AINI, KURNIA (2016) RANCANG BANGUN ALAT PENGERING TIPE TRAY (Tinjauan Waktu Pengeringan terhadap Jumlah Energi untuk Menurunkan Kadar Air Chip Ubi Jalar Kuning). Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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Abstract
Food rapidly undergoes the process of decay due to microbial activity influenced by the amount of moisture content in food. It is necessary for the drying process so that the microbes growth can be prevented.The purpose of this research is to dry yellow sweet potato chips by moisture content based on Indonesian National Standard (SNI) 01-4306-1996, determine rate of drying, spesific energy consumed, and get the performance of tray dryer.This research is focused on the effect of the drying time of the percentage free water content, determining the rate of drying, and the performance tray dryer based on specific energy consumed.The parameters tested in this research of a drying temperature of 50°C and 60°C for 2 hours; 2.5 hours; 3 hours; 3.5 hours; and 4 hours of drying time. The results of the research for the most efficient drying temperature in 50°C by 4 hours of drying time, free moisture content was 70.64%, while for the drying temperature in 60°C in 3.5 hours, the percentage free moisture content of 72.62%.The rate of drying temperature in 50°C for 4 hours at 0,084 kg/hr.m2 while the rate of drying temperature in 60°C for 3.5 hours 0,005 kg/hr.m2.Specific energy consumed is more efficient at drying temperatures of 50°C with a drying time of 4 hours of 13259.85 kJ /kg so in this researched was concluded performance of the tray dryer was 63.01%.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Pengering Tipe Tray, Chip, Ubi Jalar Kuning, Kadar Air, Konsumsi Energi Spesifik |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 04 May 2017 02:24 |
| Last Modified: | 04 May 2017 02:24 |
| URI: | http://eprints.polsri.ac.id/id/eprint/3452 |
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