dehydration processes
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Bioethanol is ethanol made from plants such as cassava, sugarcane, sago, which are processed through hydrolysis, fermentation, distillation and dehydration processes. Lampung Province is one of the largest producers of cassava in Indonesia, with the total productivity of 5,451,312 tons in 2017, and 6,683,758 tons in 2018 or there was an increase of 22,61% compared to 2017. From this data, it is possible to produce bioethanol, where every 1 kg of cassava can produce 0,106 liters of bioethanol. This is what underlies this research to investigate the effect of blending bioethanol of 99% with pertamax and bioethanol on the engine torque. Blending bioethanol of 99% can homogeusly mix. The engine used in this study is a Kohler gasoline engine equipped with a VDAS (Versatile Data Accession System) instrument unit in determining the parameters of engine performance. The blending of bioethanol of 99% as big as 14% (E14) gave the highest value of torque at 1 rotation of dynamometer valve opening and engine speed of 2000 rpm.

Parallel transformation tests on pineapple slices using two micro drying plants (M1 and M2) operating with solar energy were carried out. Method M1 consisted of an active fan at the top, whose ventilation rate depended on the internal temperature. Method M2 had a continuously working fan at the bottom. The dehydration performance of these two micro-plants was compared by collecting spectra from pineapple slices in reflectance mode (900–1600 nm) at three different times: (0) process start, (1) during the process [48 h] and (2) process end [56 h]. Simultaneously, dry matter, titratable acidity (SH°), pH and aw (water activity) were measured. For these parameters, significant differences ( p < 0.05) were detected between the fresh (t = 0) and the dried product (t = 56). Near infrared (NIR) spectra analysis was carried out according to previously published methods. Spectral data in the wavelength region from 1300 to 1550 nm underwent statistical processing to perform aquaphotomics evaluation and chemometrics methods such as PCA (Principal Component Analysis) and LDA (Linear Discriminant Analysis). The Aquagrams highlighted differences among fresh, half-dried and dried slices where water molecules were highly organized between the water matrix coordinates C1 to C3 at t = 0 and C2 to C6 for the other evaluated times. The PCA could explain about 98% of the total variance in the PC1–PC3 scores plot. And the additional LDA classified the NIR spectra with an accuracy of 100, 98 and 83% for t = 0, t = 56-M1 and t = 56-M2, respectively. Such preliminary results suggest the applicability of Aquaphotomics and chemometrics for the continuous monitoring of fruit drying processes using an adequate NIR probe. Further experiments are already in progress.

The article is devoted to the decomposition of strong water-crude oil emulsions formed during the preparation of crude oil for transportation. In the petroleum industry, there is a great need to develop new chemicals to improve the degradation efficiency of stable water- crude oil emulsions. Decomposition of strong water-oil emulsions is considered a key part of crude oil preparation for transportation. Therefore, the development of new demulsifying compositions to improve the degradation efficiency of stable crue oil emulsions remains relevant. This paper presents the results of studies of dehydration processes of Azerbaijani oils and emulsions depending on the degree of watering. The composition is based on Disulfan 4411, Disulfan 13280, Sarola 412, Difron 9426, ND-12 and Gossipol, they were also used to prepare Azerbaijani oil for transportation during laboratory tests of demulsification efficiency (except Difron 9426). During laboratory tests, it was determined that the best results on the degree of residual dehydration of petroleum phases were achieved using a composition called KAV-22. Keywords: Muradhanly, Bulla, Balakhany, Neft dashlari, Dehydration, Surahany, KAV-22.

Intermediate-depth earthquakes (&gt;40 km) have been observed beneath the central Himalayas over decades, with little known about their nature and characteristics. Here, we apply a state-of-the-art systematic processing routine, starting from continuous waveform data, to obtain the most comprehensive high-quality earthquake catalog with a focus on the intermediate-depth seismicity beneath the central Himalayas. We construct a catalog containing 414 robust earthquake locations with depths ranging from 40 to 110 km spanning from late 2001 till mid-2003. We calculate earthquake magnitudes in a consistent way and obtain values ranging between ML 0.8 and 4.5 with a magnitude of completeness of Mc 2.4. This information allows us to study the spatiotemporal characteristics of the seismicity in great detail. Earthquakes mainly take place in a cluster, consisting of two linear segments at ca. 35° azimuth difference, situated beneath the high Himalayas in NE Nepal and adjacent S. Tibet. Seismicity there does not feature any mainshock-aftershock patterns but presents a few sequences with potential seismicity migration rates compatible with linear or diffusive migration. This result, along with previous studies in the lower Indian crust, allows interpreting these events as related to metamorphic reactions involving dehydration processes. However, given the geodynamic context, a tectonic interpretation with a dextral basement fault zone propagating beneath the Himalaya and continuing as a westward propagating tear fault would also be possible. This represents a continuous fault zone from the deep crust in S. Tibet, across the Himalaya along the Dhubri-Chungthang fault zone (DCFZ) to the Shillong plateau, which could be an inherited tectonic feature.

The study addresses the problems of the Fisheries industry development in the Murmansk region. It has been acknowledged that the percentage of the frozen fish in the output of hydrobionts food products is about 90 %. The focus areas for the Russian Fisheries industry are the increasing share of products with high added value and the development of the domestic consumer market of fishery products. It has been found that the air-dried and dried fish products with defined organoleptic properties is traditionally in strong demand with the population. However, the range of air-dried and dried fish products available for the consumers is rather limited. Moreover, there is a very small part of air-dried and dried fish in the total volume of hydrobionts food products. It is possible to increase the efficiency of air-dried and dried fish production by using the scientific-based process solutions, which allow to reduce the production costs and improve the consumer properties of the finished products. This paper presents the aspects of generalization of the dehydration processes in the production of dried, air-dried and smoked fish. A link between the initial, critical moisture content of fish and the potential conductivity of mass transfer coefficients has been established. A mathematical relation for calculating the duration and modeling the kinetics of drying processes in production of dried and air-dried fish has been determined. The equations for calculating the water diffusion coefficients in the critical points of the kinetics curve have been obtained. The combined use of the received patterns allows to model the dehydration processes when producing the air-dried and dried fish products, calculate the drying time, determine the moisture diffusion coefficients and build dependencies of water distribution in the thickness of the processed object.

Entropy generation during parchment coffee dehydration processes was calculated for two specific thermodynamic cycles, namely, open rotary drum dyer and a HARC 2 S configuration. It was observed that open rotary drum dyer entropy generation was very high and chaotic as compared to the HARC 2 S configuration thermodynamic cycle. The HARC 2 S exhibited a well behaved quasi steady state linear behavior. A figure-of-merit, Ns, was used to directly compare the entropy generation of the open rotary drum dyer to that of HARC2S. It was observed that for the entire dehydration processes the Ns ranged from a minimal of 0.1678 to a maximum of 5.4407 with an average of 4.4051, clearly indicating that the entropy generation of the open rotary drum dyer was always higher. Based on these results it is observed that the entropy generation of the HARC 2 S configuration is much lower and thus provides a higher quality dehydration process by reducing thermodynamic cycle irreversibility. In this study it is observed that the benefits of using a HARC2S configuration for parchment coffee dehydration not only provides a highly energy efficient thermodynamic cycle but also provides a higher heating quality as compared to the traditional open rotary drum dyer.