Development and Computational Simulation of Anchovy Fish (Anchovia Engraulidae) Drying System

• Main Author: Prima Sembiring, Juanda
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/40633
• Institution: Institut Teknologi Bandung

Drying is one method of food preservation. The principle of this method is reducing the amount of water contained in the food. The purpose of its is to prevent decomposition. In Indonesia, drying technology is still conducted in the traditional way, which is also applied in anchovy fish drying. This final project is focused on the examination of drying fish system’s performance that have been studied previously using numerical studies. First, drying systems’s performance is verified with the main studied parameter of is the average convection heat transfer coefficient. To find out the actual processes, calculation of energy amount that is released by the air, the amount of energy that is absorbed by fish, and heat lost. Numerical simulation is performed to determine the temperature distribution over the surface of the fish. By knowing the temperature distribution, we can determined convection heat transfer coefficient on the fish drying system. The results of the computational simulation is used as a reference to verify the results of previous studies. Average convection heat transfer coefficient of fish drying system is 5 W/m2K. This value is constant during the drying process. Factors affecting these parameters are temperature, flow rate, and humidity. Of these factors airspeed is the most significant factor affecting. Air flow and water vapor flow has no significant difference during the drying process.