Process control of pink guava puree pasteurization process: simulation and validation by experiment
Recently, process control has been applied extensively in many food processes include pasteurization process. The purpose is to control and maintain the product temperature at desired value. In order to be able to control the process properly, the model of the process needs to be obtained. This rese...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Society for Knowledge and Human Development
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23275/1/Process%20control%20of%20pink%20guava%20puree%20pasteurization%20process.pdf |
| _version_ | 1796970327127883776 |
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| author | Wan Mokhtar, Wan Mohd Fadli Taip, Farah Saleena Ab. Aziz, Norashikin Mohd Noor, Samsul Bahari |
| author_facet | Wan Mokhtar, Wan Mohd Fadli Taip, Farah Saleena Ab. Aziz, Norashikin Mohd Noor, Samsul Bahari |
| author_sort | Wan Mokhtar, Wan Mohd Fadli |
| collection | UPM |
| description | Recently, process control has been applied extensively in many food processes include pasteurization process. The purpose is to control and maintain the product temperature at desired value. In order to be able to control the process properly, the model of the process needs to be obtained. This research aims to obtain the empirical model and to determine the best control strategy in pasteurization process of pink guava puree. The PID controller tuned by different tuning methods was simulated using Simulink and closed loop responses were observed. Simulation results revealed that PID controller tuned by minimizing of integral absolute error (IAE) method were satisfactory adaptable in this process in term of faster settling time, less overshoot, smallest values of IAE and ISE that less than 1. Then, experiment was performed using this method in order to validate simulation results. In general, a good agreement was achieved between experimental data and dynamic simulation result in control of pasteurization temperature process with R2=0.83. As the conclusion, the results obtained can be used as the recommendation for a suitable control strategy for the pasteurization process of pink guava puree in the industry. |
| first_indexed | 2024-03-06T07:56:23Z |
| format | Article |
| id | upm.eprints-23275 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:56:23Z |
| publishDate | 2012 |
| publisher | Indonesian Society for Knowledge and Human Development |
| record_format | dspace |
| spelling | upm.eprints-232752016-08-25T01:23:36Z http://psasir.upm.edu.my/id/eprint/23275/ Process control of pink guava puree pasteurization process: simulation and validation by experiment Wan Mokhtar, Wan Mohd Fadli Taip, Farah Saleena Ab. Aziz, Norashikin Mohd Noor, Samsul Bahari Recently, process control has been applied extensively in many food processes include pasteurization process. The purpose is to control and maintain the product temperature at desired value. In order to be able to control the process properly, the model of the process needs to be obtained. This research aims to obtain the empirical model and to determine the best control strategy in pasteurization process of pink guava puree. The PID controller tuned by different tuning methods was simulated using Simulink and closed loop responses were observed. Simulation results revealed that PID controller tuned by minimizing of integral absolute error (IAE) method were satisfactory adaptable in this process in term of faster settling time, less overshoot, smallest values of IAE and ISE that less than 1. Then, experiment was performed using this method in order to validate simulation results. In general, a good agreement was achieved between experimental data and dynamic simulation result in control of pasteurization temperature process with R2=0.83. As the conclusion, the results obtained can be used as the recommendation for a suitable control strategy for the pasteurization process of pink guava puree in the industry. Indonesian Society for Knowledge and Human Development 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/23275/1/Process%20control%20of%20pink%20guava%20puree%20pasteurization%20process.pdf Wan Mokhtar, Wan Mohd Fadli and Taip, Farah Saleena and Ab. Aziz, Norashikin and Mohd Noor, Samsul Bahari (2012) Process control of pink guava puree pasteurization process: simulation and validation by experiment. International Journal on Advanced Science, Engineering and Information Technology, 2 (4). pp. 31-34. ISSN 2088-5334 http://www.insightsociety.org/ojaseit/index.php/ijaseit/article/view/209 |
| spellingShingle | Wan Mokhtar, Wan Mohd Fadli Taip, Farah Saleena Ab. Aziz, Norashikin Mohd Noor, Samsul Bahari Process control of pink guava puree pasteurization process: simulation and validation by experiment |
| title | Process control of pink guava puree pasteurization process: simulation and validation by experiment |
| title_full | Process control of pink guava puree pasteurization process: simulation and validation by experiment |
| title_fullStr | Process control of pink guava puree pasteurization process: simulation and validation by experiment |
| title_full_unstemmed | Process control of pink guava puree pasteurization process: simulation and validation by experiment |
| title_short | Process control of pink guava puree pasteurization process: simulation and validation by experiment |
| title_sort | process control of pink guava puree pasteurization process simulation and validation by experiment |
| url | http://psasir.upm.edu.my/id/eprint/23275/1/Process%20control%20of%20pink%20guava%20puree%20pasteurization%20process.pdf |
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