Relevant bibliographies by topics / Mesin air blast freezer

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Academic literature on the topic 'Mesin air blast freezer'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Mesin air blast freezer"

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Dermawan, Erwin, Syawaluddin, Muhammad Reza Abrori, Nelfiyanti, and Anwar Ilmar Ramadhan. "ANALISA PERHITUNGAN BEBAN KALOR DAN PEMILIHAN KOMPRESOR DALAM PERANCANGAN AIR BLAST FREEZER UNTUK MEMBEKUKAN ADONAN ROTI." Teknika : Engineering and Sains Journal 1, no. 2 (2017): 141–44. https://doi.org/10.5281/zenodo.1116503.

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Mesin&nbsp;<em>Air Blast Freezer (ABF)&nbsp;</em>adalah salah satu alat pembeku makanan dalam dunia refrigerasi. Dalam perancangan&nbsp;<em>Air Blast Freezer&nbsp;</em>ini, tahapan yang paling menentukan adalah saat perhitungan beban kalor yang akan menjadi acuan bagi perancang dalam pemilihan kompresor. PT. XYZ dalam hal ini untuk memenuhi permintaan pelanggan untuk 2 unit ruangan ABF dengan kebutuhan membekukan adonan roti berkapasitas 250 kg/jam di tiap ruangan melakukan perhitungan beban kalor ABF dengan asumsi total beban kalor sebesar 41,5 kW dan menggunakan kompresor 62WBHE 900rpm sebag
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Dermawan, Erwin, Syawaluddin Syawaluddin, Muhammad Reza Abrori, Nelfiyanti Nelfiyanti, and Anwar Ilmar Ramadhan. "ANALISA PERHITUNGAN BEBAN KALOR DAN PEMILIHAN KOMPRESOR DALAM PERANCANGAN AIR BLAST FREEZER UNTUK MEMBEKUKAN ADONAN ROTI." Teknika: Engineering and Sains Journal 1, no. 2 (2017): 141. http://dx.doi.org/10.51804/tesj.v1i2.138.141-144.

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Mesin Air Blast Freezer (ABF) adalah salah satu alat pembeku makanan dalam dunia refrigerasi. Dalam perancangan Air Blast Freezer ini, tahapan yang paling menentukan adalah saat perhitungan beban kalor yang akan menjadi acuan bagi perancang dalam pemilihan kompresor. PT. XYZ dalam hal ini untuk memenuhi permintaan pelanggan untuk 2 unit ruangan ABF dengan kebutuhan membekukan adonan roti berkapasitas 250 kg/jam di tiap ruangan melakukan perhitungan beban kalor ABF dengan asumsi total beban kalor sebesar 41,5 kW dan menggunakan kompresor 62WBHE 900rpm sebagai penopangnya. Sehingga saat ini terd
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Putri, Cindy Clarisaa. "Uji Organoleptik Fillet Ikan Salmon Di PT Zengyoren Shokuhin Bunshikigaisha Jepang." Jurnal Manajemen Pesisir dan Laut 2, no. 02 (2024): 51. https://doi.org/10.36841/mapel.v2i02.5370.

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PT. Zengyoren di Shiogama Jepang. Salah satu upaya pengawetan yang dilakukan yaitu cara pembekuan atau penyimpanan beku fillet salmon. Penelitian ini bertujuan untuk mengetahui proses pengolahan pengawetan fillet ikan salmon dengan metode air blast freezer (ABF) dan pengaruh masa simpan ikan terhadap kesegaran ikan salmon di penerimaan bahan baku di PT Zengyoren Jepang. Metode yang digunakan yaitu metode kuantitatif dengan teknik analisis data uji organoleptik, uji hedonik dan uji one way anova. Hasil penelitian menunjukkan Pengelolan pembekuan fillet ikan salmon dengan Air Blast Freezer (ABF)
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Afifah, Rufnia Ayu, Asriani -, and Ferdiansyah -. "Optimalisasi Produksi Pengolahan Tuna (Thunnus albacares) Beku Melalui Penerapan Metode Kaizen." Jurnal Teknologi Pengolahan Pertanian 3, no. 1 (2021): 1. http://dx.doi.org/10.35308/jtpp.v3i1.2840.

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Optimalisasi proses produksi produk tuna sirip kuning (Thunnus albacares) beku bergantung pada berbagai aspek, yaitu aspek material, penerapan metode, manusia, dan kebijakan manajemen. Studi ini bertujuan untuk mengidentifikasi masalah-masalah yang terdapat pada kegiatan produksi tuna sirip kuning beku pada salah satu Unit Pengolahan Ikan (UPI) di Sumatera Barat dan memberikan solusi dengan sebuah pendekatan analisis sistematis Kaizen untuk perbaikan secara berkesinambungan. Penelitian ini mencakup perumusan pokok masalah berdasarkan identifikasi masalah yang difokuskan pada aspek manusia (man
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Mawaddah, Arvatin, Anhar Rozi, and Akbardiansyah Akbardiansyah. "Tingkat Kandungan Histamin pada Ikan Cakalang (Katsuwonus Pelamis) dengan Metode Pembekuan yang Berbeda di CV. Novira Abadi Kota Banda Aceh." COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat 3, no. 02 (2023): 684–93. http://dx.doi.org/10.59141/comserva.v3i02.751.

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The fisheries sector in Indonesia has a greater potential, namely pelagic and demersal fish populations including skipjack tuna and tuna skipjack tuna are referred to as commodities that have high nutritional value but are easily damaged because they contain lots of protein which is high in free amino acids for microbial metabolism. production of ammonia, biogenic amines, organic acids, ketones and sulfur composition. Fish is one of the food products that is prone to deterioration in quality due to the action of enzymes or microbial growth. Handling of fresh fish can be done by applying cold t
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Ziliwu, Boby Wisely. "PERHITUNGAN BEBAN PENDINGINAN PADA SISTEM REFRIGERASI AIR BLAST FREEZER." JTT (Jurnal Teknologi Terapan) 6, no. 2 (2020): 163. http://dx.doi.org/10.31884/jtt.v6i2.291.

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Refrigeration is an attempt to maintain the temperature level of a material or room at a level lower than the temperature of the surrounding environment by absorbing heat from the material or room. In short it can be said that refrigeration is the process of transferring heat from a material or another room. Basically, refrigeration technology is heat treatment. The refrigeration process is inseparable from the cooling load problem during the refrigeration machine operates. Excessive cooling load on a refrigeration unit will certainly have an effect that can accelerate the process of decomposi
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Muliadi, Ifan, Anhar Rozi, and Afdhal Fuadi. "Pengaruh Teknik Pembekuan Ikan Tongkol (Euthynnus affinis) Terhadap Organoleptik di PT. Aceh Lampulo Jaya Bahari." COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat 3, no. 02 (2023): 700–709. http://dx.doi.org/10.59141/comserva.v3i02.753.

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Tuna contains high protein so that it fulfills the nutritional needs of the human body. Tuna is a marine fish that contains omega 3, vitamins, protein and minerals. This study aims to determine the effect of the freezing technique of tuna (Euthynnus affinis) on organoleptic at PT.Aceh Lampulo Jaya Bahari using a temperature of -30oC to -40oC with a freezing time of about 8 - 12 hours. Methods This study used a qualitative method consisting of research on the first with the influence of the technique of freezing tuna (Euthynnus affinis) with a comparison of 3 freezing methods, the second stage
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Phuekpan, Kantinan, and Kiatfa Tangchaichit. "Design and Development the Pressure Chamber of the Continuous Belt Air-Blast Freezer in Freezing Shrimp Process." Advanced Materials Research 931-932 (May 2014): 1163–67. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.1163.

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The air-blast freezer is common freezing technique for shrimps in seafood industry. In many companies encounter with developing this technology for food industry. In this study, Development in effects and behavior of airflow over in pressure chamber of continuous belt air-blast freezer, were investigated by simulating the airflow field by using computational fluid dynamics (CFD). Pattern holes in plenum plate and Modifying shape tunnel were cases study in redesign of development. The average velocity at outlet holes of airflow were determined and the streamline and vector of airflow were analy
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9

Guiqiang, Wang, and Zou Pinghua. "Mathematical Modeling of Food Freezing in Air-Blast Freezer." International Journal of Materials, Mechanics and Manufacturing 2, no. 4 (2014): 278–81. http://dx.doi.org/10.7763/ijmmm.2014.v2.142.

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Tan, Fock-Lai, and Sai-Cheong Fok. "Freezing of tilapia fillets in an air blast freezer." International Journal of Food Science & Technology 44, no. 8 (2009): 1619–25. http://dx.doi.org/10.1111/j.1365-2621.2009.01930.x.

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Book chapters on the topic "Mesin air blast freezer"

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Moerman, Frank Theo, and Kostadin Fikiin. "Guiding Principles for Hygienic Design of Evaporators to Mitigate Contamination-Related Risks in Air Blast Freezing Systems." In Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8398-3.ch014.

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Evaporator coils, fins and drain pans in blast freezers may act as a source of microbial, physical and chemical contamination (representing Critical Control Points within a HACCP study). For instance, the evaporator might contaminate unpacked food products passing through the freezer with undesirable ingredients remaining from a previous product being frozen. Drain pans below the refrigerating coils and fans also require paramount attention, due diligence and professional care to ensure that both frozen foods and freezer interior are kept at the highest possible hygienic level. This book chapt
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Conference papers on the topic "Mesin air blast freezer"

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Hessami, Mir-Akbar. "A Study of the Efficiency of Plate Freezing vs. Blast Freezing of Boxed Boneless Meat in an Abattoir." In ASME 2004 Heat Transfer/Fluids Engineering Summer Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/ht-fed2004-56847.

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Meat export is a major industry in Australia, and meat packaging and freezing is an energy intensive activity, requiring an objective technical investigation. This study was undertaken in order to assess the relative merits of plate and air blast freezing methods used in industry. To describe the efficiency and the technical superiority of one method over the other, in this paper, the details of an experimental study involving time-temperature measurement of meat boxes inside a plate freezer and a blast freezer under normal working conditions are provided. For the configurations used in this s
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