#TITLE_ALTERNATIVE#

• Main Author: NATHANIEL SUTANTO (NIM 13003031) dan MEITI PRATIWI (NIM 13003056); Pembimbing: Dr. Danu Ariono, GARRY
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/13490
• Institution: Institut Teknologi Bandung

Vacuum drying is a process of drying material by using vacuum condition. In vacuum, moisture’s boiling point is lower than in atmosferic condition so it will reduce drying time and preserve nutrition contents in material. This drying method is suitable for materials which have high temperature sensitivity, such as food. In high temperature drying, vitamin contents in food can be easily degraded and spoiled.<p> This research is conducted in order to study the drying characteristics of food in vacuum condition and compare those characteristics to the characteristics in atmospheric condition. These drying characteristics are useful to determine drying time in batch drying process and to determine the size of dryer in low temperature continous drying.<p>Carrots, chillies peppers, and scallions are the materials that will be dried. The drying operating condition pressure. Drying done in vacuum pressure (absolute 22 cmHg) with temperature variation of 50, 55, 60 degrees C, and at atmosferic pressure and temperature of 60 degrees C. This research resulting that vacuum drying has a similar characteristic with atmosferic drying.