Computational fluid dynamics analysis of hybrid foam-mat freeze drying process.

To produce halal, safe, and affordable food collagen are factors that need to be resolved in food processing industry. Collagen was made from milkfish scales and B. megaterium TR-10. Freeze drying method has been around for a long time and usually use in food processing, including collagen production. Freeze drying techniques need in this separation of protein and water as a solvent due addition of acetone and NaCl so that the protein has not to denaturation due to processing above 50^ᵒC. Computational method to simulate heat and mass transfer freeze drying in the collagen formation at -60^ᵒC with a pressure less than 10 Pa to obtain optimal efficiency. When compared to conventional dryers, hybrid freeze dryers excel in several key areas: drying efficiency, energy efficiency, moisture removal procedure, product quality, and nutrient or bioactive ingredient preservation. The simulation using a foam mat with variation 1mm, 3mm, and 5mm. Changing product into a foam to expand the surface area and mass transfer increase thus drying process take a short time. This simulation begins with designing use Ansys R21 and the next process is numerical calculations to analyze heat and mass transfer in freeze drying process to obtain optimal efficiency result. The optimal value is obtained because effectiveness heat and mass transfer process when the collagen converted into foam causing surface largen with thinnest layers. Drying time with hybrid technique is between 1/4 to 1/7 times faster compared non-foam drying. [ABSTRACT FROM AUTHOR]