CD Skripsi

PENGEMBANGAN FREEZE VACUUM DRYING DENGAN SISTEM KENDALI MENGGUNAKAN REVERSE VALVE

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Food is a basic human need, apart from clothing and shelter which are needed to
sustain life. From the 2016 Handbook of Energy and Economic Statistics of
Indonesia (HEESI), data on the world population in 2017 was 7550 billion, and
will increase sharply in 2030, namely 8551 billion. One effective method for
preserving food is the drying process. A mechanical drying method that has
advantages is vacuum freeze drying, which is a combination of freeze drying and
vacuum drying. Freeze vacuum drying works at low temperatures which can
reduce physical damage to the product being dried, and the water content can be
controlled during the process. Several studies have tried to conduct studies
regarding the development of drying using the freeze vacuum drying method. The
prototype of this vacuum freeze dryer has a maximum capacity of 10 kg of rice
grain, the refrigerant used is R134a, and the vacuum pressure that can be
achieved is 5 bar below atmospheric pressure. The results of this research are that
a mass of 1 kg of rice can reduce water content by 82% for 4 hours, a mass of 5
kg of rice can reduce water content by 80% for 5.5 hours, and a mass of 10 kg of
rice can reduce water content by 75% for 6.9 hours. The COP of the cooling cycle
for masses of 10 kg, 5 kg, and 1 kg is 2.28, 2.09, and 2.04. For heating cycles for
masses of 10 kg, 5 kg, and 1 kg, namely 2.26, 2.21, and 2.05.
Keywords : Food, Freeze Vacuum Drying

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1907113151

Penerbit

Pekanbaru : Universitas Riau - F. Teknik - Teknik Mesin., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1907113151

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK MESIN

Info Detail Spesifik

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Pernyataan Tanggungjawab

GUNTUR

Versi lain/terkait

Lampiran Berkas

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