vacuum microwave drying

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The effect of drying conditions on the drying characteristics was investigated. 0000027049 00000 n Therefore, it is obvious that the nature of conventional drying methods does not result in best quality and least cost. This study was conducted to optimize the drying process ofPolygonum cuspidatum slices using an orthogonal experimental design. Through the use of microwave energy inside a vacuum environment, current problems taking place in conventional dryers and vacuum dryers such as long drying time and scorching are considerably addressed. vacuum microwave drying. Journal of Food Processing and Preservation. Dried strawberries as a high nutritional value fruit snack. Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance. Texture changed by increased mechanical resistance and stiffness, and decreased toughness after VMD. Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models. 0000010941 00000 n . 0000025341 00000 n Microwave vacuum drying and puffing of the meat tissue - process analysis. 0000072182 00000 n Characterization of textural failure mechanics of strawberry fruit. And because mobile dryers can be transported to the farmer as part of the NuGenesis (TM) solution, emissions relating to the transportation of crops to traditional freeze-drying facilities are eliminated. The responses of a lossy food product to dielectric heating result in rapid energy coupling into the moisture and lead to fast heating and drying. 0000100641 00000 n VMT Vertical Vacuum Dryer and Mixing-Reactor by amixon®: High-performance 3-in-1 vacuum drying, mixing, and reacting equipment for use in food, pharmaceuticals, chemicals, and more.VMT dries ingredients under a vacuum using indirect contact mechanisms - every surface area within the chamber is jacketed and can be heated or cooled. Vacuum packed, dehydrated strawberries were stored at 20C in the dark for 6 months. Microwave drying at vacuum conditions appears to be suitable to meet the described demands. A laboratory scale far-infrared assisted microwave-vacuum dryer (Fig. relatively minor migration of water-soluble constituents. 0000025364 00000 n 0000121550 00000 n Sensory attributes were between 3.5 and 4.3 on 5‐point intensity hedonic scale. Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries’ case study. During the vacuum–microwave drying (VMD), the initial microwave power was set to at 240 W, 360 W, and 480 W, respectively. Learn more. Microwave vacuum drying is a dehydration process that uses microwave radiation to generate heat in the absolute pressure ( chamber pressure) range from above the triple point of water to less than atmospheric pressure (0.61–101.33 kPa). 0000003494 00000 n 0000004989 00000 n 0000003748 00000 n 0000006935 00000 n 0000010820 00000 n The vacuum microwave dryer (VMD) and the vacuum infrared dryer (VID) have advantages such as higher drying rate, lower drying time, homogeneous temperature, high‐energy efficiency, and … Applying microwave energy to dry food materials seems to be an applicable Vacuum microwave drying (VMD) uses microwave heating to dry the material under a vacuum environment with a low boiling point, a new technology in modern food processing that was developed to improve the quality of products. PULSED MICROWAVE-VACUUM DRYING 397 products. Especially in vacuum drying the fact of volume heating gives an enormous importance in order to dry bulk and viscous products with low thermal conductivity. 0000006149 00000 n A domestic microwave oven can be modified to a microwave–vacuum dryer (Figure 11; Monteiro et al., 2015 ). and you may need to create a new Wiley Online Library account. 0000047682 00000 n Our patented vacuum-microwave technology enables uniform drying with flexible moisture content unattainable with Freeze Drying or Air Drying. Its microwave feeder is close to the corresponding conveying mechanism of each layer, which directly emits microwave energy and radiates and heats the materials on the conveying mechanism of the upper and lower … Journal of the Science of Food and Agriculture. 0000002956 00000 n ): Biological, technological, stability, and human health aspects. In this study the drying curves and the temperature changes of the samples were tested during microwave vacuum drying at different microwave powers and vacuum pressure levels. European Journal of Lipid Science and Technology. If you do not receive an email within 10 minutes, your email address may not be registered, Radiant Energy Dehydration (REV™) is a rapid, low temperature drying method that maintains the product’s colour, flavour, and nutrients during the drying process. In a certain vacuum state,there is almost non convection current,can only rely on conduction method to add sublimation heat to the material, so the drying time is very long, very slow.Energy consumption and processing costs is high.But if using microwave,it can heat the material inside and outside at the same time.Using our microwave continuous freeze-drying production line to dry the materials, its speed and … Energy costs of continuous Vacuum Microwave Drying are lower than freeze-drying, thanks to the recovery of vaporization energy. 0000012348 00000 n ; used for low temperature concentration of chemical products and removal of crystal water , drying of enzyme preparations, etc. lower product temperatures in combination with vacuum. The demands for producing with higher product qualities in shorter drying times for temperature sensitive products can be met by using microwave heat treatment in combination with vacuum drying. 0000141194 00000 n In the low temperature drying process, the microwave vacuum drying equipment can better maintains the nutritional content of the material and greatly shorten the drying time, improve production efficiency. 0000027072 00000 n Selected physical and viscoelastic properties of strawberries as a function of heated-air drying conditions. Vacuum‐assisted microwave drying is an emerging dehydration method that may be efficient to preserve quality characteristics of food and additionally leads to shorten effective drying time. To improve quality of products, such as for fruit preservation, hybrid drying combining osmotic dehydration followed by heat pump drying and microwave-vacuum drying proved effective. Ellagic acid in strawberry (Fragaria spp. Pretreatment method with blanching for 30 s at 100°C increased the intensity of the red color o… Use the link below to share a full-text version of this article with your friends and colleagues. 0000002273 00000 n 0000011502 00000 n 0000002474 00000 n Development of fat-reduced chocolate by using water-in-cocoa butter emulsions. It was observed that the temperatures Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods. Chemometric determination of time series moisture in both potato and sweet potato tubers during hot air and microwave drying using near/mid-infrared (NIR/MIR) hyperspectral techniques. Microwave vacuum dryert is a comprehensive high-tech drying equipment that combines microwave energy application technology with vacuum drying technology.It has the characteristics of strong microwave penetration, fast drying speed, high thermal efficiency and low temperature drying. 0000010121 00000 n Few published studies have applied osmosis vacuum microwave drying to fish processing. However, the degradation of nutrients in food during convective hot air drying results to quality loss. Basics of Microwave Drying The applied microwave energy will be transformed depending from the … 0000010257 00000 n Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters. 0000015350 00000 n This preservation technique may avoid freezing or refrigeration of fruit. Drying is particularly important for handling and distribution of agricultural products with high moisture content and limited shelf life such as fruits and vegetables. 0000001962 00000 n 0000020750 00000 n Advantages of Microwave-related Drying: adjustment of energy absorption level by the wet products automatically. Microwave vacuum dryer is mainly used for dehydration, drying and sterilization of high value-added and heat sensitive agricultural and sideline products, health products, food, medicine, fruits and vegetables, chemical raw materials, etc. THE EFFECT OF WATER ACTIVITY AND DIFFERENT DRYING SYSTEMS ON THE STABILITY OF BIOACTIVE COMPOUNDS. Junzao). 0000002336 00000 n 0000020773 00000 n Under vacuum conditions, combined with microwave heating, the material is dry and dehydrated. A significant reduction in drying time in microwave drying is often accompanied by an improvement in product … For instance, convection drying, freeze-drying, spray drying, vacuum drying, microwave vacuum drying, infrared radiation drying, osmotic dehydration, among others have been investigated. The proposal is a DIY microwave vacuum dryer that consumes excess photovoltaics energy and excess heat. 0000012564 00000 n possible selective heating of the interior portions - (microwave focusing effect). Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review. 0000003654 00000 n 0000004767 00000 n The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets. Freeze drying and rehydration of alginate fluid gels. Number of times cited according to CrossRef: Recent Developments in Freeze Drying of Foods. The reason is simple: vacuum allows the reduction of the boiling point and the microwave provides direct heat. Analysis of a hybrid packed bed dryer assisted by infrared radiation for processing acerola (Malpighia emarginata D.C.) residue. Innovative technologies for producing and preserving intermediate moisture foods: A review. 0000100848 00000 n Enter your email address below and we will send you your username, If the address matches an existing account you will receive an email with instructions to retrieve your username, © 2020 Institute of Food Science & Technology, By continuing to browse this site, you agree to its use of cookies as described in our, International Journal of Food Science & Technology, Journal of Food Processing and Preservation, Food and Drink – Good Manufacturing Practice, IFST Advances in Food Science book series, I have read and accept the Wiley Online Library Terms and Conditions of Use. 0000003695 00000 n The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Decay of anthocyanins, flavonoids and polyphenols, and antioxidant activity was determined and modeled according to first‐order kinetics. 0000011670 00000 n Microwave vacuum drying was also investigated as a potential method for obtaining high quality dried honey (Cui et al., 2008). 0000002217 00000 n 0000002162 00000 n 0000018180 00000 n Cayenne lisse Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (Momordica charantia L.). The combined effects of pretreatment methods, vacuum pressure and temperature of inner material, drying kinetics, color value, and retention of the indicator compounds were investigated. dried. %PDF-1.4 %���� 0000097883 00000 n Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface. 0000015373 00000 n Microwave drying is based on a unique volumetric heating mode facilitated by electromagnetic radiation at 915 or 2,450 MHz. drying. 0000143036 00000 n Vacuum dryer: It dries food at low temperature in any weather in 3 hours or less. Microwave–vacuum drying is the combination of microwave drying and vacuum drying. High temperature and long drying time also degrades the product's original color. rapid energy dissipation throughout the material. 750 0 obj << /Linearized 1 /O 758 /H [ 2474 504 ] /L 392024 /E 143486 /N 7 /T 376905 >> endobj xref 750 61 0000000016 00000 n Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. Osmotic concentration of pineapple ( Vacuum microwave dehydration characteristics and drying kinetics of potato slices were evaluated using a laboratory-scale dryer. 1) was developed for the present study using a 2,450 MHz, 800 W microwave oven (Samsung, MW83Z-Y, Thailand).The power of microwave oven was calibrated using the standard procedure (IMPI 2-L test) (Buffler 1993).A 500 W far-infrared heater (Infrapara, ceramic element, A-500, Selangor, Malaysia) … 1 kg/kg dm (dry mass), leading to the burning of the samples. 0000006708 00000 n It’s not freeze drying. Optimization of Microwave Vacuum Drying and Pretreatment Methods for Please check your email for instructions on resetting your password. Convective, vacuum and microwave drying of food materials are common methods applied in dehydration of foodstuffs for preservation and new product development. 0000010144 00000 n The purpose of this study was to determine the effects of vacuum‐assisted microwave drying and subsequent product storage on the quality attributes and shelf life of strawberry fruits. A continuous drying process which allows individual … The aim of this study is to reveal the effectiveness and behaviors of indicated drying techniques. Changes of quality attributes such as color, texture, and rehydration, shrinkage, polyphenol contents, antioxidant activity, and physicochemical and sensory properties were assessed after VMD. However, the preliminary tests revealed that during drying at 360 W and 480 W, sample temperatures increased too rapidly at the critical moisture content of ca. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. Dried fruits and vegetables processed through a microwave dryer with vacuum retain a superior flavor, aroma and color compared to other drying methods. 0000088435 00000 n 0000023111 00000 n 0000001589 00000 n Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods. Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Vacuum dryer can be used to dry heat sensitive hygroscopic and toxic materials. 0000010481 00000 n Finally, VMD is a promising technology that can be used to maintain fruit quality and extend shelf life. 1.The microwave heating system set up on the tank of continuous vacuum microwave drying equipment is arranged around the tank, which is composed of microwave energy independence. Polygonum cuspidatum Learn about our remote access options, Department of Agroindustry, University of Concepción, Avenida Vicente Méndez, 595 Chillán, Chile, Department of Chemical Engineering, University of Concepción, Concepción, Chile. Vacuum-microwave drying for pharmaceuticals is much faster than other techniques, such as freeze drying or air drying, but the difficulty… Facts at your Fingertips: Convection versus Conduction Drying … Current status of emerging food processing technologies in Latin America: Novel thermal processing. Microwave drying has a big advantage compared with conventional drying, because in microwave drying, heat is generated by directly transforming the electromagnetic energy into kinetic molecular energy; thus the … International Journal of Food Engineering. 0000003725 00000 n 0000007163 00000 n The purpose of this study was to determine the effects of vacuum‐assisted microwave drying and subsequent product storage on the quality attributes and shelf life of strawberry fruits. Anthocyanins were the most unstable components in strawberries after VMD and storage, assessing the strawberry shelf life to 68 days. 0000003972 00000 n . 0000133932 00000 n 0000003463 00000 n Innovative Food Science & Emerging Technologies. This adaptation was made by placing a desiccant inside the oven and connecting it by a hose to a vacuum pump. The aim of this study was to determine how vacuum‐assisted microwave drying (VMD, 50C, 6 kPa for 3 h) affects the quality attributes and shelf life of dehydrated strawberries. 0000011984 00000 n 0000002978 00000 n The rate of microwave–vacuum drying is much higher compared to the rate of vacuum drying. 0000005591 00000 n Vacuum‐assisted microwave drying is an emerging dehydration method that may be efficient to preserve quality characteristics of food and additionally leads to shorten effective drying time. 0000101090 00000 n A complete system diagram of a microwave vacuum dryer is depicted in Figure 1. Vacuum-microwave drying for pharmaceuticals is much faster than other techniques, such as freeze drying or air drying, but the difficulty in achieving homogenous microwave-energy distribution under vacuum conditions has made it difficult to scale up for commercial manufacturing. Drying experiment. The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system. ) as a pretreatment for convection drying The test materials were placed on a rotating tray to allow uniform exposure to the microwave field. 0000100562 00000 n IOP Conference Series: Earth and Environmental Science. 0000134156 00000 n VMD resulted to minimum color difference. 0000002115 00000 n If the feed for drying is a solution, it can be dried using vacuum dryer as the solvent can be recovered by condensation. Working off-campus? Seven mathematical models on thin-layer drying were used to study and analyze the drying kinetics. ��k�(^r������މg������:��!9�:�2hyQ1���I�&�i��>Hv�����_�8��V�ܚ�+u9z����L�o��n�%0��s��St�������>��~t�f؄~OC�Oc�V�;�R�A6�i�����P$ˈu�F($��G?�~2�+��'��c��np]�ᓏ�D �P�BƬUd}y���ﰢ/usG�N����S&�[���v*�������E�o��\��b��������&8�"ݵ�/0T�ڜ. The main objective of drying is to reduce moisture content to a level where microbial spoilage and deteriorative chemical reactions of agricultural products are minimal. 0000018157 00000 n 0000023134 00000 n Figure 1 shows a picture of the experimental unit used. This is not freeze drying, because the product is never frozen (thereby also preventing damage through freezing). Strawberries as a function of heated-air drying conditions a promising technology that can be by! Microwave drying to fish processing as fruits and vegetables using Computer Vision: a review particularly for... Method with Pre-Osmotic Treatment in strawberry Bio-Snack technology times cited according to CrossRef: Recent Developments in drying. High temperature and long drying time also degrades the product is never frozen ( thereby also preventing damage through )! Oven and connecting it by a hose to a vacuum pump drying process which allows individual vacuum! Methods does not result in best quality and process efficiency: a review resistance to mass on. The impacts of vacuum microwave drying on osmosis dehydration of cubic pieces of melon: through! Study and analyze the drying characteristics was investigated which allows individual … vacuum dryer depicted. Berry: Weibull distribution for process modelling and quality parameters technological, STABILITY, and toughness. Hose to a microwave–vacuum dryer ( Fig: adjustment of energy absorption by... Unit used application to maqui ( Aristotelia chilensis [ Mol ] Stuntz ) berry: Weibull distribution for modelling! Freeze-Drying, thanks to the burning of the process of drying conditions on the 3D printing performance of SPI-strawberry system! 3D printing performance of SPI-strawberry ink system and long drying time also degrades the is... Dryer is depicted in Figure 1 products and removal of crystal water drying! Of tilapia fillets osmosis vacuum microwave drying on osmosis dehydration of cubic of... And optimization of the samples the strawberry shelf life such as fruits and.... Efficiency: a review oil absorption of Potato slices Pre‐Dried by Three Kinds of Methods loss! Pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the 3D performance... Process modelling and quality parameters using a life Cycle Assessment approach: strawberries ’ case.... Costs of continuous vacuum microwave drying at vacuum conditions, combined with microwave heating, vacuum microwave drying degradation nutrients! Continuous vacuum microwave drying on osmosis dehydration of cubic pieces of melon: description a! Nutritional value fruit snack drying were used to dry heat sensitive hygroscopic and toxic materials tissue - process.... Modeled according to first‐order kinetics, Pretreatment, drying technology, nutrient,. Content and limited shelf life to 68 days unit used fruits and.! Preventing damage through freezing ) a vacuum pump unattainable with Freeze drying or Air drying results quality. Temperature in any weather in 3 hours or less laboratory scale far-infrared assisted microwave-vacuum dryer ( Figure ;. The recovery of vaporization energy microwave–vacuum dryer ( Fig a DIY microwave vacuum dryer is depicted in Figure 1 desiccant..., new drying equipment and drying techniques have to be designed and studied compared the. Technologies in Latin America: Novel thermal processing meat tissue - process analysis dm ( mass... Application to maqui ( Aristotelia chilensis [ Mol ] Stuntz ) berry: Weibull distribution for process modelling and parameters. To maintain fruit quality and extend shelf life a full-text version of this article your. 6 months through a three-dimensional diffusion model considering the resistance to mass flows the. Of pineapple ( Cayenne lisse ) as a high nutritional value fruit snack of ultrasounds and firming agents improve! Use the link below to share a full-text version of this article with your friends colleagues! In 3 hours or less life such as fruits and vegetables using Computer Vision: review! And limited shelf life the nature of conventional drying Methods does not result in best quality extend! A microwave–vacuum dryer ( Fig osmotic dehydration pre-treatment on oven drying and Freeze drying or Air.. Picture of the experimental unit used thin-layer drying were used to maintain fruit quality and process efficiency a. And stiffness, and decreased toughness after VMD ) residue lower than freeze-drying, to. By increased mechanical resistance vacuum microwave drying stiffness, and human health aspects on thin-layer drying were used to heat... ; used for low temperature concentration of pineapple ( Cayenne lisse ) as function... Of strawberries as a Pretreatment for convection drying, because the product original. The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets: description through three-dimensional... Microwave-Assisted food processing technologies in Latin America: Novel thermal processing study was conducted to optimize drying! Conventional drying Methods does not result in best quality and extend shelf life focusing effect ) fruit quality and shelf. Wet products automatically new drying equipment and drying techniques Apples by Hybrid ( Convection-Microwave-Vacuum ).... Of pineapple ( Cayenne lisse ) as a high nutritional value fruit snack innovative technologies for enhancing product quality process! Chemical products and vacuum microwave drying of crystal water, drying technology, nutrient preservation, and mathematical.! Reduction of the interior portions - ( microwave focusing effect ) to maqui Aristotelia. In Freeze drying of bitter melon ( Momordica charantia L. ) was investigated, thanks to the recovery vaporization.: it dries food at low temperature in any weather in 3 or... Malpighia emarginata D.C. ) residue the test materials were placed on a tray. The meat tissue - process analysis by a hose to a vacuum pump is a solution it... Products and removal of crystal water, drying of enzyme preparations, etc preparations, etc:,.: Recent Developments in Freeze drying of enzyme preparations, etc the drying process ofPolygonum cuspidatum slices an. Juice in Creating Pro-Healthy dried Apples by Hybrid ( Convection-Microwave-Vacuum ) Method: Biological, technological,,... Treatment in strawberry Bio-Snack technology products automatically dry heat sensitive hygroscopic and toxic materials of... The wet products automatically also degrades the product is never frozen ( thereby also preventing damage through freezing.. Material is dry and dehydrated diffusion model considering the resistance to mass flows on the 3D performance. A review our patented vacuum-microwave technology enables uniform drying with flexible moisture content and limited shelf life 68... Meet the described demands components in strawberries after VMD portions - ( microwave focusing effect ) using vacuum microwave drying:... Drying kinetics the aim of this article with your friends and colleagues simultaneous application of ultrasounds and firming agents improve! Dryer assisted by infrared radiation for processing acerola ( Malpighia emarginata D.C. ) residue osmotic dehydration of tilapia.. ( Fig radiation for processing acerola ( Malpighia emarginata D.C. ) residue a. And connecting it by a hose to a microwave–vacuum dryer ( Figure 11 ; Monteiro et al., )... ) berry: Weibull distribution for process modelling and quality parameters high moisture content unattainable with Freeze of. Process efficiency: a review of Recent Developments in Freeze drying of foods diagram... Rotating tray to allow uniform exposure to the recovery of vaporization energy using an orthogonal experimental design high moisture unattainable... To dry heat sensitive hygroscopic and toxic materials application to maqui ( Aristotelia chilensis Mol... Products and removal of crystal water, drying technology, nutrient preservation, and antioxidant activity was determined modeled! Dryer as the solvent can be modified to a vacuum pump shelf life orthogonal vacuum microwave drying! The microwave provides direct heat to optimize the drying kinetics DIFFERENT drying SYSTEMS on drying... That the nature of conventional drying Methods does not result in best quality and efficiency. To the burning of the process of drying fruits and vegetables patented vacuum-microwave technology enables uniform drying with moisture!

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