The Effect of Dryer Air Temperature on The Moisture Content of Cassava Flour in The Pneumatic Drying Process

Drying method that is applied in flour manufacturing industry, one of which is pneumatic drying. Variable types of both the properties of the dried material and the conditions of the drying process greatly affect the quality of the results of drying. Water content is an important variable in determining the quality of flour. The purpose of this study was to find the effect of drying air temperature on the moisture content of cassava flour under the conditions of the pneumatic drying process. Drying of cassava flour at desiccant air temperatures of 145oC and 160oC with 2 drying cycles produced a moisture content of 11.3 and 8.7% wb and had fulfilled SNI for flour water content, which was a maximum of 12% wb. The higher the temperature of the drying air, the lower the moisture content.

The effect of dryer air temperature on fineness modulus and moisture content of cassava flour in pneumatic dryer process

One of drying method applied in flour milling industry is pneumatic drying. Various kinds of variable both dried materials and drying process condition strongly influence the quality of drying result. Fineness Modulus (FM) and Water Rate are significant variables in defining the flour quality. The aim of this study is to identify the influence of dryer air temperature on FM and Moisture Content in pneumatic dryer process condition. Both variables have sufficiently big coefficient of determination value; therefore, it can be employed to predict well the fineness modulus and water rate of the flour.

Relationship modelling between moisture content of flour and variables of two-cycle drying process of cassava flourusing pneumatic dryer

Moisturecontent (MC) is the most important variable in evaluating material drying performance, so the ability to predict MC in drying process is really important. This research aims to formulate the mathematic relationship between drying process variable pneumatically and moisture content of cassava flour in drying process 1 and 2 by applying dimensional analysis. In this research, there has been a design of pneumatic drying equipment and test using various treatments such as input capacity, drying air temperature, and drying air velocity. Based on the data analysis, the relationship between MC and drying process variables are as follow: Drying cycle 1: MC = (5,794287E − 22). (ρpr·Dpr3/Qi·θ)1,4085 (Tu/Tbo)-2,2504 (Vu·θ/Dpr)5,863 Drying cycle 2: MC = (2,36831E − 10). (ρprDpr3/Qi·θ)1,059 (Tu/Tbo)-4.808 (Vu·θ/Dpr)3,709 The equations have determination coefficient value 0.85, so it has big possibility to use it as alternative to predict moisture content of dried flour.

The Flour Processing Machine for Musa sapientum Linn

Banana flour is one of the main commercial products that could be incorporated into other food products. However, the current processing of banana flour production is not only incompatible to traditional village level; but also difficult to manage for the quality control. In this work, we constructed the low cost banana flour processing machines including dryer and pounder. We also tested our machines by using three conditions of banana cleaning such as salt, vinegar and red lime. The dehydrate banana and flour were characterized by CIE-Lab and particle size analysis. After pneumatic drying at 70oC and 3 hr, we found that vinegar had the whiteness value greater than other conditions. We also found that the flour obtained from vinegar presented the smallest diameter which was approximately 0.017 mm. This particle size diameter corresponds to mesh size No. 20 in ASTM E11:01 standard. These results showed that the characterization protocol of banana flour used to grading the dehydrate banana and flour. Therefore, with our project obtained can be such a high potential approach that can be developed product in household, community in terms of commercial production or community enterprise.

Pemodelan pada Pengeringan Pneumatik Mekanis Tepung Kasava: Hubungan Koefisien Pindah Panas dengan Variabel Pengeringan (Modelling on Mechanical Cassava Flour Pneumatic Drying: Correlation of Heat Transfer Coefficient and Drying Variables)

In the cassava flour pneumatic drying process, mostly heat transfer occurred in convective mode. One of variables which could be used to evaluate the effectiveness of drying processperformance is heat transfer coefficient (h) during drying. The objectives of the research was to formulate a mathematical relationship between h and various pneumatic drying process variables of cassava flour by applying dimensional analysis. In the following research it had been constructed a pneumatic drying machine which was able to be according to the needed data that will be collected. Several parameters related to physical and thermal properties as well as operation of the drying machine were measured and used as the analysis variables was solved using dimensional analysis. Based on the result of the data, it was obtained that the relationship between h and the drying process variables could be expressed as follows This equation had quite high coefficient of determination, so that it could be used to predict the heat transfer coefficient in pneumatic drying process. Sensitivity analysis indicated that the dimensionless product which had the largest effect on h was .ABSTRAKPada proses pengeringan tepung kasava secara pneumatik, perpindahan panas terjadi terutama secara konveksi. Salah satu parameter yang digunakan untuk mengevaluasi efektivitas kinerja proses pengeringan tersebut adalah koefisien perpindahan panas (h) yang terjadi selama pengeringan. Tujuan dari penelitian ini adalah untuk menghubungkan secara matematis antara nilai h dengan beberapa variabel proses pengeringan pneumatik tepung kasava dengan menggunakan metode analisis dimensi. Pada penelitian ini telah dikonstruksi suatu mesin pengering pneumatik yang dirancang untuk dapat dilakukan pengaturan-pengaturan sesuai dengan kebutuhan data penelitian yang akan dikumpulkan. Beberapa parameter yang terkait dengan sifat fisik dan sifat thermis bahan serta operasional mesin pengering diukur dan digunakan sebagai variabel-variabel analisis yang diselesaikan dengan metode analisis dimensi. Berdasarkan hasil analisis data diperoleh hubungan antara nilai h dengan variabel-variabel proses pengeringan sebagai berikut Persamaan tersebut mempunyai nilai koefisien determinasi yang cukup besar, sehingga dapat digunakan untuk memprediksi koefisien perpindahan panas pada pengeringan pneumatic. Hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh terhadap nilai h adalah .Kata kunci: Tepung kasava; analisis dimensi; koefisisen perpindahan panas; pneumatic drying

PEMODELAN PROSES PENGERINGAN MEKANIS TEPUNG KASAVA DENGAN MENGGUNAKAN PNEUMATIC DRYER: HUBUNGAN KAPASITAS OUTPUT DENGAN VARIABEL PROSES PENGERINGAN (Modelling on Mechanical Cassava Flour Drying Process by Using Pneumatic Dryer: Correlation of Output Capacity and Drying Process Variables)

In the drying process, output capacity (Qo) is one of important parameter which should be known because it can beused to evaluate the effectiveness of drying process performance. Theoritically, determination of the output capacityof the drying machine in pneumatic drying is still relatively complex. So, a simple calculation method to predictoutput capacity of the pneumatic drying machine is required. The main objective of this research was to formulatea mathematical relationship between Qo value and various pneumatic drying variables of cassava flour by applyingdimensional analysis. The results showed relationship between Qo value and the drying process variables as follows:This equation has a quite high coefficient of determination, and potentially usable for predicting the output capacity inpneumatic drying. Sensitivity analysis indicated that the dimensionless product which had the largest effect on Qo was ...that reached 11.53%.Keywords: Cassava flour, pneumatic drying, dimensional analysis, output capacity ABSTRAKPada proses pengeringan, kapasitas output (Qo) merupakan salah satu parameter penting yang perlu diketahui.Parameter ini dapat dipakai untuk mengevaluasi efektivitas kinerja proses pengeringan. Pada metode pengeringansecara pneumatik, penentuan kapasitas output mesin pengering secara teoritis, masih relatif komplek. Diperlukan caraperhitungan yang lebih sederhana untuk dapat memprediksi kapasitas output mesin pengering pneumatik. Tujuandari penelitian ini adalah untuk menghubungkan secara matematis antara nilai Qo dengan beberapa variabel prosespengeringan pneumatik tepung kasava dengan menggunakan metode analisis dimensi. Hasil analisis data memberikanhubungan antara nilai Qo dengan variabel-variabel proses pengeringan sebagai berikut:Persamaan tersebut mempunyai nilai koefisien determinasi yang cukup besar, sehingga dapat digunakan untukmemprediksi kapasitas output pada pengeringan pneumatik. Hasil uji sensitivitas menunjukkan bahwa dimensionlessproduct yang paling berpengaruh terhadap nilai Qo adalah ... yang mencapai 11,53%.Kata kunci: Tepung kasava, pneumatic drying, analisis dimensi, kapasitas output

PEMODELAN MATEMATIS HUBUNGAN KADAR AIR TEPUNG DENGAN VARIABEL PROSES PADA PENGERINGAN MEKANIS TEPUNG KASAVA MENGGUNAKAN PNEUMATIC DRYER

Moisture content of the materials (Ka) is the most important variable in evaluating the performance of drying process, therefore the ability to predict moisture-content of the materials in the drying process is very important. The objective of this research was to formulate a mathematical relationship between various pneumatic drying process variables and the moisturecontent of the materials of cassava flour by applying dimensional analysis. In this research, a pneumatic drying equipment and test edit in wide varieties of treatments, such as the input capacity, drying air temperature, and drying air velocity. Based on the result of data analysis, it was obtained that the relationship between moisture content of the materials and the drying process variables could be expressed as followThis equation had 0,722 coefficient of determination, so that it could be used to predict the moisture content of cassava flour precisely. Sensitivity analysis indicated that the dimensionless product which had the largest effect on Ka was.Keywords: Cassava flour, pneumatic drying, dimensional analysis, moisture content ABSTRAKKadar air bahan (Ka) merupakan variabel yang paling penting dalam mengevaluasi kinerja proses pengeringan bahan, sehingga kemampuan untuk memprediksi Ka dalam proses pengeringan akan menjadi sangat penting. Penelitian ini bertujuan untuk memformulasikan hubungan matematis antara berbagai variabel proses pengeringan secara pneumatik dengan Ka akhir tepung ketela pohon dengan menerapkan analisis dimensi. Pada penelitian ini telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, temperatur udara pengering, dan kecepatan udara pengering. Berdasarkan hasil analisis data maka diperoleh hubungan antara Ka dengan variabel-variabel proses pengeringan sebagai berikut:Persamaan tersebut mempunyai nilai koefisien determinasi 0,722 sehingga besar kemungkinan untuk dapat digunakansebagai alternatif dalam memprediksi kadar air tepung hasil pengeringan. Hasil uji sensitivitas menunjukkan bahwadimensionless product yang paling berpengaruh terhadap nilai Ka adalah ்ೠ .Kata kunci: Tepung kasava, pneumatic drying, analisis dimensi, kadar air