Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk)
Jackfruit is the unique tropical fruit because of its sweet taste and aroma, as well as because it contained so much nutrients. One of the processes that can be done to have jackfruit with longer shelf-life is by processed it into dried fruit. This research aims to process the jackfruit into frui...
| Autor principal: | |
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| Formato: | Conference or Workshop Item |
| Idioma: | English |
| Publicado em: |
2018
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| Assuntos: | |
| Acesso em linha: | https://repository.ugm.ac.id/274491/1/FE2_03_O19-full.pdf |
| _version_ | 1826049838754562048 |
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| author | Karyadi, Joko Nugroho Wahyu |
| author_facet | Karyadi, Joko Nugroho Wahyu |
| author_sort | Karyadi, Joko Nugroho Wahyu |
| collection | UGM |
| description | Jackfruit is the unique tropical fruit because of its sweet taste and aroma, as well
as because it contained so much nutrients. One of the processes that can be done to have
jackfruit with longer shelf-life is by processed it into dried fruit. This research aims to process
the jackfruit into fruit chips using freeze drying technique. This research determined the
drying rate kinetic, as well as to find the effect of freeze drying process to the quality of
jackfruit. The freeze dryer is made with a stainless steel plate that has a diameter of 0.40 cm
and a length of 0.50 m. Four electric heaters were installed in 4 racks, with a total power of
500 watts. In order to collect the evaporated water, the cool trap device is fitted with a 5 m
refrigerant pipe that is rolled with a diameter of 10 cm. The vacuum pump was installed at the
end of the cold trap. Drying was conducted with variations of heating temperature of 50oC,
60oC and 70oC at a pressure of -74 cmHg vacuum. The results shows that the coefficient of
drying rate of dried Jackfruit at drying temperature 50oC, 60oC and 70oC were 0,1034%,
0,1178% and 0,1382%, respectively. From the results of this study indicate that at 70oC
drying temperature, dried jackfruit still shows acceptable color, taste and good texture.The
body of the abstract should be limited up to 500 words. Include importance of the work,
overall objectives, brief description of materials and methods, major results, and implication
of your work.
Key Words: Jackfruit, freeze drying, temperature, quality product |
| first_indexed | 2024-03-13T23:53:32Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:274491 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:53:32Z |
| publishDate | 2018 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2744912018-07-02T02:42:45Z https://repository.ugm.ac.id/274491/ Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk) Karyadi, Joko Nugroho Wahyu Food technology Jackfruit is the unique tropical fruit because of its sweet taste and aroma, as well as because it contained so much nutrients. One of the processes that can be done to have jackfruit with longer shelf-life is by processed it into dried fruit. This research aims to process the jackfruit into fruit chips using freeze drying technique. This research determined the drying rate kinetic, as well as to find the effect of freeze drying process to the quality of jackfruit. The freeze dryer is made with a stainless steel plate that has a diameter of 0.40 cm and a length of 0.50 m. Four electric heaters were installed in 4 racks, with a total power of 500 watts. In order to collect the evaporated water, the cool trap device is fitted with a 5 m refrigerant pipe that is rolled with a diameter of 10 cm. The vacuum pump was installed at the end of the cold trap. Drying was conducted with variations of heating temperature of 50oC, 60oC and 70oC at a pressure of -74 cmHg vacuum. The results shows that the coefficient of drying rate of dried Jackfruit at drying temperature 50oC, 60oC and 70oC were 0,1034%, 0,1178% and 0,1382%, respectively. From the results of this study indicate that at 70oC drying temperature, dried jackfruit still shows acceptable color, taste and good texture.The body of the abstract should be limited up to 500 words. Include importance of the work, overall objectives, brief description of materials and methods, major results, and implication of your work. Key Words: Jackfruit, freeze drying, temperature, quality product 2018-05-28 Conference or Workshop Item NonPeerReviewed application/pdf en https://repository.ugm.ac.id/274491/1/FE2_03_O19-full.pdf Karyadi, Joko Nugroho Wahyu (2018) Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk). In: the 9th International Symposium on Machinery and Mechatronics for Agriculture and Biosystems Engineering (ISMAB) 28-30 May 2018, Jeju, Korea, 28-30 May 2018, Hotel KAL Jeju Island South Korea. http://www.ismab2018.org |
| spellingShingle | Food technology Karyadi, Joko Nugroho Wahyu Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk) |
| title | Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk) |
| title_full | Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk) |
| title_fullStr | Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk) |
| title_full_unstemmed | Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk) |
| title_short | Effect of Temperature of Freeze Dryer on Drying Rate of Jackfruit (Artocarpus heterophyllus Lamk) |
| title_sort | effect of temperature of freeze dryer on drying rate of jackfruit artocarpus heterophyllus lamk |
| topic | Food technology |
| url | https://repository.ugm.ac.id/274491/1/FE2_03_O19-full.pdf |
| work_keys_str_mv | AT karyadijokonugrohowahyu effectoftemperatureoffreezedryerondryingrateofjackfruitartocarpusheterophylluslamk |