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All Journal JOURNAL OF MECHANICAL ENGINEERING, MANUFACTURES, MATERIALS AND ENERGY Journal of Food Technology and Agroindustry
Ferry Setiawan
STTKD Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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DESAIN DAN IMPLEMENTASI PERALATAN VACUUM STABILIZER MENGGUNAKAN PRINSIP BERNOULLI UNTUK MENINGKATKAN KINERJA ROTARRY DRUM VACUUM FILTER Ferry Setiawan
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1711

Abstract

The purpose of this research is to create and implement a Vacuum Stabilizer equipment design to improve the performance of Rottary Drum Vacuum equipment in the sugar industry in the dirty juice filtration process which so far has not been optimal, this is indicated by the results of dirty juice filtration resulting in cake (blotong). which still has a fairly high sucrose content with a cake pol number > 2.5%, while the allowable standard is < 2.5%. From the identification results, it was found that the cause of the problem was the achievement of high vacuum and low vacuum work parameters which were still fluctuating and tended to be low with a very fluctuating high vacuum at 30 CmHg to 40 CmHg and Low Vacuum at 5 CmHg to 15 CmHg. The planned Vacuum Stabilizer equipment consists of a series of equipment such as reservoir tanks, venturi tanks and pipelines whose height is calculated by the bernoulli equation. The height of the Vacuum Stabilizer equipment, for high vacuum was achieved at a total height of 4.3 meters, while for low vacuum a total height of 3.9 meters, the Vacuum Stabilizer equipment succeeded in increasing the stability of achieving high vacuum at 45 CmHg – 55 CmHg and low vacuum at 20 CmHg. – 25 CmHg according to the standard set, with the impact of increasing performance so that the cake pol number matches the target set with the cake pol number < 2.5%.
The Effect of Time Variations in the Hot Dipping Alumunizing Coating Stainless Steel 304 Process on Material Characteristics and Thermal Conductivity Ferry Setiawan
JOURNAL OF MECHANICAL ENGINEERING MANUFACTURES MATERIALS AND ENERGY Vol 6, No 1 (2022): EDISI JUNI
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jmemme.v6i1.6452

Abstract

This study aims to determine the effect of time on the hot dipping process of aluminizing coating stainless steel 304 material on the characteristics of the tensile test material, hardness test, thickness test and the value of thermal conductivity. The application of this material is on a Cessna 150 aircraft which is used in the firewall section. Hot dipping alumunizing coating is a process to add a layer on the surface of a material, by immersing the main metal into a bath containing the molten coating metal, the melting of aluminum metal in this study was carried out at a temperature of 700 oC. The time that was varied in the hot dipping aluminizing coating process for stainless steel 304 material was 2 minutes, 4 minutes and 6 minutes. Based on the research that was done, the best results were obtained on each material test, namely; Tensile test on a 4 minute immersion time variation with a tensile stress value of 232 Mpa, Hardness test on a 4 minute immersion time variation with a Vickers Hardness value of 90 kgf/mm2, Thickness test on a 6 minute immersion time variation with a layer thickness of 130.48 m, Conductivity test thermal variation at 6 minutes of immersion time with a value of K 33.70 W/m K. From the results of the study, it was found that the weakness of the hot dipping alumunizing coating process was the result of an uneven aluminum coating so that there is potential for deviation in the test results.
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