Simulation Study on Freeze-drying Characteristics of Mashed Beef

Authors

  • Armansyah H. Tambunan
  • M. Solahudin
  • Estri Rahajeng

DOI:

https://doi.org/10.19028/jtep.014.1.%25p

Abstract

Drying characteristic of a particular product is important in analyzing the appropriateness of the drying method for the product. This is especially important for freeze drying, which is known as the most expensive drying method, asideji-om its good drying quality. The objectives of this experiment are to develop a computer simulation program using a retreating drying-front
model for predicting freeze drying characteristics of mashed nteat, especially for the influence of sublimation temperature and thermal conductivity.

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Issue

Vol. 14 No. 1 (2000): Buletin Keteknikan Pertanian

Section

Articles

License

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How to Cite

Tambunan, A. H., Solahudin, M., & Rahajeng, E. (2011). Simulation Study on Freeze-drying Characteristics of Mashed Beef. Jurnal Keteknikan Pertanian, 14(1). https://doi.org/10.19028/jtep.014.1.%p

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