(Prediction of Vaporization Latent Heat of White and Black Pepper Beans (Piper Ningrum L.) for Drying Application)

Lamhot P. Manalu, Rizal Alamsyah

Abstract


In most drying application the latent heat is determinaned by considering the evaporation of free water as given in the steam tables. The use of these data for latent heat, especialy with crop at a low moinsture content, present considerable error. The equalibrium moinsture data may be used as a basis for determining the latent heat. Experiment was carried out by drying pepper beans to remove its moinsture at some temperature levels (35,45,55 and 65.


Keywords


Latent heat, white pepper, black pepper, sorption isotherm, equilibrium moisture content, vaporization

Full Text:

PDF


DOI: http://dx.doi.org/10.32765/warta%20ihp.v25i01.2554

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Warta Industri Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Our journal indexed by:


Copyright © Balai Besar Industri Agro, 2018. Powered By OJS 

Theme design credited to MEV edited by Warta IHP

Creative Commons License   
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License