CONSTRUCTION TECHNOLOGY.
Concrete with high quality.

What components are needed in the form of high quality concrete? We look at the history, technical explanations and its constituent materials.

MODERN CONCRETE

Today, because of the demands of geometric and construction methods, more and more bridges using high strength concrete and perform very Linggi, Bridge Akihabara in Japan using 120 MPa strength concrete. In fact, Bridges Sakata Mirai also in Japan, using an ultra high-quality concrete with strength up to 180 MPa. Nevertheless, concrete technology in Indonesia is not lagging too far. "The development of concrete technology in Indonesia over the past 20 years is very encouraging. A is a parameter that can be a cable stay bridge project in Housing Grand tour Bekasi. Pylon bridge made of concrete quality 60 MPa to condense independent (self compacting concrete) in flowwable form concrete.Jembatan Megamall in Pluit is another example of implementing high quality concrete girder beam (girder) precast prategangnya, the strength 80MPa.

Described is basically a high-quality concrete is concrete that has a high strength, but high quality concrete parameters vary considerably, depending on where located. In Indonesia, the concrete with a strength of 50 MPa was classified as high quality concrete, while in Australia, concrete berkuatan 200 MPa are common. In China, by using synthetic aggregate, have no concrete up to 300 MPa. In the development of modern concrete construction, concrete construction materials are required to be of high quality as well as high performance. In fresh concrete, easy casting in progress (workable), low heat hydrate (low heat of hydration), relatively low shrinkage upon drying, has a high initial bind time (acceleration) or delay (retardation) is good, and easily pumped into higher place, are some demands that must be met quality and high-performance concrete.

Meanwhile, the concrete has hardened, high strength concrete and high performance are required to have high compressive strength or very high, better tensile strength, high initial compressive strength, ductile behavior (clay), air tight and water resistant to abrasion and corrosion sulfate, chloride penetration is low, expansion of low shrinkage, and durable.

Additives.

To improve the performance of concrete, there are several ways you can do. First, it reduces porosi concrete by reducing the amount of water in the concrete mix. Second, add the mineral additives seperri silicafume, copper slog or fly ash (fly ash). Third, add fiber to the concrete. Fourth, using concrete with self-compacting properties or self compacting concrete. In the manufacture of concrete, cement is one of the most expensive components that determine the price of concrete. One way to suppress the price of concrete is to reduce the use of cement, but to produce high strength concrete and high berkineria, reduced the amount of cement to be replaced with other additives. The experts recommend to use industrial waste silicafume of industrial metals such as silica and copper slag is a waste of the copper furnace, or the use of fly ash from coal combustion waste.

Mikrosilika.

Silicafume also called mikrosilika is waste that contains silica (SiO2) reaches 85-95%. Silica particle size ranges from 0.1 to 1 μm is very smooth, smaller than grains of cement in the range 5-50 μm. If added to the concrete mix, will fill cavities between the grains of cement so that the concrete will be more compact and dense.

 In addition, rnikrosilika will react with C3S and C2S in the cement and produce CSH gel-2 that will form a strong bond and a solid gel in concrete.

Furthermore, the reduction of calcium hydroxide (CaOH) by Si02 will reduce ettringite forming elements, thereby reducing the sensitivity of concrete to sulfate attack. Therefore permeable concrete is not easy and is not susceptible to corrosion. Because the price is still expensive mikrosilikon, generally use mikrosilika only 3-10% of the weight of cement in the concrete mix.

 The composition of the fly ash (fly ash) is almost the same as mikrosilika, but the levels of silica (SiO2) is contained in it is lower, only about 40-65% only. The effect of fly ash to concrete is also almost the same than using additives mikrosilika. But the CSH gel-2 produced lower vang so that the compactness and density of concrete is also low. To improve the quality of concrete using fly ash, the measure should be more, which is 20% of the total weight of the cement in concrete.

Copperslag.

Copperslag is one of the ground granulated blast furnace. Slag (GGBFS) or slag and furnace. The composition of the material is close to the cement and the price is relatively cheaper. Copper slag as an additive that also can replace cement in the concrete mix. Often in practice in the field percentage is quite high, ranging from 20-65%.

Copper slag partially replace cement provides several advantages. First, the heat of hydration and shrinkage of concrete expansion will be reduced, thus improving the performance of concrete. Second, the price will be cheaper concrete. Third, by reducing cement consumption, will also mean reducing the energy in the cement manufacturing process and reduce the pollution caused by the cement production process. Fourth, using waste materials, meaning real has applied material technology berkelanjulan (sustainable material technology). "The use of waste is a form of participation we preserve the environment".

Research conducted by the department showed that partial replacement of cement with copper slag, with a share of 10-40%, can produce concrete strength 60-75 MPa, depending on the fineness of copper slag. There are two sizes rnacam subtlety used, ie 90 'cm2 / gm and 1184 cm2/grm. The more refined copper slag, the higher the compressive strength of concrete. This test uses the ratio of cement water content of about 0.3.

Fiber material.

In addition to sewage and industrial metal, fiber (fiber) can also improve the performance of concrete, known as fibrous concrete. Here micro fiber serves as reinforcement that protects the concrete from cracking, increased tensile strength and flexural indirectly. Fiber also increases the compressive strength and ductility of concrete, improve kekedapan concrete, as well as increase the durability of reinforced concrete to loads and shock loads. Micro reinforcement system made from these fibers work based on mechanical principles, ie based on the bond (bond) between fiber and concrete, not chemically .. Therefore Beron fibrous composite material would be a material that is not easily cracked.

Chemical processes in concrete will not be affected by the fiber and will not harm the concrete hardening process in the short and long term. Some types of fiber materials that can be used in concrete, among other natural fibers (hemp, abaca), synthetic fibers (polyester polyproplene.), nylon), steel fiber and fiber glass.

Improving the tensile strength and flexural, improving ductility and ability to absorb energy while deforming, reduce cracking caused by concrete shrinkage, improve fatigue resistance (recurring expenses) and increase the resistance of impact (impact load) are some of the benefits of fiber concrete.

Self compacting concrete.

A new concept for creating high-performance concrete is by using self compacting concrete form flowoble Concrete. This concept is a solution to the concrete can be poured easily and quickly without the need for compressed / vibrated. Concrete flows easily, filling cavities reinforcement meeting without experiencing bleeding or segregation, even in difficult places.

In general, self compacting concrete produced with super plasticizer additives based polymers, mikrosilika, as well as other additional specific and aggregate sizes smaller than 20 mm, can produce high quality and high performance concrete. It is recognized that the development of technology has lagged behind the national concrete with developed countries. Not many mastering engineers and technology steeped in high strength concrete and high performance, especially in the technology of mixing material. It also hampered the quality of materials in Indonesia.

One principle that must be understood by the power production of concrete is to be able to make high strength concrete with materials that are around them. "If they all hold that principle, the concrete becomes materiaI an economical and fun".

Technology To Overcome Disorders and Disorders In Human Motion Systems

I. Healing Broken Bones
Fractures is a disorder that occurs due to injury that causes fragile or broken bones from someone. This can happen because of an accident, a fall or hit by sharp objects that can cause broken bones of men.
Fractures can be treated in several ways, among others:

1. Splinting
The form of banda-hard objects that are placed in areas of bone fractures sekelliling

2. Installation
In the form of limestone material wrapped around a broken bone.

3. Internal Surgery
the surgery to put a metal rod or a disc on a broken bone.

4. Withdrawal (traction)
Ie using weights to hold the limb in place. It is now rarely used, but it used to be the primary treatment for hip fractures.

II. Healing Bone Cancer
Bone cancer is caused by a problem with the cells that make bone. More than 2,000 people are diagnosed in the U.S. each year with a bone tumor. Bone tumors occur most commonly in children and adolescents and are less common in adults who are older. Cancer involving the bone in adults older are most commonly the result of metastatic spread from another tumor.
There are many different types of bone cancer. Bone tumors are most common include osteosarcoma, Ewing's sarcoma, chondrosarcoma, malignant fibrous histiocytoma, fibrosarcoma, and Chordoma. Healing bone cancer can be done by surgery and amputation. Other ways, such as chemotherapy and radiotherapy are also effective.

III. Bone Marrow Transplantation
Red marrow can be transplanted from one person to another. It takes a special technique to remove marrow from a healthy donor and injected into the recipient without destroying it, because the marrow is very soft. For example ie, bone age of 4 months the fetus is still in the womb.
His red marrow is injected through the mother's abdomen.

IV. Replacement Joints
To overcome degenarit disease of bone (joints that have been damaged and cause pain) that the method of surgery to replace the damaged joint with metal. Clevis joint is replaced with a metal mixture (eg, a mixture of titanium) and cup joints with polyethylene cup (eg plastic) high density. Then both sides glued with methyl metrakilat porous allowing remained normal bone physiology.

V. Hypophosphatemic Rickets
Hypophosphatemic rickets (formerly known as vitamin D-resintan rickets) is a disorder in which the bones become painful and feels somewhat easily bent because blood contains low levels of phosphate.
Treatment: The goal of treatment hypophosphatemic rickets is increasing the levels of phosphate in the blood, which will promote normal bone formation. Phosphate can be taken by mouth and must be combined with calcitriol, the active form of vitamin D. Using Vitamin D alone is not sufficient. Total phosphate and calcitriol should be adjusted with caution because the treatment often causes high levels of calcium in the blood, tissue accumulation of calcium in the kidney, or kidney stones. These effects can harm the kidneys and other tissues. In some adults, hypophosphatemic rickets resulting from cancer improves dramatically after the cancer is removed.

VI. Rheumatoid Arthritis.
Treatment: The basic principle of rheumatoid arthritis treatment is to rest the affected joint, because the use of the affected joint will aggravate the inflammation. Resting the joints regularly often help reduce pain.
Splint can be used for immobilization and rest one or a few joints, but to prevent stiffness, need to do some systematic joint movement. The main drugs used to treat rheumatoid arthritis is an anti inflammatory non-steroidal, slow-acting drugs, corticosteroids and immunosuppressive drugs.
Typically, the stronger the drug, the more severe potential side effects, so it requires strict monitoring.

VII. Osteoporosis
Determination of Bone Density with Bone Densitometer
Bone density measurements done by illuminating the bone with gamma radiation or X-rays. Based on the amount of gamma radiation or X-rays are absorbed by the bones were examined, it can be determined the concentration of calcium in the bone mineral. The calculation is performed by a computer that is mounted on the kekeroposan bones (osteoporosis) that often affects women at menopause, causing bone fracture.

VIII. Applied Physiology
Muscle monitoring technique, applied physiology allows the body to reveal what is out of balance and provide information to restore the balance. The muscle is inserted through the normal motion, monitored to determine where the pressure lies. The essence of this technique using acupoints to ask about specific physiological and anatomical stresses.
IX. Arthroscopy
The use of arthroscopy equipment primarily for injured patients. Arthroscopy was pioneered in the early 1950'-an by dr. Masaki Watanabe dariJepang to perform surgical and minimally invasive cartilage reconstruction of the torn ligament. Arthroscopy helped patients recover from the surgery in a matter of days, rather than weeks or months in a regular surgical and 'open'.
Knee arthroscopy is one of the most common operations performed by orthopedic surgeons today and is often combined with meniscectomy or chondroplasty-which is the removal of the torn cartilage.

X. Joint replacement
Joint replacements are available for other joints on a limited basis, most notably shoulder, elbow, wrist and feet and fingers. In recent years, surface replacement of joints, particularly the hip joint, have become more popular among younger patients and active. This type of surgery is to delay the need for total hip replacement is more ancient and less to maintain bones, but carries significant risks in failing to start due to fracture and death.
One of the main problems in joint replacement is the use of surface mount components that arise, which can cause damage to the surrounding bone and eventually causes the implant to fail. The use of alternative arises surface has increased in recent years, especially in younger patients, to try to develop the use of joint replacement components, which include ceramics and all metal implants (as opposed to the original metal on plastic). The plastic (actually ultra-high molecular weight polyethylene) can also be modified in various ways to improve its usage.

XI. Viscosupplementasi
Viscosupplementasi there is a new option for patients with symptomatic knee osteoarthritis, which involves a series of injections of hyaluronic acid intra-artionlar. Meanwhile, patients who do not like traditional medicine should try this treatment. Supplements Hyalgan is injected directly into the knee joint to improve nutrition and lubrication. In most cases, patients find comfort in walking after injection. However, it is important to note that this Viscosupplementasi usually done when all other treatment types have been carried out but failed to relieve the pain.

Food freezing technology.

Technology is the technology of freezing food preserve food by lowering the temperature to below the freezing point of water. This is in contrast to thermal processing, in which the food is exposed to high temperatures and thermal stresses lead to food, can lead to the loss of nutrients, change in taste, texture, or chemical processing and fermentation can alter the physical and chemical properties of food. Frozen foods generally do not experience it all; freeze food tends to preserve the freshness of food. A consumer favorite frozen foods than canned or dried food, especially in the meat and dairy products, fruits, and vegetables.
Almost any type of food can be frozen for the purpose of preservation. This will cause the freezing of the water content in foods and cause a reduction in the activity of water in it. Decreasing temperature and water availability is the bottleneck of the disappearance of the major growth of microorganisms and enzyme activity in its food, causing the food to be more durable and not easily decompose. The advantages of the technique of freezing foods is all that can be achieved by maintaining the quality of the food as nutritional value, organoleptic properties, and others.

Food freezing technique has been known for a long time, while the technique of freezing the salt-ice mixture was introduced around 1800 in two places, namely in the United Kingdom and in the United States that they utilize to cool fish. Commercialization of new food freezing techniques began in the late 19th century.

Freezing point depression.
Freezing point is the temperature at which ice crystals and water are in a state of equilibrium; precise point at which water freezes or ice melts right. Pure water freezes at 0oC temperature at atmospheric pressure. Freezing the food was below freezing pure water, this is because the foods contain various mixtures of various substances and their interplay thus lowering the freezing point. Level freezing a food depends on the concentration of substances in food.

The freezing process.
When food is exposed to cold temperatures, food products will lose heat due to the rate of heat transfer that occurs from the food to the low temperature in the surrounding medium. The surface temperature of the food will decrease faster than the inside.
The amount of water that freezes in food products depends on the temperature of freezing; contains a mix of nutrients greatly affect it. Generally, the more liquid a food ingredient, the amount of water that will freeze more and more. However, the yolk still leaves more than 20 percent of the water though it is cooled to minus 40oC. This is because the high protein content that are dissolved in water. Lack freeze freezing technique is the difficulty of water content in the food perfectly so that still leaves the risk of growth of microorganisms; to overcome needed cooling further to stop the enzymatic activity of microorganisms and freeze more water, but it was not economical.

Phase change and the formation of ice crystals.
When the temperature is lowered food products to below the freezing point, the water begins to form ice crystals. The formation of ice crystals can be caused by a combination of water molecules called homogenik nucleation, or the formation of the core around the suspended particles known as heterogeneous nucleation. Homogeneous nucleation occurs in conditions in which the substance is free of impurities, which generally act as nuclei on freezing. Heterogeneous nucleation occurs when water molecules together with nucleating agents such as foreign bodies, insoluble substances, or even wall wrap. Heterogeneous nucleation is a common type that occurs in the process of freezing food.
The third type of nucleation process, which is called the formation of secondary nuclei, formed when crystals split. Type of crystallization provides a uniform crystal size, and is common on the freezing liquid foods.
Generally, the process of freezing food, the temperature decreases from the initial temperature above freezing to a few degrees below freezing. In this process, the temperature at 0 to-5oC called critical zones required by the food in the formation of ice crystals. The length of time it takes for food in through the critical zone is to determine the number and size of ice crystals formed. Rapid freezing process will form a large number of small ice crystals, whereas in a slow cooling will form a small number of large ice crystals. Freezing is slow to allow time for the water molecules to migrate to the nucleus to be united with it to form aggregates of ice crystals resulting in a large ice crystals. The formation of large ice crystals will affect the structure of the food and cause the loss of food quality. A large ice crystals pierce cell walls and damage food products. The damage will be even greater with the slow rate of freezing. The solution of these problems is to add anti-freeze proteins that can lower the freezing point of water and prevent crystallization at extremely low temperatures.

Estimated time of freezing.
All food products contain various types of solutes. It is very difficult to determine at what temperature throughout the water would freeze in food products, due to the presence of dissolved substances in the diet lowers the freezing point.
Cooling rate affect clotting time required quality food products food products can be defined by the difference between the initial temperature and the final temperature of food product freezing divided by time. Can also be defined as the ratio of the difference between surface temperature and the temperature inside the food product with the time needed to reach the surface of the food product to a temperature of 0 degrees C and the inside temperature of food products to reach -5 degrees C.
Estimated time of freezing is a major factor in making freezing food. When freezing to determine the capacity needed in the cooler to freeze.
Factors that influence the length of the freezing process is the thermal conductivity, specific heat, thickness, density, and surface area of ​​food products as well as the difference between the temperature of food products with a medium rate of cooling and heat transfer resistance. Estimated time of freezing the more difficult because the thermal conductivity, density, and specific heat of food products varies depending on the initial temperature, size, and shape of the food.
The bigger the size of the food product, the time required to perform the freezing takes longer. This is because the increase in latent heat and the amount of heat that must be removed. Increasing the size of food also increases the internal resistance of the heat transfer rate, thus requiring more time to freeze.

Tool freezing.
Type of equipment used for a particular product is determined by various factors. Sensitivity product, size, and shape as well as the quality of the final food product is required, the rate of production, availability of space, capacity investment, the type of cooling media used, and so on. Freezing equipment can generally be grouped as follows:
Utilizing direct contact with cold surfaces; food products, both packaged in a state or not exposed directly to cold surfaces, metal, plate, and so on.
Utilizing media air as the cooling medium; air in very cold temperatures used in cooling food products. Air blast, air spray, fluidized bed are also included in the method.
Using liquid as a coolant. In this case, the fluid temperature is very low, low boiling point and high thermal conductivity are used to cool the food product. The liquid is sprayed onto the product or the product soaked into the liquid. Included in this is the cryogenic method.

Direct contact with cold surfaces.
In the freezing cold plate system, the slab seems to be wrapping food products. Slabs can be either double plate or plates are cooled by a lot of different ways. Air space between the plates and wrappers can add resistance to heat transfer rate barrier, so that the space between the plates should be minimized to adjust the size of the food products. And that is the advantage of this method; shape and size of the plates can be adjusted to the size of food products. Another advantage is that freezing can be done quickly from all sides of food products, because metals have a high thermal conductivity so that the heat transfer can be sped up quickly.
Freezing with plates like these tend to save space for the location of the food preparation neat and structured.

Freezing air by utilizing media.
It is a common type of freezing, the cooling chamber filled with air cooled. The advantage is, to take advantage of the flow of convection, the cold temperatures can propagate efficiently into a corner, but the convective heat transfer coefficient of air tend to be small so that the freeze should be done in a longer time due to the low rate of heat transfer. The bigger the room, the smaller the heat that can be transferred in a given time unit. The loss of weight of the product can also result from direct contact between the product and the water is able to raise the water content in food products, especially if temperature and humidity allow.
Air circulation can be done naturally or mechanically by using a fan.

Freezing using liquid.
Generally, food products immersed in coolant cooled. The liquid used in the form of liquid that has a low boiling point but has the ability to absorb heat, such as glycol or other liquid called coolant. Food can also be cooled liquefied in this way as long as packaged before soaking. Generally there is no direct contact between food products with liquid cooling, because the risk of damaging the quality of food products.
Spraying food also includes methods, using similar coolant. The food supplied to the conveyor and spraying. After spraying, generally frozen food products with the use of media such as air drafts. This method makes the food to be frozen faster than without coolant.
With the cryogenic method, foods can be frozen in a fast way. Food soaked in liquid cryogen cryogenik called. Commonly used cryogen such as liquid nitrogen and liquid carbon dioxide. Liquid nitrogen has a very low boiling point, which is -196 degrees C, whereas liquid carbon dioxide has a boiling point of -79 degrees C. Cryogen tend odorless, colorless and inert so it will not react with solid food while cooling done in a state without affecting the quality of the food is packaged and except for cold temperature itself. In addition, the cryogen has a heat transfer rate is higher than the other coolant.
In the cryogenic freezing process, initial cooling is necessary to prevent cracking due to temperature drop dramatically because the volume of food products undergo the volume changes very quickly when submerged in the cryogen. Maintaining the temperature is very likely due to the vaporized cryogen has a convective heat transfer coefficient is very high.
Recent modifications of cryogenic cooling is a cooling method that combines cryomechanical immersion in liquid cryogen products and methods that use a mechanical sprayer type conveyors, spiral, or belt that utilizes cryogen vapor. This reduces the cooling time, reducing weight loss food products, improve product quality, and improve efficiency.

Effect of freezing and frozen storage of food.
Any addition or reduction of heat that made the food will bring some changes to the food. Cooling water will turn to ice, and the nature of the food will be determined by the nature of the ice. Growth of microorganisms and enzyme activity is determined by the reduced activity of water in frozen food. The number and size of the ice core is formed sufficiently affect the quality of the product in terms of the level of damage to the bacterial cell wall and also the network structure of food products. Losing weight and drying surfaces generally lack the quality that is not wanted. Storage and transport conditions, especially temperature fluctuations will affect the crystallization of ice and product quality.

Effects on physical characteristics.
When the water turned to ice, its volume increased 9% (water has the smallest volume at a temperature of 4 degrees C and increased in volume as the temperature decreased. If the food product contains a lot of water, then the same thing will happen, but the water content, temperature cooling, and the existence of spaces between cells greatly affect the volume change.
Cell damage may also occur due to cooling: this caused the movement of ice crystals or cell osmotic conditions. Meat products are not damaged by products of fruits and vegetables as fibrous structural owned meat is more elastic than the structure of the fruits and vegetables that tend to be rigid.
Weight loss due to cooling is also a problem because in addition to quality issues, it is also an economic issue when the product is sold by weight of the product. Products that are not packaged will experience greater weight loss due to moisture migration rate toward the lower pressure region due to direct contact with the cooling medium.
Cracking or the formation of cracks on the surface to the inside of the product can also occur, especially when the frozen food products by means immersed into a liquid cryogen cooling or freezing causes the formation of a layer on the surface of the food. This layer against an increase in the volume of that product will experience stress on the inside. If the frozen layer is formed quite brittle, cracks will occur. The nature of the product such as porosity, size, modulus of elasticity, density and so affects the occurrence of cracks. Density changes due to increased volume, and this can be handled with cooling in high pressure conditions.

The effect on the building blocks of food.
Cooling reduces the water activity in foods. Microorganisms can not grow under conditions of low water activity and temperatures below zero. Pathogenic organisms can not grow at temperatures below 5 degrees C, but other types of organisms have different response. Vegetative cells of yeast, fungi, and gram-negative bacteria will be destroyed at low temperatures, but the gram-positive bacteria and mold spores known to be affected by low temperatures. Protein denaturation will experience colder temperatures resulting in a change in the appearance of the product, but the nutritional value is not happening despite denaturation occurred during the weight is not reduced. Freezing does not affect the amount of vitamin A, B, D, and E, but the influencing vitamin C.

Freezing effect on the thermal properties of foods.
Knowledge of the thermal properties of food products needed in the design process of freezing and the equipment needed, including heat transfer capacity.
The eggs are not included because the water content in general each egg contains the same water content
The thermal conductivity of ice is 4 times the thermal conductivity of water (ice thermal conductivity is 2.24 W / m K, the thermal conductivity of water is 0.56 W / m K) so that the thermal conductivity of frozen food is generally 3-4 times greater than the foods that are not frozen. During the early stages of freezing, rapid increase in thermal conductivity. For a diet rich in fat content, thermal conductivity variation with temperature is negligible, but in the case of meat products, the orientation of the muscle fibers affect the thermal conductivity.
Specific heat of ice is only half of the specific heat of water. During the cooling period, specific heat food products declined. Measurement of specific heat is quite complicated because there are ongoing phase change from water to ice. Latent heat of food products can be estimated from the fraction of water present in the food. Thermal diffusivity of frozen food can be estimated from the density, specific heat, and thermal conductivity. Combined with data on the thermal conductivity and specific heat of ice to water, can be estimated that frozen food has a thermal diffusivity value 9-10 times greater than the food that is not frozen.

Development of freezing techniques.

Freezing at high pressure.
Conventional freezing methods, especially in the case of large-sized food, will cause the formation of large temperature gradients. The surface of the food product will accelerate clotting faster than the inside, so on the surface of the food will have a large number of small ice crystals, while the inside will have a small number of large ice crystals. This will lead to loss of product quality.
Conventional Freezing will also cause an increase in the volume of products and cause tissue damage. When freezing carried out at high pressure, an increase in volume can be prevented and between the surface and the inside of the food products will experience freezing in speed is not much different that the formation of ice crystals will homogeneously on the surface and the inside of the food products.

Dehydrofreezing.
Food freezing method is applied in particular to the foods that are high water. Food didehidrasikan to meet the required moisture content prior to being frozen. When a product such as fresh fruits and vegetables with high water kadari frozen, the main problem is the quality of the disturbing increase in volume due to the water content in it that can cause tissue damage. Partial dehydration can be done with conventional air drying or osmotic drying. Partial dehydration can provide a variety of benefits, including lower heat transfer load of food products, simplify and reduce the cost of storage, handling, and shipping.

Energy conservation in the freezing process.
Freezing is an activity with the use of energy-intensive. Cost-effectiveness of clotting activity depends on the cooling load of food products that determine the energy consumed freezer. Transfer heat at the beginning of the freezing process is the most difficult and time-consuming, so that the end point of freezing, which is generally difficult to determine, should be estimated precisely and so determine the total energy consumption freezer. Manipulation of the building blocks of food products, automation equipment cooling, tracking the phase change of water-ice, and so on, also be important in determining the total energy required in the freezing process as it prevents excessive heat transfer.

Information and Communication Technology in the Field of Agriculture


In an era of intensified globalization, the mastery of Information and Communication Technology is a necessity that no longer negotiable. The technology is believed as a modifier. History shows the evolution of technology has always occurred as the destination for the results of the genius efforts on innovative technologies, which in turn is applied to obtain ease in later life events and benefit from it.

Information Communication Technology is a very important factor in favor of improving the quality of human resources and government services to the public. Information technology has three principal roles:

Instruments in optimizing the development process, by providing support to the management and service to the community.
Information technology products and services is a commodity that can provide a good income for individuals, businesses and even countries in the form of foreign exchange export proceeds telematics services and products industry.
Information technology can be the glue of national unity, through the development of information systems that connect all the institutions and areas throughout the archipelago.
Awareness of the importance of Information and Communication Technology which is usually called ICT (Information and Communication Technologi), not only the monopoly of the big employers but also growing among small businesses and other community forces, such as cooperatives, farmer groups, and ordinary people. ICT is believed to play an important role in business development, institutional organizations, and is also able to accelerate economic activity and standard of living.

Technology also plays an important role in the development of agriculture. Dimafaatkan technology in three main branches, namely agriculture cultivation, livestock and fisheries.

One example is the Internet Information Communication Technology. The Internet presents a world without borders. Through this facility is expected to be used to find all the information that is needed and can be used by communities to improve the welfare of the economy through correspondence with other people or companies in different parts of the world both current information and information can be obtained and delivered longest quickly. So far, the problems faced by the villagers due to lack of information of the new and precise. Information from the internet serves as a first step to solve the problem which is then followed up with other activities.

Internet provides information to farmers in the maintenance of plants and animals, fertilizer, irrigation, weather forecasts and market prices. Benefits of internet benefits farmers in terms of advocacy and cooperation.

Internet is also useful to coordinate the planting so that there is always a supply in the market, more regular and normal selling price. If farmers need specific information that can not be immediately serviced agricultural extension officers, so they can get information from the internet.

Introduction to the Internet can be started from the leaders of the community. These leaders need to be convinced of the effectiveness of the Internet to target development goals set. Thus the benefits of the Internet can be quickly disseminated to the community at large through community leaders. The structure of the rural population are arranged in groups, whether it's a group effort, artistic, or other social groups, each of which has a leader. Community leaders can be empowered to demonstrate the benefits of the Internet for each group. Empowerment can be done through local campaigns, training and demonstration projects.

With the smooth flow of information, delays and miscommunication regarding planting, fertilizing, spraying, harvesting, drying, and selling almost did not happen again. Cooperatives can find out the needs of the farmers weekly schedule it accurately and well, the harvest can be rotated, prices are more stable, while the co-operative may be gatherers and marketers of products directly to end consumers.

With the easy to use ICT is expected to be used by as many farmers in Indonesia or even the world's farmers in order to increase the productivity of their rice, and serve as a means of agricultural development, as well as for the welfare of his life.

Impact of Automotive Technology Development

Automotive Technology is the applied science of how to design, create and develop land transport equipment that uses engines, notably motorcycles, cars, buses and trucks as a whole means to provide the vehicle necessary for the survival and comfort of human life. In the field of technology is necessary combination of elements of knowledge of mechanics, electricity, electronics, safety / environment, mathematics, physics, chemistry, biology and management.

While the history of the automotive world discovered the engine in 1876. Later found oil-fired engine that allows opening of the revolution at the birth of the car design, including motorcycles. The discovery was followed by a mechanical engineer who built the first practical car that is run by an internal-combustion engine with enginenya.

The positive impact of these technological developments are opening up employment in developing countries, such as Indonesia, Thailand and Vietnam. Then the easy means of land transportation from one place to another, where it is more practical, safe and convenient. Countries also benefit from the income tax, foreign trade (exports and imports), and even the opening of the automotive sector educational institutions, and for which there are many creative businesses are very profitable businesses, ranging from attempted modifications, accessories and stickers to the seller on the streets.

According to the report the number of cars in the world has reached more than 1 billion units in 2010. Big leap occurred from 2009 to 2010, from 980 million units to 1.015 billion units. Vehicles that are censused passenger cars; truck mild, moderate, and severe, as well as buses. In case this does not include off-road vehicles, motorcycles, and other three-wheeled motor vehicle. In fact, in the countries of Asia and Africa, sales of motorcycles is definitely on the rise. Then what is the impact on us?

As a country with a population of 240 million (2011), the ratio of the population and the car in Indonesia will be the first car to 12 people with the assumption that the car population of 2010 as many as 19,046,147 plus the realization of new car sales in 2011 around 870,000 units. As for motorcycles, amounted to 52,433,132 units. If added to the sales last year (2010) as many as 7.4 million units, the number of motorcycles end of 2011 already more than 60 million units. That means, the ratio of the population with vehicle ownership is 1: 3. So where are we with the explosion of the space vehicle that is definitely going to stay with us this?

Not only that, if known fuel consumption in Indonesia in 2011 was 41 million KL per year, it just means we burn with 1300 liters per second of every day. And recognize the importance of maintaining the safety and the environment, we need to recalculate the result of motor vehicle accidents, compensation should be paid, how many vehicles supporting facilities should be provided, including what is good policy and regulation in tackling this problem.

Other impacts are less attracted our attention was the fact that in four years (ie 2004-2008) when the world population increased 5%, then that means annual CO2 emissions also increased by 10% and is followed by the dirty energy production also increased by 10% (Statistics IEA world).

INFORMATION TECHNOLOGY ON INSURANCE SERVICES

The development of information and communication technology (ICT) has an impact on the insurance industry especially in the service process.
With the growing use of ICT, there are five shifts in the service process, namely: (1) from training to performance, (2) from the ministry to where and at any time, (3) of the paper to the "on line" or channel, (4) facility physical to network facilities, (5) of the cycle time to real time. Insurance as a medium of communication is done using communication media such as telephone, computer, internet, e-mail, and so on. The interaction between the marketer and the consumer is not only done through face-to-face relationships but also done using these media. Marketers can provide service without having to deal directly with consumers. Similarly, consumers can obtain information in a broad scope from a variety of sources via cyber space or virtual space by using a computer or the internet. The most recent is the development of so-called "cyber peresentation" or virtual presentation, the marketing communication process is done by using the internet. Another term that increasingly poluper today is e-marketing is a model of care by using information and communication technology media especially the internet. e-Marketing is the use of Internet technology in the delivery of services in a broad range belandaskan three criteria: (1) e-marketing is a network with the ability to update, store, distribute, and share information on the product, (2) delivery to the end users through computer using standard Internet technology, (3) focus on the most extensive services beyond traditional service paradigm. Currently, e-marketing has evolved in various models of ICT-based services such as: CBT (Computer Based Training), CBI (Computer Based Instruction), Distance Learning, Distance Education, CLE (Cybernetic Learning Environment), Desktop Videoconferencing, ILS (Integrated Learning syatem), LCC (Learner-Cemterted Classroom), Teleconferencing, WBT (Web-Based Training), etc..


NEW OPPORTUNITIES IN THE ERA OF INSURANCE SERVICES INDUSTRY INFORMATION TECHNOLOGY
The issue of standards in the digital age is an Information Technology (IT) as a main stream in the development of today's economy. IT has provided a new opportunity in the business world. In other words, through a question what are the information technology, if it is not able to create a business opportunity, job creation and increased income. This is a pragmatic way of thinking in the world of industry. The next concept is how the formation and strategic direction as well as qualifying for the building industry particularly in the information technology industry.
In the industrial world, as we have seen with risk management is important to consider in running a business (business). Risk is a fundamental aspect of the business world. Business risks and uncertainties that could occur without causing damage can be predicted in advance. This is the reason that drives an entrepreneur and those engaged in the business to insure the assets related to its business activities. Furthermore it is with the aim of preventing harm is too great when the risks and uncertainties of adverse forms happened. With the above requirements, a variety of insurance products currently available on the market has a lot to reduce the various risks such as fire, theft, earthquakes, and floods and any other risks.
The development of current information technology era, marked by the development of computer technology and the Internet that causes most of the business done day-to-day use of both. Business activities are currently able to connect from different parts of the world directly and allows for real time transactions. Thus, the new system was evident in the business world in sight. But not only found a new economic system, but also a new form of risk that most of the issues related to security and privacy. As a result of these developments, the risk of becoming increasingly complex business only.
The Internet is an open network (open network) that enables other parties either interested or not interested in participating in it. A hyperlink to the company's computer network a virtual world through the internet opens up the possibility of damage, because the outside is now the potential to attack or manipulation of the database of a company that ultimately cause damage.
Evil in the world of internet or commonly referred to cybercrime, such as the form of credit card theft, hacking, cracking, tapping data transmission is a form of crime that can potentially cause financial loss. However, a common form of attack that occurred from the internet is a viral invasion, intrusion hackers, as well as efforts to tie up a website through a series of efforts to flood the server with a number of large-scale information. Various forms of the implications for the loss did little for the company targets / objects.
Other supporting factors that cause harm Vendor is not entirely determined by external factors, but can also be caused by internal factors. The internal factor is defined in the capacity of skills and knowledge about the world of computing to people in the (internal company). Knowledge and skills within the scope of that understands the ins and outs of computing (understood technologies in) or who did not understand computing.
Various forms of protection applied to companies that are connected to the Internet today, providing enough protection for the property, which is the system of computing and electronic data company. But the security system that is applied is not always provide total protection. As mentioned previously, the destruction of the security system (security breaches) may occur, due to factors such as unauthorized access, as well as the use of computing systems and enterprise data by outside parties or parties in (insider or outsider).
When assessed in nominal terms, the losses suffered by the company due to damage computer networks and Internet systems is very high and may reach millions of dollars.
New risks as described above is a form of insurance industry new opportunities. Theoretically any risks mentioned above appears capable of inflicting losses can be the object of insurance or otherwise can be insured. As is the object of insurance based on Article 1 point (2)
Law no. 2 year 1992 on Insurance Business, is:
"Objects and services, body and soul, human health, liability, and all other interests that may be lost, damaged, and the loss or reduced in value"
Of these limits, the risks surrounding the security systems of computer networks and the Internet can serve as the object of insurance or otherwise can be insured. This is what gives rise to what we know as cyber insurance.
Cyber ​​insurance as a form of insurance products to cover risks related to computer network security system. Networks of computers connected to the Internet network implies harm either because hackers and virus attacks. New phenomenon that is the issue of cyber insurance in the insurance world today. If we look further, cyber insurance that covers the scope of the computation is divided into two types, namely: the first type associated with the first party or cyber property that covers the risk of losses due to crime, theft, destruction software (software) and database, the data rehabilitation , extortion, and business interuption. Meanwhile, the second type is associated with a third party or cyber liability including defamation related to the website content, copyright infringement, hiperlinking liability, as well as contextual liability.
Currently, the value of the resulting cyber insurance premiums is not very large when compared to other insurance sectors (traditional). But the predicted growth rate of cyber insurance sector will have increased every year. It is connected with the growth of businesses that use information technology is increasing.

Although it has a market share that is promising, but it is not easy for insurance companies to translate the losses that will arise in e-business. In other words, not all insurance companies can be engaged in the business of cyber insurance.
Some cyber insurance is available and quite popular currently include AIG, Marsh, and St. Paul. The three insurance company has offered the use of information technology risk closure. For example, AIG with its policy called it by Protech Technology Liability Insurance, St. Paul with Cybertech + liability policy. There are also a leading reinsurance company that provides protection against the risks of the internet such as Munich Re and Swiss Re.
Insurance risk to be borne by the insurance companies is high, so it is natural that the premium to be paid the insured is relatively large. In addition, there are several requirements that must be met insured include network management computer must be equipped with the implementation of security systems such as firewalls, as well as the use of appropriate encryption techniques. The insurance company Lloyd's of London, for example, the policyholder Computer Information and Data Security and E-Comprehensive Insurance, cyber insurance premiums wearing of U.S. $ 20,000 to U.S. $ 75,000 for closing risks U.S. $ 1 million to U.S. $ 10 million.
In Indonesia itself has become something phenomenal for an insurance company to expand its business in the form of cyber-insurance. This is due to lack of encouragement needs of people who indicated low or even lack of public demand in this field. However, predicted in a relatively short span of time the demand for cyber insurance protection in Indonesia will increase and there will be growing trend. Ready our insurance world in addressing the development of cyber insurance?