Pemodalan sistem pembekuan dengan suhu media pembeku bertahap pada proses pembekuan daging sapi segar menggunakan metode eksergi

Abstract

Beef preservation was required to maintain the qual ity of the product during distribution and storage. There were some co mmon different freezing systems, such as; (1) Drying, (2) Adding chemical s olution, and (3) Freezing. Among these systems, freezing system was considered the best method to keep the product fresh after thawing. By using the secon d law thermodynamics, the in- efficiency of energy consumption on freezing system could be analyzed. The method to analyze it was known as exergy analysis. In conventional freezing method, the product was fr ozen at the constant medium temperature with the great energy consumptio n. However, the current developing of a freezing system model with stepping system was intended to control the input of energy from the pre-cooling to the freezing stage. The stepping system was conducted with controlled mediu m temperature since medium temperature of freezer influenced the energy consumption.