Tugas Akhir Mesin

PENGARUH SUHU AIR PANAS PADA RADIATOR TERHADAP LAJU PENGURANGAN MASSA CABAI PADA PEMANASAN MODEL KONVEKSI ALAMI TANPA DAN DENGAN VENTILASI

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Drying is a method of food preservation at low cost. The purpose of drying is to remove
water content, prevent fermentation or mold growth and slows the chemical changes in the food.
Waste heat has not been utilized today, heat waste can be generated from tobacco drying oven,
manufacturing process furnace, red brick manufacturing process and others. At the factory out or
drying process in oven and burning tobacco with red bricks.
The purpose of this study was to determine the mass reduction of water in the chili heated
by natural convection with and without ventilation. The method used in this research is an experiment
using a heat exchanger in the form of a radiator with box variation. the temperatures of incoming
water are 60 ° C, 70 ° C and 80 ° C and the mass flow rate used is 12gr / s.
The results show that water removed from the chilli without ventilation greater than that

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

633.61.Rod.p

Penerbit

Universitas Mataram : Fakultas Teknik Unram., 2016

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

633.61

Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

Edisi 1 Jilid 1

Subjek

SUHU AIR PANAS PADA RADIATOR
chilli mass reduction
heat waste
natural convection
ventilation

Info Detail Spesifik

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Pernyataan Tanggungjawab

Rodian Sultoni

Versi lain/terkait

Lampiran Berkas

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