Pemodelan Matematis Kinetika Pengeringan Bubuk Bawang Putih Menggunakan Oven Konveksi dengan Pendekatan Model Lapis Tipis
Kata Kunci:
Drying, Garlic Powder, Mathematic Model, Oven, Thin layerAbstrak
Drying is an essential postharvest operation aimed at reducing moisture content and extending product shelf life. This study aims to model the drying kinetics of garlic powder dried in a convective oven at temperatures of 60 °C, 70 °C, and 80 °C through reanalysis of experimental data. The moisture ratio (MR) was fitted using two thin-layer models: Newton and Page. Model parameters were obtained through nonlinear regression and evaluated based on R², RMSE, and χ². The results indicate that drying occurred entirely in the falling rate period. Among all models tested, the Newton model provided the best agreement with the experimental data, characterized by the highest R² and lowest RMSE at all temperatures. These findings confirm that the Newton model is the most appropriate mathematical model for predicting the drying behavior of garlic powder using a convective oven.
Unduhan
Referensi
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