Rancang Bangun dan Analisis Sistem Isolasi Pada Mesin Oven Bawang Hitam
Keywords:
Black GArlic, Heat TransferAbstract
Currently, there are still several processes in the manufacture of black garlic that still use the traditional method so that it takes a long time to make and the heat energy produced from the rice cooker is less efficient. One way that can be done to simplify the process of making black garlic is by making a heating chamber that can inhibit the release of heat energy generated from the heating process. The heat barrier wall of the heating chamber consists of glasswool and then the front and back layers are covered with aluminum plates. For the heating system, 2 heaters are used. In the heating chamber, the rack is designed in such a way that the onions can be cooked evenly. This research is focused on the heat transfer that occurs on the walls of the oven, and the output of this oven machine is black onion, the black onion that is seen is the water content of the fermented onion. The black garlic fermentation process is by heating the garlic at a temperature of 60°-75°. On the oven machine there are 3 racks that use ram nets, so that the heat in the oven space is evenly distributed.References
Sulistiari, "Pembuatan Bubuk Bawang Putih dengan Pengering Hampa Udara," Jurusan Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala, 1995.
Downloads
Published
Issue
Section
License
Copyright info for authors
1. Authors hold the copyright in any process, procedure, or article described in the work and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2. Authors retain publishing rights to re-use all or portion of the work in different work but can not granting third-party requests for reprinting and republishing the work.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) as it can lead to productive exchanges, as well as earlier and greater citation of published work.