PEMODELAN MATEMATIK TRANSFER PANAS DAN MASSA PADA PROSES PENGGORENGAN BAHAN MAKANAN BERPATI [Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food]

Abstract

Matematical model of simultaneous heat and mass (moisture and oil) transfer process taht occured during the frying process was conducted using the principal of heat and mass transfer proccesses. Heat transfer within material was predicted by Fouries law of the conduction heat transfer mechanism, while mass transfer within the material was formulated with Fickslaw of diffusion mechanism. The objective of this study was to develop mathematical model of the heat, moisture and oil transfer that occur simultaneosly in the stachy food during the frying process. Solution of the model with numerical analysis was achieved using impliciti finite difference method of Crank-Nicolson. The simulation output of the model was presented as temperature, moisture and oil profiles during frying process. Slabs of dried dough corn powder were fried in the fresh coconut aoil at 180°C during 36 minutes . Temperature of material was recorded with datalogger during frying process, and some of sampel were taken from deep fryer at certain time for being measured its moisture and oil content. The model was verified with experimental data of temperature, moisture and oil profiles. It was obtained from this research that the simulation output and the experimental data was in a good agreement.