Simanjuntak, Melvin Emil, Sitorus, Melvin Bismark H., Hutabarat, Udur Januari, Siahaan, K. Boby A. M., Sutrisno, Teng and Widyawati, Paini Sri (2023) Effect of mass on drying kinetics of andaliman (Zanthoxylum acanthopodium DC.) by swirl fluidized bed drying: A mathematical model. In: AIP Conference Proceedings PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON AUTOMOTIVE, MANUFACTURING, AND MECHANICAL ENGINEERING (IC-AMME 2021): Enhancing Sustainability and Value-Added Creation in Smart Industries, Januari 2024, Surabaya.
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Abstract
Andaliman (Zanthoxylum acanthopodium DC.) or Batak pepper is often used as a seasoning ingredient in traditional cooking. Andaliman is difficult to consume in faraway areas because it rots quickly and is easily overgrown by fungus. The andaliman needs to be dried to prevent the growth of microbes. The maximum moisture content for dry herbs for the last longer is about 10%. In this study, andaliman was dried by the swirl fluidized bed method at a low temperature of 50 0C. The low temperature was chosen because andaliman contains various volatile compounds that easily evaporate at high temperatures and reduce its specific aroma. The sample masses for each experiment were 200, 250, and 300 gr. Andaliman grains have an average diameter of 3.1 mm. The moisture content was measured every 10 minutes by sampling. The results showed that the most suitable drying kinetics equation was the Rational model with the general form of the equation MR=(a+bx)/(1+cx+dx2). The R2 values for the sample masses of 200, 250 and 300 gr were 0.99959, 0.99878 and 0.99832 respectively, and the average effective diffusion values were 3.06 x 10-9, 2.57 x 10-9 and 1.97 x 10-9 m2/s.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Agriculture and Food Technology |
| Divisions: | Proceeding |
| Depositing User: | F.X. Hadi |
| Date Deposited: | 15 Aug 2024 05:25 |
| Last Modified: | 23 Aug 2024 09:41 |
| URI: | https://repositori.ukwms.ac.id/id/eprint/40860 |
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