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Nurul Asiah
Master Student of Magister Program on Chemical Engineering Department of Chemical Engineering Faculty of Engineering Diponegoro University
Engineering

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DRYING TIME ESTIMATION OF CARRAGEENAN-EGG WHITE MIXTURE AT TRAY DRYER Mohamad Djaeni; Aji Prasetyaningrum; Nurul Asiah; Ratnawati Hartono
International Journal of Science and Engineering Vol 6, No 2 (2014)
Publisher : Chemical Engineering Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (801.327 KB) | DOI: 10.12777/ijse.6.2.122-125

Abstract

The drying is the last step to find carrageenan product. Currently, the carrageenan drying still deals with too long drying time. This because, during the process carrageenan and water forms gel stucture in which hampers the water diffusion to the surface. Foaming agent introduction such as egg white can be considered to break the gel structure and make the drying process being smooth and fast. This paper discusses the effect of egg white as foaming agent on the drying time of carrageenan. In this study, the carrageenan was mixed with egg white to form foam that can break the gel and create the pore for improving the surface area.  The carrageenan and egg white mixture was then dried at different air temperature and humidity. Results showed that the drying time was shortened with the presence of egg whiet as well as the increase of air temperature. For example, the drying time at air temperature 80oC with  20 % egg white was about 60 minutes shorter than that of without foam. In addition, the lowering air dehumidification affected the drying time positively.
Co-Authors Aji Prasetyaningrum M. Djaeni Ratnawati Ratnawati