Peningkatan Perpindahan Panas Kontak Langsung Pada Pencairan Bahan Makanan Beku
Abstract: Direct contact
melting heat transfer of frozen product has been studied. Frozen meat is used
as a working object in this experiment and metal plate is used as a melting
apparatus. The experiment was carried out in room temperature where the frozen
meat was brought into contact directly to upper plate surface while the lower
side of the plate is in contact with the ambient air. In order to enhance
melting process the upper surface of the plate is grooved to drain the water
coming from melting ice. Contact surface area, the grooves width and the dept
of grooves were varied in this experiment to the influence of those parameters
and to obtain optimum geometric configuration, which give the faster melting
time. Experimental research show that surface configuration of C123 (concentric
grooved, 6 mm grooves depth, 5 mm grooves width and 10 mm surface contact)
resulted improvement the rate of melting about 45 % or have correlation equal
to 1,44 for 100- minute initial melting than flat plate one. The rate of melting
would be more improve with addition of inclination of groove drain. The rate of
frozen meat melting by grooved plate was faster than of flat plate on
experiment of 100x100 mm2, weights 150 grams and required 15 minutes. At
geometry A (unidirectional grooved) a correlation is obtained: This equation explains correlation between
the rates of melting to variation of, the dept of grooves (a), wide of groove
(b) and wide of contact surface (c) variable compared to that of flat plate.
Penulis: Yazmendra Rosa
Kode Jurnal: jptmesindd080028
