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<http://digilib.unila.ac.id/id/eprint/56776> <http://purl.org/dc/terms/title> "PENENTUAN DIFUSIVITAS TERMAL BIJI JAGUNG CURAH \r\nBERBAGAI UKURAN MENGGUNAKAN METODE NUMERIK"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/56776> <http://purl.org/ontology/bibo/abstract> "Pada kegiatan pengeringan dan penyimpanan selalu berkaitan dengan pindah panas. \r\nDifusivitas panas merupakan salah satu sifat fisik yang berkaitan dengan proses�proses transfer panas dalam bahan atau diartikan sebagai laju pada saat panas \r\nterdifusi keluar atau masuk dalam bahan yang secara natural mendistribusikan \r\npanas ke seluruh bagian produk. Difusivitas panas merupakan salah satu \r\nkarakteristik panas yang dibutuhkan untuk menduga laju perubahan suhu bahan \r\nsehingga dapat ditentukan kebutuhan energi atau waktu optimal dalam proses \r\npengolahan terutama bahan yang sensitif terhadap panas. Penelitian ini bertujuan \r\nmengukur nilai difusivitas termal pada biji jagung pipil, biji jagung giling lolos \r\nmesh 6, biji jagung giling lolos mesh 8, dan biji jagung giling lolos mesh 16 (tepung \r\njagung) yang dialiri sumber panas 50 oC dan 70 oC dengan metode numerik. \r\nBahan sampel yang telah diketahui karakteristiknya (kadar air dan bulk density) \r\ndimasukan ke dalam silinder (chamber) uji yang di dalamnya terdapat sensor suhu \r\nLM35. Sensor suhu LM35 dipasang pada 9 titik yaitu 3 di bagian bawah, 3 di bagian \r\ntengah, dan 3 di bagian atas. Tinggi antara masing-masing sensor adalah 4 cm, dan \r\njarak pemasangan sensor yang paling dekat hingga terjauh adalah 0 cm (titik pusat), \r\n3 cm, dan 6 cm. Sensor akan membaca sebaran suhu bahan saat silinder uji \r\ndimasukkan kedalam water bath. Pungukuran dihentikan bila suhu bahan sudah \r\nmendekati suhu sumber panas (±3 jam). Nilai difusivitas panas dihitung dari data \r\nsebaran suhu menggunakan metode numerik. \r\nDari hasil perhitungan didapatkan nilai difusivitas panas biji jagung pipil, biji \r\njagung giling lolos mesh 6, biji jagung giling lolos mesh 8, dan biji jagung giling \r\nlolos mesh 16 (tepung jagung) berturut-turut adalah (1,35, 1,38, 1,69, dan 2,30) x10-\r\n7 m2\r\n/s pada suhu 50 oC dan (1,39, 1,42, 1,72, dan 2,36) x10-7 m2\r\n/s pada suhu 70 oC. \r\nSemakin kecil ukuran biji jagung dan semakin besar sumber panas yang diberikan \r\nmaka difusivitas panas akan semakin meningkat.\r\nKata kunci : Biji jagung berbagai ukuran, Sumber panas, The activities of drying and storage are always related to the transfer of heat. \r\nThermal diffusivity is one of the physical properties associated with heat transfer \r\nprocesses in materials and commonly interpreted as the rate of heat that diffuses \r\nnaturally in materials and distributes the heat to all parts of the product. Thermal \r\ndiffusivity is also one of the characteristics of heat that needed to predict the rate of \r\nchange in temperature of the material so that it can be used to determine the energy \r\nrequirements or optimal time in the processing, especially materials that are \r\nsensitive to heat. This study aims to determine thermal diffusivity of shelled corn \r\nkernels, milled corn kernel (6 mesh), milled corn kernel (8 mesh), and milled corn \r\nkernel (16 mesh) or (corn flour) in bulk form with heat sources of 50 oC and 70 oC \r\nusing numerical method.\r\nThe samples were measured their moisture content and bulk density and then put\r\ninto the test chamber that was already installed LM35 temperature sensors. The \r\nLM35 temperature sensors were installed at 9 points which were 3 sensors at the \r\nbottom, 3 sensors in the middle, and 3 sensors at the top. The height between each \r\nsensor was 4 cm, and the sensors distance closest to the farthest were 0 cm (center\r\npoint), 3 cm, and 6 cm. The sensors used to read the temperature change in the \r\nmaterial during test. The recording of temperature is ended when the temperature \r\nof the sample is close to the temperature of the heat source which is about (± 3 \r\nhours). The value of thermal diffusivity is then calculated from the temperature \r\ndistribution data using numerical method.\r\nThe results showed that the values of thermal diffusivity of bulk shelled corn \r\nkernels, bulk milled corn kernel (6 mesh), bulk milled corn kernel (8 mesh), and \r\nmilled corn kernel (16 mesh) or (corn flour) respectively are (1,35, 1,38, 1,69, and \r\n2,30) x 10-7 m2\r\n/s at 50 oC and (1,39, 1,42, 1,72, and 2,36) x 10-7 m2\r\n/s at 70 oC. The \r\nsmaller the size of the corn kernels and the higher the heat source was given, the \r\nhigher the thermal diffusivity.\r\nKeywords: Corn kernel of various sizes, Heat sources, Thermal diffusivity panas\r\n"^^<http://www.w3.org/2001/XMLSchema#string> .
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