KAJIAN PENGARUH SUHU UDARA PENGERING DAN TEKANAN UDARA NOZZLE TERHADAP SIFAT FISIK SUSU BUBUK PADA PROSES PENGERINGAN DENGAN SPRAY DRYER
| Main Authors: | , OLIVIA SITADEWI, , Dr. Joko Nugroho, WK., STP., M.Eng. |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/129497/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69889 |
| ctrlnum |
129497 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>https://repository.ugm.ac.id/129497/</relation><title>KAJIAN PENGARUH SUHU UDARA PENGERING DAN TEKANAN UDARA NOZZLE TERHADAP SIFAT FISIK SUSU BUBUK PADA PROSES PENGERINGAN DENGAN SPRAY DRYER</title><creator>, OLIVIA SITADEWI</creator><creator>, Dr. Joko Nugroho, WK., STP., M.Eng.</creator><subject>ETD</subject><description>Fresh milk is a food that is highly nutritious because they contain
substances that complete and balanced food like protein, fats,
carbohydrates, minerals, and vitamins that are needed by humans. To
extend the storage period of milk, fresh milk is converted into milk
powder by drying. Spray dryer is one form of drying that has been widely
applied in the milk processing industry. High-temperature of drying which
will produces powder with low moisture content and the amount of
powder that is much more. This research aims to analyze the condition of
drying air temperature and air pressure nozzle for optimum milk powder
drying process.
Whole milk with solids content of 12% weighed 2,000 grams. To
obtain optimum drying conditions to analyze the effect of drying air
temperature and air pressure nozzle on the quality of powder which
includes the final moisture content, bulk density, degree of whiteness,
wettability and angle of repose and production efficiency. Variations in air
pressure nozzle used is 1 kg/cm2, 2 kg/cm2, and 3 kg/cm2 and drying air
temperature variations is 240oC, 250oC, and 260oC.
The result is the drying air temperature increase causes a decrease
in the final moisture content, bulk density and production efficiency.
While the increase of air pressure nozzle causes an increase in water
content, bulk density and production efficiency. The optimal temperature
is obtained at a temperature 250oC and pressure of 2 kg/cm2 air nozzle
based on the value of water content.</description><publisher>[Yogyakarta] : Universitas Gadjah Mada</publisher><date>2014</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><identifier> , OLIVIA SITADEWI and , Dr. Joko Nugroho, WK., STP., M.Eng. (2014) KAJIAN PENGARUH SUHU UDARA PENGERING DAN TEKANAN UDARA NOZZLE TERHADAP SIFAT FISIK SUSU BUBUK PADA PROSES PENGERINGAN DENGAN SPRAY DRYER. UNSPECIFIED thesis, UNSPECIFIED. </identifier><relation>http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69889</relation><recordID>129497</recordID></dc>
|
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview |
| author |
, OLIVIA SITADEWI , Dr. Joko Nugroho, WK., STP., M.Eng. |
| title |
KAJIAN PENGARUH SUHU UDARA PENGERING DAN TEKANAN UDARA NOZZLE TERHADAP SIFAT FISIK SUSU BUBUK PADA PROSES PENGERINGAN DENGAN SPRAY DRYER |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
2014 |
| topic |
ETD |
| url |
https://repository.ugm.ac.id/129497/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69889 |
| contents |
Fresh milk is a food that is highly nutritious because they contain
substances that complete and balanced food like protein, fats,
carbohydrates, minerals, and vitamins that are needed by humans. To
extend the storage period of milk, fresh milk is converted into milk
powder by drying. Spray dryer is one form of drying that has been widely
applied in the milk processing industry. High-temperature of drying which
will produces powder with low moisture content and the amount of
powder that is much more. This research aims to analyze the condition of
drying air temperature and air pressure nozzle for optimum milk powder
drying process.
Whole milk with solids content of 12% weighed 2,000 grams. To
obtain optimum drying conditions to analyze the effect of drying air
temperature and air pressure nozzle on the quality of powder which
includes the final moisture content, bulk density, degree of whiteness,
wettability and angle of repose and production efficiency. Variations in air
pressure nozzle used is 1 kg/cm2, 2 kg/cm2, and 3 kg/cm2 and drying air
temperature variations is 240oC, 250oC, and 260oC.
The result is the drying air temperature increase causes a decrease
in the final moisture content, bulk density and production efficiency.
While the increase of air pressure nozzle causes an increase in water
content, bulk density and production efficiency. The optimal temperature
is obtained at a temperature 250oC and pressure of 2 kg/cm2 air nozzle
based on the value of water content. |
| id |
IOS2744.129497 |
| institution |
Universitas Gadjah Mada |
| institution_id |
19 |
| institution_type |
library:university library |
| library |
Perpustakaan Pusat Universitas Gadjah Mada |
| library_id |
488 |
| collection |
UGM Repository |
| repository_id |
2744 |
| subject_area |
Karya Umum |
| city |
SLEMAN |
| province |
DAERAH ISTIMEWA YOGYAKARTA |
| repoId |
IOS2744 |
| first_indexed |
2016-09-14T18:33:35Z |
| last_indexed |
2016-09-22T21:47:42Z |
| recordtype |
dc |
| _version_ |
1765816537815449600 |
| score |
17.538404 |