Pengaruh Suhu Dan Waktu Distilasi Terhadap Komposisi Kimia Asap Cair Dari Kulit Durian
Abstract
Purification of liquid smoke is very important for the safety of liquid smoke for
preservative food. Distillation was done reduces carsinogenic compound such as tar and
benzo(a)pyrene and determined 1st, 2nd, 3th grade of smoke liquid. The research was done
using distillation process, with temperature and time variable. The results of GCMS analysis
indicated no detected tar and benzo(a)pyrene. Maximum temperature to get of liquid smoke
1st grade at 125o
C with distillation time was 30 minutes. At this condition value of acid,
carbonyl and phenol were 20.53%, 27.05% and 0%
Keywords: Pyrolysis, Distillation, Liquid Smoke
preservative food. Distillation was done reduces carsinogenic compound such as tar and
benzo(a)pyrene and determined 1st, 2nd, 3th grade of smoke liquid. The research was done
using distillation process, with temperature and time variable. The results of GCMS analysis
indicated no detected tar and benzo(a)pyrene. Maximum temperature to get of liquid smoke
1st grade at 125o
C with distillation time was 30 minutes. At this condition value of acid,
carbonyl and phenol were 20.53%, 27.05% and 0%
Keywords: Pyrolysis, Distillation, Liquid Smoke
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