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Journal > Jurnal Agritech Fakultas Teknologi Pertanian UGM > MODEL PERPINDAHAN PANAS DAN MASSA SELAMA PENGGORENGAN BUAH PADA KEADAAN VAKUM Model of Heat and Mass Transfer during Vacuum Fruit Frying Abstract

 

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Jurnal Agritech Fakultas Teknologi Pertanian UGM
Vol 32, No 01 (2012)
MODEL PERPINDAHAN PANAS DAN MASSA SELAMA PENGGORENGAN BUAH PADA KEADAAN VAKUM Model of Heat and Mass Transfer during Vacuum Fruit Frying Abstract
Article Info   ABSTRACT
Published date:
04 May 2012
 
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. 
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