ArticlePDF Available

Abstract

Autoclave thermal process is an important sterilisation procedure in the food canning industry. The performance of sterilisation is determined by the heating temperature and duration and the pressure in the autoclave, as well as by product's properties. In this study, a fuzzy logic controller is developed to maintain a small steady-state temperature error (121 ± 0.5 °C) for an sterilising duration (F0) by adapting to process deviations in the autoclave. The precise temperature control associated with on-line F0 updation assures food stuff that can be heated at the specified temperature for an expected duration and could lead therefore to successful sterilisation. The controls are implemented on a PLC (programmable logic controller) for affordability, reliability, and robustness and the operations are supervised using a web-based SCADA (supervisory control and data acquisition) system for remotely supervisory monitoring and control.
doi:10.1016/j.eaef.2015.11.003
EngineeringinAgriculture,Environmentand
Food
Availableonline15December2015
InPress,CorrectedProof—Notetousers
Researchpaper
Fuzzylogicforaccuratecontrolofheatingtemperatureand
durationincannedfoodsterilisation
ChaoChinChunga,HoHsienChena, , ,ChingHuaTingb, ,
Showmore
Chooseanoptiontolocate/accessthisarticle:
Abstract
Autoclavethermalprocessisanimportantsterilisationprocedureinthefoodcanning
industry.Theperformanceofsterilisationisdeterminedbytheheatingtemperatureand
durationandthepressureintheautoclave,aswellasbyproduct'sproperties.Inthis
study,afuzzylogiccontrollerisdevelopedtomaintainasmallsteadystatetemperature
error(121±0.5°C)foransterilisingduration(F0)byadaptingtoprocessdeviationsinthe
autoclave.TheprecisetemperaturecontrolassociatedwithonlineF0updationassures
foodstuffthatcanbeheatedatthespecifiedtemperatureforanexpecteddurationand
couldleadthereforetosuccessfulsterilisation.ThecontrolsareimplementedonaPLC
(programmablelogiccontroller)foraffordability,reliability,androbustnessandthe
operationsaresupervisedusingawebbasedSCADA(supervisorycontrolanddata
acquisition)systemforremotelysupervisorymonitoringandcontrol.
Keywords
Fuzzycontrol;F0value;Onlineupdation;PLC;Sterilisation;Thermalprocess
Correspondingauthor.
Correspondingauthor.
Copyright©2015AsianAgriculturalandBiologicalEngineeringAssociation.PublishedbyElsevierB.V.All
rightsreserved.
Notetousers:
CorrectedproofsareArticlesinPressthatcontaintheauthors'corrections.Finalcitation
details,e.g.,volumeand/orissuenumber,publicationyearandpagenumbers,stillneed
tobeaddedandthetextmightchangebeforefinalpublication.
Althoughcorrectedproofsdonothaveallbibliographicdetailsavailableyet,theycan
alreadybecitedusingtheyearofonlinepublicationandtheDOI,asfollows:author(s),
articletitle,Publication(year),DOI.Pleaseconsultthejournal'sreferencestyleforthe
exactappearanceoftheseelements,abbreviationofjournalnamesanduseof
punctuation.
Whenthefinalarticleisassignedtovolumes/issuesofthePublication,theArticlein
Pressversionwillberemovedandthefinalversionwillappearintheassociated
publishedvolumes/issuesofthePublication.Thedatethearticlewasfirstmadeavailable
onlinewillbecarriedover.
Checkifyouhaveacces s
throughyourlogincredentials
oryourinstitution
Checkaccess
Purchase$31.50
Getrightsandcontent
Search ScienceDirect Advanced search
Purchase
Export
Journals Books Shopping cart HelpSign in
... It is considered as a competitive concept in various fields including power regulating system [2], signal processing [3], quality control of food products [4], image processing [5] and many others For the decision making process, fuzzy logic is also able to solve problems which include structured data and defined number of inputs [6,7]. Nevertheless, recent researchers deal with high dimensional data. ...
Article
Full-text available
Recently, the Quality Management System (QMS) control supports organizations managers identifying the best practices to upgrade the efficiency and effectiveness. This control has become a successful tool to improve the organization decision-making process. However, QMS encloses several performance indicators inputs that necessitate to be managed. In fact, it may include as inputs, customers requirements, quality policies, standard procedures and many other criteria. Hence, to provide the control of QMS problem insurance, two approaches are investigated which are Hierarchical Fuzzy Signature (HFS) and NeuroFuzzy Hierarchical Hybrid system (NFHH), respectively. These approaches are applied in the case of an industrial company operating in the electromechanical sector. This company has to be creative, agile, responsive and especially ready for fierce competition. Then, the obtained results are compared to Adaptive Neural Fuzzy Inference and Neural Network Systems, regarding the learning phase. Consequently, all of them help the company to assess its overall performance. However, NFHH reaches the best accuracy, reduces the number of neurons and uses the parameters that keep the universal approximated property of neural networks and fuzzy systems. Keywords—Quality management system, Fuzzy logic, Neuro-Fuzzy, hierarchical structure, fuzzy signature
... Chung et al. [147] Coffee ...
Article
Full-text available
Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers .
... In this sense, several tools have been used to optimize the use of the PV energy in agricultural applications, namely fuzzy logic (Sami et al., 2014;Paucar et al., 2015). In fact, this tool (fuzzy logic) showed its efficiency in control issues, namely deciding the irrigation schedule and nutrient injection, depending on the climatic parameters (solar radiation, humidity, etc.) (Reca et al., 2015;Chung et al., 2015), controlling the internal climatic variables in greenhouses (Márquez-Vera et al., 2016) and for the energy management of autonomous water pumping installations, in which Fuzzy Management Algorithms (FMA) have been used to maximize the pumped water, optimize the use of renewable energy and ensure a safe operation of the battery bank (Ouada et al., 2013;Yahyaoui et al., 2014). ...
Article
In this research, an autonomous off-grid system for irrigation in semi-arid areas is presented and discussed. In these areas precise irrigation is essential: as they are characterized by availability of solar radiation, solar irrigation (supported by photovoltaic panels and batteries) is considered here. The correct operation of these installations is a necessity to ensure the correct crop irrigation and to extend the components lifetimes (batteries in particular). These objectives can be ensured by a management system that correctly handles energy and water requirements. In this research, the energy and water management for a photovoltaic water pumping installation used for irrigating tomatoes is developed by integrating fuzzy logic inside the control system. This management system first evaluates the water volume needed by tomatoes during the vegetative cycle considering a detailed model for the tomatoes evapotranspiration and irrigation frequency, following the site and crops characteristics. Based on this and the energy availability a control algorithm decides the switching of the relays which connect the main plant components (panels, batteries and water pumps). The control algorithm fulfills the objectives by considering criteria related to the water volume needed to irrigate the crops, to the safe operation of the batteries and the continuous operating of the pump. The algorithm is tested in two cases study: during normal operation and during faults related with water losses. The obtained results confirm that the irrigation demand is fulfilled, and autonomy is ensured during the vegetative season with a reduced use of the batteries.
Article
Food plays a significant role in human existence. It is necessary to reduce food wastage, and enhance both food management and safety protocols. The growing prevalence and advanced nature of computational networks have empowered modern industrial and logistical frameworks. These networks continuously generate data from sensors, systems, intelligent devices, machines, and human interactions that undergoes deep analysis. These advancements have spurred a transformation, giving rise to a technology called Artificial Intelligence (AI). The current review aims to offer valuable insights into the latest AI technologies, providing assistance to agricultural farmers and food processing endeavors. The countless scenarios and use cases pertaining to AI, with the lenses of product development, sorting and grading, enhancing quality and safety, supply chain management, and waste management, are explored herein. Finally, discussion about the pivotal role of AI in fostering sustainable food production is also involved in this review.
Article
Full-text available
Canned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer. Therefore, food preservative detection in food samples is essential for safe consumption and health well-being. This paper proposed a fuzzy logic framework to determine the safety of food products based on the concentration of sulphur dioxide (SD), benzoic acid (BA), and sorbic acid (SA) in five different food categories as referred to the Food Acts 1983 and Food Regulations 1985 in Malaysia. The fuzzy logic framework comprises of Mamdani inference system design with 90 fuzzy rules, 15 and 5 membership functions for both the input and output parameters respectively. 50 random values and 10 lab analysis results based on the industrial samples were used to validate the developed algorithms in ensuring the safety of the food products. The membership functions generated for the three inputs (SD, BA, and SA) during the fuzzification steps are based on the maximum allowable limit from the food acts. The defuzzification of fuzzy logic gave an average output value of 0.1565, 0.1350, 0.1150, 0.1100, and 0.1550 for chicken curry with potatoes, satay sauce, sardine in tomato sauce, anchovies paste, and sardine spread accordingly. Results obtained from the fuzzy logic framework concluded that all the industrial samples are safe to be eaten and comply with the Sixth Schedule, Regulation 20 in both Acts.
Article
Precise and rapid temperature controls without overshooting or undershooting are of prime importance in numerous industrial and scientific applications. The recently-suggested pneumatic temperature control technique with a pressure-controlled loop heat pipe (PCLHP) was considered to be a fit-for-purpose method achieving those required features despite its open nature caused by use of an open-type commercial gas pressure controller. In this work, a closed-type pneumatic temperature control method was established based on the PCLHP equipped with a mechanically driven gas pressure controller (MDGPC). The MDGPC comprised a variable-volume bellows chamber and a linear actuator, and gas pressure control was realized by varying the axial dimension of the bellows chamber. The MDGPC attained a pressure control stability and resolution of approximately 1 Pa and 10 Pa, respectively. Rapid and stable recovery from sudden external pressure disturbances was demonstrated, and stepwise pressure changes of ±5 kPa were successfully achieved with a stability of approximately 1 Pa without any instabilities. With the MDGPC, pneumatic temperature control of the PCLHP was realized in a closed manner; the stability of the pneumatically controlled temperature was approximately 0.01 °C, which is comparable to the stability obtained with a commercial open-type gas pressure controller. Temperature steps of approximately 0.8 °C were generated via pressure steps of ±2.5 kPa, and the change in temperature was accurately predicted with a thermodynamic relationship. Wide-range and stable temperature changes were also attained under gradual pressure changes generated by the MDGPC. Overall, closed-type pneumatic temperature control of the PCLHP was successfully realized with the MDGPC.
Article
To calculate the necessary processing time at some appropriate temperature needed to achieve a target preserving action for several food products, heat penetration data must be coupled with kinetic data of microbial destruction. Quality degradation calculations must thereafter be performed in order to select the thermal process which results in the highest product quality retention. In this overview, the key elements involved in designing thermal processes are outlined.
Article
A computer program was developed to implement a mathematical model to control on-line batch retort operations for conduction-heated foods. The model is based on a numeric solution for heat transfer in cylindrical cans. The heat transfer equation was solved using a numeric method with a variable grid. Integrated lethality values are calculated assuming first-order kinetics for microbial inactivation, taking into account the cumulative lethality of the heating and cooling period. The program adjusts process time automatically to compensate for any unexpected variation in retort temperature, and was validated using processes reported in the literature. The computational speed of the numeric method described could be applied to other calculation-intensive simulations.
Article
Numerical simulation of natural convection as well as changes of invert sugar concentration during sterilization of canned liquid food using CFX are presented in this study. The invert sugar, which resulted from sucrose inversion, was used as an indicator of thermal deactivation of microorganisms. The effect of surrounding temperature and F0 calculation methods were also investigated. The simulation was validated with experiment by using a 300×407 can fully filled with 20% (w/w) sucrose syrup and subjected to steam at 100°C. The temperature history, at 3.6 and 5.4cm from the bottom of the can along the longitudinal axis, showed a good fit against the experimental data with relative deviations of 0.957% and 0.717%, respectively. The relative deviation of the average invert sugar concentration was 0.997%. At a low heating temperature (100°C), the slowest heating zone did not affect to accumulative F0 (at 2.0min). The accumulative F0 value obtained from the deactivation of spores increased slower than that obtained from the General Method at 100 and 110°C but a reversed effect was found at 120°C.
Article
A micro-controller-based retort control system for sterilization of foods was developed. The feature of this developed control system is that actual container cold point temperature is sensed on real time basis using temperature sensors. The on-line temperature is further processed using software to determine the sterilization value in terms of Fo and is continuously displayed. The sterilization process is controlled until the set Fo value is attained and at the end of the heating process cooling is automatically started. This ensures commercial sterility leading to higher nutrient retention and savings in energy by avoiding overcooking. This system can be easily incorporated onto the existing manually controlled batch retorts – horizontal or vertical. The system is more economical than the large sophisticated computer controlled systems presently available. It is mainly aimed at small and medium scale food processing industries having manually operated batch retorts.
Article
Fuzzy reasoning was applied to data from sensory evaluation of sausage. Sensory evaluation diagnostics were done in terms of sensory attributes such as texture, taste, odor, appearance, overall acceptability, and the contribution of each attribute to the overall acceptability. First, panelists were asked to rate the contribution level of each attribute to decide the overall acceptability as one out of five alternatives: “very important”, “important”, “moderate”, “slight”, and “very slight”. Simultaneously, the preference level of each attribute for sausage samples was also evaluated on a hedonic scale going from “excellent”, “good”, “fair”, “poor”, to “very poor”. The results of the evaluations were converted into fuzzy sets. The fuzzy sets for contribution weight and preference of the attributes were composed to infer the overall acceptability of sausage samples by fuzzy reasoning. The results of fuzzy reasoning well fitted the results from statistical analysis.
Article
This paper presents a review of recent developments over the past 10years that have further advanced the state of the art in improving food safety, quality and manufacturing efficiency in the canned food industry worldwide. The review focuses initially on retort control systems, and the various approaches that have been taken to help canned food processors accomplish on-line correction of unexpected process deviations, the major cause of lost productivity. Important features of each approach are discussed, along with suggested industry applications that would be appropriate for each method. The review also describes recent advances in industrial automation, including new retort systems for flexible and semi-rigid retortable packages, and automated materials handling systems for loading and unloading of batch retorts. The review concludes with a discussion of future trends to be expected in the industry.
Article
The objective of this paper is to integrate fuzzy logic into the fermentation process in a brewery. The brewery involved is a local commercial brewery, Beamish and Crawford Brewery plc in Cork, Ireland. Our approach consists of developing a control system for a fermentation process using fuzzy logic in two stages. In the first stage the software package fuzzyTech from Inform provided the fuzzy logic controller, and in the second stage InTouch from Wonderware provided the user front-end. The results of this new controller and the fault detection system show a clear alternative over the conventional controller (PID). Optimisation of the fermentation vessel is run simultaneously with this project. The main idea is based on examining the various input parameters that influence the fermentation process. These parameters include temperature, pressure, fermentation duration and yeast count. Next the quality or output parameters are identified. These include alcohol content, present gravity, pH, colours and bitters. A model based on fuzzy logic is developed to establish the inter-relationships between these factors and how they affect the output quality factors. The ultimate objective is to integrate this fuzzy logic model into the fermentation process control system.
Article
Tight superheater steam temperature control is a precondition for obtaining long lifetime, high efficiency, high load following capability and high availability in modern power plants. The intention of this paper is to produce an evaluation on a general level based on several practical applications within the Danish power industry. Different types of advanced feedback control strategies have been implemented and compared – this evaluation includes conventional control, model-based control and fuzzy control. Furthermore, a feedforward strategy based on radiation pyrometry and adaptive filtering has been used successfully to improve the stability and availability of a power plant. It is suggested that further efforts be invested in the development of multivariable strategies and utilization of new instrumentation for feedforward control rather than into development of new feedback control strategies.