Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Journal of Innovation Research and Knowledge
Legis Tsaniyah
Program Analis Kimia Sekolah Vokasi Institut Pertanian Bogor
Humanities Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
OPTIMISASI PROSES PENDINGINAN PUREE PADA INDUSTRI KECIL MENENGAH PENGOLAHAN BUAH Hermawan; Fitria Dewi Sulistyono; Adriana Sari Aryani; Legis Tsaniyah
Journal of Innovation Research and Knowledge Vol. 1 No. 10: Maret 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.127 KB)

Abstract

Small and medium scale (SME’s) puree processing industries generally do not yet have aseptic packaging technology, so they choose the hot filing packaging method. Hot purees that have been packaged in plastic bags must be cooled immediately to maintain the quality and nutritional value. In the 1000 kg puree production batch, the heat that must be discharged through the cooling process is 44,582.91 Kcal. The cooling process is transferring heat from the puree product to the cooling water media. The cooling process in the cooling tub is balanced by the time of pasteurization which is 10 minutes, so there is no bottleneck in the production system. The optimal heat transfer rate is 4,481.64 Kcal / minute to cooling water with a volume of at least 5.38 m3 for each ton of production batch. An optimal cooling time of 10 minutes can be achieved if the cooling bath is designed with a dimension of 8.4 meters long, 1.6 meters wide and 0.5 meters high. In this optimal condition, the cooling water in the tub is driven by the pump in the direction of the product flow at a 1.66 liter / second discharge
Co-Authors Adriana Sari Aryani Fitria Dewi Sulistyono Hermawan