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Process Control of Pink Guava Puree Pasteurization Process: Simulation and Validation by Experiment

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@article{IJASEIT209,
   author = {W. M. F. Wan Mokhtar and F. S. Taip and N. Abdul Aziz and S. B. Mohd Noor},
   title = {Process Control of Pink Guava Puree Pasteurization Process: Simulation and Validation by Experiment},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {2},
   number = {4},
   year = {2012},
   pages = {302--305},
   keywords = {pasteurization; PID controller; simulation},
   abstract = {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.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=209},
   doi = {10.18517/ijaseit.2.4.209}
}

EndNote

%A Mokhtar, W. M. F. Wan
%A Taip, F. S.
%A Aziz, N. Abdul
%A Noor, S. B. Mohd
%D 2012
%T Process Control of Pink Guava Puree Pasteurization Process: Simulation and Validation by Experiment
%B 2012
%9 pasteurization; PID controller; simulation
%! Process Control of Pink Guava Puree Pasteurization Process: Simulation and Validation by Experiment
%K pasteurization; PID controller; simulation
%X 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.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=209
%R doi:10.18517/ijaseit.2.4.209
%J International Journal on Advanced Science, Engineering and Information Technology
%V 2
%N 4
%@ 2088-5334

IEEE

W. M. F. Wan Mokhtar,F. S. Taip,N. Abdul Aziz and S. B. Mohd Noor,"Process Control of Pink Guava Puree Pasteurization Process: Simulation and Validation by Experiment," International Journal on Advanced Science, Engineering and Information Technology, vol. 2, no. 4, pp. 302-305, 2012. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.2.4.209.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Mokhtar, W. M. F. Wan
AU  - Taip, F. S.
AU  - Aziz, N. Abdul
AU  - Noor, S. B. Mohd
PY  - 2012
TI  - Process Control of Pink Guava Puree Pasteurization Process: Simulation and Validation by Experiment
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 2 (2012) No. 4
Y2  - 2012
SP  - 302
EP  - 305
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - pasteurization; PID controller; simulation
N2  - 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.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=209
DO  - 10.18517/ijaseit.2.4.209

RefWorks

RT Journal Article
ID 209
A1 Mokhtar, W. M. F. Wan
A1 Taip, F. S.
A1 Aziz, N. Abdul
A1 Noor, S. B. Mohd
T1 Process Control of Pink Guava Puree Pasteurization Process: Simulation and Validation by Experiment
JF International Journal on Advanced Science, Engineering and Information Technology
VO 2
IS 4
YR 2012
SP 302
OP 305
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 pasteurization; PID controller; simulation
AB 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.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=209
DO  - 10.18517/ijaseit.2.4.209