The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process

Y. Witdarko
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引用次数: 0

Abstract

Drying method that is applied in flour manufacturing industry, one of which is pneumatic drying. Variable types of both the properties of the dried material and the conditions of the drying process greatly affect the quality of the results of drying. Water content is an important variable in determining the quality of flour. The purpose of this study was to find the effect of drying air temperature on the moisture content of cassava flour under the conditions of the pneumatic drying process. Drying of cassava flour at desiccant air temperatures of 145oC and 160oC with 2 drying cycles produced a moisture content of 11.3 and 8.7% wb and had fulfilled SNI for flour water content, which was a maximum of 12% wb. The higher the temperature of the drying air, the lower the moisture content.
干燥机空气温度对木薯粉气动干燥过程中水分含量的影响
干燥方法应用于面粉制造行业,其中一种是气动干燥。干燥物料的性质和干燥过程的条件的变化对干燥结果的质量有很大的影响。水分含量是决定面粉品质的一个重要变量。本研究的目的是找出干燥空气温度对木薯粉气动干燥工艺条件下水分含量的影响。木薯粉在145℃和160℃的干燥剂温度下干燥2次,其含水率分别为11.3和8.7% wb,达到了面粉含水率的SNI要求,最高可达12% wb。干燥空气的温度越高,水分含量越低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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