Analisa Kebutuhan Energi Termal Pada Kotak Pengering Biji Kopi Arabica yang di Isolasi dengan Aluminium Foil

  • Parulian Siagian Mechanical Engineering Faculty of Nommensen HKBP University
  • Richard A. M. Napitupulu Teknik Mesin, Universitas HKBP Nommensen
  • Miduk Tampubolon Teknik Mesin, Universitas HKBP Nommensen
  • Lestina Siagian Teknik Elektro, Universitas HKBP Nommensen
Keywords: Thermal, Energy, coffee, isolation, aluminium foil

Abstract

The experiment   test was carried out to obtain the composition of the caloric quality needed to determine the water content and the mass amount of coffee beans when they were dried by utilizing the sun's heat. Heat transfer processes by convection, conduction and radiation play an important role in the drying process with heat quality. Ambient temperature data of 350C with a constant fan rotation speed of 1.0m/s. The duration of the test is 5 days where the initial sample weight is 5000gr with the final result being a water content of 12-15%, with a duration of testing per day for 10 hours starting at 08.00-18.00Wib. The final drying weight of coffee beans for 5 days is: 2500.21gr with an initial weight of 5000kg. The temperature difference around the box is 31,110C. heat weight to evaporate water content Qh= 65.6058.kJ. and the heat required in heating the Coffee beans is 72,839 kJ. The ability to dry 5000gr of coffee beans requires total heat: 138.43kJ with a drying box volume of 8.88m3.

References

[1] E. Y. Setyawan, S. Djiwo, and T. Sugiarto, “SIMULATION MODEL OF FLUID FLOW AND TEMPERATURE DISTRIBUTION IN POROUS MEDIA USING CYLINDRICAL, CONVERGENT AND DIVERGENT NOZZLES,” 2017.
[2] P. Siagian, E. Y. Setyawan, T. Gultom, F. H. Napitupulu, and H. Ambarita, “A field survey on coffee beans drying methods of Indonesian small holder farmers,” in IOP Conference Series: Materials Science and Engineering, Sep. 2017, vol. 237, no. 1, doi: 10.1088/1757-899X/237/1/012037.
[3] F. P. Incropera and D. P. DeWitt, Fundamentals of heat and mass transfer, 4th ed. New York, Amerika: Wiley, 1996.
[4] Y. A. Cengel, “Heat Transference a Practical Approach,” MacGraw-Hill, vol. 4, no. 9, p. 874, 2004, [Online]. Available: http://dx.doi.org/10.1007/978-3-642-20279-7_5.
[5] J. Holman, Perpindahan Kalor, 6th ed. Jakarta: Erlangga.
[6] E. J. Purcell and D. Varberg, Kalkulus dan Geometri Analitis, 5th ed. Jakarta: Erlangga, 1992.
[7] Galuh Fekawati Rustam M., Wulandani, and Dyah, “Uji Performansi Model Pengering Efek Rumah Kaca (ERK)- Hybrid Tipe Rak Berputar Pada Pengeringan Jamur Tiram Putih (Pleurotus ostreatus),” Institut Pertanian Bogor, Bogor, 2010.
[8] R. P. Singh and D. R. Heldman, Introduction to Food Engineering. Academic Press is an imprint of Elsevier, 2014.
[9] P. Siagian, Pengantar Perpindahan Panas, 1st ed. Medan: Kita Menulis, 2022.
Published
2023-02-12
How to Cite
Siagian, P., Napitupulu, R., Tampubolon, M., & Siagian, L. (2023). Analisa Kebutuhan Energi Termal Pada Kotak Pengering Biji Kopi Arabica yang di Isolasi dengan Aluminium Foil. SPROCKET JOURNAL OF MECHANICAL ENGINEERING, 4(2), 181-189. https://doi.org/https://doi.org/10.36655/sprocket.v4i2.946