Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk)
| Main Author: | Karyadi, Joko Nugroho Wahyu |
|---|---|
| Format: | Proceeding NonPeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/274491/1/FE2_03_O19-full.pdf https://repository.ugm.ac.id/274491/ http://www.ismab2018.org |
Daftar Isi:
- Jackfruit is the unique tropical fruit because of its sweet taste and aroma, as well as because it contained so much nutrients. One of the processes that can be done to have jackfruit with longer shelf-life is by processed it into dried fruit. This research aims to process the jackfruit into fruit chips using freeze drying technique. This research determined the drying rate kinetic, as well as to find the effect of freeze drying process to the quality of jackfruit. The freeze dryer is made with a stainless steel plate that has a diameter of 0.40 cm and a length of 0.50 m. Four electric heaters were installed in 4 racks, with a total power of 500 watts. In order to collect the evaporated water, the cool trap device is fitted with a 5 m refrigerant pipe that is rolled with a diameter of 10 cm. The vacuum pump was installed at the end of the cold trap. Drying was conducted with variations of heating temperature of 50oC, 60oC and 70oC at a pressure of -74 cmHg vacuum. The results shows that the coefficient of drying rate of dried Jackfruit at drying temperature 50oC, 60oC and 70oC were 0,1034%, 0,1178% and 0,1382%, respectively. From the results of this study indicate that at 70oC drying temperature, dried jackfruit still shows acceptable color, taste and good texture.The body of the abstract should be limited up to 500 words. Include importance of the work, overall objectives, brief description of materials and methods, major results, and implication of your work. Key Words: Jackfruit, freeze drying, temperature, quality product