Validasi Model pada Pengeringan Batch Pada Wortel
DOI:
https://doi.org/10.26874/jt.vol17no1.55Keywords:
Wortel, Batch Drying, Model PengeringanAbstract
Wortel mempunyai kandungan senyawa bioaktif yang bermanfaat bagi kesehatan. Wortel dikeringkan dengan metode pengeringan batch pada suhu 70 dan 80oC dengan laju pengeringan 0,42 m/s. Penurunan kadar air digunakan untuk memperkirakan perubahan moisture ratio dengan waktu pengeringan. Membandingkan hasil penelitian dan tujuh model pengeringan untuk mendapatkan model yang sesuai berdasarkan parameter statistik. Model model Newton, Henderson dan Pabis, Logarithmic, Two Term, dan pendekatan difusi pada suhu 70 oC dan 80oC merupakan model yang terbaik dengan R2 sebesar 0,9999.sehingga model ini mempunyai error yang kecil.
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Copyright (c) 2018 Meilya Suzan Triyastuti, Tania Finarianingrum, Trisya Octaviani
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