ANALISIS LAJU PENDINGINAN BAHAN MAKANAN DALAM COOLBOX UNTUK PEMASARAN DENGAN WATER MISTING SYSTEM DI KOTA AMBON

Leslie S Loppies, Eka Rahmat Mahayani Anthonio Putera Lilipaly

Abstract


Food preservation can be done by using cooling system, however, the preservation used in Ambon traditional market is still the old ways of pouring cold water on the materials. The method caused many types of pollution such as smell, dirty puddle, and the damage of the road.

 

By using a more effective and efficient cooling system, the food material is expected to be more clean, the market will be better and less damaged road. This will result in a happier customer and seller.

 

The water misting system can keep the materials temperature at 10-15⁰C. The materials use is kale and fish. These materials can last all day and looked fresh. This system did not create pollution, dirty water puddle, and also consumed less water.


Keywords


Pengawetan; pendingin; water misting system;

References


Burmeister, L. (1993). Convective Heat Transfer. New York: Wiley-Interscience.

Liberty, J., Ugwuishiwu, B., Pukuma, S., & Odo, C. (2013). Principles and Application of Evaporative Cooling System for Fruit and Vegetables Preservation. International Journal of Current Engineering and Technology , 3 (3), 1000-1006.

Rawung, H., Ubis, S., Kairupan, S., Wullur, H., & Tooy, D. (2014). Analysis of a Cooling System for Cabbage in a Box Cooler. Conference on Food, Agriculture and Biology (hal. 20-23). Kuala Lumpur: FAB.

Sushmita, M. D., Hemant, D., & Radhacharan, V. (2008). Vegetables in Evaporative Cool Chamber and in Ambient. London: MacMillan.

Ugochukwu, N. V. (2017). Fish Preservation and Processing. Journal of Food , 1-31.




DOI: https://doi.org/10.31959/js.v11i1.620

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This Journal Simetrik is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.