Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)

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Development of Thermoelectric Peltier Plate Cooling for the Cooling Process Poultry Fillet

Authors
Surya Abdul Muttalib1, *, Nursigit Bintoro2, Joko Nugroho Wahyu Karyadi2, Arifin Dwi Saputro2, Baiq Azmi Sukroyanti3
1Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Indonesia
2Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
3Faculty of Science, Engineering, and Applied, Mandalika University of Mataram, Mataram, Indonesia
*Corresponding author. Email: surya15@unram.ac.id
Corresponding Author
Surya Abdul Muttalib
Available Online 7 December 2025.
DOI
10.2991/978-94-6463-908-7_7How to use a DOI?
Keywords
Applied; Design; Functional Test; Peltier; Plate Cooling
Abstract

The aim of this research is to design and test the Thermoelectric Peltier Plate Cooling (TPPC) cooling equipment, that has been developed with its auxiliary apparatus. Peltier is an electronic device capable of generating cold and hot temperatures on its sides when an electric current is applied. The method used in the study starts from the design stage, equipment construction, functional testing, and performance testing. The construction of the cooling equipment consists of a Peltier component equipped with a load cell and a linear actuator to bond the plate sides with the material. The results of the study showed that the TPPC was able to function well and produce relevant temperatures for the cooling process. The lowest final temperatures were achieved at a pressure of 10 N/m2, 5 N/m2, and no pressing in the centre of the material reaching -3.8, 7.59, and 8.68 ℃, in between the centre and the surface was 0.62, 3.05, and 5.29 ℃, and in the surface was -2.99, -1.94, and -1.11 ℃, respectively. This shows that the developed technology, Thermoelectric Peltier Plate Cooling, is capable of being applied for the cooling process.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
7 December 2025
ISBN
978-94-6463-908-7
ISSN
2352-5398
DOI
10.2991/978-94-6463-908-7_7How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Surya Abdul Muttalib
AU  - Nursigit Bintoro
AU  - Joko Nugroho Wahyu Karyadi
AU  - Arifin Dwi Saputro
AU  - Baiq Azmi Sukroyanti
PY  - 2025
DA  - 2025/12/07
TI  - Development of Thermoelectric Peltier Plate Cooling for the Cooling Process Poultry Fillet
BT  - Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)
PB  - Atlantis Press
SP  - 77
EP  - 87
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6463-908-7_7
DO  - 10.2991/978-94-6463-908-7_7
ID  - Muttalib2025
ER  -