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This study investigated the impact of drying temperature on the physicochemical and mechanical properties of banana pseudostem fibers sourced from the Cordoba region in Colombia. Banana fibers (BFs) were extracted through mechanical decortication from the banana pseudostem (BP) of the plant and subsequently oven-dried at temperatures of 40 °C and 90 °C. Six mathematical models were employed to analyze the drying behavior of the fibers. The density of the BFs was determined using the apparent density method, and their chemical composition was evaluated via bromatological analysis. Fiber diameter was measured using optical microscopy (OM). The BF samples were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TG), contact angle measurements, and tensile testing. The results indicated that noncellulosic materials were removed from the fibers when dried at 90 °C, as evidenced by alterations in thermal degradation and fiber surface morphology observed through TG and SEM, suggesting a reduction in lignin content. While drying temperature did not affect fiber stiffness or ductility, a correlation with fiber diameter was noted. Thinner fibers, ranging from 148 to 250 μm, exhibited increased tensile strength and Young's modulus, attributed to a more compact microfibril arrangement. [ABSTRACT FROM AUTHOR]

Drying extends the shelf life of crops; thus, dryers with good designs will help them dry to an optimum level. The present research work was carried out to assess and compare the performance of conventional (CD), solar tunnel (STD), and solar-cum gas-fired dryers (SGD) for drying hot chilies. The Sanam variety of hot chilies was used in this study. Samples were dried using CD, STD, and SGD methods. The drying process was conducted over three days, from 9:00 to 17:00 daily. Results showed significant differences among the drying methods in temperature, relative humidity, and moisture content reduction (p < 0.0001). The SGD consistently outperformed the other methods, achieving the highest temperature (55 °C) and lowest relative humidity (17%), compared to the STD (44 °C, 23%) and CD (34 °C, 31%). The SGD demonstrated superior efficiency, reducing moisture content from 70% to 9.36% in just 36 h, while the STD required 50 h (to 11.37%) and CD took 84 h (to 9.63%). ANOVA and post hoc analyses revealed that the SGD significantly outperformed both the STD (p = 0.0412) and CD (p = 0.0018) in moisture content reduction. Additionally, the SGD and STD better preserved the color of hot chili samples compared to CD, as determined by the Essential Oil Association (EOA) method. It is concluded that the SGD is the most technically suitable method for drying hot chilies, offering improved efficiency and quality retention. It is recommended to use an SGD for optimal results in hot pepper drying. [ABSTRACT FROM AUTHOR]

Abstract This study investigated the impact of drying temperature on the physicochemical and mechanical properties of banana pseudostem fibers sourced from the Cordoba region in Colombia. Banana fibers (BFs) were extracted through mechanical decortication from the banana pseudostem (BP) of the plant and subsequently oven-dried at temperatures of 40 °C and 90 °C. Six mathematical models were employed to analyze the drying behavior of the fibers. The density of the BFs was determined using the apparent density method, and their chemical composition was evaluated via bromatological analysis. Fiber diameter was measured using optical microscopy (OM). The BF samples were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TG), contact angle measurements, and tensile testing. The results indicated that noncellulosic materials were removed from the fibers when dried at 90 °C, as evidenced by alterations in thermal degradation and fiber surface morphology observed through TG and SEM, suggesting a reduction in lignin content. While drying temperature did not affect fiber stiffness or ductility, a correlation with fiber diameter was noted. Thinner fibers, ranging from 148 to 250 μm, exhibited increased tensile strength and Young’s modulus, attributed to a more compact microfibril arrangement.

Sodium alginate (SA)–purple sweet potato peel extracts (PPE) from industrial waste indicator films were developed at different drying temperatures (25, 30, 35, 40, 45, 50, and 55 °C). The effects of drying temperatures on the film's structural, physical, and sensitive properties were investigated. On the structural properties, scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction indicated that compactness, intermolecular interactions, and crystallinity of indicator films were improved at a lower drying temperature. On the physical properties, with the drying temperature increasing, elongation at the break increased significantly (p < 0.05); ΔE and water-vapor permeability decreased significantly (p < 0.05); and thickness and tensile strength initially increased significantly (90.46 → 98.46, 62.99 → 95.73) and subsequently decreased significantly (98.46 → 71.93, 95.73 → 55.44) (p < 0.05), with the maximum values obtained at 30 °C. On sensitivity, the corresponding colors of the films became lighter as the drying temperature increased, and the films exhibited relatively excellent pH and NH3 sensitivity, with easily discernible color changes at lower temperatures. The results of this paper revealed that the overall film characteristics are improved at lower drying temperatures, which will provide valuable references for selecting the drying temperature for preparing indicator films as a guide for industrialized production. [ABSTRACT FROM AUTHOR]

This study addresses concerns related to potential health risks associated with chlorine residues in traditional tea bags, which exhibit resistance to decomposition in soil. Consequently, the study utilized carrageenan, derived from Eucheuma cottonii seaweed, as a coating material for edible film. This research explores the impact of carrageenan concentration and drying temperature on the performance of tea bags. This study applied the randomized complete block design to analyze the impact of three carrageenan concentrations (1%, 3%, and 5%) at three different drying temperatures (80°C, 85°C, and 90°C) on carrageenan-based film. The investigation comprehensively evaluates the compliance of the carrageenan-based film with commercial-grade quality standards through critical factors such as thickness, solubility, mechanical strength and hedonic analysis. The findings indicate that the most effective carrageenan-based edible film can be produced at a concentration of 3% and a drying temperature of 90°C, highlighting its potential as an eco-friendly alternative in tea bag production. [ABSTRACT FROM AUTHOR]

Copyright of China Fiber Inspection / Zhongguo Xian-Jian is the property of China Fiber Inspection and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lithium-ion battery pack performance, safety, and lifespan are significantly influenced by temperature, yet little research has focused on the specific effects of temperature during the drying phase in paint booths. This study aims to analyse how drying temperatures affect battery modules compared to operational conditions (e.g., driving, charging) and to analyse the influence of the battery state of charge on the temperature reached by the traction battery during the drying phase. Various temperature measurement methods, including diagnostic equipment and thermocouples, were employed to conduct tests. Results indicate that the battery pack temperature during the drying phase remains below 60 °C. Comparisons with temperature measurements in other scenarios (e.g., charging, high-temperature parking) show significantly higher temperatures, highlighting the relatively low impact of paint booth drying temperatures on battery thermal management. [ABSTRACT FROM AUTHOR]

This study was conducted in the summer of 2021 to evaluate and validate the gravimetric soil water content measurements using a field oven. Ten soil types with a salinity of saturated paste (ECe) less than 4 dS m-1 and three saline soils were studied around Urmia Lake. Plots with dimensions of 1 m × 2 m were prepared for the selected soils to measure gravimetric soil water content and soil physical and chemical properties. The gravimetric water content (θm) values measured using the field oven (i.e., θmFO), were compared with those measured by a standard lab oven (i.e., θmLO). The soil water content values measured in the lab, regarded as a benchmark, were measured at 105 °C for 24 h. Temperatures of 120, 140, and 160 °C with three durations of 10, 15, and 20 min were used to dry the soil samples in the field oven. There was very good compatibility between the values of θmFO and θmLO when the soil samples were dried in the field oven for 15 or 20 min at all three temperatures. Significant linear relations were obtained between the θmFO and θmLO values as the slopes of linear relations were close to 1, the intercepts of relations were negligible and the distributions of measured data around the line 1 to 1 were unbiased. The minimal effects of soil organic matter content, clay content, salinity, and bulk density on water content measurements by the field oven indicate an important advantage of this method. These results confirm the high efficiency of the field oven for fast and reliable measurements of water content in different soils.

Various drying temperatures impact the texture of pasta and cause different drying defects. These by-products could reflect techno-functional characteristics which are suitable for cereal products. This research addresses the influence of low (LT) and high (HT) drying pasta defects with two granulations on the theoretical and functional characteristics of hard dough biscuits. By shifting from a LT to HT drying temperature, a higher onset and peak temperature was found due to the higher mobility of starch molecules with increasing crystalline stability. The lowest transition enthalpy of biscuit formulation was also observed for higher incorporation of fine HT pasta regrinds. The algebraic model of dough with consistography determined the poor-extensible gluten and a high resistance with a greater value of P/L and P indices for LT regrinds. Scanning electron microscopy revealed a heavy and dense texture with immersed starch granules for additional fine regrinds while coarse samples caused swell granules with greater diameter. Moreover, fine HT regrinds reflected the lowest L* value for biscuit due to heat gradient tension with the hard milling process which leads to protein denaturation with decreasing nitrogenous. [ABSTRACT FROM AUTHOR]

Seed coating techniques had emerged as a promising approach for precise planting and safeguarding crops against environmental stresses. Simultaneously, infrared drying, renowned for its cost-effectiveness and efficiency, held promises for enhancing the quality of drying processes. This investigation delved into the procedures applied to Khao Dawk Mali 105 rice seeds during the coating and drying process using a prototype of the hexagonal drum. The results found that the drying temperature (factor B) and duration of drying time (factor C) had substantial primary effects (p ≤ 0.05), while the drum rotational speed (factor A) did not exert a noteworthy influence. Additionally, meaningful interactions were observed among the factors AB, AC, BC, and ABC. Impressively, it resulted in germination rates of 80.56 and 80.25 %, coupled with germination indices of 84.88 and 85.47 %, when utilizing a drum speed of 20 rpm, a drying temperature of 45 °C, and a drying time of 8 min (R-204508), and a drum speed of 10 rpm, a drying temperature of 45 °C, and a drying time of 8 min (R-104508), respectively. Additionally, the mean germination time amounted to 9.64 days, and the length of the rice seedling stem reached 13.66 cm when employing a drum speed of 20 rpm, a drying temperature of 50 °C, and a drying time of 8 min (R-205008). These discoveries emphasized the potential of the prototype's seed coating and infrared drying technology integration to improve rice germination and subsequent growth. This enhancement could ultimately result in higher yields and increased productivity, especially in small-scale agricultural settings. [ABSTRACT FROM AUTHOR]

The objective of this study is mainly to analyze the drying kinetic parameters, effective diffusivity, and thermodynamic performance indicators (energy, exergy, heat, and mass transfer coefficients) of tea under different drying conditions of different drying temperatures (DT) and thin layer thicknesses (TT). Experimental drying was conducted at drying temperatures of 70°C, 80°C, and 90°C with thin layer thicknesses of 10 mm, 15 mm, and 20 mm. The results show that a higher drying temperature and a lower thin layer thickness can increase evaporation moisture content and shorten drying time. By evaluating and comparing the fitting of five drying models adopted by the coefficient of determination (R2) and chi-square (χ2), it can be found that the logarithmic model is the best to describe drying behavior. The effective moisture diffusivity shows a positively correlated trend with the increase in DT and TT, with the value of activation energy ranging from 14.030 to 22.344 kJ mol-1 K-1. The specific moisture evaporation rate (SMER), energy efficiency, exergy efficiency, and sustainability index (SI) descend as the TT increases at all DT; the specific energy consumption (SEC) and improvement potential (IP) rate perform in an opposite manner, but the TT remains unchange. The conclusion drawn from the thermodynamic parameters is opposite to the aforementioned. As the TT increases, the heat and mass transfer coefficients show a significant decrease trend. In addition, the heat and mass transfer coefficients are given as functions of DT and TT, and further knowledge shows that the mass transfer coefficient is positively correlated with DT but the heat transfer coefficient is negatively correlated. In conclusion, this article provides new insights into the effects of drying characteristics, energy consumption characteristics and heat and mass transfer characteristics in the process of tea drying under different drying conditions, and provides certain theoretical reference bases for promoting the optimization of industrialized tea drying production machinery design and drying process optimization. [ABSTRACT FROM AUTHOR]

Sacha inchi (Plukenetia volubilis L.) is an ancestral plant with various beneficial properties and has been used as a food source due to its high nutritional value for human health. The aim of this study was to assess the effect of the addition of maltodextrin concentration, the impact of the use of drying temperature, and the interaction of both on the physicochemical characteristics of powdered Sacha inchi extract. The results of this study would provide insightful information about the utilization of Sacha inchi , the optimal concentration of maltodextrin, and the drying temperature of powdered Sacha inchi extract. The experimental design used in this study is a Randomized Group Design with a 3x3 factorial pattern of two replications followed by Duncan's further test. The observed variation consisted of maltodextrin concentration (5%, 10%, and 15%) and drying temperature (50°C, 60°C, and 70°C). This study includes chemical and physical responses such as moisture content, antioxidant activity, yield, solubility, hygroscopicity, and scanning electron microscopy (SEM). The effect of maltodextrin concentration and drying temperature factor was significant on moisture content, hygroscopicity, yield, and solubility. The interaction between drying temperature and maltodextrin concentration significantly affected moisture content and solubility. [ABSTRACT FROM AUTHOR]

This study was conducted in the summer of 2021 to evaluate and validate the gravimetric soil water content measurements using a field oven. Ten soil types with a salinity of saturated paste (ECe) less than 4 dS m-1 and three saline soils were studied around Urmia Lake. Plots with dimensions of 1 m × 2 m were prepared for the selected soils to measure gravimetric soil water content and soil physical and chemical properties. The gravimetric water content (θm) values measured using the field oven (i.e., θmFO), were compared with those measured by a standard lab oven (i.e., θmLO). The soil water content values measured in the lab, regarded as a benchmark, were measured at 105 °C for 24 h. Temperatures of 120, 140, and 160 °C with three durations of 10, 15, and 20 min were used to dry the soil samples in the field oven. There was very good compatibility between the values of θmFO and θmLO when the soil samples were dried in the field oven for 15 or 20 min at all three temperatures. Significant linear relations were obtained between the θmFO and θmLO values as the slopes of linear relations were close to 1, the intercepts of relations were negligible and the distributions of measured data around the line 1 to 1 were unbiased. The minimal effects of soil organic matter content, clay content, salinity, and bulk density on water content measurements by the field oven indicate an important advantage of this method. These results confirm the high efficiency of the field oven for fast and reliable measurements of water content in different soils. [ABSTRACT FROM AUTHOR]

Renewable energy is one way to deal with the scarcity of fossil energy. Biobriquette is an alternative energy that can be used as a substitute for fuel. This research aims to determine the characteristics of each variation of biobriquettes, namely moisture content, ash content, volatile matter content, bound carbon content, calorific value, and combustion test. The raw material is sawdust of Sungkai wood (Peronema canescens Jack) with carbonization method at 300 oC for 1 hour. This study used an experimental method by varying the sawdust weight of 8.7 g, 17.4 g, 26.1 g, 34.8 g with a ratio of 2:1 for each raw material and adhesive used lubricant oil. In addition, the drying temperature of the briquettes is also varied by 80 oC (A) and 100 oC (B). Biobriquettes 4B had the best moisture content and ash content with the lowest levels of 5.98 % and 1.54 %, respectively. The levels of volatile matter and fixed carbon levels are closest to Energy and Mineral Ministry Regulation Number 47 of 2006 (PERMEN ESDM) namely 4A briquettes of 59.44 % and 1B briquettes with a content of 31.57 %. Almost all samples met the standard for calculating the calorific value of Energy and Mineral Ministry Regulation Number 47 of 2006 (minimum 4400 cal/gr) with a the result of 4512-4850 cal/gr. The ignition time of all samples was in the range of 9.67-17.9 seconds, it is faster than the ignition time of coal in the range of 286 seconds. The fastest burning time was sample 3B with a time of 19.83 minutes and the longest was sample 4A with a time of 38.95 minutes. The briquettes that had the best performance in boiling 100 ml of water were 4B briquettes with a burning temperature of 462.3 oC, a burning rate of 0.4501 and a boiling time of 2.48 minutes.

Summary: Asparagus pruning leaves are waste that can be reused to enrich foods due to their functional and nutritional properties. This study aimed to evaluate the asparagus pruning waste flour (AF) reuse as a partial replacement for wheat flour in pasta production subjected to different drying temperatures. AF addition up to 10% (w/w) to pasta increased its bioactive compounds and antioxidant activity, but these decreased at high drying temperatures. Pasta with AF and dried at high temperatures reduced optimal cooking time (by up to 53%), water absorption (by up to 43%) and cooking loss (by up to 72%). In the texture, high drying temperature increased its breaking and cutting strength of pasta, while AF enrichment decreased these properties. The results showed that AF can be used as a partial replacement for wheat flour in pasta, adding quality and functionality, showing its potential as a sustainable ingredient for food enrichment. [ABSTRACT FROM AUTHOR]

Renewable energy is one way to deal with the scarcity of fossil energy. Biobriquette is an alternative energy that can be used as a substitute for fuel. This research aims to determine the characteristics of each variation of biobriquettes, namely moisture content, ash content, volatile matter content, bound carbon content, calorific value, and combustion test. The raw material is sawdust of Sungkai wood (Peronema canescens Jack) with carbonization method at 300 oC for 1 hour. This study used an experimental method by varying the sawdust weight of 8.7 g, 17.4 g, 26.1 g, 34.8 g with a ratio of 2:1 for each raw material and adhesive used lubricant oil. In addition, the drying temperature of the briquettes is also varied by 80 oC (A) and 100 oC (B). Biobriquettes 4B had the best moisture content and ash content with the lowest levels of 5.98% and 1.54 %, respectively. The levels of volatile matter and fixed carbon levels are closest to Energy and Mineral Ministry Regulation Number 47 of 2006 (PERMEN ESDM) namely 4A briquettes of 59.44% and 1B briquettes with a content of 31.57%. Almost all samples met the standard for calculating the calorific value of Energy and Mineral Ministry Regulation Number 47 of 2006 (minimum 4400 cal/gr) with a the result of 4512-4850 cal/g. The ignition time of all samples was in the range of 9.67-17.9 seconds, it is faster than the ignition time of coal in the range of 286 seconds. The fastest burning time was sample 3B with a time of 19.83 minutes and the longest was sample 4A with a time of 38.95 minutes. The briquettes that had the best performance in boiling 100 ml of water were 4B briquettes with a burning temperature of 462.3 oC, a burning rate of 0.4501 and a boiling time of 2.48 minutes. [ABSTRACT FROM AUTHOR]

Jelly is a kind of food that consumers typically of all ages like. Food additive ingredients can increase the nutritional content while providing an attractive color to the food. Butterfly pea flowers have the potential to be developed as a local natural food colorant while providing antioxidant effects. This research aims to determine the organoleptic profile, water content, fiber and anthocyanin content of butterfly pea flower (Gatela) gelatin powder at various seaweed drying temperatures, carried out in February-March 2023. The treatments in the research were seaweed drying temperatures which were divided into 3, namely temperature 50°C, 60°C and 70°C. The initial stage is the preparation of the ingredients, then continued with making butterfly pea flower (Gatela) agar powder, as well as organoleptic testing. The best formulation is followed by analysis of water, fiber and anthocyanin content. This research involved 30 students as panelists with the parameters tested, namely color, aroma, texture and taste. The results of the organoleptic test showed that the selected butterfly pea flower (Gatela) agar powder was the most preferred, namely with a drying temperature of 50°C in terms of aroma and texture. The results of the analysis on butterfly pea flower agar powder (Gatela) with a drying temperature of 50°C were a water content of 12.18%, a fiber content of 4.93% and anthocyanin content of 154.84 ppm. This butterfly pea flower gelatin powder (Gatela) can be accepted and is used as a local food-based preparation. In further research, we can increase the level of preference for the four indicators and the content of butterfly pea flower agar powder. [ABSTRACT FROM AUTHOR]

Efficient fish preservation is important when quality, hygienic products and the highest possible profits are to be achieved in fish production. An effective-fired charcoal-fired fish smoking machine was designed and developed with a carrying capacity of 7.2 kg in which the smoking of fish was carried out. The temperatures of the air within the smoking chamber were raised to the smoking temperatures (343.15K, 363.15K and 383.15 K) at varying velocities of air and maintained for some time until the moisture contents of the fish were reduced to between 16 - 18%. The temperature of the air increased steadily until the smoking temperatures were achieved and these occurred between 20 - 27 min. The time taken for the fish to attain the smoking temperature was recorded to be between 120 - 160 min. The minimum time taken for expelling the moisture content was 155 min at a drying temperature of 383.15 K and velocity of 1.0 m/s and the maximum time was 225 min at a drying temperature of 343.15 K and velocity of 0.6 m/s. The computed fish drying rate was Rc = 0.005370(%/s) hence, for effective fish smoking, the fish should be smoked at a temperature and velocity of 383.15 K and 1.0 m/s respectively at a drying rate of Rc = 0.005370(%/S). [ABSTRACT FROM AUTHOR]

This study focused on drying moringa leaves using a cabinet dryer. The impact of the 40, 50, and 60 °C drying air temperatures on the moisture content of the leaves at a constant air velocity with variation in weight (40, 80, and 120 g) was considered. Ten drying models were fitted to the drying data to describe the drying parameters of moringa leaves. The best model was chosen based on the highest coefficient of determination (R2), and the lowest sum of square error (SSE) and root mean square error (RMSE) values. The Henderson and Pabis model best described the drying characteristics of the moringa leaves having the highest R2 (0.9888) and lowest SSE (0.0401) and RMSE (0.0604). The effective moisture diffusivity increased with the temperatures ranging from 8.72 × 10-9 to 1.40 × 10-8 m2.s-1. The activation energy ranged from 90.4636, 40.4884, and 22.7466 KJ.mol-1 for 40, 80, and 120 g, respectively.

In this study, the drying of bitter gourd slices with a halogen dryer was done at different thicknesses of bitter gourd (3, 5, and 7 mm) and temperatures (60, 65, and 70 °C). The effect of varying drying characteristics in the experiment was explored. Experimental results were evaluated based on the drying time and moisture content. The results indicate that the material drying thickness and drying temperature significantly impact the drying time and the equilibrium moisture content. Furthermore, the Multivariate Adaptive Regression Splines (MARS) model is also used to train and predict the moisture content of bitter gourd in this research. The temperature, thickness of the bitter gourd, and drying time were used as input parameters for the model. Two measures R2 and Root Mean Ssquare Error (RMSE) were used to determine the accuracy of the trained MARS model. During training, the values of R2 and RMSE obtained were 0.9846 and 3.7324, respectively. The test of trained MARS was successful, with a satisfactory correlation between experimental data points and predicted points. The results show that MARS can accurately predict the moisture content of bitter gourd in a halogen dryer.

Sodium alginate (SA)–purple sweet potato peel extracts (PPE) from industrial waste indicator films were developed at different drying temperatures (25, 30, 35, 40, 45, 50, and 55 °C). The effects of drying temperatures on the film’s structural, physical, and sensitive properties were investigated. On the structural properties, scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction indicated that compactness, intermolecular interactions, and crystallinity of indicator films were improved at a lower drying temperature. On the physical properties, with the drying temperature increasing, elongation at the break increased significantly (p < 0.05); ΔE and water-vapor permeability decreased significantly (p < 0.05); and thickness and tensile strength initially increased significantly (90.46 → 98.46, 62.99 → 95.73) and subsequently decreased significantly (98.46 → 71.93, 95.73 → 55.44) (p < 0.05), with the maximum values obtained at 30 °C. On sensitivity, the corresponding colors of the films became lighter as the drying temperature increased, and the films exhibited relatively excellent pH and NH3 sensitivity, with easily discernible color changes at lower temperatures. The results of this paper revealed that the overall film characteristics are improved at lower drying temperatures, which will provide valuable references for selecting the drying temperature for preparing indicator films as a guide for industrialized production.

Lithium-ion battery pack performance, safety, and lifespan are significantly influenced by temperature, yet little research has focused on the specific effects of temperature during the drying phase in paint booths. This study aims to analyse how drying temperatures affect battery modules compared to operational conditions (e.g., driving, charging) and to analyse the influence of the battery state of charge on the temperature reached by the traction battery during the drying phase. Various temperature measurement methods, including diagnostic equipment and thermocouples, were employed to conduct tests. Results indicate that the battery pack temperature during the drying phase remains below 60 °C. Comparisons with temperature measurements in other scenarios (e.g., charging, high-temperature parking) show significantly higher temperatures, highlighting the relatively low impact of paint booth drying temperatures on battery thermal management.

Waterborne coatings present a green alternative to solvent-borne coatings as only a small amount of organic solvent is released into the environment during drying. However, for waterborne coatings, the drying process is much more challenging due to the slow evaporation of water. In this work, the influence of drying temperature on the protective properties of a waterborne acrylic coating was studied. Its performance in corrosion protection of bronze substrates, representing the bronzes used for the sculptures placed outdoors, was examined. Corrosion properties were evaluated by linear polarization measurements and electrochemical impedance spectroscopy during three-week exposure to artificial acid rain solution. It was found that drying at ambient temperature resulted in modest corrosion protection, while drying at 55 °C ensured greater initial corrosion resistance, which gradually degraded during exposure to acid rain solution accompanied by the coating blistering. Drying of one-layer coating at 40 °C resulted in the formation of clearly visible corrosion products. If the coating was applied in three layers, the drying process was more efficient, leading to slightly higher polarization resistance values without visible corrosion at the bronze surface. Furthermore, the studied waterborne acrylic coating provided good corrosion protection of patinated bronze surfaces. Additionally, it was found that for efficient corrosion protection, it is preferable that the coating contains a corrosion inhibitor in order to avoid substrate corrosion during coating drying. When applied properly, studied coating does not alter the state of surfaces, both bare and patinated, which is important for its application in bronze cultural heritage protection.

In order to study the effect of temperature on the pore structure of lignite, liquid nitrogen adsorption and scanning electron microscopy (SEM) were used to analyze the change of pore structure of Indonesian lignite after heating, and the relationship between fractal dimension and pore structure of lignite after heating was analyzed. The effect of drying temperature on the pore structure of lignite was investigated by effective moisture diffusion coefficient and X-ray diffraction (×RD). The results show that between 40 and 160 ℃, with the increase of drying temperature, the N2 adsorption and desorption of Indonesian lignite shows a trend of first increasing and then decreasing. The fractal dimensions D1 and D2 of some lignites have a linear relationship with the specific surface area and average pore diameter, respectively, and the fractal dimension D3 has a linear relationship with the average pore diameter. As the drying temperature increases, the moisture transfer resistance decreases and the effective moisture diffusivity of lignite ( D e f f ) increases accordingly. There is a linear positive correlation between D e f f and the average pore diameter. The increase of the lignite aromatic system and the decrease of the crystallite stacking height have certain effects on the pore structure of lignite. [ABSTRACT FROM AUTHOR]

This study focused on drying moringa leaves using a cabinet dryer. The impact of the 40, 50, and 60°C drying air temperatures on the moisture content of the leaves at a constant air velocity with variation in weight (40, 80, and 120 g) was considered. Ten drying models were fitted to the drying data to describe the drying parameters of moringa leaves. The best model was chosen based on the highest coefficient of determination (R²), and the lowest sum of square error (SSE) and root mean square error (RMSE) values. The Henderson and Pabis model best described the drying characteristics of the moringa leaves having the highest R² (0.9888) and lowest SSE (0.0401) and RMSE (0.0604). The effective moisture diffusivity increased with the temperatures ranging from 8.72 × 10–9 to 1.40 × 10–8 m² ·s–1. The activation energy ranged from 90.4636, 40.4884, and 22.7466 KJ·mol–1 for 40, 80, and 120 g, respectively. [ABSTRACT FROM AUTHOR]

This investigation was carried out to minimize Cotton and Cotton--polyester stretchable denim fabrics consumption for garment development through marker making. It was achieved by controlling fabric shrinkage by reducing drying temperature after washing in fixed processing time, without compromising properties of denim; Tensile strength, Stretch (growth and recovery at constant and cyclic loading) and colour strength (K/S) of required shade. warp faced 3x1 and 2x1 denim containing elastin were constructed and then washed using same recipe as per industrial practice however drying temperatures were set at 50oC, 60oC and 70oC, separately. After measuring shrinkage and evaluating tensile strength, Stretch, Growth and recovery at constant and cyclic loading and colour strength (K/S) using standard test methods; trouser marker layout was developed by employing Gerber technology to investigate fabrics consumption. The obtained shrinkage % demonstrated a significant coefficient of determination (R2=0.9931) against drying temperatures. Relation of tensile strength, colour strength and growth were insignificant however stretch, growth and recovery at static and cyclic loading were significantly affected by changing temperatures. Average shrinkage % of stretchable denim fabric was 1.71% in warp and 8.24% in weft at 50°C. It increased to 12.05% in weft at 60oC however remained same in warp while against 70°C it was 1.82% in warp and 14.08% in weft. 10 minutes drying time was kept same for selected drying temperatures. It was found that fabric consumption reduced to 1.25 m per trouser from 1.32 m per trouser by setting drying temperature at 50°C. Present research work provides guideline to denim industries to process stretchable denim at lower drying temperature i.e., 50°C because it not only reduced consumption of elastin containing denim fabric, but it also makes process cost effective as well as environmentally friendly. [ABSTRACT FROM AUTHOR]

Nitrogen nitrates play a significant role in the soil's nutrient cycle, and near-infrared spectroscopy can efficiently and accurately detect the content of nitrate–nitrogen in the soil. Accordingly, it can provide a scientific basis for soil improvement and agricultural productivity by deeply examining the cycle and transformation pattern of nutrients in the soil. To investigate the impact of drying temperature on NIR soil nitrogen detection, soil samples with different N concentrations were dried at temperatures of 50 °C, 65 °C, 80 °C, and 95 °C, respectively. Additionally, soil samples naturally air-dried at room temperature (25 °C) were used as a control group. Different drying times were modified based on the drying temperature to completely eliminate the impact of moisture. Following data collection with an NIR spectrometer, the best preprocessing method was chosen to handle the raw data. Based on the feature bands chosen by the RFFS, CARS, and SPA methods, two linear models, PLSR and SVM, and a nonlinear ANN model were then established for analysis and comparison. It was found that the drying temperature had a great effect on the detection of soil nitrogen by near-infrared spectroscopy. In the meantime, the SPA-ANN model simultaneously yielded the best and most stable accuracy, with R c 2 = 0.998, R p 2 = 0.989, RMSEC = 0.178 g/kg, and RMSEP = 0.257 g/kg. The results showed that NIR spectroscopy had the least effect and the highest accuracy in detecting nitrogen at 80 °C soil drying temperature. This work provides a theoretical foundation for agricultural production in the future. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the volatile profile and taste properties of Flammulina velutipes root dried at room temperature, 40, 50 or 60 ℃ were analyzed by using an electronic nose (E-nose), an electronic tongue (E-tongue), and headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying temperature markedly affected the contents of free amino acids, soluble proteins, crude polysaccharides and 5’-nucleotides, and the overall quality of F. velutipes root dried at 50 ℃ was best. Significant differences among all dried samples were observed. Principal component analysis (PCA) combined with the E-nose and E-tongue radar charts as well as the GC-MS fingerprint could clearly discriminate all dried samples. The results obtained from hierarchical cluster analysis (the Euclidean distance was 6.5) were in agreement with those of PCA. These findings may provide theoretical support for the dehydration of edible mushrooms and other similar thermo-sensitive agricultural products.

Pengeringan bertujuan untuk mengurangi kadar air sehingga dapat meningkatkan daya tahan dan kualitas bahan pakan terutama jagung. salah satu metode pengeringan yang dapat digunakan yaitu pengeringan lapis tipis. Metode ini dapat menghilangkan air atau pelarut dari lapisan tipis bahan yang diterapkan pada suatu permukaan, sehingga tujuan dari penelitian ini adalah untuk mengetahui pengaruh pengeringan lapis tipis pada jagung (kadar air, moisture ratio, dan laju pengeringan) sebagai bahan pakan dengan tingkat suhu pengeringan yang berbeda-beda yaitu pada suhu 50, 60 dan 70 °C. Kadar air konstan yang diperoleh pada pengeringan suhu 50 °C mencapai 22.92%, pada suhu 60 °C mencapai 21.58%, sedangkan pada suhu 70 °C mencapai 17.58%, namun kadar air yang dihasilkan pada penelitian ini belum memenuhi standar kadar air yang dibutuhkan dalam penyimpanan bahan pakan (14%). Semakin tinggi suhu pengeringan yang digunakan maka akan semakin singkat proses pengeringannya dan pengurangan air bahan akan semakin cepat, mengakibatkan nilai Ln MR semakin menurun. Pada suhu pengeringan 50 °C diperoleh nilai rata-rata Ln MR= -2.4796 (R2=0.969), suhu 60 °C diperoleh nilai Ln MR= -2.7369 (R2=0.951), sedangkan pada suhu 70 °C dengan rata-rata Ln MR= -4.2102 (R2=0.977). Pada laju pengeringan pada suhu 60 °C lebih rendah dibandingkan dengan suhu 70 °C yaitu berkisar 0.44 gram/jam, sedangkan laju pengeringan pada suhu 70 °C yaitu mencapai 0.73 gram/jam. Dari hasil uji statistik dari ketiga level suhu pengeringan menunjukkan bahwa estimasi intercept tidak signifikan secara statistik pada level signifikansi 0.05.

A series of methods such as the high performance liquid chromatography and amino acid analyzer were used to study the effects of different drying temperatures (60, 75, 90 and 105 ℃) on the protein, amino acids, fatty acids and other quality components of ziziphi spinosae folium insect tea (ZSIT). The results showed that polyphenols and total amino acids of ZSIT dried at 90 ℃ with the highest total flavonoids and essential amino acids were significantly higher than those of other groups (P

Various drying temperatures impact the texture of pasta and cause different drying defects. These by-products could reflect techno-functional characteristics which are suitable for cereal products. This research addresses the influence of low (LT) and high (HT) drying pasta defects with two granulations on the theoretical and functional characteristics of hard dough biscuits. By shifting from a LT to HT drying temperature, a higher onset and peak temperature was found due to the higher mobility of starch molecules with increasing crystalline stability. The lowest transition enthalpy of biscuit formulation was also observed for higher incorporation of fine HT pasta regrinds. The algebraic model of dough with consistography determined the poor-extensible gluten and a high resistance with a greater value of P/L and P indices for LT regrinds. Scanning electron microscopy revealed a heavy and dense texture with immersed starch granules for additional fine regrinds while coarse samples caused swell granules with greater diameter. Moreover, fine HT regrinds reflected the lowest L* value for biscuit due to heat gradient tension with the hard milling process which leads to protein denaturation with decreasing nitrogenous.

The compressor speed, expansion valve opening and drying temperature are critical to the thermal performance improvement and control logic optimization of the closed heat pump drying (CHPD) system. This paper investigates the effects of the three parameters on the thermal performance of the CHPD system by the single factor experiment method. According to the experimental findings, as the compressor speed of the system increased, the heating capacity grew by 11.4%, but the coefficient of performance (COP) declined by 41.3%. As the expansion valve opening of the system increased, the heating capacity and COP grew by 73.5% and 82.9%, respectively. As the drying temperature of the system rose, the heating capacity grew by 3.1%, but the COP dropped by 25.3%. It can be concluded that reducing the compressor speed and drying temperature, and increasing the expansion valve opening could effectively enhance the thermal performance of the CHPD system.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The main drying link is the longest time-consuming stage in vacuum freeze-drying (VFD) technology. This study evaluated the effects of main drying temperature (constant temperature, variable temperature (VT)) on the drying characteristics and quality of scallion in VFD. The results showed that there was no significant difference between the drying time of VT and 4 °C group. However, the drying time of VT group was 48.38% shorter than that of −20 °C group. After VT-VFD, the scallion sample was brighter, the volume shrinkage and degree of tissue structure damage was lower, and the bioactives content was higher. Also, after rehydration, the VT-VFD scallion better retained its flavor than the constant temperature-VFD scallion. Therefore, VT drying can significantly improve the drying characteristics and product quality of VFD scallion. [ABSTRACT FROM AUTHOR]

In this work, drying characteristics and kinetic behavior of coal slurry were investigated. The drying tests were performed using natural draught tray dryer for power industry. The impacts of drying temperature (35°C to 90°C) and sample mass (5 g to 25 g) on moonidih and patherdih coal slurry samples were investigated. The results revealed that increasing the temperature from 35°C to 90°C raised the maximum drying rate from 11.20 to 38.72 g/s.min2 in 1.5 hr representing a 70% rise in the drying rate. As a result, the drying temperature and sample mass had a considerable influence on the drying process. The drying time was lowered and the drying rate was improved by raising the drying temperature. The Midilli-Kucuk model suited these drying data the best, suggesting that moisture transport in coal slurry samples was mostly regulated by internal diffusion. [ABSTRACT FROM AUTHOR]

Background: Mackerel is one of the abundant marine commodities and is in great demand by the people of Indonesia. However, fish have a short fresh period, due to high water content. Therefore, preservation efforts are needed that aim at a longer shelf life of fish and add a variety of mackerel-based preparations that are known to have high nutritional value. Mackerel in this study will be processed into drying preservation products, crushed jerky. Purpose: The purpose of this study was to analyze the results of mackerel crushed dried by oven at 70 °C, 80 °C, and 90 °C on the physical properties and consumer acceptability.. Methods: The aspects tested on the variables of physical properties, are weight, thickness, texture, and absorbency of the oil. Then, the consumer acceptability variables tested aspects are color, fishy aroma, spice aroma, sweetness, savory taste, clay texture, dry texture and thickness. Physical properties tests were carried out 3 times and organoleptic tests of consumer acceptability were carried out to 30 panelists. The results of the research data will be analyzed using the one way Anova test for physical properties and the Friedman test for consumer acceptability with a significance level of α = 0.05. Results: Based on the results of the Friedman test analysis followed by the Tuckey test, the drying temperature treatment that produces mackerel jerky is most preferred by consumers is the drying temperature treatment of 80 ° Conclusion: The drying temperature of mackerel jerky has a significant influence on the physical properties of jerky such as weight, thickness, and texture. However, there is no significant difference in the aspect of oil absorption. In addition, the drying temperature of 80°C is the most preferred temperature by consumers in terms of acceptability. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Refrigeration is the property of Journal of Refrigeration Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dry noodles are widely commercialized thanks to their durability and practicality for consumption as side dishes or staples to replace rice. The development of dry noodles is robustly conducted, mainly by substituting its main ingredient of wheat flour to local staple flour with similar or better nutritional value and characteristics compared to wheat flour and gluten-free as well. Some alternatives are sorghum (Sorgum bicolor) flour and mocaf (Modified cassava flour). Applying the correct drying temperature to produce dry noodles with good chemical and organoleptic quality. This research utilized a factorially formulated Completely Randomized Design with three levels for each actor. The first factor is the sorghum flour and MOCAF proportions with levels of 40:60, 60:40, and 80:20, and the second factor is the noodle drying temperature with levels of 500C, 600C, and 700C. Each treatment is repeated three times. Chemical quality aspects that would be analyzed are water, ash, fiber, and protein contents. Meanwhile, the organoleptic quality analysis is conducted by the organoleptic test based on the likeness level/organoleptic hedonic test that encompasses color, aroma, texture, and flavor. The P1S1 treatment, in which the flour ratio is 40 g: 60 g with a drying temperature of 500C is the best treatment, obtaining the highest Result Value of 0.699, with the research variable criteria as follows: chewiness 5.6, (like), water content 6.6733%, flavor: 5.3 (rather like), protein content: 9.7033%, coarse fiber: 5.2233%, ash content: 0.2767%, color: 5.4 (rather like), and aroma: 5.4 (rather like). [ABSTRACT FROM AUTHOR]

Featured Application: The results of this work can determine the optimal drying temperature for pumpkin (var. Ambar) depending on the further use of the raw material. Pumpkins are often used as a fodder component and food due to their high nutritional value and share of bioactive components (e.g., carotenoids, polyunsaturated fatty acid (PUFAs)). Due to their high moisture content, they must be preserved; drying is still the most popular method. Our work aimed to assess the optimal drying temperature to keep the best possible nutritional value of the raw material. For this purpose, pumpkin was dried at 40 °C, 60 °C and 80 °C. Then, the proximate composition, carotenoid content, fatty acids, and antioxidant properties were determined. The results indicate that the carotenoids were relatively stable up to 60 °C and then decreased sharply. Furthermore, antioxidant activity was the highest at 40 °C and 60 °C. However, in the case of PUFA content, drying at 80 °C was the most effective, probably due to the shorter exposure time to the stimulus. [ABSTRACT FROM AUTHOR]

This study examines the effects of varying drying temperatures on the bioactive and nutritional characteristics of ackee aril apples (Blighia sapida), The study showed how drying temperatures affect ackee aril apples’ nutritional and bioactive qualities, emphasizing the fruit's potential as a useful dietary ingredient with both financial and health advantages. The harvested fresh ackee aril apples were cleaned, dried in an oven at different temperatures (40°C, 50°C, 60°C, 65°C, and 70°C), and then dried under the sun. Proximate techniques to examined nutritional qualities such as moisture, fat, protein, ash, fiber, and carbohydrate content. Vitamin C, flavonoid content, and total phenolic content were among the ascertained bioactive quality characteristics. The lowest moisture content of 2.997% was reached at 70°C which is safer for storage. Higher drying temperatures resulted in a lower moisture content and a faster reduction in moisture. Significant differences in nutritional components were found during drying, including a rise in crude fiber and protein content and a decrease in ash content. To evaluate the energy potential, metabolic energy was computed as the drying temperature rose and the amount of carbohydrates increased. Dried ackee aril apples may have potential as a nutraceutical because bioactive quality parameters like flavonoids, total phenolic content, and vitamin C rise with drying temperature. The findings highlight the value of drying as a preservation method to increase this perishable fruit's shelf life. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of spray-drying parameters on the physicochemical properties of encapsulated sea buckthorn berry oil. Different carriers (gum arabic, β-cyclodextrin, and their mixture (1:1, w/w)), inlet air temperatures (120, 150, and 180 °C), and carrier-to-oil ratios (2, 3, and 4, w/w) were evaluated. The obtained powders were characterized in terms of the product yield (36.79–64.60%), encapsulation efficiency (73.08–93.18%), moisture content (0.23–3.70%), hygroscopicity (1.5–7.06 g/100 g), solubility (19.55–74.70%), bulk density (0.25–0.44 g/L), total carotenoid content (mg/100 g dm), and antioxidant capacity (871.83–1454.39 μmol TE/100 g dm). All physicochemical properties were significantly affected by the carrier-to-oil ratio and inlet air temperature. Higher carrier-to-oil ratios increased the product yield, encapsulation efficiency, solubility, and bulk density and decreased the powder hygroscopicity. Elevating the drying temperatures during spray drying also increased the product yield, encapsulation efficiency, and solubility, while it decreased the powder moisture content, total carotenoid content, and antioxidant capacity. Based on the physicochemical properties, the use of β-cyclodextrin as a carrier, a drying temperature of 120 °C, and a carrier-to-oil ratio of 4 were selected as optimal conditions for the production of sea buckthorn berry oil powder. The obtained powder is a valuable material for a wide range of applications in the food and nutraceutical industries. [ABSTRACT FROM AUTHOR]

This comprehensive study provides an in-depth examination of the convective drying process and drying kinetics of ginger rhizomes (Zingiber officinale), precisely honing in on the influence of moisture content variation on the thermal property of thermal conductivity. Our research reveals a direct correlation between decreasing moisture content and thermal conductivity during drying, conducted under meticulously controlled conditions with a drying temperature range of 10 °C to 60 °C and an optimum drying temperature identified at 60 °C with a relative humidity of 35%. We scrutinise the thermal properties, namely, the thermal conductivity, in relation to moisture content, shedding light on the intricate dynamics involved. The study uncovers the distinct advantage of convective drying over traditional methods, shortening the drying time to just 24 h, compared to the nine and eight days required for open sun and solar tunnel drying, respectively. We identified optimal moisture levels for various ginger types: unblanched (6.63%, thermal conductivity 0.0553 W / m · K) , blanched (9.04%, thermal conductivity 0.0516 W / m · K ), peeled (8.56%, thermal conductivity 0.0483 W / m · K ), and unpeeled ginger (5.98%, thermal conductivity 0.0460 W / m · K ). As drying progressed, the moisture content fell from 81% to approximately 6–9%, concomitantly lowering the thermal conductivity from roughly 0.0553 W / m · K to around 0.0460–0.0516 W / m · K . These findings offer significant implications for the food industry, proposing improvements in drying processes and strategies for energy conservation when drying ginger rhizomes and similar agricultural produce. Moreover, this study sets a solid foundation for future investigations into potential applications of these insights to other agricultural products and various drying techniques. [ABSTRACT FROM AUTHOR]

A drying temperature precision control system was studied to provide technical support for developing and further proving the superiority of the variable-temperature drying process. In this study, an improved neural network (INN) proportional–integral–derivative (PID) controller (INN-PID) was designed. The dynamic performance of the PID, neural network PID (NN-PID) and INN-PID controllers was simulated with unit step signals as an input in MATLAB software. A drying temperature precision control system was set up in an air impingement dryer, and the drying temperature control experiment was carried out to verify the performance of the three controllers. Linear variable-temperature (LVT) and constant-temperature drying experiments of cantaloupe slices were carried out based on the system. Moreover, the experimental results were evaluated comprehensively with the brightness (L value), colour difference (ΔE), vitamin C content, chewiness, drying time and energy consumption (EC) as evaluation indexes. The simulation results show that the INN-PID controller outperforms the other two controllers in terms of control accuracy and regulation time. In the drying temperature control experiment at 50 °C–55 °C, the peak time of the INN-PID controller is 237.37 s, the regulation time is 134.91 s and the maximum overshoot is 4.74%. The INN-PID controller can quickly and effectively regulate the temperature of the inner chamber of the air impingement dryer. Compared with constant-temperature drying, LVT is a more effective drying mode as it ensures the quality of the material and reduces the drying time and EC. The drying temperature precision control system based on the INN-PID controller meets the temperature control requirements of the variable-temperature drying process. This system provides practical and effective technical support for the variable-temperature drying process and lays the foundation for further research. The LVT drying experiments of cantaloupe slices also show that variable-temperature drying is a better process than constant-temperature drying and is worthy of further study to be applied in production. [ABSTRACT FROM AUTHOR]

Over the last few decades, many researchers have investigated in detail the characteristics of bioactive compounds such as polyphenols, vitamins, flavonoids, and glycosides, and volatile compounds in fruits, vegetables and medicinal and aromatic plants that possess beneficial properties, as well as consumer acceptance and preference. The main aim of this article is to provide an updated overview of recent research endeavors related to the effects of the drying process on the major bioactive/effective compounds in agricultural products. Particular emphasis was placed on details related to the changes occurring in vitamin C, polyphenols, flavonoids, glycosides and volatile compounds, as well as the antioxidant activity. An analysis of the degradation mechanisms of these compounds showed that vitamin C, phenols, flavonoids and glycosides react with oxygen during the convective drying process under high drying temperatures, and the reaction rate results in degradation in such bioactive compounds due to high reducibility. On the other hand, high temperature results in a short drying time, thus minimizing the degradation of bioactive compounds. The reviewed research works addressing this trend revealed that the ideal drying temperatures for retaining vitamin C, polyphenols, flavonoids, glycosides, volatile compounds and their antioxidant activity were 50–60 °C, 55–60 °C, 60–70 °C, 45–50 °C, 40–50 °C and 50–70 °C, respectively. In conclusion, to maintain plant bioactive components, convective drying at relatively low drying temperatures is strongly recommended. [ABSTRACT FROM AUTHOR]

We evaluated the antioxidant and neuroprotective potentials of extracts of Hibiscus sabdariffa calyx in Wistar albino male rats injected intraperitoneally with aluminium chloride at a dose of 7 mg/kg/day. Phytochemical screening of H. sabdariffa calyx show that coumarin glycosides and steroid were absent after drying at 50 oC. At 30 oC, there were significant (p

Binahong leaves are a plant that contains antioxidant compounds so that can be used as herbal drinks. Stevia leaves can be used as a sweetener with antioxidant compounds that can improve the taste of herbal drinks. This study aims to determine the effect of variations in drying temperature and herbal drink formulations in physical characteristics of color, chemistry including moisture content, phenol total, and antioxidant activity, as well as sensory parameters including color, smell, taste, and overall. Besides knowing the best treatment of variations in drying temperature and herbal drink formulation. This study used a Factorial Completely Randomized Design (FCRD) with two factors, namely variations in drying temperature and formulation. The drying temperature used were 55 °C, 60 °C, and 65 °C, while the binahong leaves : stevia leaves formulation used were 87.5 % : 12.5 %; 75 % : 25 %; and 62.5 % : 37.5 %. Based on the results of this study, it was found that the physical, chemical, and sensory characteristics can be influenced by the treatment of variations in drying temperature and herbal drink formulations. The best treatment for herbal drinks with variations in drying temperature and the formulation used was drying at 55 °C with the binahong leaves : stevia leaves formulation is 62.5 % : 37.5 %. The resulting characteristics are: brightness (L*) 39.605; reddish (a*) -2.307; yellowish (b*) 12.480; moisture content 7.617 %; phenol total 62.525 mg GAE/g; antioxidant activity 94.520 %, with the appearance of a yellow-brown color; the distinctive smell; sweet taste with a bitter aftertaste; and overall the panelists’ acceptance level was rather like..