PENGECILAN UKURAN

PENGECILAN UKURAN DEFINISI:

(SIZE REDUCTION) Unit operasi bertujuan untuk mengurangi ukuran
partikel dengan mengaplikasikan metode
compression, impact, attrition/rubbing/shearing,
dan cutting.

Bahan Pustaka: Pada Padatan:

Fellow, P.J. 2009. Food Processing Technology: Priciples • Size reduction
and Practice 3rd Ed. Woodhead Pub. Ltd. Pada liquid dan fluid:
Earle, R.L. dan M. D. Earle. 2013. Unit Operation in Food • Emulsification, Homogenization,
Processing. New Zealand Food Science and Technology
Inc. Dapat diunduh online pada: [Link]/ • Atomization
unitoperations/[Link]
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PENGECILAN UKURAN ….. PENGECILAN UKURAN …..

METODE PENGECILAN UKURAN:

KEUNTUNGAN:
1. Chopping, Cutting, Slicing, Dicing.
1. Membuat ukuran partikel yang sesuai untuk proses
berikutnya. • Bahan pangan berserat dan kadar air tinggi; daging, ikan,
buah-buahan, sayuran.
2. Memperluas permukaan, meningkatkan efisiensi proses
pengeringan, ekstraksi, pemanasan, dan pendinginan. • Compression, attrition, cutting.
3. Memudahkan pencampuran dan penanganan, karena 2. Milling, Grinding.
ukurannya seragam. • Bahan pangan kering dan keras, dibuat berukuran halus
4. Sortasi, memisahkan bahan yang dapat dimakan dan (tepung); biji-bijian dan seralia.
tidak. • Impact, compression, attrition.
KERUGIAN: 3. Emulsification, Homogenization.
Meningkatkan luas permukaan dan menyebabkan kerusakan • Bahan pangan cair (liquid dan fluid). Mengurangi ukuran
jaringan/sel, mempercepat degradasi akibat oksidasi, droplet: milk, ice cream, mayonaise, butter, dan margarine.
aktivitas enzim, dan aktivitas mikroba. • Attrition/shearing, compression.
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PENGECILAN UKURAN …..

PENGECILAN UKURAN PADA PADATAN MEKANISME:

Size Reduction Process Design 929
TEORI:
Keterangan:
Terdapat 3 daya (forces) yang bekerja: B E = elastic limit
2
Y = yield point
1. Compression Force. Y B = breaking point
Strong materials

2. Impact Force. E
OE = elastic region
3. Shearing/Attrition Force.
B EY = inelastic region
E
YB = ductile region
• Compression force untuk bahan pangan keras dan rapuh. 1 !
1 = hard, strong, brittle
Stress, τ

• Kombinasi Impact dan Shearing Forces untuk bahan Hard

2 = hard, strong, ductile
Weak materials

pangan berserat. B 4 B
3 = hard, weak, brittle
• Shearing Force untuk menghaluskan bahan pangan yang 3
Soft
4 = soft, weak, ductile
lunak. 5 = soft, weak, brittle
B
5

Strain, ∆ I/I

5
5 6

The amount of energy that is absorbed by a food before it fractures is determined

PENGECILAN UKURAN ….. PENGECILAN UKURAN …..

Jumlah Energi Tergantung Pada: Analisis Kebutuhan Energi (bahan padat):

1. Struktur bahan (hardnes dan friability).
1. Kick’s Law:
• Bahan keras, lebih banyak energi diserap. Energi yang diperlukan untuk pengecilan ukuran berhubungan
• Sedikit retakan (line of waekness), lebih banyak energi dengnan rasio diameter awal dan diameter akhir bahan.
diperlukan untuk membuat retakan. Dimana:
2. Kadar air bahan. d1 E = energi diperlukan (J/[Link])
E = Kk ln(―) Kk = Kick’s coefficient
• Kadar air mempengaruhi mekanisme pemecahan bahan. d2
d1 = diameter awal (m)
• Gandum digiling dalam kondisi kering, jagung harus d2 = diameter akhir (m)
direndam terlebih dahulu.
2. Ritinger’s Law:
3. Sensitifitas bahan terhadap panas. Energi yang diperlukan untuk pengecilan ukuran
• Sensitifas terhadap panas menentukan jumlah energi/ berhubungan dengan perubahan luas permukaan bahan.
panas untuk menggiling bahan pangan. Dimana:
1 1
• Cryogenic grinding, bahan pangan (rempah-rempah) E = KR (― ― ―) KR = Ritinger’s coefficient
dicampur dengan nitrigen cair sebelum digiling. d2 d1
• Daging dibekukan sebelum dipotong-potong. 7 8
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102 Food processing technology

PENGECILAN UKURAN ….. PENGECILAN UKURAN …..
4.1.2 Equipment
This section describes selected equipment used to reduce the size of both fibrous foods to
Analisis Kebutuhan Energi (bahan padat): Soal 1:
smaller pieces or pulps, and dry particulate foods to powders. Summaries of the main
Berdasarkan
applications penelitian
are shown diketahui
in Tables 4.1 and [Link]
Furtherenergi
details yang
of the diperlukan
properties of powders
3. Bond’s Law: are givenmengecilkan
by Lewis (1996)ukuran
and in Chapter 15.
untuk bahan pangan dari 1 cm menjadi 0,3
Energi yang diperlukan untuk pengecilan ukuran Most meats, 11
fruitskJ/[Link].
and vegetables fall energi
into the yang
generaldiperlukan
category of ‘fibrous’
cm adalah Hitung untuk foods.
berhubungan dengnan rasio diameter awal dan diameter Meats are frozen or ‘tempered’ to just below their freezing point (Chapters 19 and 21) to
mengecilkan ukuran dari 0.1 cm menjadi 0.01 cm, dengan
akhir bahan. improve the efficiency of cutting. Fruits and vegetables have an inherently firmer texture
! menggunakan
and are cut at ambientpersamaan: a) Kick, All
or chill temperatures. b) Ritinger, dan crequire
types of cutters ) [Link] blade to be
10 ! 10 forced through the food with as little resistance as possible. Knife blades must be kept
E = WB (―! ― ―) sharp, to both minimise the force needed to cut the food and to reduce cell rupture and
√d2 √d1 Soal 2:
consequent product damage and reduced yield. In moist foods, water acts as a lubricant,
Bahan
but in somepangan di haluskan
sticky products, such asdari
datesukuran rata-rata
or candied 6 mm
fruits, food grademenjadi
lubricants may be
Dimana: 0,0012
needed mm
to cut menggunakan
them successfully. Inmotor
generalbekekuatan
blades are not 10 [Link]
coated Hitung:
non-slipa)materials,
WB = Bond’s Work Index such as ‘Teflon’
Ritinger’s or poly-tetra-fluoro-ethylene
coefficient, b) daya motor (PTFE) as these mayuntuk
yang diperlukan wear off and
d1 = diameter saringan yang dilewati 80% feed (m) contaminate the product, and are instead mirror-polished during manufacture.
mengecilkan ukuran hingga 0,0008 mm pada kapasitas yang
d2 = diameter saringan yang dilewati 80% produk (m) During the 1990s improved cutting has been achieved with the introduction of
sama. (1 hp = 746 J/s = 746 W).
ultrasonic cutters. These use knife blades or ‘horns’ (probes) which vibrate longitudinally
(as a piston) at 20 kHz, with a cutting stroke of 50–100 !m. Details of the component
parts and method of cutting are described by Rawson (1998). They are readily automated
9 10
9 and have the following benefits: 10

• quality of the cut face is visually excellent

• the product is virtually undisturbed
• the required cutting force is significantly reduced
• multi-layered products or hard particles contained in a soft matrix can be cut
• the blade is self-cleaning
• crumbs and debris are significantly reduced
• it is cost effective, having low running costs
• less sharp blades are needed and longer intervals between sharpening, compared to
PENGECILAN UKURAN ….. conventional
PENGECILAN UKURANblades
….. (Rawson, 1998).

Soal 3: PERALATAN
Table 4.1 Applications of size reduction equipment
Kapasitas sebuah grinder berdaya motor 5 hp digunakan Equipment Type of producta Finenessb
untuk menghaluskan bahan pangan dari ukuran rata-rata 1 1 2 3 4 5 a b c d
mm menjadi 0.1 mm adalah 1 kg/detik. Hitung: a) Kick’s Slicers * * * *
coefficient, b) kapasitas grinder tersebut bila ukuran produk Dicers * * * *
Shredders * * * *
rata-rata 0,2 mm. Bowl choppers * * * * *
Pre-crushers * * * *
Hammer mills * * * * * *
Soal 4: Fine impact mills * * * * * *
Classifier mills * * *
Gula kristal yang 80% melewati saringan 500 𝑢m digiling Air jets mills * * * *
sehingga 80% dapat melewati saringan 88 𝑢m menggunakan Ball mills
Disc mills *
*
*
*
*
motor berdaya 5 hp. a) hitung Bond’s work index, b) apakah Roller mills * * * * *
daya motor tersebut cukup untuk menggiling gula hingga 80% Pulpers * * *
dapat melewati ayakan 125 𝑢 m, tetapi kapasitasnya a
1 = soft brittle crystalline; 2 = hard abrasive; 3 = elastic tough cuttable; 4 = fibrous; 5 = heat sensitive greasy.
ditingkatkan menjadi 50%. b
a = coarse lumps; b = coarse grits; c = medium to fine; d = fine to ultra-fine.
Adapted from Anon. (1986)

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Table 4.2 Properties and applications of selected size reduction equipment

Type of Type(s) of force Peripheral Typical products

Food Dicers
equipment velocity (m s!1)
Pin-and-disc mill Impact 80–160 Sugar, starch, cocoa powder, nutmeg,
pepper, roasted nuts, cloves
Wing-beater mill Impact and shear 50–70 Alginates, pepper, pectin, paprika,
dried vegetables
Disc-beater mill Impact and shear 70–90 Milk powder, lactose, cereals, dried
whey
Vertical toothed Shear 4–8 Frozen coffee extract, plastic materials
disc mill 17 Coarse grinding of rye, maize, wheat,
fennel, pepper, juniper berry
Cutting Impact (and 5–18 Fish meal, pectin, dry fruit and
granulator shear) vegetables

Bowl Chopper
Hammer mill Impact 40–50 Sugar, tapioca, dry vegetables,
extracted bones, dried milk, spices,
pepper
Ball mill Impact and shear – Food colours
Roller mills Compression and – Sugar cane, wheat (fluted rollers)
shear Chocolate refining (smooth rollers)
After Loncin and Merson (1979).

14

Size reduction of fibrous foods

There are four main types of size reduction equipment, classified in order of decreasing
particle size as follows:
1. slicing and flaking equipment
2. dicing equipment
3. shredding equipment
ALAT PENGECILAN UKURAN ….. PENGECILAN UKURAN …..
4. pulping equipment.
ULTRASONIC CUTTER
Slicing and flaking equipment
• Pisau (blade) yang bergetar naik turun (longitudinal, seperti
Classifier Mill

The growth of the chilled sandwich market (also Chapter 19) has stimulated development
of high speed slicers for both cutting bread precisely from corner to corner and for slicing piston) dengan frekuensi 20 - 40 kHz, selebar 50-100
fillings. In some designs (Fig. 4.2(a)) food is held against the slicer blades by centrifugal mikron.
force and each slice falls away freely. This eliminates the problems found in earlier
cutters, where multiple knife blades caused compression of the food and damage as it • Digunakan untuk memotong produk yang sulit dipotong
passed between the blades. High speed cutters are used to slice bacon and ‘wafer thin’ dengan metode lainnya, karena lengket, kenyal, atau
cooked meats at up to 2000 slices per minute and vegetables at up to 6 tonnes per hour.
sangat lunak.
Newer designs are computer controlled and can be programmed easily by operators to
bulk slice and stack a range of products including cheeses, pizza toppings, cooked meats,
cucumber and tomato, and then apply them onto sandwich bread. Meats are also cut using
circular rotary knives with a blade at right angles to the path of the meat. An ‘intelligent’
Air jet Mill

cheese cutter weighs and measures each block to determine the maximum number of
portions that can be cut to the required weight with the minimum amount of waste (Sharp,
1998).

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ULTRASONIC CUTTER …... ULTRASONIC CUTTER …...

KEUNTUNGAN:
a. Kualitas potongan sangat baik.
b. Produk hasil pemotongan tidak rusak.
c. Daya diperlukan untuk memotong rendah.

Video: Ultrasonic Cutting Application d. Produk berlapis atau bahan keras yang dilapisi oleh
bahan lunak dapat diputong.
e. Pisau potong tetap bersih (self-cleaning).
f. Remah hasil pemotongan sangat berkurang.
g. Biaya operasional rendah.
h. Pisau yang digunakan tidak setajam dengan pisau biasa,
dan proses penajaman pisau tidak sesering pisau biasa.
 Emulsifier atau homogenizer
PENGECILAN UKURAN PADA CAIRAN
1. High Speed Mixer.
➡ Emulsifikasi atau homogenisasi.
Menggunakan pengaduk tipe propeller (baling-baling),
➡ Tujuan:
diputar pada kecepatan 400-1500 rpm.
a) mengurangi ukuran droplet satu cairan (internal phase), Daya shear pada droplet terjadi pada sisi dan ujung
sehingga menghasilkan emulsi yang lebih stabil. pengaduk.
b) menghasilkan ukuran droplet (0,5 - 3.0 𝑢m) dan seragam. Didunakan untuk pencampuran, pengenceran, dan
➡ Alat: Homogenizer atau Emulsifier melarutkan padatan.

➡ Mekanisme:
Daya yang menyebabkan droplet pecah adalah: shear,
impact, dan cavitation.
• Shear akibat dari percepatan droplet menyebabkan
pemanjangan dan pemecahan droplet.
• Impact akibat tekanan tinggi menyebabkan droplet pecah.
• Caviation akibat penurunan tekanan yang sangat besar
menyebabkan droplet meledak. 19
20

Emulsifier atau homogenizer Emulsifier atau homogenizer

2. Pressure Homogenizer.
3. Colloid Mills.
Dilengkapi dengan pompa tekanan tinggi (10000-70000
Disk mill dengan jarak antar disk (clerance 0.03-1.3mm),
kPa).
kecepatan putar 3000-15000 rpm, menghasilkan high
Cairan dipompa dan melewati lobang kecil, sehingga shear force.
menyebabkan mengalir dengan kecepatan tinggi (8400m/
Digunakan untuk high viscosity liquid, seperti peanut
s), sehingga menghasilkan hign shear, dan akhirnya
butter, meat/fosh pasta.
droplet pecah.
Akibat gesekan yang kuat, menghasilkan panas,
Digunakan untuk homogenaisasi susu, es krem, salad
Size Reduction Process Design 953
diperlukan pendingin (circulation water cooling).
dressing. Product

Product

Valves
Feed

Piston

Feed 21
Figure 32.15 Hydraulic two-stage pressure homogenizing valve. (From Fellow, P., ed. (2005) Food 22
Processing Technology: Principle and Practice, with permission of Woodhead Publishing Limited,
CRC Press LLC.)

viscosity liquids, but with intermediate-viscosity liquids they tend to produce larger
droplet sizes than pressure homogenizers do. Numerous designs of disk, including flat,
corrugated, and conical shapes, are available for different applications. Modifications
of this design include the use of two contrarotating disks or intermeshing pegs on the
surface of the disks to increase the shearing action. For highly viscous foods (e.g.
peanut butter, meat or fish pastes) the disks may be mounted horizontally (the paste
mill). The greater friction created in viscous foods may require these mills to be cooled
by the recirculation of water.

Ultrasonic Homogenizers
High-frequency sound waves (18–30 kHz) cause alternate cycles of compression and
tension in low-viscosity liquids and create cavitations of air bubbles, to form an emul-
sion with droplet sizes of 1–2 μm. In operation, the dispersed phase of an emulsion is
added to the continuous phase and both are pumped through the homogenizer at pres-
sures of 340–1400 kPa. The ultrasonic energy is produced by a metal blade, which
vibrates at its resonant frequency. Vibration is produced either electrically or by the Keuntungan homogenisasi/emulsifikasi:
4. Ultrasonic Homogenizer.
liquid movement (Figure 32.16). The frequency is controlled by adjusting the clamping

Emulsi menjadi lebih stabil, ukuran droplet lebih kecil.

position of the blade. This type of homogenizer is used for the production of salad
creams, ice cream, synthetic creams, and essential oil emulsions. It is also used for •
menggunakan high frequency wave (18-30 kHz)
dispersing powders in liquids, and the ultrasonic-enhanced liquefaction and sacchari-
fication of corn in biofuel production (Khanal et al., 2007). • Warna lebih putih (cerah), lebih banyak cahaya
menghasilkan compresion dan tension pada low viscisity
dipantulkan.
liquid, dan menciptakan cavitasi (ruang kosong). • Tekstur (mouth feel) lebih baik.
Adanya cavitation, menghasilkan gelembung udara, • Sensitifitas terhadap oksidasi berkurang.
menyebabkan droplet pecah. Kerugian homogenisasi/emulsifikasi:
Untuk menghasilkan es krem, margarin, spread, salad
• Droplet (lemak) hasil homogenisasi sulit dipisahkan.
dressing, dan mayonaise.
• Lebih sensitif terhadap enzim lipase
954 Handbook of Food Process Design: Volume II
Faktor berpengaruh homogenisasi/emulsifikasi:
Product

Tuner
• Suhu (35 o C, lemak mencair), sebaiknya susu
dipanaskan/pasteurisasi sebelum atau sesudah
Feed
homogenisasi, menginaktifkan enzim.
Orifice
• Tekanan: kadar lemak <6%, 2,0-2,5 kPa, single stage;
Blade
Crystal
sensor kadar lemak >6%, 2,0 kPa untuk 1st stage, 0,5-1,0 kPa
Figure 32.16 Ultrasonic homogenizer. (After Loncin and Merson (1979), courtesy of Elsevier.) untuk 2nd stage.
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The results of Yamaguchi et al. (2009) indicate that a small number of cavitation
events with strong physical disturbance of liposomes can reduce the size of the lipo-
somes more efficiently than a large number of cavitations events with weaker distur-
bance. High-power ultrasound has become an efficient tool for large-scale commercial
applications, such as emulsification, homogenization, extraction, crystallization,
dewatering, low temperature pasteurization, degassing, de-foaming, activation and
inactivation of enzymes, particle size reduction, and viscosity alteration. This can be
attributed to improved equipment design and more efficient large-scale continuous
flow-through systems. Like most innovative food processing technologies, high-power
ultrasound is not an off-the-shelf technology and therefore needs to be developed and
scaled up for each application (Patist and Bates, 2008).