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PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL

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Relation http://repository.ubaya.ac.id/620/
 
Title PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL
 
Creator Setyopratomo, Puguh
 
Subject QD Chemistry
 
Description 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.
 
Publisher Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Universitas Surabaya
 
Date 2010-12
 
Type Article
PeerReviewed
 
Format application/pdf
application/pdf
 
Language en
en
 
Identifier /620/1/Setyopratomo_Model%20Matematik%20Kandungan_Abstracts_2010.pdf
/620/2/Setyopratomo_Model%20Matematik%20Kandungan_References__2010.pdf
Setyopratomo, Puguh (2010) PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL. Jurnal Ilmiah Sains & Teknologi, 4 (1). pp. 45-56. ISSN 0216-1540