ANALISIS PERPINDAHAN PANAS DAN MASSA SECARA SIMULTAN PADA PENGERINGAN GULA SEMUT MENGGUNAKAN CABINET DRYER

During the drying process, there was a movement occurred of the heat and mass simultaneously, and so to know the heat transfer and mass coefficient it is necessary to analyze the convection of heat transfer and the rate of decline water levels at the same time. The basic ingredients of this research was coconut sap crystal or palm sugar. The purpose of this research was to analyze the process of heat and mass transfer simultaneously with Dryer cabinet by using the Runge Kutta method. The Drying material process was made with 3 variations of temperatures of 60oC,70oC, 80oC and 3 variations of the capacity of 5kg, 10kg, and 15kg. The data that was taken was include the changes in temperature and moisture content during the drying process. The Drying process of palm sugar was analyzed simultaneously by using the Runge Kutta method to obtain a model. The results showed that the variations in temperature and capacity was significantly impact the value of h (convection heat transfer coefficient) and k ( the constant of drying rate). The greater of drying temperature, then the h and the k values was increase too. The greater capacity was made the value of h and k got smaller. The h values was obtained ranged in 12,89 H/m3oCs � 903,99H/m3oCs. And the k values was obtained ranged in 0.3169 J/m3oCs � 1.3636J/m3oCs