Penentuan Sifat Termofisik Temu Lawak dan Temu Putih

Abstract

The most important limitation in process design for agricultural products is the lack of information on their thermal properties. Although a lot of experimental data can be found, the variety of products and the differences in measurement method make limitation on the value of the available data, especially for Indonesia's products. These data are required to get information about temperature change when product is processed like heating or cooling. It is worth due to optimizing the efficiency of energy. The objective of this study was to determine thermal diffusivity and conductivity of java turmeric and zedoary herbs. The values were determined numerically with indirect methods. The result showed that specific heat of java turmeric and zedoary were 2.835 kJ/ kgoC and 2.863 kJ/ kgoC, thermal conductivity were 0.2797 W/moC and 0.1359 W/moC, respectively, while thermal diffusivity were 9.34x10-8 m2/s and 1.00x10-7 m2/s, respectively.