Prayoga, Christian Mahesa and Ahmad, Usman (2009) Determination of Thermal Diffusivity of Patin Fish Sausage in Heat Processing. Bachelor thesis, Swiss German University.

Preview	Text Christian Prayoga 1-4205-045 TOC.pdf Download (112kB) | Preview
	Text Christian Prayoga 1-4205-045 1.pdf Restricted to Registered users only Download (101kB)
	Text Christian Prayoga 1-4205-045 2.pdf Restricted to Registered users only Download (212kB)
	Text Christian Prayoga 1-4205-045 3.pdf Restricted to Registered users only Download (1MB)
	Text Christian Prayoga 1-4205-045 4.pdf Restricted to Registered users only Download (213kB)
	Text Christian Prayoga 1-4205-045 5.pdf Restricted to Registered users only Download (92kB)
Preview	Text Christian Prayoga 1-4205-045 Ref.pdf Download (106kB) | Preview

Abstract

Patin fish sausage is very new food product. The characteristics and properties of this product are unknow and unprovided very well. The most important thing that need very deep attention is the safety of the food. The safety of the food described by the absence of pathogen microorganisms. Heat treatment is very good and easy method to elliminate pathogen microorganism. In order to make the heat processing in the application become efficient and efective, the thermal diffusivity of the product must be known. By using thermal diffusivity value, effective time to ensure the ellimination of pathogen microorganism can be predicted accurately, as well as efficient heat processing in term of energy use. The experiment use numerical method. This method choosen because it is applicable and the outline is precise. The equipments needed to run this method are also simple and widely available. From the experiment, thermal diffusivity for Patin fish was known. Thermal diffusivity value for Patin fish sausage is 8.9280 x 10 -4 2 m /hr. The range of result accuracy is 84.56% to 97.93%. By this level of accuracy, thermal diffusivity value can be used in the application to predict the efficient heating time.

Item Type:	Thesis (Bachelor)
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation > TP371.1 Food--Effect of heat on
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	27 Oct 2020 08:01
Last Modified:	27 Oct 2020 08:01
URI:	http://repository.sgu.ac.id/id/eprint/985

Actions (login required)

View Item