PEMODELAN DAYA PENGADUKAN SELAMA PROSES DEHIDRASI OSMOTIK IRISAN MANGGA DALAM LARUTAN GULA
ABSTRACT: This study discusses
mathematical model of agitation power due to the change of sugar solution
concentration during the process of mango slices osmotic dehydration. The sugar
solution agitation was performed in several levels of rotational speed to
correlate the power number with the Reynolds number. Then, the obtained model
was used to calculate the power consumption for various temperature and initial
rotational speed of shaft. The results showed that the correlation can be used
for various conditions of shaft rotational speed and solution concentration.
Osmotic dehydration for 8 hours at conditions of 30-50OC with rotational speed
of 143-525 rpm results in solution dilution from 61OBx to 50.5-52.5OBx.
Temperature of 30OC with initial shaft rotational speed of 500 rpm results in
power consumption ten times higher than that of 50OC and 148 rpm. Moreover,
power consumption reduction up to 80% of initial energy consumption due to the
dilution of the sugar solution during the osmotic dehydration process was
obtained.
Penulis: Leopold O. Nelwan,
Fibula Yudisaputro, Hiroshi Nabetani
Kode Jurnal: jppertaniandd150364