Selection of a the Best Suitable Thin-Layer Drying Mathematical Model for Vacuum Dried Red Chili Pepper

ABSTRACT Red Chili pepper (Capsicum frutescens L.) with 50 (±0.02) g weight and 6.12 ± (0.02) humidity on dry basis were dried in vacuum oven using combined 2 different temperature (50 -75°C) and 3 different pressure (0.05, 7 and 13 kPa) until the humidity fell down to 0.16 ± (0.01) on dry basis. Vacuum drying processes were completed between 3 and 19.17 h. In this study, measured values were compared with predicted values obtained from twenty one thin layer drying theoretical/semi-empirical/empirical equations. Models whose coefficient of correlation (R 2 ) values are highest were chosen to be the best models. According to this, the best models of combined 50°C temperature with vacuum levels (0.05, 7 and 13 kPa) was found to be "Modified Henderson & Pabis" Model, combined 75°C temperature with vacuum levels (0.05, 7 and 13 kPa) was found to be "Alibas" Model

PEMBERDAYAAN MASYARAKAT BERBASIS MASLAHAH DAN KEARIFAN LOKAL DI DESA PAMBOBORANG, KECAMATAN MAJENE

Implementasi pembinaaan keagamaan dan nilai-nilai kearifan lokal melalui pemberdayaan masyarakat di Kecamatan Banggae, tujuan pengabdian ini untuk memberikan pendampingan, memberdayakan masyarakat dilaksanakan selama 45 hari. Tim pengabdian masyarakat ini melakukan kegiatan persiapan dalam bentuk kegiatan awal, yaitu menyusun rancangan program kerja dalam implementasi di masyarakat.Kegiatan pengabdian ini berhasil dilaksanakan dan mendapat respon yang baik oleh masyarakat. Hasil dari KKN ini adalah mengakibatkan semakin eratnya hubungan silaturahmiantar warga tanpa memandang status sosial serta kerja sama yang terbangun dalam setiap kegiatan-kegitan yang diadakan. Mahasiswa KKN ini melakukan kegiatan di Desa Pamboborang, Kec. Banggae, Kab. Majene.Masyarakat Desa Pamboborang sangat menyambut kedatangan kami dengan baik dan berharap kami membawa perubahan melalui pemberdayaan masyarakat dalam meningkatkan kualitas pendidikan, sosial dan agama. Kegiatan pengabdian ini memberikan pengaruh terutama dalam bidang  keagamaan, sosial, dan ekonom

Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy

Celery (Apium graveolens L. var. secalinum Alef) leaves with 50±0.07 g weight and 91.75±0.15% humidity (~11.21 db) were dried using 8 different microwave power densities ranging between 1.8-20 W g-1, until the humidity fell down to 8.95±0.23% (~0.1 db). Microwave drying processes were completed between 5.5 and 77 min depending on the microwave power densities. In this study, measured values were compared with predicted values obtained from twenty thin layer drying theoretical, semi-empirical and empirical equations with a new thin layer drying equation. Within applied microwave power density; models whose coefficient and correlation (R²) values are highest were chosen as the best models. Weibull distribution model gave the most suitable predictions at all power density. At increasing microwave power densities, the effective moisture diffusivity values ranged from 1.595 10-10 to 6.377 10-12 m2 s-1. The activation energy was calculated using an exponential expression based on Arrhenius equation. The linear relationship between the drying rate constant and effective moisture diffusivity gave the best fit

The determination of several physical, gravimetric and frictional seed properties of melon cultivars

10th EUCARPIA Meeting on Genetics and Breeding of Cucurbitaceae -- OCT 15-18, 2012 -- Antalya, TURKEYWOS: 000345687100071Seedling and classification machines are still under specific development for most of the seeds commonly used in agriculture. Those machines well adapted to the plant physical requirements for breeding. Therefore, determination of physical properties of seeds is a very important subject to breeding for mechanization. Several physical, gravimetric, and frictional seed properties of six open pollinated melon (Cucumis melo L.) cultivars (Kirkagac 589, Altinbas 637, Vilmorin Depuis 1743, Muhurlu, Hasanbey, Ananas) were determined and compared in terms of 1000 unit mass, width, length, thickness, roundness, sphericity, bulk angle, specific bulk density, density, moisture content, mineral matter content, swelling capacity, and static fraction angle (aluminium, stainless steel, galvanized sheet metal, rubber, glass, MDF). The obtained data for the six melon cultivars, which might be useful to engineers in the equipment design, were generally found to be statistically different. These differences could be attributed to the individual characteristics of these cultivars.European Assoc Res Plant Breeding, Cukurova Univ, Minis Food, Agr & Livestock, Turkish Sci & Technol Council, Antalya Tarim, Manier Seed, Yuksel Seed, Syngenta, AG Seed, Fito Seed, Multi Seed, Nunhems, Rijk Zwaan, Bati Akdeniz Agr Res Inst, Alata Hort Res Sta

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present study, the strength and quality parameters of cauliflower under CA and RC conditions were obtained. Vacuum precooling was found to be most suitable method before cauliflower was submitted to cold storage and sent to market. Furthermore, the storage of cauliflower without precooling resulted in a significant decrease in quality parameters

The effect of moisture content on physical, mechanical and rheological properties of soybean (Glycine max cv. ATAEM-II) seed

Some physical, mechanical and rheological properties of soybean seed (Glycine max cv. ATAEM-II) were identified at moisture content of 8.02±(0.03), 12.08±(0.12), 16.07±(0.11), 20.11±(0.16) and 24.05±(0.09)% w.b. From initial moisture content with 8.02% to final moisture content with 24.05%, the average length, width, and thickness of seed increased by 11.93, 10.64 and 10.47%, respectively. Arithmetic and geometric mean diameters, surface area, terminal velocity, angle of repose, static friction angles and coefficients on aluminum, stainless steel, galvanized iron, rubber, glass and plywood plates increased with increasing moisture content whereas other all properties such as true and bulk densities, porosity, shpericity, aspect ratio, rupture force, hardness, elastic modulus, Poisson’s ratio and energy decreased with increasing moisture content. The minimum friction was determined by glass, followed by aluminum, stainless steel, galvanized iron, plywood and rubber plates at all moisture contents. Elastic Modulus ranged between 118.83 and 100.91N mm-2 at initial and final moisture content, respectively. At the initial and final moisture content, the Poisson ratio changed between 0.527 and 0.262, respectively. The best germination ratio with 98.04% was identified at the 20.11% moisture content while the shortest germination duration with 12.96 days was determined at the 8.02% moisture content. © 2015, Agricultural Research Communication Centre. All Rights Reserved

Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods

Mallow leaves (Malva sylvestris L.) with initial moisture of 5.02±0.003 on dry basis (82.5% on wet basis) were dried using three different drying methods, microwave, convective and vacuum. The leaves that weigh 75 g each were dried until their moisture fell down to 0.10±0.005 on dry basis (approximately 9% on wet basis). The following drying levels were used in each of the drying processes: 6.67, 8.67, 10, 11.33 W g-1 microwave power density; 50, 75, 100 and 125 °C for convective drying; and 3, 7 kPa at 50 and 75 °C for vacuum drying. Drying periods ranged from 6-10, 26-150 and 38-130 min. for microwave, convective and vacuum drying, respectively. Effective moisture diffisuvities ranged from 2.04403 10-10-3.63996 10-12 m2 s-1, 1.70182 10-11-1.10084 10-10 m2 s-1 and 1.85599 10-11-5.94559 10-10 m2 s-1 for microwave, convective and vacuum drying, respectively. According to ascorbic acid content and color parameters, the best microwave power density was found 10 W g-1 with a drying period of 6.5 min

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present study, the strength and quality parameters of cauliflower under CA and RC conditions were obtained. Vacuum precooling was found to be most suitable method before cauliflower was submitted to cold storage and sent to market. Furthermore, the storage of cauliflower without precooling resulted in a significant decrease in quality parameters

Determination of physical, mechanical, and structural seed properties of pepper cultivars

The aim of the present study was to determine various physical, mechanical, and structural characteristics of seed of pepper cultivars Ya?lik Kapya, Demre Sivri, Yalova Carliston, Kandil Dolma, and Cin Sus Yediveren, which are grown extensively in Turkey, with initial moisture content ranging between 7.03 and 7.21% (w.b.). Width, length, and thickness were found to be in the range of 3.00-3.72, 3.43-4.40, and 0.66-0.82 mm, respectively. It was revealed that sphericity of the seeds of Ya?lik Kapya, Demre Sivri, Yalova Carliston, Kandil Dolma, and Cin Sus Yediveren were 51,57,56,51 and 57%, respectively. In terms of the roundness which ranges between 76 and 85% depending on pepper cultivars. The aspect ratio of Ya?lik Kapya, Demre Sivri, Yalova Carliston, Kandil Dolma, and Cin Sus Yediveren were determined to be 84.60, 88.04, 94.43, 85.55, and 87.67%, respectively. It was also noted that the porosity of the pepper seeds was in the range of 44.94-49.61%. Besides, we found that as the weight of pepper seeds increased, their terminal velocity increased accordingly, and thus terminal velocities were found to be 2.87-4.66 m s-1. In the current study, the static friction angle and coefficients of the cultivars were determined by means of six different plates including aluminium, stainless steel, galvanized iron, rubber, glass, and plywood. The plywood plate was found to be the least slippery; consequently, the static friction angle and coefficient were determined to be the highest for the plywood plate. © 2015 Institute of Agrophysics, Polish Academy of Sciences