RANCANG BANGUN ALAT PENGERING TIPE TRAY DENGAN MEDIA UDARA PANAS DITINJAU DARI LAMA WAKTU PENGERINGAN TERHADAP EXERGI PADA ALAT HEAT EXCHANGER
| Main Author: | Mahardhika, Lintang Putri |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/1915/1/cOVER.pdf http://eprints.polsri.ac.id/1915/2/BAB%201.pdf http://eprints.polsri.ac.id/1915/3/BAB%202.pdf http://eprints.polsri.ac.id/1915/4/BAB%203.pdf http://eprints.polsri.ac.id/1915/5/BAB%204.pdf http://eprints.polsri.ac.id/1915/6/BAB%205.pdf http://eprints.polsri.ac.id/1915/7/Daftar%20pustaka.pdf http://eprints.polsri.ac.id/1915/ |
Daftar Isi:
- Drying is one way to remove or eliminate some of the water of a substance by evaporating most of the water contained through evaporation heat energy (Ari,2007). The purpose of this research was to determine the length of time the drying of the moisture content of crackers and aware of any changes exergy the heating fluid (steam) and changes exergy the cooling fluid (air) in the heat exchanger tools during the drying process. Exergy can be defined as the maximum employment potential in the form of material or energy that interacts with the environment. The longer the drying time then changes exergy the heating fluid (steam) and changes exergy the cooling fluid (air) generated increased, this is due to the heat lost from the boiler so that it can affect the heat that will be up to the drying chamber. The more amount of the change exergy the heating fluid (steam) and changes exergy the cooling fluid (air), the lower the content of water in crackers. The content of the water content in the crackers meet the standards of ISO 2713.1: 2009. At the time of 6 hours produces water content of 12.20%, at a time of 6.5 hours to produce 11.64% moisture content, at the time of 7 hours to produce 11.29% moisture content. Keywords: exergy, moisture content, drying, crackers, hot air.