DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN
Durian as a rare agricultural product has high prospect in Asian market especially for dried fruit industry. The promising drying method for both home and industry scale is using microwave oven. This method depends on parameters such sample mass, temperature, width, diameter, and the drying time. Th...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/22964 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Durian as a rare agricultural product has high prospect in Asian market especially for dried fruit industry. The promising drying method for both home and industry scale is using microwave oven. This method depends on parameters such sample mass, temperature, width, diameter, and the drying time. The consequence is the mapping of temperature and mass as the quality control of the dried durian becomes complex. We used the Luikov based model of coupling heat and mass transfer equation to learn a whole drying process <br />
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inside the pored durian product including the change of temperature and moisture content. Finite element method is used to solve the problem. The simulation result is compared with the experimental result with the regression of 86.47 % and 87.48 % which indicates that the simulation result is close to the experiment. The result of experiment is the <br />
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product of dried durian with optimum quality at 575 W of microwave oven power level. |
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