Optimisasi Desain Shell And Tube Heat Exchanger Pada Proses Pasteurisasi Susu Kedelai

Ghozali, Nurrizqi Ainul (2020) Optimisasi Desain Shell And Tube Heat Exchanger Pada Proses Pasteurisasi Susu Kedelai. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Susu kedelai dapat menggantikan susu sapi dikarenakan susunan asam aminonya mirip dengan susu sapi. Pasteurisasi dilakukan dengan memberikan perlakuan panas untuk menghilangkan bakteri patogen pada makanan atau minuman, sehingga aman untuk dikonsumsi. Proses pasteurisasi susu kedelai pada low temperature long time (LTLT) memerlukan panas pada suhu 62,8ºC selama 30 menit dan high temperature short time (HTST) pada suhu 71,7ºC selama 15 detik. Proses pasteurisasi memerlukan alat penukar panas (heat exchanger). Permasalahan pada heat exchanger yakni terbentuknya fouling. (deposit yang tidak diinginkan pada permukaan heat exchanger yang menghambat proses perpindahan panas. Fouling dapat diminimalkan dengan menentukan geometri heat exchanger yang optimal. Dalam penelitian ini, sebanyak 10 heat exchanger dirangkai secara seri. Optimisasi dilakukan untuk menentukan geometri shell and tube heat exchanger sehingga diperoleh fouling resistance minimal. Optimisasi dilakukan dengan menggunakan beberapa metode stokastik. Variabel yang dioptimisasi adalah diameter dalam shell (Ds), diameter luar tube (do), dan jumlah baffle (Nb). Dari hasil optimisasi duelist algorithm didapatkan bahwa nilai fouling resistance pada sisi shell (Rfs) rata-rata berkurang 25%, sedangkan fouling resistance pada sisi tube (Rft) rata-rata berkurang 3%. ========================================================= Soy milk can replace cow's milk because its amino acid composition is like cow's milk. Pasteurization is done by giving heat treatment to eliminate pathogenic bacteria in food or drink, so it is safe for consumption. Pasteurization of soy milk at a low-temperature long time (LTLT) requires heat at 62.8ºC for 30 minutes and high-temperature short time (HTST) at 71.7ºC for 15 seconds. The pasteurization process requires a heat exchanger. The problem with heat exchangers is the formation of fouling. (undesired deposits on the surface of the heat exchanger) that inhibit the heat transfer process. Fouling can be minimized by determining the optimal heat exchanger geometry. In this study, ten heat exchangers were arranged in series. Optimization is done to determine the geometry of the shell and tube heat exchanger so that minimal fouling resistance is obtained. Optimization is done by using several stochastic methods. Optimized variables are the inner diameter of the shell (Ds), the outer diameter of the tube (do), and the number of baffles (Nb). From the results of optimization of the duelist algorithm, it was found that the fouling resistance on the shell side (Rfs) decreased by an average of 25%, while the fouling resistance on the tube side (Rft) decreased by an average of 3%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Susu kedelai, Pasteurisasi, Optimisasi, Heat Exchanger, Fouling Resistance Soy ilk, Pasteurization, Optimization, Heat Exchanger, Fouling Resistance.
Subjects: T Technology > T Technology (General) > T58.8 Productivity. Efficiency
Divisions: Faculty of Industrial Technology > Physics Engineering > 30201-(S1) Undergraduate Thesis
Depositing User: GHOZALI NURRIZQI AINUL
Date Deposited: 01 Sep 2020 02:56
Last Modified: 01 Sep 2020 02:56
URI: http://repository.its.ac.id/id/eprint/79890

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