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In the food and beverage industry, drying is one of the most important factors in maintaining the durability of these foods. The technology that is often used is to use the spray drying method which converts the extraction of food and beverages into solid powder. In spray drying, air is used as the drying medium. So that air conditions are the main focus. One of the most frequently used air conditioning techniques is dehumidification, which is by reducing the moisture content in the air by using a liquid desiccant as the working medium. Calcium chloride (CaCl2) solution was chosen because it is safe for food. During the dehumidification process, over time the CaCl2 solution will reach a saturation point where it loses its ability to absorb water vapor in the air. Therefore a regeneration process is needed to restore its ability, namely by using a regenerator or humidifier which in this study uses a counter flow type of flow. This study aims to examine the effect of temperature variations of CaCl2 on humidifier performance as read from changes in air temperature and humidity and the data obtained have been validated by previous research. From this study it was found that the higher the temperature of CaCl2, the higher the addition of moisture in the air, which means that more water vapor is lost in the CaCl2 solution. [ABSTRACT FROM AUTHOR]

Ginger oil has a high value on the world market due to its multiple functions in the industries of cosmetic, food, aroma therapy and pharmacy. In recent years, the interest in the use of herbal products has increased, hence the development of technology should also be improved. One of such technological methods is nanotechnology for the production of ginger oil nanoemulsion. However, nanotechnology method for producing medicine obtains better quality, solubility and absorption properties. Therefore, it is necessary to place the ginger oil in water emulsion system which is a continuous phase, then homogenize the emulsion at high speed to obtain nanoparticle product. This study aimed to evaluate the activity of isolated cow rumen enzyme in the extraction of ginger oil and to find the produced nanoemulsion particle size. Enzymatic extraction with cow rumen enzyme was performed at pH = 4 for five days and distilled at microwaves for 90 minutes to obtain ginger oil. The results showed that the ginger oil content was 2.167%, with Zingiberen content of 21.73%. It suggests that the using of isolated cow rumen enzyme supports the effectiveness of the production of ginger oil nanoemulsion. The particle size obtained from nanoemulsion production with 10% ginger oil concentration and 25-minute homogenization time using Turrax 22,000 rpm was 103.4 nm. During storage in 30 days at 4oC, the nanoemulsion product has particle size of 155.5 nm and was found to be coagulated due to its low zeta potential value (-32.5 mV). High zeta potential value reduces the particle size due to the high molecular repulsive force. [ABSTRACT FROM AUTHOR]