<![CDATA[Penelitian ini bertujuan untuk mengevaluasi karakteristik pengeringan lapisan-tipis irisan singkong dengan menggunakan pengering inframerah pada skala pilot untuk memenuhi kebutuhan usaha kecil dan menengah. Penelitian dilakukan pada dua tingkat temperatur “set-point” yaitu 50oC dan 60oC. Irisan singkong sebanyak 6 kg dengan kadar air awal 60–68 persen pada basis basah dikeringkan dalam pengering menjadi kadar air 14 persen. Setiap 30 menit, udara pengering diukur temperaturnya dan irisan singkong yang dikeringkan dianalisis kadar airnya. Hasil penelitian memperlihatkan bahwa waktu pengeringan lebih cepat dengan peningkatan temperatur set-point dan sekitar 44–62 persen kadar air teruapkan selama pengeringan 3-4 jam. Berkaitan dengan kinetika pengeringan, dua buah model matematika diujikan terhadap data eksperimen. Ditemukan bahwa model Page lebih dapat mempresentasikan pola pengeringan irisan singkong dibandingkan model Henderson-Pabis.This study is aimed to evaluate the characteristics of the thin-layer drying of cassava chips using a pilot scale infrared dryer to meet the needs of small and medium enterprises. The drying experiments are carried out at two levels of temperature set-points viz. 50 and 60°C respectively. Every 30-minute the drying air temperature is measured and the chips is analyzed for its moisture content. Cassava chips with 6 kg weight and 60–68 percent moisture content on wet basis is dried in the dryer. It is found that the drying time decreases with an increase in temperature set point and approximately 44–62 percent of the moisture is removed during the drying for 3-4 hours. With regard to drying kinetics, two commonly used mathematical models sre examined with the experimental data. It is found that the Page model provides a good fit between the experimental and predicted moisture ratio values compared to that of Henderson-Pabis model. ]]>
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