Gelatin Drying Process

Abstract

In one of the stages of the gelatin production process, a highly concentrated solution of gel is cooled and extruded to form gelatin noodles, which are then laid on a drying belt. Gelatin is a molecular colloid that is not porous under these drying conditions, and as a consequence, water migration occurs solely by diffusive processes. To achieve a commercial standard of dryness, the dependence of the diffusion coefficient as a function of temperature is used. This set of circumstances favors the appearance of sharp concentration gradients inside the gel. In a numerical simulation of the drying process these characteristics create difficult conditions for use of the traditional methods for solution of time-dependent partial differential equation models. This paper evaluates an implementation of the boundary element method to determine surface conditions of the gelatin particle

Studi Teknik Pengeringan Gelatin Ikan dengan Alat Pengering Kabinet

“…Menurut Silva et al (2001) di antara tahap-tahap proses produksi gelatin, pengeringan adalah tahap yang paling kritis. Hal ini karena konsumsi energi yang tinggi dan karakteristik bahan yang khusus yakni kecenderungan lumer pada tahap awal pengeringan, pembentukan kulit kering pada permukaan mie (noodle) gelatin, penyusutan volume selama proses pengeringan dan kemungkinan kehilangan beberapa sifat komersial jika dikenai suhu tinggi.…”

“…Hal ini di samping untuk menghemat energi juga dalam rangka mendukung penyelamatan lingkungan (Honeycle, 2003). Percobaan Silva et al (2001) menggunakan pengering laboratorium dengan RH udara pengering 0,00573 kgmol air/kgmol udara.…”