Simulasi Karakteristik Pengeringan Beku Daging Sapi Giling

Abstract

Drying characteristic of a particular product is important in analyzing the appropriateness of the drying method for the product. This is especially important for freeze drying, which is known as the most expensive drying method, asideji-om its good drying quality. The objectives of this experiment are to develop a computer simulation program using a retreating drying-front model for predicting freeze drying characteristics of mashed nteat, especially for the influence of sublimation temperature and thermal conductivity. In this work, a quasi steady state analysis was used to describe the heat and mass transfer and movement of the sublimationji-ont during the secondary drying period. A mathematical model was used in a simulation to determine changes in water fraction, thickness of dried layer and tenaperature distribution in the dried zone. VeriJcation of the model indicated. the appropriateness of the model to predict freeze drying characteristics.