Continuous pasteurization of egg yolk: Thermophysical properties and process simulation

This article presents empirical correlations to predict the density, specific heat, thermal conductivity and rheological power-law parameters of liquid egg yolk over a temperature range compatible with its industrial thermal processing (0-61 C). Moreover, a mathematical model for a pasteurizer that takes into account the spatial variation of the overall heat transfer coefficient throughout the plate heat exchanger is presented, as are two of its simplified forms. The obtained correlations of thermophysical properties are applied for the simulation of the egg yolk pasteurization, and the obtained temperature profiles are used for evaluating the extent of thermal inactivation. A detailed simulation example shows that there is a considerable deviation between the designed level of heat treatment and that this is predicted through process simulation. It is shown that a reliable mathematical model, combined with specialized thermophysical property correlations, provide a more accurate design of the pasteurization equipment that ensures effective inactivation, while preserving nutritional and sensorial characteristics.

A synthetic control chart for monitoring the process mean and variance

Purpose - The aim of this paper is to present a synthetic chart based on the non-central chi-square statistic that is operationally simpler and more effective than the joint X̄ and R chart in detecting assignable cause(s). This chart will assist in identifying which (mean or variance) changed due to the occurrence of the assignable causes. Design/methodology/approach - The approach used is based on the non-central chi-square statistic and the steady-state average run length (ARL) of the developed chart is evaluated using a Markov chain model. Findings - The proposed chart always detects process disturbances faster than the joint X̄ and R charts. The developed chart can monitor the process instead of looking at two charts separately. Originality/value - The most important advantage of using the proposed chart is that practitioners can monitor the process by looking at only one chart instead of looking at two charts separately. © Emerald Group Publishing Limted.

Setting the preheating process of electronic ballasts for hot-cathode fluorescent lamps, considering the Rh/Rc ratio

This paper presents a new model for the representation of the electrodes filaments of fluorescent lamps, during their preheating, and an analysis capable to guide the design of the preheating process in electronic ballasts. The main improvement obtained with the lamp model is the accurate theoretical reproduction of the behavior of the Rh/Rc ratio during the preheating process. In addition, using the proposed methodology based on the lamp model, it is possible to set a proper preheating process to the electrodes filaments, without the necessity of exhaustive empirical adjustments in the prototype, reducing time and costs involved in the design of ballasts with preheating capabilities. © 2006 IEEE.

Application of Design of experiments on the simulation of a process in an automotive industry

The objective of this article is to apply the Design of experiments technique along with the Discrete Events Simulation technique in an automotive process. The benefits of the design of experiments in simulation include the possibility to improve the performance in the simulation process, avoiding trial and error to seek solutions. The methodology of the conjoint use of Design of Experiments and Computer Simulation is presented to assess the effects of the variables and its interactions involved in the process. In this paper, the efficacy of the use of process mapping and design of experiments on the phases of conception and analysis are confirmed. © 2007 IEEE.

RHEOLOGICAL CHARACTERIZATION of SUSPENSIONS of SUCROSE CRYSTALS IN SATURATED SUCROSE SOLUTIONS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

FLOW PROPERTIES and TUBE FRICTION FACTOR of MILK CREAM: INFLUENCE of TEMPERATURE and FAT CONTENT

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effective diffusion coefficients behavior in osmotic dehydration of apple slices considering shrinking and local concentration dependence

The mass transfer during osmotic dehydration of apple slices immersed in 40, 50 and 60% (w/w) aqueous sucrose solutions was investigated to evaluate the influence of solution concentration on diffusivities. In the mathematical model, the diffusion coefficients were functions of the local water and sucrose concentration. The mass transfer equations were, simultaneously, solved for water and sucrose using an implicit numerical method. Material coordinates following the shrinkage of the solid were used. The predicted concentration profiles were integrated and compared to experimental data, showing a reasonable agreement with the measured data. on average, the effective diffusion coefficients for water and sucrose decreased as the osmotic solution concentration increased; that is the behavior of the binary coefficients in water-sucrose solutions. However, the diffusivities expressed as a function of the local concentration in the slices varied between the treatments. Water diffusion coefficients showed a remarkable variation throughout the slice and unusual behavior, which was associated to the cellular structure changes observed in tissue immersed in osmotic solutions. Cell structure changes occurred in different ways: moderate plasmolysis at 40%, accentuated plasmolysis at 50% and generalized damage of the cells at 60%. Intact vacuoles were observed after a long time of exposure (30 h) to 40 and 50% solutions. Effects of the concentration on tissue changes make it difficult to generalize the behavior of diffusion coefficients.

Growth mechanism of octahedron-like BaMoO4 microcrystals processed in microwave-hydrothermal: Experimental observations and computational modeling

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Global yields, chemical compositions and antioxidant activities of clove basil (Ocimum gratissimum L.) extracts obtained by supercritical fluid extraction

Clove basil (Ocimum gratissimum) extracts were obtained with supercritical CO2. Clove basil was cultivated using 0, 4, 8 and 12 kg/m(2) of organic fertilizer and was harvested in four seasons: winter, spring, summer and autumn, in the Southern Hemisphere. The extracts' global yields were determined at 40C and 150 bar for samples from all cultivation conditions and harvesting seasons. For selected samples, the extracts' global yields at 40C were determined for pressures of 100, 150, 200, 250 and 300 bar. The extracts were analyzed by gas chromatography-flame ionization detector. Antioxidant activity (AA) was assessed using the coupled reaction of beta-caroteneand linolenic acid. The extracts' global yields varied from 0.91 to 1.79% (dry basis), and the AAs varied from 62 to 84% compared with the control beta-carotene. Eugenol and beta-selinene were the major compounds. The relative proportion of eugenol varied from 35 to 60%, while the content of beta-selinene remained approximately constant (11.5-14.1%, area). The other substances quantified in the extracts were 1,8 cineole, trans-caryophyllene and alpha-selinene.

Rheological properties and fluid dynamics of coffee extract

The rheological behavior of coffee extract with different water contents (49 to 90%) was studied at a wide range of temperatures (274 to 365 K) using a concentric cylinder rheometer. The flow curves followed different models depending on the concentration and temperature level. Newtonian behavior was observed at high values of water content and temperature, changing to power law as these values were decreased. The Newtonian viscosity as well as the consistency and behavior index could be well correlated by functions simultaneously dependent on temperature and water content. The rheological parameters, together with experimental values of pressure loss in tube flow, were used to calculate friction factors. These showed to be in good agreement with those resulting from classical theoretical and empirical equations, thus confirming the reliability of the rheological measurements.

Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.

X̄ charts with variable sample size

The usual practice in using a control chart to monitor a process is to take samples of size n from the process every h hours. This article considers the properties of the X̄ chart when the size of each sample depends on what is observed in the preceding sample. The idea is that the sample should be large if the sample point of the preceding sample is close to but not actually outside the control limits and small if the sample point is close to the target. The properties of the variable sample size (VSS) X̄ chart are obtained using Markov chains. The VSS X̄ chart is substantially quicker than the traditional X̄ chart in detecting moderate shifts in the process.

Adaptive control charts for attributes

We develop a general model for adaptive c, np, u and p control charts in which one, two or three design parameters (sample size, sampling interval and control limit width) switch between two values, according to the most recent process information. For a given in-control average sampling rate and a given false alarm rate, the adaptive chart detects changes in the process much faster than a chart with fixed parameters. Moreover, this study also offers general guidance on how to choose an effective design.

Thermal properties of passion fruit juice as affected by temperature and water content

The specific heat, thermal conductivity and density of passion fruit juice were experimentally determined from 0.506 to 0.902 (wet basis) water content and temperatures from 0.4 to 68.8C. The experimental results were compared with existing and widely used models for the thermal properties. In addition, based on empiric equations from literature, new simple models were parameterized with a subset of the total experimental data. The specific heat and thermal conductivity showed linear dependency on water content and temperature, while the density was nonlinearly related to water content. The generalized predictive models were considerably good for this product but the empiric, product-specific models developed in the present work yield better predictions. Even though the existing models showed a moderate accuracy, the new simple ones would be preferred, because they constitute an easier and direct way of evaluating the thermal properties of passion fruit juice, requiring no information about the chemical composition of the product, and a reduced time of the estimation procedure, as the new empiric models are described in terms of only two physical parameters, the water content and the temperature. © Copyright 2005, Blackwell Publishing All Rights Reserved.

Heat transfer in a packed sugar cane bagasse bed

Heat transfer in a packed bed of sugar cane bagasse, which is a potential biofuel used in cars and industries, percolated with air flow was studied. The fibers were washed, sieved, oven dried, and afterwards moisture content was adjusted to 4 and 47%. The relative humidity of the air, packing bed technique, and the initial moisture content of the porous media did not have a significant effect on the outlet temperature of the bed. Air flow rate influenced the averaged radial temperature profile, but not the temperature measured at the nearest position to the tube wall. At the end of the experiments, moisture segregation was observed, the lower bed depths being drier than the higher ones. This is an abstract of a paper presented at the 18th International Congress of Chemical Process Engineering (Praque, Czech Republic 8/24-28/2008).