Authors :
Jassin E; Mursalim; Salengke; Achmad M
Volume/Issue :
Volume 7 - 2022, Issue 8 - August
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3Ky1bTm
DOI :
https://doi.org/10.5281/zenodo.7028772
Abstract :
The diffusivity coefficient can be determined
from the dimensional graph of the water content ratio
versus time and the water absorption rate using the
second law of Fick's diffusion equation. This study uses a
heat and mass transfer model based on experimental
data's Fick diffusion differential equation. It is desired
that these equations can determine the governance of the
equation model and the heat and mass transfer transport
model and can describe the physical phenomena that
occur in the drying process. This study aimed to
determine the coefficient of moisture diffusivity and
activation energy of drying breadfruit with and without
blanching treatment. The results showed that the effective
Keywords :
Activation Energy, Blanching Breadfruit (Artocarpus Altilis), Moisture Diffusivity.
The diffusivity coefficient can be determined
from the dimensional graph of the water content ratio
versus time and the water absorption rate using the
second law of Fick's diffusion equation. This study uses a
heat and mass transfer model based on experimental
data's Fick diffusion differential equation. It is desired
that these equations can determine the governance of the
equation model and the heat and mass transfer transport
model and can describe the physical phenomena that
occur in the drying process. This study aimed to
determine the coefficient of moisture diffusivity and
activation energy of drying breadfruit with and without
blanching treatment. The results showed that the effective
Keywords :
Activation Energy, Blanching Breadfruit (Artocarpus Altilis), Moisture Diffusivity.
