Model Perpindahan Panas Dan Massa Selama Penggorengan Buah Pada Keadaan Vakum

Jamaluddin, Jamaluddin and Rahardjo, Budi and Hastuti, Pudji and Rochmadi, Rochmadi (2012) Model Perpindahan Panas Dan Massa Selama Penggorengan Buah Pada Keadaan Vakum. Agritech, 32 (1). pp. 33-43. ISSN 2527-3825

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Abstract

Abstract: Recently, vacuum frying flaky products have been popularly consumed by people as they have spesific characteristics, good taste, crispy, and crunchy. During vacuum frying process, heat and mass transfer simultanously occur. Heat transfer takes place from hot frying oil to the fruit, and water in the fruit comes out. At the same time, the fruit absobes oil. The objective of is this research to develop mathematical model of simultant heat and mass transfer during vacuum fruit frying. Sample of the research is jack fruit vacuumly fried in the temperature of 70-100 oC, duration of 15-60 minutes, and pressure of 13-23 kPa. The model includes changes of water, oil, extract, sukrose, reduction glucosa, and β-karoten content in product. The developed model is based on the one order simultan ordinary differential equation solved by Runge-Kutta numerical method. Simulation result showed that increasing temperature, decreasing water content, and oil absorbtion during the vacuum frying process describe that the developed mathematical model is good enough to explain simultanously heat and mass transfer phenomena during the process of vacuum fruit frying.

Item Type:	Article
Uncontrolled Keywords:	Model matematika, perpindahan panas, perpindahan massa dan penggorengan vakum
Subjects:	FAKULTAS TEKNIK FAKULTAS TEKNIK > Pendidikan Teknologi Pertanian KARYA ILMIAH DOSEN Universitas Negeri Makassar > KARYA ILMIAH DOSEN
Divisions:	KOLEKSI KARYA ILMIAH UPT PERPUSTAKAAN UNM MENURUT FAKULTAS > KARYA ILMIAH DOSEN KARYA ILMIAH DOSEN
Depositing User:	S.T., M.T. Faruq Ratuhaji
Date Deposited:	22 May 2020 22:54
Last Modified:	22 May 2020 22:54
URI:	http://eprints.unm.ac.id/id/eprint/17618

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