Sutedjo, Stefanus and Kartawiria, Irvan S and Marpaung, Abdullah Muzi (2015) Application of Dried Air by Silica Gel in Steamed Cracker Dough Drying. Bachelor thesis, Swiss German University.

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Abstract

The purpose of the research was to evaluate suitability of air dryer with silica gel as proper method for steamed cracker dough drying. Variations of thickness of steamed cracker dough were 2 cm and 3 cm and the flow rate of the air source were 13.4 m/s and 10.6 m/s. The types of air dryer evaluated were single column air dryerand double column air dryer with condensation. From the result of the experiment it can be concluded that single column air dryer was not effective, because the drying rate of 2 steamed cracker dough drying treated with single column air dryer0.066kg/m .h and 2 0.067 kg/m .h was lower than the untreated steamed cracker dough drying 2 rate0.073kg/m .h. The next variation of the air dryer was double column air dryer with condensation. The variation of treatment were the same with single column air dryer 2 cm and 3 cm thick steamed cracker dough and 13.4 m/s and 10.6 m/s. The result shows that the double column air dryer with condensation was effective.It was effective because the drying rate of steamed cracker dough treated with double 2 2 column air dryer with condensation were 0.090 kg/m .h and 0.089kg/m while the 2 drying rate of untreated steamed cracker dough was 0.073kg/m .h. the drying time was also reduced from 48 hours to 9 hours.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Steamed Cracker Dough; Silica Gel; Air Dryer; And Drying Rate.
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation T Technology > TP Chemical technology > TP374 Food--Packaging
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	12 Jan 2021 14:54
Last Modified:	12 Jan 2021 14:54
URI:	http://repository.sgu.ac.id/id/eprint/1710

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