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Drying of binary thin film polymeric coatings: an experimental study

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Katariya J., Arya R. K.
Polish Journal of Chemical Technology
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2012
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vol. 14
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issue 4
83-87
EN
Four binary polymer -solvent systems, poly(styrene)-tetrahydrofuran, poly(styrene) - p-xylene, poly(methyl methacrylate) - ethylbenzene and poly(methyl methacrylate) - tetrahydrofuran, systems have been studied. It has been observed that thicker coatings will retain a higher amount of the residual solvent as compared to thinner coatings. In the case of poly(styrene)-tetrahydrofuran coating residual solvent remaining within the coatings were 9.09% and 4.74% for the coatings of the thicknesses of 967 micron and 559 micron, respectively. Similar trends were also observed in the case of poly(methyl methacrylate)-ethylbenzene, poly(methyl methacrylate)-tetrahydrofuran, and poly(styrene)-p-xylene systems.
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The Influence of Microwave Drying Parameters on the Properties of Synthetic Moulding Sands

75%
Nowak D., Gal B., Włodarska A., Granat K., Nowak D., Gal B., Włodarska A., Granat K.
Archives of Foundry Engineering
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2019
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vol. 19
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issue 4
3
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Processing and Organoleptic Quality of Layur Salted Fish (Trichiurus lepturus Linnaeus, 1758) in Pangandaran Regency, West Java, Indonesia

75%
Junianto J., Zatifa K. A., Sendy R., Prasetyo B. T., Ramadhan R., Harlina A. T., Sifa H. F. Y.
World News of Natural Sciences
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2023
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vol. 48
118-127
EN
This research aims to analyze the production process of salted layur fish and its organoleptic quality in Pangandaran Regency, West Java, Indonesia. This research was conducted from 10 February 2023 to 10 March 2023. The research method used was a survey method. The research procedure was carried out in two stages. The first stage observed the process of making salted layur fish products and the second stage tested the organoleptic quality of the salted layur fish it produced. Analysis of the production of layur salted fish was carried out by observing production sites and interviewing workers and business owners. Organoleptic quality testing is done by scoring test . The format for the scoring test is shown in Table 1. Observations on the production of salted layur fish were centered in Parapat Hamlet, RT 5 RW 9, Katapang Doyong Field, Pangandaran Village, Pangandaran District, Pangandaran Regency, West Java. Astronomically the research location is at 7°41'26.1" South Latitude and 108°39'47.6" East Longitude. The data obtained were analyzed descriptively . Based on research results, it was found that the process of making layur salted fish in Pangandaran-West Java includes stages of fish preparation, salting , drying, and storage. Organoleptic quality indicates that the resulting salted layur fish is of good quality and is suitable for consumption according to the Indonesian National Quality Standards with an average value of 8.8.
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