Study on Designing Measurement System of Food Conductivity Based on One-Dimensional Steady State Method 1Rima Zuriah Amdani, 2Andang Widi Harto, 1Aldicky Faizal Amri, 1Anggita Sari Praharasti, 1Asep Nurhikmat, 1Annisa Kusumaningrum, 1Sugeng Hariyadi, 1Ndaru Februanta, 1Siswo Prayogi
1 Research Center for Food Processing and Teknology-National Research and Innovation Agency (PR TPP-BRIN)
2 Department of Nuclear Engineering and Physics Engineering, Faculty of Engineering, Gadjah Mada University,
Jl. Grafika No. 2, Yogyakarta, 55281, Indonesia
Abstract
Measuring the food thermal conductivity is mainly designed to optimize the thermal process such as drying, sterilization, and freezing in a food industry. In this study, a system to measure thermal conductivity of food is designed according to one-dimensional steady state method through Fourier formula. The experiment uses samples consist of rice-based product (rice grain, rice powder, rice flour, cooked rice) and whole milk powder. The analysis will be performed in the range of 15-30 minutes on its steady condition. The results are verified with the literature data and evaluated through degree equivalence calculation. In result, the system can distinguish the samples which has different texture and composition. Furthermore, the system can figure the increasing trend of thermal conductivity with the raise of moisture content. However, in most case, the thermal conductivities of measured samples have higher value compared to the literature data (2-4 times higher). The disparity due to the variation of heating temperature, sample condition, measurement technique, and analysis. Several finding to gain more reliable system can be done by improving the insulation or evaluating the mathematical calculation into a two-dimension approximation. In general, the design is viable to develop as a measurement system for food thermal conductivity.
Keywords: Measurement system, Food thermal conductivity, Steady-state, Fourier formula
