Selamat kepada Bapak Dave Mangindaan, ST, MT, PhD atas terbitnya paper kolaborasi internasional antara beberapa negara yang tersebar di beberapa benua, yaitu Burkina Faso, Inggris, Perancis, dan Tiongkok di jurnal Drying Technology volume 35 (2017) 500-508, dengan judul “Application of the reaction engineering approach (REA) for modeling of the convective drying of onion” yang bisa diakses pada tautan berikut:

http://www.tandfonline.com/doi/full/10.1080/07373937.2016.1192189

Publikasi ini merupakan publikasi jenis Q1, terindeks Scopus, print ISSN: 0737-3937 online ISSN: 1532-2300, impact factor=  1.7.

https://www.scopus.com/sourceid/26887

Dalam publikasi internasional ini, pengeringan bawang sebagai suatu bagian penting dari unit operasi di industri pangan menjadi titik berat pembahasan, dimana proses pengeringan bawang dimodelkan menggunakan metode REA (reaction engineering approach) yang mengambil dasar teknik reaksi kimia yang merupakan inti pada ilmu teknik kimia, untuk kemudian diintegrasikan pada bidang pangan sebagai bidang rekayasa/teknik pangan. Dengan metode ini, beberapa persamaan mekanistik  berbentuk persamaan diferensial (dan bukan sekedar persamaan empiris/penghampiran/aproksimasi) yang menggambarkan proses pengeringan bahan pangan diselesaikan berbantuan simulasi komputer. Secara tidak langsung publikasi ini pun selaras dengan BINUS University yang sangat kuat dengan teknologi informasi dan ilmu komputernya.

Dengan persamaan mekanistik berbasis REA yang menggambarkan dengan gamblang karakteristik penggunaan neraca massa dan energi secara simultan pada proses pengeringan bahan pangan, maka persamaan tersebut bisa digunakan untuk perancangan alat pada pabrik yang menggunakan alat pengering bahan pangan, tidak hanya untuk jenis pengering surya (solar dryer) yang sederhana tapi bisa menjangkau masyarakat ke pelosok Indonesia, namun juga untuk jenis pengering mutakhir seperti tray dryer dan lain-lain.

Sekali lagi selamat, dan semoga makin banyak karya nyata dari Pak Dave untuk jurusan Food Technology BINUS University.

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Congratulations to Dave Mangindaan, ST, MT, PhD for his publication in an international journal as a fruit of international collaborations between several countries and continents, i.e. Burkina Faso, United Kingdom, France and China, on the Drying Technology volume 35 (2017) 500-508, entitled “Application of the reaction engineering approach (REA) for modeling of the convective drying of onion” that could be accessed through this link:

http://www.tandfonline.com/doi/full/10.1080/07373937.2016.1192189

This publication is a Q1 type publication, indexed by Scopus, print ISSN: 0737-3937 online ISSN: 1532-2300, impact factor=  1.7.

https://www.scopus.com/sourceid/26887

In this international publication, drying of food products (e.g. onion), an example for important parts in several unit operations in food industries, is highlighted. The onion drying process is modeled by using REA method (reaction engineering approach) that adopts the fundamental of chemical reaction engineering, which is the core in the field of chemical engineering, that is integrated in the field of food technology as the study of food engineering.

By utilizing this REA method, several mechanistic equations in the form of differential equation (not just merely empirical/approximation equations) that describe the drying process of food products is solved by using assistance of computer simulation. Indirectly, this publication is inline with BINUS University that is very strong in the field of information technology and computer science.

With the use of REA-based mechanistic equations, the characteristics and the simultaneous mass and energy balances are clearly described during the drying of food products, in this case: onion. Therefore those equations are highly potential to be employed for the design of several equipments for the drying of food products in the food plants/industries. Some of the examples are the solar dryer which is very simple and able to reach several remote regions in Indonesia, but also for some advanced drying equipments such as tray dryer, spray dryer, and so on.

Once again, congratulations to Pak Dave and we wish that more concrete successful works to come for the department of Food Technology BINUS University.

 

 

Tertarik serunya berkuliah di jurusan Food Technology Binus University? Ayo #GabungBINUS, kontak langsung http://line.me/ti/p/%40gabung_binus 🙂

 

Read the paper for a limited time: http://goo.gl/tNDGAz

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