DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN

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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Main Author: HUSNA (NIM : 90214029), MARATI
Format: Theses
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/22964
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Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:22964
spelling id-itb.:229642017-11-20T11:39:48ZDISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN HUSNA (NIM : 90214029), MARATI Indonesia Theses INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/22964 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 /> <br /> <br /> <br /> <br /> 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 /> <br /> <br /> <br /> <br /> product of dried durian with optimum quality at 575 W of microwave oven power level. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description 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 /> <br /> <br /> <br /> <br /> 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 /> <br /> <br /> <br /> <br /> product of dried durian with optimum quality at 575 W of microwave oven power level.
format Theses
author HUSNA (NIM : 90214029), MARATI
spellingShingle HUSNA (NIM : 90214029), MARATI
DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN
author_facet HUSNA (NIM : 90214029), MARATI
author_sort HUSNA (NIM : 90214029), MARATI
title DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN
title_short DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN
title_full DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN
title_fullStr DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN
title_full_unstemmed DISTRIBUTION OF TEMPERATURE AND MASS ON MICROWAVE OVEN DRIED DURIAN
title_sort distribution of temperature and mass on microwave oven dried durian
url https://digilib.itb.ac.id/gdl/view/22964
_version_ 1822920717103005696

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