PEMODELAN DAN SIMULASI PROSES PENGERINGAN CHIPS MOCAF
Abstract: This study was to
propose the use of a simple heat and mass transfer based model to predict the
evolutions of the moisture content and temperature of cassava chip undergoing
superheated steam drying (SSD). Cassava chip has been chosen as the product to
be simulated because of its various uses in the food especially as modified
cassava flour (mocaf). Recently, superheated steam drying (SSD) has received
much attention as an alternative drying technique for heat-sensitive
biomaterials. There are a very limited number of works that report attempts to
model this drying process, although there are a number of works that report
studies of this drying technique experimentally. The results showed that the
drying of the product is affected by the drying steam temperature and the
product characteristics. The model was found to be able to predict the heat and
mass transfer behavior.
Penulis: Didik Ariwibowo,
Eflita Yohana, M. Endy Yulianto, Vita Paramitha, Fahmi Arifan
Kode Jurnal: jpkimiadd120268
