TY - GEN
T1 - Determination of physical and thermophysical characteristics of red peppers (Capsicum annum) using unsteady-state method
AU - Mardiyani, Siti Asmaniyah
AU - Sumarlan, Soemardi Hadi
AU - Argo, Bambang Dwi
AU - Laksono, Amin Setyo
N1 - Publisher Copyright:
© 2018 Author(s).
PY - 2018/6/26
Y1 - 2018/6/26
N2 - This study aimed at determining the physical and thermophysical characteristics of red peppers. The results of this study are expected to be a useful reference for red pepper farmers or industries to improve the red pepper drying process. The density of red peppers was determined based on the mass and volume of a single pepper, partial pepper (pericarp and seed), paste and round pieces. The thermal diffusivity was measured using unsteady-state method with a simple device based on the process of heat conduction. Heat transfer measurements were performed on the exocarp, mesocarp, and seed, as well as on round pepper pieces and pepper paste. A finite difference equation using the Crank-Nicolson mathematical model was used to calculate the thermal diffusivity of each sample based on the observed data of each sample. The specific heat of red pepper was determined using the Siebel equation. The results indicate that the thermal diffusivities among the part and sample form of red pepper (Capsicum annum) do not differ statistically, but the thermal conductivity among the samples is different. The thermal conductivity of red pepper paste was the highest (0.156 W/m°C), while that of exocarp was the lowest (0.0431 W/m C).
AB - This study aimed at determining the physical and thermophysical characteristics of red peppers. The results of this study are expected to be a useful reference for red pepper farmers or industries to improve the red pepper drying process. The density of red peppers was determined based on the mass and volume of a single pepper, partial pepper (pericarp and seed), paste and round pieces. The thermal diffusivity was measured using unsteady-state method with a simple device based on the process of heat conduction. Heat transfer measurements were performed on the exocarp, mesocarp, and seed, as well as on round pepper pieces and pepper paste. A finite difference equation using the Crank-Nicolson mathematical model was used to calculate the thermal diffusivity of each sample based on the observed data of each sample. The specific heat of red pepper was determined using the Siebel equation. The results indicate that the thermal diffusivities among the part and sample form of red pepper (Capsicum annum) do not differ statistically, but the thermal conductivity among the samples is different. The thermal conductivity of red pepper paste was the highest (0.156 W/m°C), while that of exocarp was the lowest (0.0431 W/m C).
UR - https://www.scopus.com/pages/publications/85049466435
U2 - 10.1063/1.5042924
DO - 10.1063/1.5042924
M3 - Conference contribution
AN - SCOPUS:85049466435
T3 - AIP Conference Proceedings
BT - Human-Dedicated Sustainable Product and Process Design
A2 - Hidayati, Nurul
A2 - Widayatno, Tri
A2 - Prasetyo, Hari
A2 - Setiawan, Eko
PB - American Institute of Physics Inc.
T2 - 4th International Conference on Engineering, Technology, and Industrial Application: Human-Dedicated Sustainable Product and Process Design: Materials, Resources, and Energy, ICETIA 2017
Y2 - 13 December 2017 through 14 December 2017
ER -