Ekstraksi Beta Karoten Dari Ubi Rambat Dalam Tangki Berpengaduk
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1998
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/18303/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1084 |
Daftar Isi:
- The objectives of the research are to evaluate interface mass transfer coefficient (kc), effective diffitsivity (De) beta-carotene in sweet potato, and equilibrium constant (H) of two different shapes of sweet potato. The correlations between the values of kc and the controlling variables are presented as dimensionless equations. Extraction of /3. carotene from sweet potato using a mixture of acetone and diethyl ether as a solvent was carried out in an extractor equipped with a thermometer, mercury mixer, heater, and water cooler. The extraction temperature was maintained 40°C. Samples were withdrawn at every 10 minutes interval. The concentration of /3- carotene in the samples were measured with an ultra violet-visible spectrophotometer. The value of equilibrium constant is 0.352 cm3/g solid and the effective diffusivity is 1.8 10-3 cm2/menit. The correlation between the values of kc and the controlling variables of the slice sweet potato can be expressed in the following equation: L pNd2 la3" kcd =0.018( pDL d ) The equation is formulated in the range of Reynolds number from 10,000 to 25,000 and its average relative error is 6.8%. While for particle sweet potato the equation is as follow: 0.613 kcd Dp (pNd,` = 0.002 PDL d II The equation is formulated in the range of Reynolds number from 9,000 to 18,000 and its average relative error is 7.15%.