcus mutans". Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal) 4, n.º 1 (11 de abril de 2018): 18–25. http://dx.doi.org/10.22487/j24428744.2018.v4.i1.9629.

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The aim of this study was to determine a change that occurs in total phenolic content (TPC) and antibacterial activity of ashitaba (Angelica keiskei) after dried using two different methods : sun and oven drying. The effectiveness of the drying methods was evaluated in term of total phenolic content (TPC) by using spectrophotometric assay with Folin-Ciocalteu reagent and antibacterial activity againts Streptococcus mutans by in vitro macrodilution assay. Oven drying at 60oC possessed high TPC (2,98 ± 0,0935 g EAG/100g) compared to sun drying method (1,72 ± 0,0142 g EAG/100g). Simillar pattern was also observed in antibacterial activity. Oven drying have higher antibacterial activity with the MBC (minimal bactericidal concentration) value of 0,5 mg/mL againts Streptococcus mutans. Therefore, sun drying is not suggested for drying method of ashitaba in terms of total phenolic content and antibacterial activity compared with oven drying methods.

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Santosa, I. Gede, e I. Gede Bawa Susana. "Working Productivity Analysis on the Process of Drying Fish Using Solar Dryers". Logic : Jurnal Rancang Bangun dan Teknologi 12, n.º 1 (30 de março de 2021): 70–73. http://dx.doi.org/10.31940/logic.v21i1.2435.

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The process of drying fish using solar energy is strongly influenced by weather conditions. Sunlight is needed by household scale workers because it is cheap. On the other hand, sun drying creates additional workload for workers. Workers are exposed to hot sun during drying. Continuous heat exposure results in an increased work pulse. This affects the level of worker productivity. To anticipate this, a solar dryer is used by utilizing a solar collector as an absorber of sunlight and a drying chamber for the drying process of fish. The use of solar dryers has been shown to increase drying temperatures and reduce workers' sun exposure. This decreases the workload of workers, so that it has an impact on increasing productivity. Worker productivity increased by 133.94%.

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Keawsuntia, Yuttachai. "Experimental Investigation of Active Solar Dryer for Drying of Chili". Advanced Materials Research 953-954 (junho de 2014): 16–19. http://dx.doi.org/10.4028/www.scientific.net/amr.953-954.16.

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This research paper presents the experimental results of drying of chili by using the active solar dryer and sun drying because of chili is a commercial agricultural product of Thailand. The active solar dryer consisted of a solar collector, a drying chamber and a chimney. The small fans were installed in the solar collector of active solar dryer to provide the air flow circulated in the solar collector and a drying chamber. Drying of chili of 20 kg from moisture content 84 percent wet basis to 10 percent wet basis following the Thai Agricultural Standard (TAS 3001-2010) showed that the use of the active solar dryer to make the drying time reduced about 28.7 percent compared with sun drying because of the hot air temperature inside the drying chamber higher than the ambient temperature about 10 to 15 . The quality of dried chili from the active solar dryer better than dried chili from sun drying.

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Queiroz, Alexandre J. de M., Hermeval J. Dantas, Rossana M. F. de Figueirêdo e Karla dos S. Melo. "Solar drying of jack fruit almonds". Engenharia Agrícola 31, n.º 6 (dezembro de 2011): 1150–61. http://dx.doi.org/10.1590/s0100-69162011000600012.

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Dryers heated by solar energy have been constructed and used in drying whole and half jack fruit almonds. The samples were dried during the day in direct sun and in the conventional solar dryer prepared for this purpose. Another piece of equipment was built for reception and accumulation of sun energy in a body of water, which was used as a heat source for night drying. The drying with the sun energy was compared with artificial drying. The jack fruit almonds were dried whole, half, with pellicle and without it. The storage of solar energy in water was technically viable for use in night drying. The drying by combining solar dryers in the day and night periods were completed in approximately 35 hours, and were equivalent to artificial drying between 40ºC and 70ºC. Almond cut in half and the pellicle removed reduced the drying time.

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Fudholi, Ahmad, Mohd Yusof Othman, Mohd Hafidz Ruslan e Kamaruzzaman Sopian. "Drying of MalaysianCapsicum annuumL. (Red Chili) Dried by Open and Solar Drying". International Journal of Photoenergy 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/167895.

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This study evaluated the performance of solar drying in the Malaysian red chili (Capsicum annuumL.). Red chilies were dried down from approximately 80% (wb) to 10% (wb) moisture content within 33 h. The drying process was conducted during the day, and it was compared with 65 h of open sun drying. Solar drying yielded a 49% saving in drying time compared with open sun drying. At the average solar radiation of 420 W/m2and air flow rate of 0.07 kg/s, the collector, drying system, and pickup demonstrated efficiency rates of approximately 28%, 13%, and 45%, respectively. Evaporative capacity ranged from 0.13 to 2.36 kg/h, with an average of 0.97 kg/h. The specific moisture extraction rate (SMER) of 0.19 kg/kWh was obtained. Moreover, the drying kinetics ofC. annuumL. were investigated. A nonlinear regression procedure was used to fit three drying models. These models were compared with experimental data on red chilies dried by open sun drying and those dried by solar drying. The fit quality of the models was evaluated using their coefficient of determination (R2), mean bias error, and root-mean-square error values. The Page model resulted in the highestR2and the lowest mean bias and root-mean-square errors.

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Kumar, Mahesh, Pankaj Khatak, Ravinder Kumar Sahdev e Om Prakash. "The effect of open sun and indoor forced convection on heat transfer coefficients for the drying of papad". Journal of Energy in Southern Africa 22, n.º 2 (1 de maio de 2011): 40–46. http://dx.doi.org/10.17159/2413-3051/2011/v22i2a3214.

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In this research paper, a simulation study has been carried out for the determination of convective heat transfer coefficients of papad under open sun drying and indoor forced convection drying modes. Experimental data obtained from open sun and indoor forced convection drying modes for papad were used to determine the values of the constants (C and n) in Nusselt number expression by using linear regression analysis, and consequently convective heat transfer coefficients were evaluated. The average values of convective heat transfer coefficients were found to be 3.54 and 1.56 W/m2 oC under open sun drying and indoor forced convection drying modes respectively. The experimental errors in terms of percent uncertainty were also evaluated.

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Dzelagha, Banboye Frederick, Ngwabie Martin Ngwa e Divine Nde Bup. "A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters". International Journal of Food Science 2020 (3 de dezembro de 2020): 1–11. http://dx.doi.org/10.1155/2020/8830127.

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Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various levels in the drying of cocoa beans with objectives to improve the drying properties and final quality of cocoa beans. While an open sun dryer employs natural passive mechanisms, the solar drying methods can employ a combination of passive and active mechanisms. The oven, microwave, and freeze drying methods are fully active requiring electrical energy inputs. To improve drying rates in the open sun method, dryer materials and location of drying trays are the parameters optimized since the drying temperature depends on solar intensity. For solar dryers, materials, angles of elevation, heaters, and fans are manipulated to optimize energy absorption and drying parameters. For the oven and microwave methods, drying air properties are directly controlled by electronic systems. Moisture content, mouldiness, bean colour, pH, titratable acidity, fat content, and acetic acid concentration are the most widely evaluated bean quality parameters.

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Sivakumar Dana, Sekar, Sekar Subramani, Valarmathi Thirumalai Natesan, Mudhu Marimuthu e Godwin Arockiaraj. "Mathematical modeling of thin layer drying characteristics and proximate analysis of turkey berry (Solanum torvum)". Thermal Science, n.º 00 (2021): 75. http://dx.doi.org/10.2298/tsci200312075s.

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In the present work the drying characteristics and proximate analysis of turkey berry (Solanum torvum) were analyzed under open sun drying and greenhouse drying with two different glazing materials (UV Polyethylene sheet and Drip lock sheet) under passive and active modes. The drying rate under different modes of drying are 18.73g/h in drip lock greenhouse active mode,12.50 g/h in UV polyethylene sheet greenhouse active mode,15.22 g/hin drip lock sheet greenhouse passive mode, 11.84 g/h in UV polyethylene sheet greenhouse passive mode and 10.65 g/h in open sun drying. Twelve mathematical models were chosen to determine the drying characteristics of Turkey berry. From the statistical analysis it is found that Modified Henderson and Pabis model is the best drying model describing thin layer drying characteristics of turkey berry in both open sun drying and green house drying. The goodness of the fit achieved is based on the values of coefficient of determination(R2), sum square error(SSE), root mean square error(RMSE) and reduced chi square (?2).From the proximate analysis of dried turkey berry it is found that more amount of carbohydrate is retained in UV polyethylene greenhouse dryer under passive mode. In drip lock greenhouse dryer under passive mode the retention of vitamins such as protein, vitamin C and ash content showed a positive sign. In drip lock greenhouse dryer under active mode the retention of calcium, iron and dietary fibre is found to be high. Finally it is observed that more amounts of nutrients are retained in greenhouse drying than in open sun drying.

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Meas, Pyseth, Anthony Henry John Paterson, Donald J. Cleland, John E. Bronlund, John Mawson, Allan Hardacre e Joseph Frederick Rickman. "Relating Rice Grain Quality to Conditions during Sun Drying". International Journal of Food Engineering 9, n.º 4 (30 de julho de 2013): 385–91. http://dx.doi.org/10.1515/ijfe-2013-0019.

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AbstractRice grain conditions within the sun-drying bed predicted by a mathematical model during drying were used to relate drying parameters to the head rice yield (HRY) which is the key rice quality metric. A number of parameters were derived to characterise the mechanisms of grain fissures and breakage postulated in the literature, and the model was used to estimate these parameters. These parameters were then regressed against the HRY experimental data to determine the contributing mechanisms. An increase in bed temperature, the maximum temperature at the top of the bed, the size of the moisture content gradients within a rice grain and the difference from the critical point for drying were all found to negatively affect HRY. By stirring the bed regularly and covering and shading the bed during the hottest parts of the day, HRY can be significantly increased leading to better returns to the farmer.

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Gurung, Tulsi, Karma Wangchuk e Bishal Sitaula. "Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)". Bhutan Journal of Natural Resources and Development 7, n.º 2 (31 de dezembro de 2020): 75–83. http://dx.doi.org/10.17102/cnr.2020.54.

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Farmers in Bhutan practice hot water blanching and sun drying of green chillies as one of the preservation measures. The blanched dried chilli is known as ema shukam locally and is used in preparing various traditional cuisines. Blanching is done for 2-3 minutes by immersing in boiling water and drying in open sun. However, blanching and drying process lead to quality changes such as texture, colour, flavour, and nutritional value. Therefore, this study aimed to determine the proximate compositions of sun dried and oven dried green-blanched chillies. An experiment with two drying methods and two levels of blanching durations with three replications for each treatment were conducted to examine the proximate compositions of the dried and blanched chillies. Blanching duration of two minutes retained higher carbohydrates (x͂ = 31.78) than three minutes (x͂ = 26.08). However, the Mann-Whitney U test showed no significant effect of blanching duration on carbohydrate (U = 7.5, z = - .690, p > .05). Drying methods had significant effect only on fat content with oven drying retaining higher fat content (x͂ = 4) compared to sun drying method (x͂ = 2); (U = 2, z = -2.713, p < .01). Blanching for three minutes resulted in higher loss of Vitamin C content. The colour of oven dried chilli was dark brownish green even at lower temperature of 37 oC. Hot water blanching of green chillies for two minutes followed by sun drying produced desired colour of dried chillies.

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Selaledi, Letlhogonolo, e Monnye Mabelebele. "The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)". Insects 12, n.º 4 (8 de abril de 2021): 333. http://dx.doi.org/10.3390/insects12040333.

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To preserve the quality of the yellow mealworm, different drying methods are being explored by farmers and processors. However, the energy costs associated with these methods are usually high for smallholder insect-rearing farmers. Thus, the core aim of this study was to investigate different drying procedures and their impact on the chemical composition of yellow mealworm larvae. Yellow mealworms (exposed to sun, oven and freeze drying) were later analyzed for their chemical composition and body color. Crude protein (CP) content of freeze and oven-dried mealworms were similar (p > 0.05), but higher (p < 0.05) than those of the sun-dried samples. The b (yellowness) color of the sun-dried samples scored the lowest value (p < 0.05) in comparison with both oven and freeze-dried samples. The majority of the essential amino acids were higher (p < 0.05) in the sun-dried mealworms than both oven and freeze-dried samples. Similarly, the fat content of sun-dried mealworms was higher (p < 0.05) than if they had been oven or freeze dried. However, SFA (saturated fatty acids), PUFA (polyunsaturated fatty acids) and n-6 fatty acids were similar (p > 0.05) for all drying methods. We, therefore, conclude that sun drying resulted in the same nutritional composition as freeze and oven drying despite the noted color changes. Freeze and oven-drying strategies can be used to formulate mealworm-based feed and food products without noticeable nutritional changes. For the benefit of small-scale insect-rearing farmers, an appropriate drying technology that is affordable and easy to use should be developed considering the needs and experiences of these farmers.

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Mazlum, İrem, e Nizam Mustafa Nizamlioğlu. "The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region". Journal of Berry Research 11, n.º 3 (27 de agosto de 2021): 395–418. http://dx.doi.org/10.3233/jbr-210703.

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In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Karaman, Turkey. While aw values of all grapes were decreased during drying, total soluble solids content increased. The values of pH and total acidity in grape samples significantly increased during the drying period due to the increase in dry matter content. The results showed that all the drying treatments significantly increased the total phenolic content, total antioxidant activity, trans-resveratrol, organic acid and sugar compounds. Trans-resveratrol amounts were slightly higher in the samples dried in the shade and in the dipping solution treatment and decreased as the drying time increases. An increase in organic acid and sugar contents was observed depending on the drying time. The change of colour was comparatively faster in dried samples with dipping solution. It was found that dipping solution treatment (7 days) reduced the drying time by half when compared to the samples without dipping solution treatment (15 days). This result is important for the grape producers of Karaman/Turkey, where the drying period under sun generally take 15 days.

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Kosnayani, Ai Sri, Liah Badriah, Asep Kurnia Hidayat e Muhammad Eka Asri Rizal. "PROFIL DAN ANALISIS AKTIVITAS ANTIOKSIDAN DALAM EKSTRAK AIR MENIRAN YANG DIKERINGKAN DENGAN METODE YANG BERBEDA Profile and Analysis of Antioxidant Activity in Dried Meniran Water Extracts using Different Methods ". Media Gizi Indonesia 16, n.º 2 (28 de maio de 2021): 150. http://dx.doi.org/10.20473/mgi.v16i2.150-155.

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Meniran (Phyllanthus niruri Linn.) is a medicinal plant that can reduce obesity status, hypoglycemic, hypotensive, and have antioxidant activity. Meniran has been long used as a medicinal plant, but its utilization in a form of water infusion is still rare. This research is a continuation study which aims to identify the biomolecules that have antioxidant activity in water infusion of meniran. The making of water infusion of meniran requires drying process, which can be done by room temperature drying and sun drying. Phenol and fl avonoid compounds in meniran are assumed to have antioxidant activity. Both compounds are easily oxidized and isomerized due to sun exposure. It is assumed that the drying method will aff ect the presence of phenol and fl avonoid compounds and its antioxidant activity. The study began with the process of sun drying and room temperature without direct sun exposure. Then the extraction process used water soxhlet by soxhlet extraction method. The extract was then tested qualitatively using the DPPH IC50 method. The results of the qualitative analysis with meniran color visualization are positive containing fl avonoids and phenols. The results of quantitative analysis of meniran which are dried by sun drying; fl avonoids 0.90% w/w and 1.65% w/w phenols, in samples stored at room temperature: 2.00% w/w fl avonoids and phenol 56.16% w/w. The antioxidant activity of IC50-DPHH in extract concentrations (2, 4, 6, 8, 10, 15, 20 ppm) of dried meniran at room temperature 18.48 ppm, sun drying cannot be determined.

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Essers, A. J. Alexander, Remco M. Van Der Grift e Alphons G. J. Voragen. "Cyanogen removal from cassava roots during sun-drying". Food Chemistry 55, n.º 4 (abril de 1996): 319–25. http://dx.doi.org/10.1016/0308-8146(95)00098-4.

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Salvatierra-Rojas, Ana, Victor Torres-Toledo e Joachim Müller. "Influence of Surface Reflection (Albedo) in Simulating the Sun Drying of Paddy Rice". Applied Sciences 10, n.º 15 (24 de julho de 2020): 5092. http://dx.doi.org/10.3390/app10155092.

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The sun drying of agricultural products is a complicated process involving heat transfer, mass transfer, and variable weather conditions. Surface reflection (albedo), a crop’s radiative property, plays an essential role in energy balance, and understanding its contribution can improve the thermal analysis. In this study, field experiments were conducted in the Philippines to explore the influence of surface albedo on the sun drying of paddy rice. First, we implemented energy and mass balance equations in a transient model with the surroundings using a graphical programming language in Matlab/Simulink®. Second, we identified the influence of albedo on the sun drying model by using a sensitivity analysis. Third, we investigated the relationship of paddy rice albedo and the solar zenith angle. Lastly, we integrated the albedo function into the sun drying model. The simulation outputs were validated with field experiments. A better estimation of the measured exit temperature and instantaneous mass were obtained when a variable albedo was applied. This study makes clear that introducing a variable albedo has a positive impact on model improvement. This information is important for application in solar drying technologies, so that the drying process can be better assessed.

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Ojutiku, R. O., R. J. Kolo . e M. L. Mohammed. "Comparative Study of Sun Drying and Solar Tent Drying of Hyperopisus bebe occidentalis". Pakistan Journal of Nutrition 8, n.º 7 (15 de junho de 2009): 955–57. http://dx.doi.org/10.3923/pjn.2009.955.957.

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Aranda-González, Irma, David Betancur-Ancona, Luis Chel-Guerrero e Yolanda Moguel-Ordóñez. "Effect of different drying methods on the composition of steviol glycosides in Stevia rebaudiana Bertoni leaves". International Agrophysics 31, n.º 1 (1 de janeiro de 2017): 139–44. http://dx.doi.org/10.1515/intag-2016-0036.

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Abstract Drying techniques can modify the composition of certain plant compounds. Therefore, the aim of the study was to assess the effect of different drying methods on steviol glycosides in Stevia rebaudiana Bertoni leaves. Four different drying methods were applied to Stevia rebaudiana Bertoni leaves, which were then subjected to aqueous extraction. Radiation or convection drying was performed in stoves at 60°C, whereas shade or sun drying methods were applied at 29.7°C and 70% of relative humidity. Stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, dulcoside A, and steviolbioside were quantified by a validated HPLC method. Among steviol glycosides, the content (g 100 g−1 dry basis) of stevioside, rebaudioside A, rebaudioside B, and rebaudioside C varied according to the drying method. The total glycoside content was higher in sun-dried samples, with no significant differences compared to shade or convection drying, whereas radiation drying adversely affected the content of rebaudioside A and rebaudioside C (p <0.01) and was therefore a method lowering total glycoside content. The effect of the different drying methods was also reflected in the proportion of the sweetener profile. Convection drying could be suitable for modern food processing industries while shadow or sun drying may be a low-cost alternative for farmers.

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Owusu-Kwarteng, James, Francis K. K. Kori e Fortune Akabanda. "Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)". International Journal of Food Science 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/4656814.

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The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

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Piskov, Sergey, Lyudmila Timchenko, Wolf-Dieter Grimm, Igor Rzhepakovsky, Svetlana Avanesyan, Marina Sizonenko e Vladimir Kurchenko. "Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus)". Foods 9, n.º 2 (7 de fevereiro de 2020): 160. http://dx.doi.org/10.3390/foods9020160.

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In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity.

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Lim, G. W., S. Jafarzadeh e Norazatul Hanim M.R. "Kinetic study, optimization and comparison of sun drying and superheated steam drying of asam gelugor (Garcinia cambogia)". Food Research 4, n.º 2 (17 de outubro de 2019): 396–406. http://dx.doi.org/10.26656/fr.2017.4(2).288.

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The purposes of present study are to compare the kinetic drying of the G. cambogia through sun drying and superheated steam drying (SSD) method and optimizing the quality of SSD of it through response surface methodology. G. cambogia fruit rinds were dried at temperature of 150°C, 200°C and 250°C. The drying curves were fitted into the mathematical model of Page, Lewis and Henderson-Pabis models. Page model was found to be the best in describing the drying behavior of G. cambogia. Drying rate constant (k) increased as temperature increased and SSD method had overall higher drying rates ranged from 5.929 x 10-5 to 5.861 x 10-4 min-1 than sun drying method which was 4.980 x 10-6 min-1 . Total acid number showed a trend of increased followed by decreased over drying time. superheated steam drying process of G. cambogia fruit rinds was optimized by using response surface methodology employing a central composite design. Drying time and temperature were the factors in optimization while moisture content (wet basis), acid number and lightness (*L) were the response parameters. Experimental results were fitted to a second-order polynomial model and the model fitness and optimal drying condition were determined by regression analysis and analysis of variance. The optimal conditions for superheated steam drying of G. cambogia fruit rinds were identified as 46.60 mins and 150°C with the composite desirability of 0.913. Application of superheated steam drying under controlled conditions resulted in faster drying process and better quality of dried G. cambogia than conventional sun drying technique.

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Alam, MA, CK Saha e MM Alam. "Mechanical drying of paddy using BAU-STR dryer for reducing drying losses in Bangladesh". Progressive Agriculture 30 (29 de maio de 2019): 42–50. http://dx.doi.org/10.3329/pa.v30i0.41556.

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Mechanical intervention in each stage of post-harvest operation of paddy is time demand due to increased cost of labour as well as shifting of labour from agriculture to non-agriculture sector. Mitigation of food demand of rapidly increasing population is becoming a major future challenge in agriculture sector. Drying of paddy is important for maintaining quality and long term storage of paddy. Among the drying methods, traditional sun drying is the most common practice in Bangladesh. Normally, farmers use yard in wet season (Boro & Aus) and field in dry season (Aman) to dry paddy. In this case, appropriate paddy drying technology could play a vital role to strengthen food security by reducing drying loss. Therefore, a study was conducted to investigate the drying loss of paddy both in traditional sun drying and mechanized drying method (BAU-STR dryer) at selected areas of Bangladesh. Popular and mega rice varieties cv. BRRI dhan28 and BRRI dhan49 were used as drying materials to evaluate the performance of BAU-STR dryer with different dryer capacity i.e. 300, 400, 500 and 600 kg of paddy per batch. Drying losses of BAU-STR dryer were examined during Boro and Aman season of 2015 and 2016 whereas drying losses under open sun drying method was measured during Aman season 2017 in the selected areas of Tangail, Mymensingh, Netrokona and Jessore districts of Bangladesh. The results showed that the average drying loss of paddy in BAU-STR dryer was found 0.48% and 0.36% during Boro and Aman seasons, respectively at 2015 and 2016 while sun drying loss at farmer’s field level was found 3.95, 3.24, 2.98 2.41 and 3.04% in Tangail, Mymensingh (Phulpur), Mymensingh (BAU), Netrokona and Jessore districts, respectively. The low cost BAU-STR dryer would be an alternative and effective drying technology to save 1.4 MMT of paddy by reducing 2.7% losses of national production (51.87 MMT) for combating hunger and improving food security in Bangladesh. Progressive Agriculture, Vol. 30, Suppl. 1: 42-50, 2019

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Yahya, M. "Design and Performance Evaluation of a Solar Assisted Heat Pump Dryer Integrated with Biomass Furnace for Red Chilli". International Journal of Photoenergy 2016 (2016): 1–14. http://dx.doi.org/10.1155/2016/8763947.

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The performance of a solar assisted heat pump dryer integrated with biomass furnace has been designed and evaluated for drying red chillies, and drying kinetics of red chillies were evaluated. The red chillies were dried from 22 kg with moisture content of 4.26 db to moisture content of 0.08 db which needed 11 hours, with the average drying chamber temperature, drying chamber relative humidity, and an air mass flow rate of 70.5°C, 10.1%, and 0.124 kg/s, respectively, while the open sun drying needed 62 hours. Compared to open sun drying, this dryer yielded 82% saving in drying time. The drying rate, the specific moisture extraction rate, and thermal efficiency of the dryer were estimated in average to be about 1.57 kg/h, 0.14 kg/kWh, and 9.03%, respectively. Three mathematical models, the Newton, Henderson-Pabis, and Page models, were fitted to the experimental data on red chillies dried by solar assisted heat pump dryer integrated with biomass furnace and open sun drying. The performance of these models was evaluated by comparing the coefficient of determination (R2), mean bias error (MBE), and root mean-square error (RMSE). The Page model gave the best results for representing drying kinetics of red chillies.

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