Rancang Bangun dan Uji Coba Prototipe Mesin Sterilisasi Susu Berbasis Teknologi Pulse Electric Field (PEF)
| Main Author: | GagahWahyuHariono |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2007
|
| Subjects: | |
| Online Access: |
http://repository.ub.ac.id/147728/1/050702903.pdf http://repository.ub.ac.id/147728/ |
Daftar Isi:
- Pulse Electric Field Technology is non-thermal food preservation methodes used high intesity pulse electric field. This applied to the fluid food in the form of short pulse duration ranging between a few microseconds and miliseconds at 20-80 kV/cm to inactivated mikroorganisms with no degradation for flavour, colour, aroma and the nutrition level, so the preservated food as good as fresh condition. This technology is applied for fresh milk sterilization to inactivated microoganisms for food safety and longer in saving periode. The main purpose of this experiment is to design, make and to test the prototype of milk sterilization machine based on PEF technology; to learn the characteristic and pricipal work of this machine with technical and experimental testing used fresh milk. The prototipe of milk sterilization machine based on PEF technology has four principal component: High voltage repertitive pulse used flyback transformer; food tank for patch food before and after sterilization; treatment chamber is for milk sterilization process with two aluminium electrodes; and desk holder. The experiment was done in laboratory of Agricultural Engineering Departement; Testing Laboratory of Food Quality and Food Safety in Food Technology Departement and laboratory of Measuring and High Voltage in Electrical Engineering Departement Brawijaya University Malang. The test showed that high repertitiv pulser used flyback trasformer could raised voltage on 25160 volt with output frequency 16.66 KHz.The other sides, from Total Plate Count (TPC) test showed that microorganisms on milk is decrease after sterilized with 25.16 kV until 93.125% only in one secon without any significant temperature increase and changing physic condition (colour, aroma).