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All Journal Jurnal Keteknikan Pertanian Pelita Perkebunan
Hadi K. Purwadaria
Departemen Teknik Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry

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PENERAPAN SISTEM PEMBEKUAN VAKUM DAN PEMANASAN DARI BAWAH PADA MESIN PENGERING BEKU Belyamin .; Armansyah H. Tambunan; Hadi K. Purwadaria; M. Idrus Alhamid
Jurnal Keteknikan Pertanian Vol. 21 No. 3 (2007): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.021.3.%p

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ABSTRACT Freeze drying is the best among the drying methods, especially for high value products. This is due to some reason: minimize tile degradative reaction such as non enzymatic browning, protein denaturizing and enzymatic reaction, little loss of flavor and aroma and high re-absorptivity of solvent. However due to slow drying rate, the drying time is longer and energy consumption is higher, that make freeze drying process expensive. To overcome the problems, drying was proposed to operate by application of vacuum freezing and back heating beside the use of radiation from the upper surface of product. The objective of this research was to prove that freeze drying with vacuum freezing and back heating (PBPVpb) consume less energy than freeze drying with contact plate freezing (PBLS). The research was started by designing and manufacturing a PBPVpb before operating and analyzing it. This research found out that the energy consumption of PBP\/pb was 90.6% of PBLS although the drying time of PBPVpb WaS 29% longer than that of PBLS. The drying rate of PBPVpb was 5 g/h whereas PBLS was 5.6 g/h. Keyword: freeze drying, vacuum freezing, baok heating Diterima: 26 Juni 2007; Disetujui: 19 Agustus 2007
Physical Characteristics of Coffee Beans from Steaming Processin Single Column Reactor Sukrisno Widyotomo; Sri Mulato; Hadi K. Purwadaria; A.M. Syarief
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 26 No 1 (2010)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v26i1.119

Abstract

One of important steps in decaffeination process is steaming. The aim of steaming is to expand coffee beans porosity in order to obtain optimal condition for decaffeination process. Steaming can be done in single column reactor using saturated water vapour as media. The objective of this research is to study physical characteristics of coffee beans after steaming process using single column reactor. Material tested was Robusta coffee with 13—14% moisture content after dry processing. Reactor capacity is 6 kg dried coffee beans and 30 l water to produce water vapour. Dried coffee beans classified in 4 grades, i.e. diameter size (d) d>7,5 mm; 6,5<d³7,5 mm; 5,5<d£6,5 mm; and d£5,5 mm. Period of steaming process varied from 1 up to 3.5 hours. The result showed that the coffee beans expanded 8.6—9.5% in length, 12.2—13.3% in width, and 18.3—20.6% in thickness. Coffee bean volume increased 30—50%. Coffee bean moisture content increased f. Aritmatic diameter increased 8—13% while geometric diameter increased 9—18%. Sphericity not affected. Surface area increased 18—37%. True density increased 19—30% while bulk density was while. Porosity increased from 13—18% to 24—39% while coffee beans texture decreased from 323—384 g/1 mm to 212—225 g/1 mm. Color change increased from 14—20 to 38—40. The optimum steaming process was 3 hours.Key words : Coffee, steaming, single column reactor, decaffeination.
Co-Authors A.M. Syarief Armansyah H. Tambunan Belyamin Belyamin M. Idrus Alhamid Sri Mulato Sukrisno Widyotomo