Abstract:
Freeze vacuum drying process is an optimum process to dry the
product without changing the physical and chemical properties of
materials. The advantages of drying with freeze vacuum drying
are can be maintain the structures, nutrient, and colors of original
substances. A weakness of freeze vacuum drying is its high
consumption of energy due to the long drying time required
especially in the process of sublimation below triple point
condition. The aim of this research are to optimizing freeze
vacuum drying in order to reducing energy consumption by
utilized waste heat of condenser to speed up the sublimation
process and by using quick drying method. Thefreezing
temperatures in this study were 6oC and 9oC with a variation of
the drying time is 1, 2 and 4 hours. This research was result the
water content losses in yam bean are 78% at a freeze temperature
-9oC with drying time 4 hours.
