THERMAL DIFUSIVITY OF SWEET POTATO FLOUR MEASURED USING DICKERSON METHOD
Abstract
Abstract
Sweet potato (Ipmoea batatas I.) is one the carbohydrate sources in indonesia that can be used both for food and industry purposes. To support the utilization of sweet potato as flour, it is imperative to develop a drying system that can improve its quality. A preliminary study using an improved variety, namely Sari, was conducted to determine its floure thermal diffusivity (a ), an imprortant parameter in developing drying process. The experiment was run according to Dickerson method using sweet potato flour at different levels of moisture content (5.05-5.97% wet basis) and temperatures (23.7 -40.9 oC) this method used an apparatus based on transient heat transfer condition requiring only a time- temperature data. At the levels of moisture and temperature studied, the thermal diffusivity of sweet potato flour could be expressed using a linear regression model, a= 10-9 M.T + 9X 10-9( R2=0.9779). the average value of the thermal diffusivity sweet potato flour was 1.72 x 10-7 m2/s at a moisture level of 5.51 % wet basis and temperature of 29.58 oC. Similar studies are needed for different varieties or cultivars of sweet potato as well at a wide range of moisture content and temperature content and temperature levels.
Keyword: sweet potato flour, thermal diffusivity, Dickerson Method.
Authors
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Jurnal Keteknikan Pertanian. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.