S.U., Handayani and Iman, Mujiarto and A.P., Siswanto and D., Ariwibowo and I.S., Atmanto and M., Mustikaningrum (2023) Drying kinetics of chilli under sun and microwave drying. PROSIDING.
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Abstract
Chilli (Capsicum annuum L.) is a popular spice used in Asia as a food flavour enhancer. Fresh chilli can not be stored for a long time because the water content reaches 70–80%. Drying can overcome the problem of storage and price fluctuations. The quality of dried chilli is determined by the water content, colour and content of active substances. A proper drying process is needed because an improper drying process can result in brown due to enzymatic or non-enzymatic reactions and loss of flavour. Prolonged drying using sun and hot air drying conduce brown colour, so a fast drying method is needed. This study aims to deter- mine the drying kinetics of chilli dried by sun-drying and microwave drying. The experimental data were compared with several thin-layer models, while the diffusivity of the experimental results was compared with calculations based on the Ficks diffusion model. For sun drying, the best fitted model is Logarithmic with R2 = 0,8267, RMSE = 0.1669, and SSE = 0,0592. While for microwave drying, the best-fitted model is Verma with R2 = 0.9881, RMSE = 0.0473, and SSE = 0.0114. By using the mass transfer model it is known that the value for the evaporation constant is equal to 2,4531 10 12 (sun drying); 5,24 10 11 (mi- crowave) and for the diffusivity value are 9.0695 10 8 m2/s for sun drying while microwave drying is 6.1177 10 7 m2/s. 2022 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by- nc-nd/4.0). Selection and peer-review under responsibility of the scientific committee of the 2nd Interna- tional Conference on Chemical Engineering and Applied Sciences
| Item Type: | Article |
|---|---|
| Subjects: | Prosiding |
| Divisions: | Program Studi > S1-Teknik Mesin |
| Depositing User: | AMNI Perpustakaan Semarang |
| Date Deposited: | 05 Apr 2023 04:12 |
| Last Modified: | 05 Jun 2023 09:17 |
| URI: | http://repository.unimar-amni.ac.id/id/eprint/5221 |
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