Determination of Physical and Thermophysical Characteristics of Shallot
Haryono1, Sandra Malin Sutan2, Soemardi Hadi Sumarlan2, Yusuf Wibisono3*

1 Department of Agro-industrial Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
2 Department of Biosystems Engineering, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
3 Department of Bioprocess Engineering, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia

Corresponding Author Email: Y_Wibisono[at]ub.ac.id

Abstract

This study aims to determine the physical and thermophysical characteristics of shallot bulbs. The results of this study are expected to be a useful reference for farmers or the shallot seed industry to improve the shallot drying process. The density of shallots is determined based on the mass and volume of one shallot bulb. Thermal diffusivity is measured using the unsteady-state method with a simple tool based on the heat conduction process. Finite difference equations using the Crank-Nicolson mathematical model are used to calculate the thermal diffusivity of each sample based on the observed data from each sample. Finite difference equations using the Crank-Nicolson mathematical model are used to calculate the thermal diffusivity of each sample based on the observed data from each sample. The specific heat of shallots is determined using the Siebel equation. The results showed that the thermal diffusivity between parts and shapes of shallot samples ( Allium Cepa Linn) did not differ. . So the largest thermal conductivity is dried Nganjuk shallots on the inner flesh, namely 7.7563E + 0. = 7.7563 W /mC. And the smallest thermal conductivity is fresh Lancor red shallots on the inside meat, which is -35.756E-05. = -35.756 x 10 -05 W/mC. So the largest conductivity is dry shallots and the smallest conductivity is fresh shallots.

Keywords: Physical characteristics- Shallots- Thermal conductivity- Thermophysics

Topic: Agricultural and bioprocess engineering