MODEL LAJU PENGERINGAN SPAGHETTI JAGUNG MENGGUNAKAN TRAY DRIER

Tjahja Muhandri, Gina Nur Rahmasari, Subarna -, Purwiyatno Hariyadi

Abstract


Drying is the most crucial process that determine the final quality of pasta products. In this case, drying at high temperature has been widely used. However, it allows texture damage in the form of cracking in the product. Drying model can be used in drying process control to prevent such kind of damage and also to design the optimum condition. The objective of this research is to determine drying model of corn spaghetti using tray drier. In this study, drying was performed at three levels of air velocity (1.29; 0.90; and 0.49 m/s), three levels of instrument temperature setting (6, 8, and 10), and two setting of drying position (vertical and horizontal to the airflow). Results indicated that drying temperature was the most influencing parameter in corn spaghetti drying. It also could be concluded that drying rate of corn spaghetti could be well represented by thin layer drying equation (Page model).


Keywords


corn spaghetti; drying model; tray drier



DOI: https://doi.org/10.6066/jtip.2015.26.2.171

Copyright (c) 2015 Jurnal Teknologi Dan Industri Pangan

pISSN :   1979-7788

eISSN :   2087-751X


Visitor Statistic

 

 

Visitor Statistic

Visitor Statistic

Creative Commons License
This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License