Rancang Bangun Alat Pengering Tipe Tray Dengan Media Udara Panas (Analisis System Thermal Pada Unit Ketel Uap Ditinjau Dari Lama Waktu Pengeringan Terhadap Panas Yang Hilang )
Daftar Isi:
- Drying is one way to remove or eliminate some of the water of a substance by evaporating most of the water contained by evaporation heat energy (Ari, 2007). The purpose of this study was to determine the length of time the drying of the moisture content of crackers and determine the amount of heat lost during the drying process. Heat loss is the loss of the mechanical energy of the fluid mass unity. The longer the drying time then heatloss produced more and more. Increasing number of heatloss the lower the water content within the content of crackers. The content of the water content in the chips meet the standards of ISO 2713.1: 2009. At 6 hours heatloss generated as much as 264,054.80 KJ and produce water content of 12.20%, when 6.5 hours heatloss generated as much as 305,567.54 KJ and produce water content 11.64%, at the time of 7 hours heatloss The resulting total 437,876.87 KJ and 11.29% water content. Keywords: heatloss, moisture, drying.