Matches in SemOpenAlex for { <https://semopenalex.org/work/W2621064188> ?p ?o ?g. }
Showing items 1 to 51 of
51
with 100 items per page.
- W2621064188 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.ABSTRAKSaat ini produk keripik buah hasil proses penggorengan vakum sudah populer dikonsumsi oleh masyarakat, karena produk keripik buah mempunyai sifat yang khas, enak, gurih dan renyah jika dimakan. Selama proses penggorengan buah pada keadaan vakum, perpindahan panas dan massa terjadi secara simultan. Pepindahan panas dari minyak panas ke permukaan kemudian merambat ke dalam buah dan kandungan air di dalam buah keluar ke permukaan, pada saat yang bersamaan buah menyerap minyak. Penelitian ini bertujuan untuk mengembangkan model matematik perpindahan panas dan massa secara simultan pada penggorengan buah pada keadaan vakum. Sampel penelitian adalah buah nangka digoreng pada suhu 70-100 oC, lama penggorengan 15-60 menit dan tekanan vakum 13-23 kPa. Model meliputi perubahan kadar air, kadar minyak, kadar pati, kadar sukrosa, kadar gula reduksi dan kadar β-karoten di dalam padatan. Penyusunan model didasarkan pada konsep persamaan diferensial ordiner order satu simultan yang diselesaikan dengan metode numerik Runge-Kutta. Hasil simulasi kenaikan suhu, penurunan kadar air dan penyerapan minyak selama proses penggorengan secara vakum menggambarkan bahwa model matematik yang dikembangkan cukup baik untuk menjelaskan fenomena perpindahan panas dan massa secara simultan selama proses penggorengan buah pada keadaan vakum." @default.
- W2621064188 created "2017-06-09" @default.
- W2621064188 creator A5026258704 @default.
- W2621064188 creator A5073824237 @default.
- W2621064188 creator A5075858653 @default.
- W2621064188 creator A5088234877 @default.
- W2621064188 date "2012-05-09" @default.
- W2621064188 modified "2023-10-17" @default.
- W2621064188 title "Model Perpindahan Panas dan Massa selama Penggorengan Buah pada Keadaan Vakum" @default.
- W2621064188 doi "https://doi.org/10.22146/agritech.9654" @default.
- W2621064188 hasPublicationYear "2012" @default.
- W2621064188 type Work @default.
- W2621064188 sameAs 2621064188 @default.
- W2621064188 citedByCount "0" @default.
- W2621064188 crossrefType "journal-article" @default.
- W2621064188 hasAuthorship W2621064188A5026258704 @default.
- W2621064188 hasAuthorship W2621064188A5073824237 @default.
- W2621064188 hasAuthorship W2621064188A5075858653 @default.
- W2621064188 hasAuthorship W2621064188A5088234877 @default.
- W2621064188 hasBestOaLocation W26210641881 @default.
- W2621064188 hasConcept C121332964 @default.
- W2621064188 hasConcept C185592680 @default.
- W2621064188 hasConcept C31903555 @default.
- W2621064188 hasConcept C33923547 @default.
- W2621064188 hasConcept C51038369 @default.
- W2621064188 hasConcept C97355855 @default.
- W2621064188 hasConceptScore W2621064188C121332964 @default.
- W2621064188 hasConceptScore W2621064188C185592680 @default.
- W2621064188 hasConceptScore W2621064188C31903555 @default.
- W2621064188 hasConceptScore W2621064188C33923547 @default.
- W2621064188 hasConceptScore W2621064188C51038369 @default.
- W2621064188 hasConceptScore W2621064188C97355855 @default.
- W2621064188 hasIssue "1" @default.
- W2621064188 hasLocation W26210641881 @default.
- W2621064188 hasOpenAccess W2621064188 @default.
- W2621064188 hasPrimaryLocation W26210641881 @default.
- W2621064188 hasRelatedWork W1983713578 @default.
- W2621064188 hasRelatedWork W2043601102 @default.
- W2621064188 hasRelatedWork W2052017678 @default.
- W2621064188 hasRelatedWork W2062119255 @default.
- W2621064188 hasRelatedWork W2077221572 @default.
- W2621064188 hasRelatedWork W2525210864 @default.
- W2621064188 hasRelatedWork W3143173805 @default.
- W2621064188 hasRelatedWork W3197902065 @default.
- W2621064188 hasRelatedWork W4291302563 @default.
- W2621064188 hasRelatedWork W647420497 @default.
- W2621064188 hasVolume "32" @default.
- W2621064188 isParatext "false" @default.
- W2621064188 isRetracted "false" @default.
- W2621064188 magId "2621064188" @default.
- W2621064188 workType "article" @default.