Analisis Perpindahan Panas dan Massa pada Pengeringan Buah Menggunakan Pengering Vakum yang di kombinasi dengan Proses Osmotik
fruit with osmotic process and various pretreatments.Thevaccuum dryer with electric heater was used in this research.The sliced of pineappleand snake fruit were used as samples. Sugar solution dipping was used for all variations. Citric acid, sodium metabisulphite, and calcium chloride dipping co...
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| Online Access: | https://repository.ugm.ac.id/121796/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=61894 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | fruit with osmotic process and various pretreatments.Thevaccuum dryer
with electric heater was used in this research.The sliced of pineappleand snake
fruit were used as samples. Sugar solution dipping was used for all variations.
Citric acid, sodium metabisulphite, and calcium chloride dipping combined with
blanching, citric acid and sodium metabisulphite combined with blanching, citric
acid, sodium metabisulphite, and calcium chloride dipping, citric acid and sodium
metabisulphite dipping, and citric acid and calcium chloride combined with
blanching were noted as P1, P2, P3, P4, and P5 variation respectively.
The result showed that the vaccuum drying combined with osmotic process
pretreatment had effect on reducing themoisture content of snake fruit and
pineapple from 81,05% and 87,08% respectively to 16,75% and 26,41%
respectively. The time needed for drying fruit process with vaccuum dryer was 24
hour for both snake fruit and pineapple. The drying rates for dry basis analysis at
constant period of snake fruit and pineapplewere 15,63%/hour � 26,05%/hourand
38,78%/hour � 55,67%/hour respectively, while the drying rates at falling period
were 0,30/hour � 0,50/hourand 0,29/hour � 0,42/hourrespectively. The
coefficients of convective heat transfer of snake fruit and pineapplewere 0,10
W/m2.oC � 0,25 W/m2.oC and 0,07 W/m2.oC � 0,18 W/m2.oC respectively. The use
of additive materials such as citric acid, calcium chloride, and sodium
metabisulphite, and also the blanching treatment had no effect on drying process
of snake fruit and pineapple by vaccuum dryer which was showed by the drying
rate of every variation that had no significant differences.
The fruit drying process using vaccuum dryer gave the best result if the
fruits were dipped on sodium metabisulphite, citric acid, andcalcium chloride
solution, given the blanching treatment, and dipped on sucrose solution (sugar
solution) before they were put on the dryer. |
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