Studi Laju Pengeringan Garam

Pamuji, Gigih Iman and Anwar, Moch. Fauzi (2009) Studi Laju Pengeringan Garam. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pengeringan pada garam dilakukan sebagai upaya akhir menentukan kualitas produk. Setelah sebelumnya dilakukan pencucian untuk menghilangkan pengotor-pengotor. Tujuan dari penelitian ini adalah menentukan karakteristik kurva pengeringan garam, menentukan pengaruh variabel penelitian terhadap rate pengeringan, dan mencari nilai koefisien transfer panas dalam penelitian. Bahan yang digunakan adalah garam halus dengan ukuran 40-50 mesh, dan menggunakan tray dryer skala laboratorium. Pengeringan dilakukan pada tiga kondisi suhu udara pengering (70, 80, dan 90°C), tiga kondisi kecepatan udara (0.4, 0.7 dan 1 m/s) dan tiga kondisi ketebalan sampel (3, 5 dan 7mm). Data yang diperoleh akan digrafikkan dengan berbagai acuan antara lain drying rate, moisture content, dan waktu. Hasil yang didapatkan antara lain; pengaruh suhu sangat besar, rate pada suhu tertinggi 90°C (0,01792 gr/cm .jam) sampai dua kali nilai rate pada suhu terendah 70°C (0,08857 gr/cm2.jam). Kecepatan udara pengering sedikit mempengaruhi kenaikan rate pengeringan, pada kecepatan 1 m/s (0,0108 gr/cm2.jam) dibandingkan pada kecepatan terendah 0.4 m/s (0,0101gr/cm2 jam). Tebal sampel lebih berpengaruh pada waktu pengeringan, pada tebal 3 mm (540 menit), tebal 5 mm (760 menit) dan tebal 7 mm (870 menit).
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Drying of salt was worked to determine the end quality of product. As before the salt was washed to eliminate impurities. This research has goal to determine the curve characteristic of drying salt, determine an effect of research variable to drying rate, and looking for heat transfer coefficient. Material that used (salt) has size 40-50 mesh, and drying at tray dryer of laboratory scale. There are some variables of drying conditions, three hot air temperature (70, 80, dan 90°C), three air speed (0.4, 0 . 7 dan 1 m/s), and three sample thickness (3, 5 dan 7 mm). Experiment data could be curved with some coordinate as drying rate, moisture content, and time. Experiments result showing, temperature has crutial effect to drying rate, rate at highest temperature 90 X/(0,01792gr/cm2.jam) is twice than temperature 70 °C (0,08857 gr/cm2.jam). Air speed take a little effect to raising the rate, at 1 m/s (0,0108 gr/cm2.jam) than 0.4 m/s (0,0101 gr/cm2.jam). Sample thickness has a great concern to determine drying time, not too much to drying rate, at 3 mm sample (540 minute), 5 mm (760 minute), and 7 mm (870 minute).

Item Type:	Thesis (Other)
Additional Information:	RSK 664.4 Pam s 2009
Uncontrolled Keywords:	garam, pengering tray, rate pengeringan, salt, tray dryer, drying rate
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24201-(S1) Undergraduate Thesis
Depositing User:	Anis Wulandari
Date Deposited:	10 Nov 2022 05:38
Last Modified:	10 Nov 2022 05:38
URI:	http://repository.its.ac.id/id/eprint/95080

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