Process control of pink guava puree pasteurization process: simulation and validation by experiment

QR Code

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...

Full description

Bibliographic Details
Main Authors:	Wan Mokhtar, Wan Mohd Fadli, Taip, Farah Saleena, Ab. Aziz, Norashikin, Mohd Noor, Samsul Bahari
Format:	Article
Language:	English
Published:	Indonesian Society for Knowledge and Human Development 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/23275/ http://psasir.upm.edu.my/id/eprint/23275/1/Process%20control%20of%20pink%20guava%20puree%20pasteurization%20process.pdf

Similar Items

Modeling, simulation and control of pink guava puree pasteurization process with fouling as disturbance
by: Wan Mokhtar, Wan Mohd Fadli, et al.
Published: (2013)

Alkaline cleaning-in-place of pink guava puree fouling deposit using lab-scale cleaning test rig
by: Khalid, Nurul Izzah, et al.
Published: (2014)

Design of a test rig for cleaning studies and evaluation of laboratory‐scale experiments using pink guava puree as a fouling deposit model
by: Khalid, Nurul Izzah, et al.
Published: (2015)

Evaluation on physico-chemical properties of pink guava puree residue as bioresource
by: Mhd Abd Kader, K. A., et al.
Published: (2016)

Physical properties of spray-dried pink guava (Psidium guajava) powder
by: Shishir, Mohammad Rezaul Islam, et al.
Published: (2014)

Fouling deposit analysis of heat-induced pink guava puree
by: Chan, Ken Wei
Published: (2012)

Ex-situ experimental set-up for pink guava juice fouling deposit study
by: Ong, C. A., et al.
Published: (2012)

Optimization of spray drying parameters for pink guava powder using RSM
by: Shishir, Mohammad Rezaul Islam, et al.
Published: (2016)

A removal kinetics approach for evaluation of economic cleaning protocols for pink guava puree fouling deposit
by: Khalid, N. I., et al.
Published: (2016)

Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum packed pink guava powder
by: Shishir, Mohammad Rezaul Islam, et al.
Published: (2017)

Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products
by: Kong, Kin Weng, et al.
Published: (2010)

Kinetics of fouling deposit removal of pink guava purees in a cleaning-in-place test rig
by: Khalid, Nurul Izzah
Published: (2015)

Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product
by: Kong, Kin Weng, et al.
Published: (2010)

Fouling deposit from chili sauce pasteurization unit
by: Ali, Nur Atika, et al.
Published: (2012)

Effects of pink guava (Psidium guajava) puree supplementation on antioxidant enzyme activities and organ functions of spontaneous hypertensive rat
by: Norazmir Md Nor,, et al.
Published: (2011)

Characteristics of soursop natural puree and determination of optimum conditions for pasteurization
by: A., Umme, et al.
Published: (1997)

Nutrient Retentivity and Thermal Process Capability of Ohmic-Heated Pasteurizer Compared to Contact-heated Pasteurizer
by: Jamaludin, Nurul Faezawaty
Published: (2008)

Lycopene Content and Antioxidant Properties of Pink Guava Industry by-Products
by: Kong, Kin Weng
Published: (2010)

Thermophysical properties of pink guava juice at 9 and 11°Brix
by: Zainal, B.S., et al.
Published: (2001)

Hypocholesterolemic effect of dietary fibre powder from pink guava by-product
by: Ibrahim, Aida Hamimi, et al.
Published: (2017)

Pink Guava (Psidium Guajava L.) By-Products: Health-Promoting Potentials
by: Heng, Wooi Shin
Published: (2016)

Optimization of oven drying conditions for lycopene content and lipophilic antioxidant capacity in a by-product of the pink guava puree industry using response surface methodology.
by: Kong, Kin Weng, et al.
Published: (2010)

Development of pink guava seed oil-palm stearine blend as lard substitute
by: Abd Rahman, Noor Raihana
Published: (2016)

Effect of fruit maturity on the quality and acceptability of guava purée
by: Yusof, Salmah, et al.
Published: (1988)

Effect of different combination of stabilisers on the physical properties of pink guava juice / Hanisah Hamzah
by: Hamzah, Hanisah
Published: (2008)

Effect of grinding on physicochemical properties of dietary fibre powder from pink guava by-products
by: Ibrahim, Aida Hamimi, et al.
Published: (2016)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
by: Abd. Rahman, Noor Raihana, et al.
Published: (2017)

Effects of dietary spent pink guava mesocarp on egg quality of caged and free-range layers
by: Teoh, Jia Yi
Published: (2014)

Physico-chemical and health-promoting properties of dietary fibre powder from pink guava by-products
by: Ibrahim, Aida Hamimi
Published: (2009)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
by: Abdul Rahman, Noor Raihana, et al.
Published: (2017)

Study on the antioxidant and antimicrobial properties of pink guava leaves and seeds and their effects on the shelf life of cookies / Wan Nur Zahidah Wan Zainon
by: Wan Zainon, Wan Nur Zahidah
Published: (2012)

Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah
by: Ghaifullah, Nadiyatul Akmal
Published: (2009)

Clarification of guava juice through membrane-based process
by: Mohd Omar, Jusrianti, et al.
Published: (2019)

A UV pasteurization machine
by: Shamsudin, Rosnah, et al.
Published: (2012)

Online Quantitative feedback theory (QFT)-based self-tuning controller for grain drying process
by: Mansor, Hasmah, et al.
Published: (2011)

Effects of fiber-degrading enzymatic treatments on structural and functional properties of pink guava (psidium guajava linn.) Wastes
by: Hui, Choy Yee
Published: (2020)

Online quantitative feedback theory (QFT) -based self-tuning controller for grain drying process
by: Mansor, Hasmah, et al.
Published: (2011)

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
by: Abd. Rahman, Noor Raihana, et al.
Published: (2017)

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
by: Abdul Rahman, Noor Raihana, et al.
Published: (2017)

Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
by: Bujang, Aishah, et al.
Published: (2012)