Mathematical Modeling of Equilibrium Moisture Content of Local Cardamom (Amomum cardamomum Wild)

Triwahyudi, Sigit; Rahardjo, Budi; Nelwan, Leopold Oscar; Wulandani, Dyah

doi:10.17950/ijset/v4s2/203

Cited by 4 publications

(5 citation statements)

References 15 publications

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“…Fresh Javanese Cardamom (Amomum compactum) is collected from a local farm 1 day before it will be dried. This cardamom has a range of humidity between 70-80% (wet basis) and must be dried until reaching at least 12% humidity level to make it able to be stored safely (Triwahyudi et al, 2015).…”

Section: Characterization Of Javanese Cardamommentioning

confidence: 99%

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Creating a Low-Cost Dryer for Javanese Cardamom (Amomum compactum) to Empower Farmers Group in Burno Village, Senduro District, Lumajang Regency

Wirayudhana,

Roykhana Purwita,

Tonggi Simanjuntak

et al. 2024

Jurnal Parikesit

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The conventional approach to dry cardamom using sunlight is ineffective to be conducted in village that has high rain intensity and low ambient temperature. In the dry season, cardamom needs to be dried for 4-5 effective days, meanwhile, when it's the rainy season, it would take 14-16 days. The weather and the high prices of dryer machines in Burno Village, Senduro District, Lumajang Province, Indonesia, force the cardamom farmers to sell their cardamom in the form of wet cardamom, although it would reduce 80% of their revenues. This program aims to create a low-cost cardamom dryer to empower farmer groups in Burno Village to make their own dryer from used goods. Collaborating with the Tanirejo farmer group, this program managed to create a prototype of a dryer machine for cardamom which will reduce the drying time by 86% from 2,090 minutes to 277 minutes. By implementing this low-cost dryer, farmers can dry their cardamom efficiently, increase their revenue, and improve their overall economic stability.

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Section: Characterization Of Javanese Cardamommentioning

confidence: 99%

“…Fresh cardamom has a range of water content between 70-80% (wet basis) and must be dried until reaching at least 12% moisture content (Triwahyudi et al, 2015). The conventional way to dry cardamom is by using sunlight.…”

Section: Introductionmentioning

confidence: 99%

Creating a Low-Cost Dryer for Javanese Cardamom (Amomum compactum) to Empower Farmers Group in Burno Village, Senduro District, Lumajang Regency

Wirayudhana,

Roykhana Purwita,

Tonggi Simanjuntak

et al. 2024

Jurnal Parikesit

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“…Semakin tinggi suhu, waktu pengeringan semakin singkat sehingga laju pengeringan semakin besar. Hal tersebut juga sesuai dengan hasil penelitian pada pengeringan lapisan tipis untuk kapulaga lokal (Triwahyudi, 2015a) …”

Section: Pengaruh Variasi Kecepatan Putar Rak Terhadap Penurunan Kadaunclassified

Pemodelan Matematik Kinerja Pengering Surya Efek Rumah Kaca (ERK)-Hibrid Menggunakan Rak Berputar secara Vertikal (Mathematical Modeling Performance of Greenhouse Effect (GHE)-Hybrid Solar Dryer with a Vertical Rotating Rack)

et al. 2016

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ABSTRAKMakalah ini menyajikan uji unjuk kerja dan pemodelan matematik pengering energi surya (ERK)-Hibrid menggunakan rak berputar secara vertikal. Pengering terdiri dari bangunan rumah kaca berukuran (1100 × 860 × 1300) mm dengan delapan buah rak dan sistim pemanas tambahan yang terdiri dari kolektor plat datar (1,04 m 2 ), tangki penyimpan air panas (197 liter) dan penukar panas. Untuk mengetahuikinerja pengering energi surya, dilakukan lima kali percobaan variasi kecepatan putar rak (1, 4, 7, 10 ) rpm dan tanpa pemutaran rak. Bahan yang dipergunakan pada pengujian adalah kapulaga lokal (Amomum cardamomum Wild). Masing-masing percobaan seberat 9 sampai dengan 10 kg. Rata-rata suhu air tangki penyimpan panas bervariasi dari 50,0 sampai dengan 55,0 °C suhu ruang pengering antara 38,9 sampai dengan 45,9 °C, sedangkan kelembaban relatif (RH) ruang pengering berkisar antara 32,1 sampai dengan 47,4 %. Perlakuan pemutaran rak berpengaruh terhadap keseragaman suhu bahan maupun kadar air pada masing rak pengering. Pada perlakuan pemutaran 1 rpm (percobaan II), didapatkan kondisi terbaik (suhu bahan maupun kadar air yang paling seragam). Dengan kecepatan putar rak yang semakin meningkat menyebabkan nilai ragam suhu bahan maupun kadar air semakin meningkat. Untuk melakukan simulasi unjuk kerja dilakukan pemodelan matematik berdasarkan pindah panas dan massa serta pendekatan pengeringan lapisan tipis. Persamaan diselesaikan secara numerik menggunakan finite difference Euler dengan bantuan bahasa pemrograman Visual Basic Aplication (VBA) Excell. Validasi dilakukan dengan membandingkan antara perhitungan hasil pemodelan (data prediksi) dengan data hasil pengukuran (data observasi). Kriteria kevalidan ditentukan dengan melihat nilai koefisien determinasi (R 2 ), nilai RMSD maupun nilai MAPD. Pemodelan matematik yang telah dibangun dapat menggambarkan dengan tepat perubahan suhu air tangki penyimpan panas, suhu ruang pengering, suhu bahan maupun penurunan kadar air.Kata kunci: Pengering surya efek rumah kaca; uji kinerja; pemodelan matematik Rak berputar vertikal ABSTRACT This paper presents a performance test and mathematical modeling of greenhouse effect (GHE)-Hybrid solar dryer with vertical rotating rack. The dryer consists of a greenhouse dryer (1100 × 860 × 1300) mm with eight rack and additional heating system consists of a flat plate collector (1,04 m 2 ), a hot water storage tank (197 liters) and a heat exchanger. To investigate the performance of solar greenhouse dryer, five experimental variation speed of rack were conducted (1, 4, 7, 10 rpm) and without rotation. Materials used in the experiment are local cardamom (Amomum cardamomum Wild). Weight of each experiment about 9 to 10 kg. The average temperature of the hot water storage tank varies from 50.0 to 55.0 °C, drying air temperature between 38.9 to 45.9 °C, while the relative humidity (RH) of drying chamber ranged

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“…Their end user value is determined by both the time of harvesting and the method and conditions of drying, which are intended to reduce the water content to the minimum level set by the relevant © 2020 Institute of Agrophysics, Polish Academy of Sciences standards (7-14%). Food dehydration is among the most common processes applied to improve food stability as it significantly reduces microbial activity and minimizes enzymatic, chemical and physical changes during storage (Babetto et al, 2011;Triwahyudi et al, 2015). The dehydration of food prolongs its shelf-life while preserving its sensory characteristics, thus making it similar to fresh products (Sacilik and Unai, 2005;Triwahyudi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The concept of water content equilibrium is an important factor in the process of drying agricultural products. A knowledge of water content equilibrium may be used to determine the duration of product drying, the parameters of the drying equipment, and the costs associated with the drying process (Akanbi et al, 2006;Chowdhury et al, 2006;Triwahyudi et al, 2015). Research into the shelflife of food includes the application of static methods for determining the water content equilibrium, which involves leaving a sample to equilibrate in humid air, the degree of saturation is usually determined by an appropriate saturated chemical solution used to maintain a stable relative humidity environment.…”

Section: Introductionmentioning

confidence: 99%

Comparison of sorption properties of black pepper of different fineness levels using selected models

Ocieczek

Pukszta

Chilumbo³

2020

Int. Agrophys.

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The study assessed pepper's tendency to absorb water vapour from the environment. This property depends on its fineness level, and should be regarded as the basic factor determining its storage stability. The scope of the study included the determination of the water content and activity of the analysed material; the determination of adsorption isotherms at 20°C as well as a mathematical description of sorption isotherms using the Brunauer, Emmett, Teller, Guggenheim, Anderson, De Boer, and Peleg models. Another aim of the study was to assess these models for describing surface phenomena and to evaluate selected parameters of the pepper particle surface microstructure as well as the parameters characterizing the energy phenomena accompanying adsorption as factors used to predict stability during storage. An analysis of the results demonstrated that commercial samples of black pepper of different fineness levels were characterized by a different water content and activity. Pepper with a low fineness level exhibited a higher monomolecular layer volume and a greater sorption-specific surface area. The analysed pepper samples did not differ significantly in terms of porosity or capillary capacity. The GAB and Peleg models empirically described the determined sorption isotherms of ground black pepper in the full range of water activity very well.

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Mathematical Modeling of Equilibrium Moisture Content of Local Cardamom (Amomum cardamomum Wild)

Cited by 4 publications

References 15 publications

Creating a Low-Cost Dryer for Javanese Cardamom (Amomum compactum) to Empower Farmers Group in Burno Village, Senduro District, Lumajang Regency

Creating a Low-Cost Dryer for Javanese Cardamom (Amomum compactum) to Empower Farmers Group in Burno Village, Senduro District, Lumajang Regency

Pemodelan Matematik Kinerja Pengering Surya Efek Rumah Kaca (ERK)-Hibrid Menggunakan Rak Berputar secara Vertikal (Mathematical Modeling Performance of Greenhouse Effect (GHE)-Hybrid Solar Dryer with a Vertical Rotating Rack)

Comparison of sorption properties of black pepper of different fineness levels using selected models

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