Path: TopS2-ThesesMechanical Engineering-FTMD2006

PENENTUAN KONDUKTIVITAS TERMAL DAN DIFUSITAS TERMAL DAGING SAPI DENGAN METODE PERPINDAHAN PANAS TRANSIEN

THERMAL CONDUCTIVITY AND THERMAL DIFFUSITY DETERMINATION OF BEEF WITH TRANSIENT HEAT TRANSFER METHOD

Master Theses from JBPTITBPP / 2017-09-27 14:53:48
Oleh : HARJONO SAPUTRO (NIM : 23103008); Pembimbing : Dr. Ir. Abdurrachim, S1 - Department of Mechanical Engineering
Dibuat : 2006, dengan 6 file

Keyword : Metode transien, daging sapi, konduktivitas termal, difusitas termal

Nilai konduktivitas termal daging sapi segar telah ditentukan secara eksperimental dengan menggunakan metode perpindahan panas transien. Metode transien dianggap sangat cocok karena daging sapi dengan ukuran 4 x 4 x 4 cm dapat dianggap sebagai benda semi infinite.


Pengukuran dilakukan pada temperatur kamar dan pada daging sapi dipilih memiliki keseimbangan pada temperatur tersebut, sehingga perpindahan panas tidak terlalu dipengaruhi oleh temperatur sekelilingnya. Temperatur permukaan yang dikontakkan daging dipilih antara 5 – 10 oC. Untuk memperoleh temperatur konstan pada permukaan dibuat perangkat uji dengan sirkulasi air dingin yang menyemprotkan jet air ke permukaan pendingin daging melalui beberapa puluh nosel.

Deskripsi Alternatif :

Beef thermal conductivity value has been determined experimentally by using transient heat transfer method. Transient method is regarded suitable because beef with dimension of 4 x 4 x 4 cm can be classified as semi infinite material.


Measurement was conducted on room temperature and the selected beef had thermal equilibrium on that condition, so that the heat transfer was not affected by ambient temperature. Surface temperature that was contacted to beef is chosen between 5 – 10 0C. To achieve contant temperature on the surface, the experimental apparatus was built with cold water circulation which sprayed water jet on the surface contact through nosels. To determine thermal conductivity thermal (k) and thermal diffusity (α), beef specific heat capacity measurement was conducted before with calorimeter. Measurement time was between 0 second to 1000 seconds. For beef with moisture content 73 %, the acquired k value is 0,56 W/m K and α is 1,17 x 10-7 m2/s. For beef with moisture content 67.5 %, the acquired k value is 0,21 W/m K and α is 4,48 x 10-8 m2/s. The above results are close to the values have been reported in the literatures.

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PropertiNilai Properti
ID PublisherJBPTITBPP
OrganisasiS1 - Department of Mechanical Engineering
Nama KontakUPT Perpustakaan ITB
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KotaBandung
DaerahJawa Barat
NegaraIndonesia
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E-mail Administratordigilib@lib.itb.ac.id
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  • Pembimbing : Dr. Ir. Abdurrachim, Editor: Alice Diniarti

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