SISTEM PENGOPERASIAN DAN PERAWATAN ALAT PENDINGIN MAKANAN DI TB.ALIM PT. KALTIM SHIPYARD SAMARINDA

EDU RYAN, PRAMAYODHA (2019) SISTEM PENGOPERASIAN DAN PERAWATAN ALAT PENDINGIN MAKANAN DI TB.ALIM PT. KALTIM SHIPYARD SAMARINDA. KARYA TULIS.

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Abstract

Refrigeration is the production or operation and maintenance of the temperature level of a material or room at a lower level than the temperature of the environment or the surrounding atmosphere by means of withdrawal or absorption of heat from the material or room. Refrigration can also be referred to as the process of transferring heat from a material or room to another material or room (Ilyas, 1993), whereas according to Hartanto (1985) refrigeration or refrigeration is a process of absorption of heat in an object where this process occurs due to the evaporation process refrigeration (refrigerant), and according to Arismunandar and Saito (2005) refrigeration is an attempt to maintain a low temperature that is a process of cooling the air so that it can reach temperature and humidity according to the conditions required for the air condition of a particular room, temperature and temperature play a role in maintaining and maintaining freshness and preservation of food Keywords : Food Cooling, Refrigeration

Item Type:	Article
Additional Information:	165420065
Subjects:	Teknika
Divisions:	Program Studi > D3-Teknika
Depositing User:	AMNI Perpustakaan Semarang
Date Deposited:	11 Mar 2020 04:18
Last Modified:	11 Mar 2020 04:18
URI:	http://repository.unimar-amni.ac.id/id/eprint/2209

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