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ITS » Undergraduate Theses » Teknik Material Posted by dee@its.ac.id at 18/01/2012 13:17:45 • 38 Views
ANALISA PENAMBAHAN SIRIP (L DAN U) SERTA ALAS BERSIRIP (L DAN U) PADA COOKING VESSEL BAJA AISI 304 TERHADAP EFISIENSI TERMAL DAN TINGKAT KONSUMSI BAHAN BAKAR LPG
ANALYSIS OF THE ADDITION OF FINS (L AND U) AND FINNED MAT (L AND U) IN AISI 304 STEEL COOKING VESSEL TO THE THERMAL EFFICIENCY AND THE FUEL COMSUMPTION RATE OF LPG GAS
Created by :
BRAND ( 2707100056 )
| Subject: | Transmisi panas | | Alt. Subject : | Heat exchangers | | Keyword: | Sirip Laju perpindahan panas Efisiensi termal |
[ Description ]
Peningkatan efisiensi termal pada peralatan masak khusunya panci (cooking vessel) dapat mengurangi pemakaian bahan bakar gas LPG. Hal ini disebabkan karena waktu yang dibutuhkan untuk memasak lebih cepat. Oleh karena itu dilakukan modifikasi cooking vessel dengan menambahkan fin atau sirip pada bagian luar bawah permukan cooking vessel agar luas permukaan bawah cooking vessel bertambah luas sehingga penyerapan panas dari kompor ke cooking vessel optimal. Terdapat 5 jenis cooking vessel yang terbuat dari baja AISI 304, yaitu cooking vessel tanpa sirip, cooking vessel bersirip L dan U serta cooking vessel beralaskan sirip L dan U. Masing-masing cooking vessel akan di uji coba dengan water heating test dan water boiling test. Water heating test dilakukan dengan memanaskan air hingga air tepat mendidih sedangkan boiling test dilakukan dengan memanaskan air hingga 30 menit. Data yang diperoleh dari water heating test dan boiling test menunjukkan bahwa performa terbaik pada cooking vessel bersirip U, dimana nilai efisiensi termal sebesar 20,62% dan konsumsi gas LPG sebesar 0,06 lt.
Alt. Description
Increasing of thermal eficiency in the cookware especially cooking vessel can reduce consumption of LPG because time for cook faster. So that modification is needed by adding fins under surface of cooking vessel in order that the surface area increase so the absorption of thermal from stove to cooking vessel became optimum. There are five types of cooking vessel from stainless steel type 304, which were cooking vessel without fins, with fin L and U, and conventional cooking vessel with finned round mat L and U. Cooking vessel were tested by using water heating and boiling test. Water heating test would be done until whereas boiling test be done during 30 minutes. From the research, boiling test indicate that finned cooking vessel type U got the best performance of all, 20,62 % thermal eficiency and consumption of LPG was 0,06 lt. And the conclusion was more increasing surface area the thermal conductivity will also high.
| Contributor | : |
- Ir. Sadino, MT
- Dr. Widyastuti, ST., MT
| | Date Create | : | 27/07/2011 | | Type | : | Text | | Format | : | pdf | | Language | : | Indonesian | | Identifier | : | ITS-Undergraduate-3100011045178 | | Collection ID | : | 3100011045178 | | Call Number | : | RSMt 621.402 5 Bra a |
Source : Undergraduate Thesis of Material and Metallurgy Engineering, RSMt 621.402 5 Bra a, 2011
Coverage : ITS Community
Rights : Copyright @2011 by ITS Library. This publication is protected by copyright and per obtained from the ITS Library prior to any prohibited reproduction, storage in a re transmission in any form or by any means, electronic, mechanical, photocopying, reco For information regarding permission(s), write to ITS Library
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