DocumentCode :
665204
Title :
Temperature and humidity characteristic of cassava fermentation process: A preliminary study for air controlled treatment for cassava fermentation process
Author :
Aprilia, Ely ; Arief, Deny ; Budiawan, Irvan ; Sasfan, A.W. ; Ekawati, Estiyanti ; Suprijadi
Author_Institution :
Center for Instrum. & Technol. Autom., Inst. Teknol. Bandung, Bandung, Indonesia
fYear :
2013
fDate :
7-8 Nov. 2013
Firstpage :
292
Lastpage :
295
Abstract :
Fermentation food is known as one of traditional food processing method. This method is used in several countries. In Indonesia, fermented food that made by cassava is very famous in West Java area known as peuyeum or tape. Further aim of study is to control fermentation environment so that tape can be fermented at all area where cassava can be cultivated in Indonesia with better product and consistent quality. As preliminary research, temperature and humidity measurement is reported in this paper before control system is built to understand fermentation process.
Keywords :
fermentation; food technology; humidity measurement; product quality; temperature measurement; Indonesia; West Java; air controlled treatment; cassava fermentation; food processing method; humidity characteristics; humidity measurement; peuyeum; product quality; tape; temperature characteristics; temperature measurement; Biomedical measurement; Containers; Humidity; Sugar; Temperature; Temperature measurement; Temperature sensors; cassava; control; fermentation; humidity; temperature;
fLanguage :
English
Publisher :
ieee
Conference_Titel :
Instrumentation, Communications, Information Technology, and Biomedical Engineering (ICICI-BME), 2013 3rd International Conference on
Conference_Location :
Bandung
Print_ISBN :
978-1-4799-1649-8
Type :
conf
DOI :
10.1109/ICICI-BME.2013.6698511
Filename :
6698511
Link To Document :
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