APPLYING CLEANER PRODUCTION AND OPTIMISING HEAT PROCESS OPERATIONS IN DAIRY PROCESSING PLANTS – A REVIEW

It is often claimed that Cleaner Production techniques do not yet exist or that, if they do, they are already patented and can be obtained only through expensive licenses. Neither statement is true . Applying cleaner production and optimising heat process operations in dairy processing plants is a critical and topical issue in today’s global food industry hence the appropriateness of this review article. This review paper discusses issues of cleaner production for the dairy industry, the methodologies and approaches in optimising heat processes. The paper also identifies the cleaner production opportunities for production processes, cites a case study of pasteurization and gives appropriate recommendations for dairy plants

APPLYING CLEANER PRODUCTION AND OPTIMISING HEAT PROCESS OPERATIONS IN DAIRY PROCESSING PLANTS – A REVIEW

It is often claimed that Cleaner Production techniques do not yet exist or that, if they do, they are already patented and can be obtained only through expensive licenses. Neither statement is true . Applying cleaner production and optimising heat process operations in dairy processing plants is a critical and topical issue in today’s global food industry hence the appropriateness of this review article. This review paper discusses issues of cleaner production for the dairy industry, the methodologies and approaches in optimising heat processes. The paper also identifies the cleaner production opportunities for production processes, cites a case study of pasteurization and gives appropriate recommendations for dairy plants

Microencapsulated Vegetable Oil Powder

Vegetable oil has been increasingly popular among consumption oils as it provides several health benefits such as antioxidant, anti-inflammatory, antivasoconstrictive, antiarrhythmic, antithrombotic, antimicrobial, antihypertension, antiaging, etc. Several applications of vegetable oils in foods, cosmetics, and pharmaceutical industries have been widely researched as it is made from natural products with a safe and reliable process. However, oxidative deterioration and stabilization of vegetable oil provide short shelf life storage with poor consumer acceptance. Thus, this chapter is aimed to give an overview of stabilization of vegetable oils using microencapsulation techniques mostly focusing on emulsion preparation using multilayer emulsion followed by a spray drying technique to obtain vegetable oil powder. Using different wall materials was discussed along with the application for several vegetable oils. Moreover, the characterization of encapsulated vegetable oil powder was summarized for the final product quality and encapsulated process efficiency

Effect of curing conditions and harvesting stage of maturity on Ethiopian onion bulb drying properties

The study was conducted to investigate the impact of curing conditions and harvesting stageson the drying quality of onion bulbs. The onion bulbs (Bombay Red cultivar) were harvested at three harvesting stages (early, optimum, and late maturity) and cured at three different temperatures (30, 40 and 50 oC) and relative humidity (30, 50 and 70%). The results revealed that curing temperature, RH, and maturity stage had significant effects on all measuredattributesexcept total soluble solids

Advanced Process Control with Applications in the Food Industry

Due to the requirements for enhanced food safety and different nutrient demand for customers, food process control is becoming an increasingly important issue in the food industry. Many advanced control methods, like adaptive control, predictive control, robust control and fuzzy logic control, have attracted increasing attention and there are many successful applications in the manufacture of dairy products in the last two decades. Applying a multi-effect falling film evaporator to remove the water from the liquid is widely used in the dairy industry. This thesis addresses some key issues concerning dairy evaporation process control which include system modelling, controller development and optimization as well as the results comparison. Fundamentally, this thesis presents a study of three effects of falling film evaporator for the milk concentration process in the dairy industry as an example. The main aim, however, is to research, develop and demonstrate different advanced control strategies, such as model predictive control (MPC) and fuzzy logic control (FLC), applied to the evaporator system for the process control purposes. They both can deal with the complex non-linear processes. But MPC can maintain the system consistency, FLC has a simple control structure and more flexiable control rules. A dynamic mathematical model of a three-effect falling film evaporator is developed by using MATLAB based on the mass and energy balance principles in this thesis for analysing the optimization and controllability of the plant. Both conventional and advanced controllers, such as conventional PID, auto-tuning PID, Model predictive control (MPC), Fuzzy logic, are described to maintain and improve the mathematical model performances. The product output concentration controlled by different strategies are obtained and compared. The results indicate that all controllers can achieve the desired targets (30%, 38% and 52% for the 1st, 2nd, and 3rd effect) within limits of acceptability, however, MPC is the most competitive advanced control strategy in this milk evaporation process

Influence of Sporulation and Germination Behavior of Bacillus Licheniformis on Microbial Quality of Skim Milk Powder

This dissertation includes modeling of sporulation and germination behavior of Bacillus licheniformis strains during raw milk holding, tracking the survival of sporeformers and spores of high sporulating Bacillus strain during skim milk powder manufacturing. In addition, preliminary studies were done to standardize a rapid spore detection technique by using ratiometric fluorescence. To understand the role of strain variability during raw milk holding conditions, population dynamics of two strains of Bacillus licheniformis, ATCC 6634 and 14580, were modeled as a function of temperature (4.0 -12.0˚ C) and duration (0 - 72 h), using regression analysis. Based on initial spiking of vegetative cells (approx. 4.0 log cfu/mL) and spores (approx. 2.0 log cfu/mL), regression equations elucidating B. licheniformis growth behavior during raw milk holding at low temperatures were obtained. Contour plots were developed to determine the time-temperature combinations, keeping the population changes to less than 1.0 log. Results suggested that for vegetative cell spiking study of B. licheniformis ATCC 6634 (S1), cell population changes remained below 1.0 log up to 72 h at 8˚ C. For B. licheniformis ATCC 14580 (S2), 1.0 log shift was observed only after 80 h at 8˚ C, indicating greater multiplication potential of S1 as compared to S2. As S2 was a readily sporulating strain, the vegetative spiking study showed spore formation at different storage temperatures. In the presence of equivalent numbers of both types of sporulating strains in raw milk, despite strain variability, holding the milk at 8˚ C for not more than 72 h would keep any cell population changes below 1.0 log. In addition, under these storage conditions, the population would remain as vegetative cells that could easily be inactivated by pasteurization. As BL ATCC 14580 was the high sporulating strain, therefore, further studies were conducted using this strain, wherein spiked milk samples were held prior to manufacturing of milk powder. A pilot-scale skim milk powder trial was conducted to evaluate the influence of holding conditions on final spore and sporeformer counts. After spiking, raw milk silos were maintained at two different holding temperatures i.e. at PMO based conditions (10˚ C for 4 h, followed by 7˚ C for 72 h, treatment 1) and at optimum holding condition based on contour plots (4˚ C for 24 h, treatment 2). Powders manufactured under these conditions were assessed for vegetative and spore population at different stages of processing. The overall final spore and vegetative cell counts in the powders manufactured under optimum holding condition (4˚ C for 24 h) were found to be significantly lower (0.58 ± 0.04 and 1.82 ± 0.05 log cfu/g) as compared to the conditions likely to practice by dairy plants (2.74 ± 0.03 and 1.03 ± 0.06 log cfu/g). This shows that milk powders with reduced vegetative and spore counts can be prepared by optimizing the raw milk holding conditions. For standardization of a novel spore detection method, CaDPA content of spores was quantified using a ratiometric fluorescence technique. This method is based on the detection of CaDPA that enhances the luminescence of lanthanide ion when complexed with a semiconducting polymer. The intensity was recorded after chelating semiconducting fluorescent polyfluorene (PFO) dots with terbium ions, sensitized by different volumes of CaDPA (0.1μM). The standard curve showed a linear relationship (R2 = 0.98) in the experimental concentration range of 2.5 nM to 25 nM of CaDPA, with corresponding intensity (a.u.) of 545 to 2130 nm. In HPLC grade water, the minimum log spores detected were 1.36 ± 0.09 log cfu/mL with corresponding mean CaDPA content ofhand, for raw skim samples, the minimum log spores detected were 5.21 ± 0.07 cfu/mL with mean CaDPA content of approx. 2.0. For raw milk spiked samples, reduced fluorescence detection was observed and was approx. five times lower as compared to the spiked samples of HPLC grade water. The reduced fluorescence ability in raw milk can be due to the turbidity of the solution or interference of proteins, amino acids and other ions of milk. This study provides a proof of concept for a potential application of this technique to rapidly detect bacterial endospores in the dairy and food industry. Further studies are required to remove the inference of ionic components in milk to improve the efficiency of the protocol. Based on these studies we were able to establish the holding time-temperature values for raw milk holding that would result in the least change in the population of sporeformers and spores. Using these combinations, we were able to manufacture skim milk powder with lower counts of spores and sporeformers as compared to the PMO recommended holding conditions. The proof of concept generated through the spore detection protocol has the potential to be established as a rapid detection technique for spore counts in milk and related products

Advance Drying Technology for Heat Sensitive Products

This book presents the advance drying technology for heat sensitive products cited from international journals, handbooks, and current research of authors. In the first edition, the printing and publication was funded Diponegoro University. In this second edition, the publication was supported from Directory of Higher Education under competitive research grant. The topic discusses the current drying technology for heat sensitive product, challenges, development and application in accordance with high quality product as well as efficient energy usage. Unlike first edition, this book observes and evaluates several food products drying under air dehumidification. The conceptual process has been also submitted to Indonesian Patent 2014. In the first edition, the book consisted of 7 chapters. Whereas, in this second edition, the book was extended up to 10 chapters completed with application of air dehumidification for food drying. Chapter 1 discusses about the challenge and progress on drying technology development. Chapter 2 describes the application and research of vacuum and freezes dryer. It is followed by the concept of air dehumidified by zeolite for efficient drying, depicted in Chapter 3. Chapter 4 evaluates the conventional condenser and adsorption dryer for low temperature drying. Chapter 5 is an overview of microwave and radio frequency dryer. After that, Chapter 6 presents the types of dryers applied in industries involving tray, spray, fluidized, moving bed, and drum dryer. Chapter 7 evaluates the future possible development for innovative dryer namely adsorption dryer with zeolite for industry. Chapters 8, 9 and 10 present the application of air dehumidification for agriculture and food drying. These chapters are results of the research conducted during 2012 – 2014

Effects of Thermosonication on Microbial Population Reduction and Solubility Index in Skim Milk Powder

The effects of thermosonication (high intensity ultrasound coupled with thermal treatment), on the reduction of thermophilic spore-forming microorganisms and its effects on the solubility index in reconstituted skim milk powder (RSMP) were evaluated. Thermosonication was applied to RSMP at various solids concentrations, temperatures, and lengths of time based on commercial milk powder processing conditions. Microbial counts were determined prior to and after treatments to determine the log reduction of Geobacillus stearothermophilusvegetative cells and spores. Log reductions were recorded, and data were analyzed by response surface analysis. The log reductions induced by temperature and time without high intensity ultrasound (HIU) were compared to reductions observed with HIU. Thermosonication was also applied to RSMP to determine effects on solubility using a continuous flow cell system. Thermosonication yielded a significantly higher level of microbial destruction for both vegetative cells and spores than heat treatment alone. For experiments involving vegetative cells, the interaction of treatment time and temperature proved to have the greatest influence on microbial inactivation. In comparison, the interaction of total solids content and length of HIU treatment demonstrated the greatest effect on the increased log reductions for spores. The solubility of RSMP treated with HIU did not significantly differ from the solubility of RSMP not treated with HIU. Further data showed the implementation of HIU, or thermosonication, during milk powder processing would be most effective before and after the evaporation stage when the total solids content of product is 9.2% and 50% at 75°C and 60°C, respectively. Based on preliminary data, it is assumed HIU applied for 10 s at these two locations would produce an additive effect, thereby reducing overall microbial counts by 5.76 log and 0.51 log for G. stearothermophilus vegetative cells and spores, respectively, in the product prior to entering the drying stage. All research findings and observations suggest HIU, or thermosonication, to be a successful method for reducing microbial populations during milk powder processing without sacrificing skim milk powder solubilit