Effect of Immersion Concentration in Salt Solution, Drying Time and Air Velocity on Drying Wet Noodles Using a Tray Dryer and Solar Assistance

Effect of Immersion Concentration in Salt Solution, Drying Time and Air Velocity on Drying Wet Noodles Using a Tray Dryer and Solar Assistance

The noodles in the market are dry noodles with 8-10% water content. Dried noodles have a longer shelf life because they are less prone to mold growth. Drying noodles with the help of the sun and tray dryers are currently an option because they are efficient and do not require a lot of energy. Reduct...

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Bibliographic Details
Main Authors: Maktum Muharja, Siska Nuri Fadilah, Achri Isnan Khamil, Rizki Fitria Darmayanti, Ditta Kharisma Yolanda Putri, Meta Fitri Rizkiana, Viqhi Aswie, Badril Azhar
Format: Article
Language:English
Published: Politeknik Negeri Malang 2023-04-01
Series:Jurnal Teknik Kimia dan Lingkungan
Subjects:
drying
hybrid
tray dryer
wet noodles
Online Access:http://jurnal.polinema.ac.id/index.php/jtkl/article/view/1620

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