MODEL SIMULASI TEKNIK PENUKAR KALOR TIPE ALIRAN PARALEL PADA PASTEURISASI SARI BUAH TOMAT
ABSTRACT: Heat exchanger for
pasteurization model was developed by making energy balance based on volume
control. The model was solved with numerical method and the exact solution as
the value of comparison of numerical methods. The distribution of variable
temperature (T) at specific points along the pipeline both in the heating pipe
(the pipe to be heated) was determined.
N1 = (U0. .D0/mh.Cph) was used as heaters constants, N2 = (Ui.
.Di/mc.Cpc) as fluid flow parallel to the juice, and M1 = (Ui. .Di/mc.Cpc) as
fruit juice constant heating. All equations were then solved by Runge Kutta 4th
order equation which is commonly used in the engineering analysis. Runge Kutta
equations that have a variation of the error ( x)4 can be use equation Ti + 1 = Ti + (K1 + 2K2 + 2 K3 + K4)/6. The value of Ti+1 was the temperature at one
point to i+1, while Ti was the temperature of the previous point (i). Tests were conducted in parallel simulation
program menu with the following data: Cp = 4.18 kJ/kg C, Cp fruit juice = 4.007
kJ/kg C, hh = 0.1597 W/m2 C, mk = 0.023 kg/s, Do = 0023 m, mc = 0016 kgs, hc =
0.1575 W/m2 C, Di = 0.02 m, L = 4 m, dx
= 0.2, x0 = 0, TH0 = 100 C, Tc0 = 20 C.
The result showed that the value of M1 was 0.154355 and N2 was 0.58802,
which remained the big distribution of temperature that would provide a rapid
rise and constant. The value of N1 = 0.198792 was fixed with a smaller value
that obtained by rapidly rising temperature distribution and constant at N2. In
contrast, N1 or N2 value was very small to reduce the heat and the fluid flow
rate constant value would be longer achieved.
Keywords: heat exchanger,
pasteurization model, volume control
Penulis: Nur Komar
Kode Jurnal: jppertaniandd100022
