Pemodelan Matematik Kandungan Air Pada Pengeringan Apel

Setyopratomo, Puguh (2010) Pemodelan Matematik Kandungan Air Pada Pengeringan Apel. Jurnal Ilmiah Sains & Teknologi, 4 (1). pp. 45-56. ISSN 0216-1540

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Abstract

Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of apple slices. The kinetic of thin layer drying of apple slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model and Lewis model for drying in thin layer were used to predict the drying profile. Drying characteristic of apple slices were determined using ambient air at 50 C and 0,4167 m/s linier velocity. The result showed that Lewis model was more convenient for short-period drying, whereas the Crank solution model was more appropiate for long- periode drying.

Item Type:	Article
Uncontrolled Keywords:	apple, drying, mathematical model
Subjects:	Q Science > QD Chemistry
Divisions:	Faculty of Engineering > Department of Chemical Engineering
Depositing User:	Eko Setiawan 194014
Date Deposited:	19 Jun 2012 02:56
Last Modified:	29 Nov 2021 04:13
URI:	http://repository.ubaya.ac.id/id/eprint/620

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