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Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"

Author

Listed:
  • Annisa Kusumaningrum
  • Dwi Joko Prasetyo

    (Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Yogyakarta, Indonesia)

  • Ervika Rahayu Novita Herawati

    (Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Yogyakarta, Indonesia)

  • Asep Nurhikmat

    (Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Yogyakarta, Indonesia)

Abstract

An oven drying method was used to dry traditional Indonesian crackers, popularly known as kerupuk, applying drying temperatures of 50, 60 and 70°C and three different flavours, i.e., garlic, chili and seaweed. Newton, Page, Two terms, Midilli, Logarithmic and Henderson & Pabis mathematical models were used to fit the best model while the standard error of estimate (SSE), root mean square error (RMSE) and coefficient of correlation (r) were chosen as the criteria to determine the equation of the best fit drying model. The Midilli model was the best fit for all the kerupuk flavours. The effective moisture diffusivity was in the range of 1.0413 × 10-10-1.6363 × 10-10 m2.s-1 for the garlic flavour, 1.0007 × 10-10-1.5619 × 10-10 m2.s-1 for the chili flavour and from 1.0000 × 10-10 to 1.6228 × 10-10 m2.s-1 for the seaweed flavour. The activation energy of the garlic flavour, chili flavour and seaweed flavour kerupuk are 20.64, 20.64 and 22.57 kJ.mol-1, respectively. Furthermore, in the present study, the physical properties, i.e., the colour and hardness of the kerupuk crackers after the drying process was investigated.

Suggested Citation

  • Annisa Kusumaningrum & Dwi Joko Prasetyo & Ervika Rahayu Novita Herawati & Asep Nurhikmat, 2019. "Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 65(4), pages 137-144.
    • Handle: RePEc:caa:jnlrae:v:65:y:2019:i:4:id:27-2019-rae
    DOI: 10.17221/27/2019-RAE
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    References listed on IDEAS

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    1. E. Mirzaee & S. Rafiee & A. Keyhani & Z. Emam-Djomeh, 2009. "Determining of moisture diffusivity and activation energy in drying of apricots," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 55(3), pages 114-120.
    2. M. Kaveh & R. Amiri Chayjan, 2015. "Mathematical and neural network modelling of terebinth fruit under fluidized bed drying," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 61(2), pages 55-65.
    3. R.K. Jha & P.K. Prabhakar & P.P. Srivastav & V.V. Rao, 2015. "Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel," Research in Agricultural Engineering, Czech Academy of Agricultural Sciences, vol. 61(4), pages 141-149.
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