Model Perpindahan Panas Dan Massa Selama Penggorengan Buah Pada Keadaan Vakum
| Main Authors: | Jamaluddin, Jamaluddin, Rahardjo, Budi, Hastuti, Pudji, Rochmadi, Rochmadi |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
, 2012
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| Subjects: | |
| Online Access: |
http://eprints.unm.ac.id/17618/1/Artikel%20Jurnal%20Nasional%20Terakreditasi%20-%20Model%20Perpindahan%20Panas%20dan%20Massa%20selama%20Penggorengan%20Buah....pdf http://eprints.unm.ac.id/17618/2/Peer%20Review%20-%20Model%20Perpindahan%20Panas%20dan%20Massa%20selama%20Penggorengan%20Buah%20pada%20Keadaan%20Vakum.pdf http://eprints.unm.ac.id/17618/ https://jurnal.ugm.ac.id/agritech/article/view/9654 |
Daftar Isi:
- Abstract: Recently, vacuum frying flaky products have been popularly consumed by people as they have spesific characteristics, good taste, crispy, and crunchy. During vacuum frying process, heat and mass transfer simultanously occur. Heat transfer takes place from hot frying oil to the fruit, and water in the fruit comes out. At the same time, the fruit absobes oil. The objective of is this research to develop mathematical model of simultant heat and mass transfer during vacuum fruit frying. Sample of the research is jack fruit vacuumly fried in the temperature of 70-100 oC, duration of 15-60 minutes, and pressure of 13-23 kPa. The model includes changes of water, oil, extract, sukrose, reduction glucosa, and β-karoten content in product. The developed model is based on the one order simultan ordinary differential equation solved by Runge-Kutta numerical method. Simulation result showed that increasing temperature, decreasing water content, and oil absorbtion during the vacuum frying process describe that the developed mathematical model is good enough to explain simultanously heat and mass transfer phenomena during the process of vacuum fruit frying.