Analisa Kebutuhan Energi Termal Pada Kotak Pengering Biji Kopi Arabica yang di Isolasi dengan Aluminium Foil

Abstract

The experiment   test was carried out to obtain the composition of the caloric quality needed to determine the water content and the mass amount of coffee beans when they were dried by utilizing the sun's heat. Heat transfer processes by convection, conduction and radiation play an important role in the drying process with heat quality. Ambient temperature data of 350C with a constant fan rotation speed of 1.0m/s. The duration of the test is 5 days where the initial sample weight is 5000gr with the final result being a water content of 12-15%, with a duration of testing per day for 10 hours starting at 08.00-18.00Wib. The final drying weight of coffee beans for 5 days is: 2500.21gr with an initial weight of 5000kg. The temperature difference around the box is 31,110C. heat weight to evaporate water content Qh= 65.6058.kJ. and the heat required in heating the Coffee beans is 72,839 kJ. The ability to dry 5000gr of coffee beans requires total heat: 138.43kJ with a drying box volume of 8.88m3.