Detail Laporan TA : FARHAH

FARHAH (2020) Rancang Bangun Unit Mesin Pembekuan Cepat Sistem Two Stage Kapasitas 5 Kg Puree Buah Mangga Tugas Akhir, Teknik Pendingin & Tata Udara
Politeknik Negeri Indramayu.

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Mango puree is a processed material from mangoes that utilizes the flesh of the fruit to become pulp as a further processed ingredient. To preserve and extend the life of the mango puree, it is frozen in a steam compression fast freezing machine. This fast freezing machine uses a two stage vapor compression system which is able to minimize compressor overheat and is more efficient in achieving low minus temperatures. This research is aimed at making a fast freezing machine that is suitable and efficient for a capacity of 5 kg of mango puree, so that it can be used by small mango processing industries. The test method was carried out using 2 multilevel compressors worth ¼ Pk for low stage compressors and ½ Pk high stage compressors as well as 2 additional components, namely 1 kapir pipe and intercooler to minimize compressor overheat for 120 minutes to reach a cabin temperature of -25 oC and mango puree temperature of 18 oC. The load used was 5 kg of mango puree. From testing the two-stage system fast freezing machine, obtained cabin and product data, namely cabin temperature -20°C and product – 10.1°C. The product Freezing point temperature is -0.75 °C and in the 90th minute the product reaches -2,5°C, which means that it only takes 90 minutes to reach the freezing point temperature. The Carnot COP value from the test was 3,60. The actual COPA value of the test results is 2,71. The efficiency value of the test results is 75,5%. The value of the electricity consumption issued by the two-stage fast freezing machine is Rp. 39,262. Keywords : Two stage compression system, quick freezing machine, mango puree.