نوع مقاله : مقاله کامل پژوهشی

نویسندگان

• Erwin Erwin ¹
• Slamet Wiyono ²
• Hilmi Maulanayusuf ³

¹ Center of Excellent Local Food Innovation Sultan Ageng Tirtayasa University Mechanical Engineering Sultan Ageng Tirtayasa University Renewable Energy Design Laboratory Sultan Ageng Tirtayasa University

² Mechanical Engineering Sultan Ageng Tirtayasa University

³ Mechanical Engineering Sultan Ageng Tirtayasa University Renewable Energy Design Laboratory Sultan Ageng Tirtayasa University

چکیده

a study focused on optimizing the processing of liquid arenga sugar to minimize the decrease in nutritional content caused by the Maillard reaction. The conventional method that uses high temperatures is known to trigger this reaction, hence the need for processing below 100 oC using a vacuum evaporator process.

The study aims to determine the optimum evaporation rate by experimenting with different vacuum pressure and temperature settings. The vacuum pressure is maintained using the venturi effect, and data acquisition begins when the sample starts boiling and ends when the sample mass remains at 20%.

Three temperature variants (60 oC, 70 oC, and 80 oC) and three vacuum pressure variants (-0.6 Bar, -0.7 Bar, and -0.8 Bar) were tested. The results indicate that at a vacuum pressure of -0.7 Bar, the temperature has the dominant effect on the evaporation rate. Among the variants, C3 (temperature: 80 oC, vacuum pressure: -0.8 Bar) exhibited the best performance, with a peak mass loss of 7.18 kg and a peak mass reduction percentage of 73.12%.

Based on the conditions of variant C3, it is estimated that processing 10 kg of liquid arenga sugar would take approximately 2 hours and 17 minutes.

کلیدواژه‌ها

• Low temperature
• Vacuum pressure
• Evaporator Process
• Water content
• Liquid Arenga.

موضوعات

• تکنولوژی مواد غذایی - صنایع قند