TRI HARTANTI, JENI (2022) STUDI PENGERINGAN PARTIKEL NON-SPHERICAL DALAM FLUIDIZED-BED MENGGUNAKAN METODE CFD-DEM: PENGARUH KECEPATAN UDARA MASUK. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Pengeringan makanan merupakan suatu usaha pengawetan dengan cara mengurangi kandungan air di dalam makanan. Beberapa aspek penting yang perlu diperhatikan pada proses pengeringan dengan metode fluidisasi adalah karakteristik aliran padi maupun udara, proses perpindahan panas serta massa yang terjadi antara udara dan padi selama pengeringan di dalam fluidzed-bed dryer (FBD). Penelitian ini bertujuan untuk mempelajari pengaruh variasi kecepatan udara di saluran masuk terhadap karakteristik aliran, perpindahan panas, dan perpindahan massa pada simulasi pengeringan partikel non-spherical (padi). Pengeringan dilakukan pada temperatur 60o C. Variasi kecepatan udara di saluran masuk yang digunakan adalah 2.1 m/s; 2.3 m/s; 2.5 m/s; 2.8 m/s; dan 3.0 m/s. Penelitian dilakukan menggunakan metode Computational Fluid Dynamics (CFD) untuk mensimulasikan aliran udara yang di-couple dengan Discrete Element Method (DEM) untuk pergerakan padi selama proses pengeringan terjadi. Data disajikan untuk beberapa parameter dari setiap variasi waktu dan kecepatan udara di saluran masuk. Hasil menunjukkan karakteristik aliran yang tidak banyak mengalami perubahan untuk setiap variasi pada waktu tertentu. Untuk proses pengeringan pada temperatur udara masuk konstan 60o C variasi kecepatan udara masuk 3.0 m/s memiliki hasil terbaik, ditandai dengan nilai kandungan air padi yang paling rendah dibandingkan dengan variasi lainnya.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Food drying is an effort to preserve by reducing the water content in food. Some important aspects that need to be considered in the drying process with the fluidization method are the flow characteristics of rice particles and air, the heat and mass transfer process that occurs between air and rice grain during the drying process in a fluidized-bed dryer (FBD). This study aims to study the effect of variations in superficial velocity on the flow characteristics, heat and mass transfer in the simulation of non-spherical particles (rough rice) drying. Drying is carried out at an intake constant temperature of 60oC. The variation in superficial velocity used is 2.1 m / s; 2.3 m / s; 2.5 m / s; 2.8 m / s; and 3.0 m / s. The research was conducted using the Computational Fluid Dynamics (CFD) method to simulate airflow coupled with the Discrete Element Method (DEM) for the movement of rice particles during the drying process. Data are presented for several parameters from each variation of time and superficial velocity. The results show that the flow characteristics do not change much for each variation at a certain time. For the drying process at a constant intake air temperature of 60oC, the variation in the intake air velocity of 3.0 m / s has the best results, characterized by the lowest water content value of rice compared to other variations. Keywords: Drying, non-spherical particles, CFD-DEM | |||||||||
| Uncontrolled Keywords: | Kata Kunci: Pengeringan, Partikel non-spherical, CFD-DEM | |||||||||
| Subjects: | T Technology > TJ Mechanical engineering and machinery | |||||||||
| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 21201-Jurusan Teknik Mesin |
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| Depositing User: | Perpustakaan Pusat | |||||||||
| Date Deposited: | 01 Aug 2022 11:09 | |||||||||
| Last Modified: | 01 Aug 2022 11:09 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/15037 |
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