EXPERIMENTAL STUDY OF ANCHOVY FISH DRYING CHARACTERISTIC

• Main Author: SUBARKAH (NIM : 23107304); Pembimbing Utama : DR. Ir. Abdurrachim; , RAHMAT
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/16905
• Institution: Institut Teknologi Bandung

obtain good quality of dried anchovy fish (Anchovia Engraulidae). These anchovy fishes having ± 7 cm in length and 3.0-3.5 gram in mass were arranged on the 15x15 cm2 tray in the drying chamber with 17x30 cm2 in cross sectional area. The velocity of dried air was varied between 0.6 and 0.9 m/s parallel to the tray while its temperature is varied between 40-70 oC. The tray is connected directly to the digital mass balance allowing the <br /> <br /> <br /> continuous measurement of anchovy fish mass during the drying process. All the experimental data is recorded by a data acquisition system. Thermal conductivity (k) and specific heat (cp) of anchovy fish are also measured during the experiment. From these experimental, thermal conductivity (k) and specific heat (cp) of anchovy fish were found to be 0.166 Wm-1K-1 and 1.563 J&#8901;g-1K-1, at MC 81%; and 0.062 Wm-1K-1 and 0.62 Jg-1K-1at MC 35% respectively. Then the critical water content of anchovy fish is 48.8–50.3 % (wet basis). The drying constants are found to be 0.0051-0.0121. The optimum drying condition can <br /> <br /> <br /> be obtained by operating the drying process in three steps, first step is to run drying process at 70 oC for 150 minutes, second step is at 50 oC for next 100 minutes, and then the third step is at 40 oC until equilibrium moisture content reached for 700 minutes.