EVALUASI KINERJA PENGERINGAN KONVEKTIFBERTEMPERATUR RENDAH DENGAN DEHIDRATORSILIKA-GEL

• Main Author: Erin, Alyssa
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/73103
• Institution: Institut Teknologi Bandung

The shelf life of food is an important factor in maintaining its quality. One method used to extend the shelf life of food is drying. Convective drying at high temperatures is a common method, but it can degrade the texture, taste, and aroma of the food. On the other hand, drying at low temperatures requires high energy and costs due to the need for extreme process control. In this study, a low-temperature convective drying system with dehumidification using silica gel adsorbent will be evaluated. The addition of silica gel aims to improve the drying performance, which will be carried out at room temperature. The study involves continuous measurements of drying and adsorption rates, as well as batch experiments with wet cotton. The analysis results show that drying with silica gel adsorbent has the potential for development. Some modifications need to be made, such as regenerating the silica gel every 3-4 hours, using a sufficient amount of silica gel (>11.5 times the weight of the dry material), and placing the silica gel properly to achieve maximum surface area. This research provides insights and new potential in more effective food drying methods. By implementing this technique, it is expected that the food industry can improve the shelf life of their products without sacrificing quality.