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dc.contributor.authorHaryanto, Bode
dc.contributor.authorHasibuan, R
dc.contributor.authorAlexander
dc.contributor.authorAshari, M
dc.contributor.authorRidha, M
dc.date.accessioned2019-01-09T09:18:22Z
dc.date.available2019-01-09T09:18:22Z
dc.date.issued2018
dc.identifier.otherIndra
dc.identifier.urihttp://repository.usu.ac.id/handle/123456789/69973
dc.descriptionBode Haryantoid
dc.description.abstractDrying is widely used as a method to preserve food because of its convenience and affordability. Drying of ginger using tray dryer were carried out at various drying conditions, such as air-drying flow, air-drying temperature, and sample dimensions, to achieve the highest drying rate. Samples with various dimensions were placed in the tray dryer and dried using various air-drying flow and temperatures. The weights of samples were observed every 3 minutes interval. Drying was stopped after three times of constant weighing. Data of drying was collected to make the drying curves. Drying curves show that the highest drying rate is achieved using highest air flow and temperature.id
dc.language.isoenid
dc.subjectHerbal dryerid
dc.titleHerbal Dryer: Drying of Ginger (Zingiber Officinale) using Tray Dryerid
dc.typeLecture Papersid


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