Pemodelan Matematik Pindah Panas dan Massa pada Penggorengan dengan Pasir sebagai Media Penghantar Panas

Frying is one of the oldest processes for cooking and drying of food. The frying process is basically the exchange of thermal energy through direct contact between a transferring heat medium and the food in high temperature. The frying process is the most commonly used oil as frying medium, however in this research used sand as a medium for transferring heat. Even though frying process is a very popular and ancient method to cook foods, the theory of frying processing was long neglected and poorly understood. The objective of this research was to develop a mathematical model of heat and mass transfer, to better explain coeffi cient of unit surface conductance (h) between food (chip) and the frying medium (sand), constantan of heat transfer (Kp ), changes of temperature and water content of food during the process. The research is a laboratory based research, which is conducted using river sand, ferric sand, Aluminum plate, and chip as the sample food. River sand used has diameter from 0.25 mm to 2.00 mm, and ferric sand’s diameters are from 0.10 mm to 0.40 mm. Tools used in the experiment include the hot sand frying machine, tools to measure physical and thermal properties, sieve, balance, volumetric glass, tachometer, thermocouple, data logger, interface, and a personal computer. The mean percentage errors of the mathematical model constructed are less than 10 %. This fi gure suggested that the mathematical model developed has a good precision, i.e. no signifi cant difference between the predicting values and the observations.ABSTRAKPenggorengan merupakan salah satu metode tertua dari proses pemasakan dan pengeringan pangan. Proses penggorengan berlangsung melalui kontak dengan media penghantar panas dan dilakukan pada suhu tinggi. Proses penggorengan biasanya digunakan minyak sebagai media penghantar panas, akan tetapi pada penelitian ini digunakan pasir sebagai media penghantar panas. Meskipun penggorengan merupakan suatu proses pemasakan pangan yang sudah lama dilakukan, tetapi proses tersebut banyak yang belum diungkap secara ilmiah.Tujuan dari penelitian ini adalah untuk mengembangkan model matematik pindah panas dan massa yang meliputi koefi sien kontak panas permukaan (h) antara kerupuk dan pasir, konstanta pindah panas (Kp ), perubahan suhu dan kandungan air produk (kerupuk) selama penggorengan. Penelitian dilakukan dengan eksperimen laboratorium, bahan yang digunakan adalah pasir sungai, pasir besi, plat Aluminium, dan kerupuk (sebagai sample pro