Pengaruh Ketebalan terhadap Laju Pengeringan Pepaya (Carica papaya L) (Effect of Thickness on Papaya Drying Flow Rate (Carica papaya L.)

Gustiana, Elia Giska (2017) Pengaruh Ketebalan terhadap Laju Pengeringan Pepaya (Carica papaya L) (Effect of Thickness on Papaya Drying Flow Rate (Carica papaya L.). Undergraduate thesis, undip.

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Abstract

Research on the effect of case hardned slice of papaya drying using shelf-type electric oven was done by testing water content, and drying rate with temperature variable 80, 90, 100, and 110 ºC with variable thickness 1 mm , 2mm, 4mm, 6mm, and 8mm. From the research result, average water content of papaya and drying time was 84.56% with 150 minutes at 110ºC, 89.65% with 180 minutes at 100ºC, 83.17% with 225 minutes at Temperature 90 º C, and 85.57% with time 240 min at 80 ºC. The best water content of papaya which is widely evaporated is obtained at temperature 100 º C that is 89,65% and result of maximum drying rate at temperature 0,90 gram / minute.

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:58667
Deposited By:Ms Siti Sundari Vokasi
Deposited On:02 Jan 2018 10:00
Last Modified:02 Jan 2018 10:00

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