Abstract
The events that occur during the drying include heat and mass transfer processes. So based on this, this research will discuss "Analysis of Heat and Mass Transfer in the Process of Making Instant Soy Milk Using a Laboratory Scale Spray Dryer". The research method used is the experimental method. The research that will be carried out will consist of preliminary research and main research. The purpose of this preliminary study was to determine the drying air temperature, fogging pressure, and the ratio of soy milk powder to water in solution. The best results from preliminary research are used in the main study. Data processing using technical analysis. The results showed that an increase in the drying air temperature of 80 ° C, 85 ° C, 90 ° C, 95 ° C, and 100 ° C caused a decrease in the need for drying air, namely 27.323 kg of dry air / hour to 9.840 kg of dry air / hour, time the drying of the material is shorter, namely 1 hour 10 minutes to 1 hour, the increase in thermal efficiency is 81.9% to 84.3%, and the increase in product weight coming out of the drying chamber is 3.1 grams to 4.1 grams. The results of the questionnaire showed that the panelists tended to rank taste first (65%), aroma second (61.25%), color third (47.5%).
Highlights
Soy milk is a product from soybeans that is widely known and liked by the public because it is a highly nutritious drink that is beneficial for health, especially because of its protein content
The events that occur during the drying include heat and mass transfer processes
Based on the research that has been done, it can be concluded that increasing the drying air temperature of 80oC to 100oC causes a decrease in the need for drying air, namely 27.323 kg dry air / hour to 9.840 kg dry air / hour, the drying time of the material is getting shorter, namely 1 hour 10 minutes to 1 hour, the increase in thermal efficiency was 81.9% to 84.3%, and the increase in product weight leaving the drying chamber was 3.1 grams to 4.1 grams
Summary
Soy milk is a product from soybeans that is widely known and liked by the public because it is a highly nutritious drink that is beneficial for health, especially because of its protein content. The process of heat transfer is the process of evaporating water from within the material or the process of changing the form from the liquid to the gas phase due to differences in temperature and pressure at the same time between the material and the surrounding air. This given heat will raise the temperature of the material and cause the water vapor pressure in the material to be higher than the water vapor pressure in the air. This research will discuss "Analysis of Heat and Mass Transfer in the Process of Making Instant Soy Milk Using a Laboratory Scale Spray Dryer"
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