scholarly journals The possibility of buckwheat application in the fermented malt technology t

2019 ◽  
Vol 80 (4) ◽  
pp. 170-176
Author(s):  
G. V. Agafonov ◽  
A. E. Chusova ◽  
N. S. Kovalchuk ◽  
N. V. Zuyeva
Keyword(s):  
Mass Fraction ◽  
Raw Material ◽  
Technical Solution ◽  
Gluten Free ◽  
Enzyme Preparations ◽  
Gluten Intolerance ◽  
Wide Range ◽  
Moisture Meter ◽  
Hydrolysis Of ◽  
Molecular Compounds

Rye is the traditional raw material for the fermented malt production. The article considers buckwheat grains application as an unconventional raw material. The research materials were rye of Vostok 2 breed and buckwheat of Dikul breed. Amylolytic capacity (AC) of malt was determined by colorimetric iodometric method, saccharification capacity (SC) - by polarimetric method, proteolytic (PC) - by refractometric method (according to Petrov); the humidity of the samples was determined on a thermographic infrared moisture meter FD 610. The extract, acidity and color of the fermented malt was determined according to GOST R 52061-2003. It was found that AC, SC and PC of buckwheat malt are 5.8% higher, 42.9% lower and 11.6% higher respectively than those of rye malt. Comparative characteristics of fermented buckwheat and rye malts showed that there is a decrease in the mass fraction of the extract and an increase in the color of buckwheat malt. This happens due to the hydrolysis of high-molecular compounds - carbohydrates, proteins to sugars and amino acids, respectively, due to the reactions of melanoid formation, which result in improved color, taste and aroma of malt. It was found that the use of buckwheat in fermented malt technology is possible, moreover, it is a gluten-free raw material due to the low content of the gluten fraction of the protein and can be applied to a wide range of consumers, including those suffering from gluten intolerance. But to increase its extractiveness, it is desirable to use enzyme preparations at the malting stage. The novelty of the proposed technical solution is confirmed by the RF patent for invention No. 2603268 "Method for the production of fermented buckwheat malt".

Technological assessment and requirements for quality indicators of Jerusalem artichoke and chicory for processing into inulin and its derivatives

2021 ◽  
pp. 86-91
Author(s):  
Татьяна Сергеевна Пучкова ◽  
Василий Аркадьевич Бызов ◽  
Дания Мустафиевна Пихало ◽  
Оксана Михайловна Карасева
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Hot Water ◽  
Raw Material ◽  
Carbohydrate Composition ◽  
Enzyme Preparations ◽  
Hydrolysis Of

Исследования по разработке требований к показателям качества топинамбура и цикория проведены с использованием отечественных и импортных сортов топинамбура из Костромской обл. (ООО «ВИВА»), цикория из Московской обл. (ООО «Современник») урожая 2017-2018 гг. Исследуемые образцы были проанализированы на показатели качества: массовая доля сухого вещества в соке, стружке; углеводный состав экстракта, полученного горячей водной диффузией стружки топинамбура или цикория; углеводный состав в пересчете в г/на 100 г инулинсодержащего сырья. Установлено, что свежеубранные клубни топинамбура содержат 14-19 % углеводов, в том числе 12-17 % инулина, 1,0-1,6 % ди- и моносахаридов; корнеплоды цикория - 17-19 % углеводов, в том числе 15-17 % инулина, 1,0-2,4 % ди- и моносахаридов. В результате разработаны требования к инулинсодержащему сырью для переработки на инулин: массовая доля сухого вещества в клубнях топинамбура и корнеплодах цикория - не менее 22 %, массовая доля инулина - не менее 14 %, массовая доля ди- и моносахаридов - не более 2 %. Разработана принципиальная универсальная технологическая схема переработки инулинсодержащего сырья на инулин и его производные - олигофруктозу и фруктозный сироп. Определены технологические режимы проведения непрерывной диффузии из стружки сырья: температура 80…85 °С, продолжительность процесса - 1 ч, величина гидромодуля - 1:2. Разработаны методы очистки инулинсодержащего экстракта: кислотная коагуляция, очистка активным углем, двухступенчатая ионообменная очистка по схеме К1+А1+К2+А2. В результате очистки примеси сиропа снижаются в десятки раз: цветность - не более 0,5 ед. опт. пл.; массовая доля протеина - не более 0,5 %; золы - не более 0,2 %. Для получения олигофруктозы или фруктозного сиропа предложено проводить неполный или полный гидролиз очищенного сиропа с использованием ферментных препаратов инулиназы компании «Новозаймс» (Дания). Определены оптимальные условия гидролиза инулина для получения олигофруктозы: Т=55…58 °С; рН 4,7-5,2; СВ=19-20 % при продолжительности 22-24 ч и дозировке препарата 0,3-0,4 ед. INU/г СВ. Разработанная технология позволит создать отечественные продукты рационального оздоровительно-профилактического, диетического и диабетического назначения для функционального питания населения. Studies on the development of requirements for the quality indicators of Jerusalem artichoke and chicory were carried out using domestic and imported varieties of Jerusalem artichoke from the Kostroma region. (LLC «VIVA»), chicory from the Moscow region. (LLC «Sovremennik») harvest 2017-2018 The samples under study were analyzed for their quality indicators: mass fraction of dry matter in juice, shavings; carbohydrate composition of the extract obtained by hot water diffusion of Jerusalem artichoke and chicory; carbohydrate composition in terms of g / per 100 g of inulin-containing raw materials. It was found that freshly harvested Jerusalem artichoke tubers contain 14-19 % carbohydrates, including 12-17 % inulin, di- and monosaccharides 1,0-1,6 %; chicory roots 17- 19 % carbohydrates, including 15-17 % inulin, 1,0-2,4 % di- and monosaccharides. As a result, requirements were developed for inulin-containing raw materials for processing into inulin: mass fraction of dry matter in Jerusalem artichoke tubers and chicory root crops - at least 25 %; mass fraction of inulin - not less than 14%; mass fraction of di- and monosaccharides - no more than 2 %. A basic universal technological scheme for processing inulin-containing raw materials into inulin and its derivatives - oligofructose and fructose syrup has been developed. The technological modes of continuous diffusion from raw material chips were determined: temperature 80…85 °С, process duration - 1 h, hydromodule value - 1:2. Methods for purification of inulin-containing extract have been developed - acid coagulation, purification with active carbon, two-stage ion-exchange purification according to the scheme K1 + A1 + K2 + A2. As a result of purification, syrup impurities are reduced tenfold: color - no more than 0,5 units. wholesale pl.; mass fraction of protein - no more than 0,5 %; ash - no more than 0,2 %. To obtain oligofructose or fructose syrup, it is proposed to carry out incomplete or complete hydrolysis of purified syrup using inulinase enzyme preparations from Novozymes (Denmark). The optimal conditions for the hydrolysis of inulin to obtain oligofructose have been determined: T=55…58 °С; pH 4,7-5,2; DM=19-20% with a duration of 22-24 hours and a dosage of the drug 0,3-0,4 units. INU/g DM. The developed technology will make it possible to create domestic products of rational health-improving, preventive, dietary and diabetic nutrition for the creation of functional nutrition products for the population.

scholarly journals Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1642
Author(s):  
Diego Salazar ◽  
Mirari Arancibia ◽  
Diego R. Silva ◽  
María Elvira López-Caballero ◽  
María Pilar Montero
Keyword(s):  
Raw Material ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Oxalis Tuberosa ◽  
Overall Acceptability ◽  
Gluten Intolerance ◽  
Ipomea Batatas ◽  
Physico Chemical ◽  
Textural Parameters ◽  
And Staphylococcus Aureus

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

scholarly journals A large-scale image dataset of wood surface defects for automated vision-based quality control processes

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 581
Author(s):  
Pavel Kodytek ◽  
Alexandra Bodzas ◽  
Petr Bilik
Keyword(s):  
Quality Control ◽  
High Speed ◽  
Large Scale ◽  
Surface Defects ◽  
Recognition Rate ◽  
Raw Material ◽  
Technical Solution ◽  
Control Processes ◽  
Wide Range ◽  
Authentic Data

The wood industry is facing many challenges. The high variability of raw material and the complexity of manufacturing processes results in a wide range of visible structure defects, which have to be controlled by trained specialists. These manual processes are not only tedious and biased, but also less effective. To overcome the drawbacks of the manual quality control processes, several automated vision-based systems have been proposed. Even though some conducted studies achieved a higher recognition rate than trained experts, researchers have to deal with a lack of large-scale databases and authentic data in this field. To address this issue, we performed a data acquisition experiment set in the industrial environment, where we were able to acquire an extensive set of authentic data from a production line. For this purpose, we designed and implemented a complex technical solution suitable for high-speed acquisition during harsh manufacturing conditions. In this data note, we present a large-scale dataset of high-resolution sawn timber surface images containing more than 43 000 labelled surface defects and covering 10 types of the most common wood defects. Moreover, with each image record, we provide two types of labels allowing researchers to perform semantic segmentation, as well as defect classification, and localization.

INFLUENCE OF ENZYME PREPARATIONS AND BATONNAGE ON INDICATORS OF QUALITY RED TABLE WINES

2019 ◽  
Author(s):  
С.А. БИРЮКОВА ◽  
Н.М. АГЕЕВА ◽  
М.Г. МАРКОВСКИЙ ◽  
Е.Н. ГОНТАРЕВА
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Cabernet Sauvignon ◽  
Enzyme Preparations ◽  
Support Materials ◽  
Enzyme Dosage ◽  
Hydrolysis Of ◽  
Molecular Compounds

Исследовано влияние ферментных препаратов Лалзайм ИЭКС-ВИ, Колор энзим (оба производства Франции) и Тренолин руж (Германия) на ферментацию виноматериалов из винограда сорта Каберне-Совиньон. Установлено, что внесение ферментных препаратов Лалзайм ИЭКС-ВИ и Колор энзим в дозировке в 3–4 раза меньшей, чем дозировка препарата Тренолин руж, способствует увеличению выхода сусла и его насыщению компонентами фенольного комплекса, в том числе красящими веществами. При применении препаратов Лалзайм ИЭКС-ВИ и Колор энзим также снижаются дозировки других вспомогательных материалов – бентонита и желатина и потери вина с клеевыми осадками. Образцы виноматериала, обработанные препаратом Лалзайм ИЭКС-ВИ, были наиболее устойчивы к коллоидным помутнениям. Установлено, что применение ферментных препаратов способствует глубокому гидролизу комплексов биополимеров вина, в том числе белково-полифенольно-полисахаридных, до низкомолекулярных соединений – аминокислот, углеводов и фенольных соединений. Установлено, что при батонаже заметно улучшается качество вина (появление мягкости во вкусе, снижение проявления кислотности, формирование яркого сортового аромата), но концентрация фенольных соединений, в том числе красящих веществ, равномерно уменьшается, особенно на 3-м месяце выдержки. Поэтому продолжительность батонажа в технологии красных столовых вин следует ограничить двумя месяцами. Influence of enzyme preparations Lalzim IEX-VI, Kolor enzyme (both from France) and Trenolin Rouge (Germany) to the fermentation of wine materials from grapes of Cabernet-Sauvignon was investigated. Introduction of enzyme preparations Lalzim IEX-VI and Kolor enzyme in a dosage of 3–4 times smaller than the dosage of the preparation Trenolin Rouge, increases the yield of the wort and saturation components of the phenolic complex, including colorants. When using preparations Lalzim IEX-VI and Kolor enzyme dosage other support materials – bentonite and gelatin and the loss of wine from glutinous rainfall are also decrease. The samples of wine processed by drug Lalzim IEX-VI were the most resistant to colloidal opacities. It was found that the use of enzyme preparations promotes deep hydrolysis of complexes of wine biopolymers, including protein-polyphenol-polysaccharide, to low molecular compounds – amino acids, carbohydrates and phenolic compounds. It is established that the quality of the wine when batonnage is distinctly improved (the appearance of softness on the palate, decreasing the appearance of acidity, the formation of bright varietal aroma), but the concentration of phenolic compounds, including pigments, are evenly reduced, particularly at 3d months of exposure. Therefore, the duration batonnage of in the technology of red table wines should be limited to two months.

scholarly journals Optimization of water-heat treatment of barley batch (mix) in ethanol production

2020 ◽  
Vol 82 (3) ◽  
pp. 131-138
Author(s):  
G. V. Agafonov ◽  
T. S. Kovaleva ◽  
A. N. Yakovlev ◽  
A. S. Muravev ◽  
S. F. Yakovleva
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Enzyme Preparation ◽  
Raw Material ◽  
Multienzyme Complex ◽  
Viscosity Change ◽  
Enzyme Preparations ◽  
Treatment Stage ◽  
Optimal Mode ◽  
Object Of Study

Barley is a problematic raw material for ethanol processing due to its chemical composition. ?-glucans and pentosans high content increases the mass viscosity and digestible carbohydrates loss at еру water-heat treatment stage. The enzymes used to pre-treat grain prior to fermentation are traditionally ?-amylases and glucoamylases. The purpose of the work is to determine the optimal ratio of enzymes introduced in different periods of water-heat treatment. The object of study was barley: starch 52, protein 11.5, hemicellulose 5.1, ?-glucan 3.9, moisture 14.0. Enzyme preparations Alphaferm 3500L (0.5–1.0 AC / g starch), ViscoStar 150L (3700 units KS / cm3; 140 units ? – GcS / cm3; 1900 units CMC / cm3.), Prolive BS Liquid (600-750 units PS / cm?) were used in the work. The dynamics of viscosity change in the process of water-heat treatment was investigated in the work as well. It was found out that the dosage of the enzyme preparation Alphaferm 3500L has the greatest effect on the mass fraction of dry substances in the filtrate of barley mix, while the dosage of other enzyme preparations and the duration of the experiment have a smaller and similar effect. It was proved that the application of a multienzyme complex reduces the viscosity by 82% compared to the control. The method of indefinite Lagrange multipliers was used to determine the optimal mode of water-heat treatment. It was found out that the maximum accumulation of dry substances in the mixture is 16.4% and is achieved after 2.5 hours with the following doses of enzyme preparations: Alphaferm 3500 L - 0.6 units. AC / g starch; ViscoStar 150L - 0.025 units GCS / g starch; Prolyve BS Liquide 0.25 units PS / g starch.

scholarly journals Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine

2021 ◽  
Vol 6 (3) ◽  
pp. 279-284
Author(s):  
R. A. Voroshilin
Keyword(s):  
Acid Hydrolysis ◽  
Mass Fraction ◽  
Food Industry ◽  
Raw Materials ◽  
High Strength ◽  
Quality Parameters ◽  
Raw Material ◽  
Protein Mass ◽  
Pharmaceutical Production ◽  
Hydrolysis Of

Bone gelatin is an important and irreplaceable item widely used in the food industry and pharmaceutical production; it is also widely used in tissue engineering and other spheres. Due to widespread use of gelatin it is necessary to search for new safe and effective technologies for bone gelatin production. This research represents the results of enzymatic-acid hydrolysis of raw material in the process of gelatin production. The article presents the results of hydrolysis analyzes, the results of the main quality parameters of the obtained gelatin samples; and the major technological scheme for gelatin production is proposed here. As result of developed technology of enzymatic-acid hydrolysis of bone raw material with the ratio of raw material mass to the volume of solvent (HCl 1M and pepsin with an enzymatic activity of 40 units) as 1:9, duration of exposure: 180 minutes (3 hours), at the stage of demineralization, liming and de-ashing, we obtained samples of gelatin at yield rate of 12.1% from the initial mass of raw materials, which is 6.9% higher in comparison with the lowest yield of gelatin according to the proposed schemes. It is shown that the samples have a high protein mass fraction 91.4%, and a low fat mass fraction 0.4%, the obtained results indicate the high technological qualities of the obtained gelatin sample, this is also confirmed by high strength of gel according to Bloom scale, which value varies within the range of 290 ± 0.7 units.

scholarly journals Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

2002 ◽  
Vol 68 (2) ◽  
pp. 623-633 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Maria De Angelis ◽  
Paola Lavermicocca ◽  
Massimo De Vincenzi ◽  
Claudio Giovannini ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Extraction ◽  
Proteolytic Enzymes ◽  
Lactobacillus Brevis ◽  
Enzyme Preparations ◽  
Wide Range ◽  
Gliadin Peptides ◽  
Hydrolysis Of

ABSTRACT Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. Based on their hydrolysis profile patterns, Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough fermentation. A fractionated method of protein extraction and subsequent two-dimensional electrophoresis were used to estimate proteolysis in sourdoughs. Compared to a chemically acidified (pH 4.4) dough, 37 to 42 polypeptides, distributed over a wide range of pIs and molecular masses, were hydrolyzed by L. alimentarius 15M, L. brevis 14G, and L. sanfranciscensis 7A. Albumin, globulin, and gliadin fractions were hydrolyzed, while glutenins were not degraded. The concentrations of free amino acids, especially proline and glutamic and aspartic acids, also increased in sourdoughs. Compared to the chemically acidified dough, proteolysis by lactobacilli positively influenced the softening of the dough during fermentation, as determined by rheological analyses. Enzyme preparations of the selected lactobacilli which contained proteinase or peptidase enzymes showed hydrolysis of the 31-43 fragment of A-gliadin, a toxic peptide for celiac patients. A toxic peptic-tryptic (PT) digest of gliadins was used for in vitro agglutination tests on K 562 (S) subclone cells of human myelagenous leukemia origin. The lowest concentration of PT digest that agglutinated 100% of the total cells was 0.218 g/liter. Hydrolysis of the PT digest by proteolytic enzymes of L. alimentarius 15M and L. brevis 14G completely prevented agglutination of the K 562 (S) cells by the PT digest at a concentration of 0.875 g/liter. Considerable inhibitory effects by other strains and at higher concentrations of the PT digest were also found. The mixture of peptides produced by enzyme preparations of selected lactobacilli showed a decreased agglutination of K 562 (S) cells with respect to the whole 31-43 fragment of A-gliadin.

scholarly journals Development of methods for standardization of Crocus sativus (saffron) stigmas for inclusion in the draft monograph of the State Pharmacopoeia of Ukraine

2021 ◽  
Vol 19 (1(73)) ◽  
pp. 32-41
Author(s):  
O. O. Mykhailenko ◽  
A. G. Kotov ◽  
E. E. Kotova ◽  
L. M. Sira ◽  
V. M. Kovalyov ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
The State ◽  
Raw Material ◽  
Crocus Sativus ◽  
Edible Plant ◽  
Normative Documents ◽  
Wide Range ◽  
Crocus Sativus L

Crocus sativus L. from the Iridaceae family is a medicinal and edible plant that has recently been actively cultivated in Ukraine. Saffron spice is crocus flower stigmas exhibiting a wide range of the pharmacological activity due to its three main bioactive compounds: crocin, picrocrocin and safranal. The quality of this raw material is regulatedby various normative documents, but there is no monograph in the State Pharmacopoeia of Ukraine (SPhU). Aim. To perform a comparative analysis of the monograph “Saffron for homoeopatic preparations” from the Ph. Eur. 9.0, “Saffron. Croci stigma” from the Deutscher arzneimittel codex (DAC) and “Spices – Saffron (Crocus sativus L.)” from the ISO 3632 by the following indicators: description, identifcation (microscopy and TLC), impurities, loss on drying, total ash and quantifcation of crocin, picrocrocin and safranal by UV-Vis-spectrophotometry to clarify the possibility of harmonizing the requirements of the national legal framework for Crocus stigmas withthe Ph. Eur. 9.0, DAC and ISO 3632. The results of the analysis will be taken into account in the development of the monograph of the national part of the SPhU “Crocus stigmas (saffron)”.Results and discussion. The quality indicators of Crocus stigmas and their standardization determinedby the monograph in the Ph. Eur. 9.0, DAC and ISO 3632 on the raw material studied have been analyzed; some differences in the regulated quality indicators of the raw material have been found. The results of our own research have shown that the samples of the Ukrainian Crocus (saffron) meet all these requirements. The results of the macro- and microscopic examination of the raw material are given. The chromatographic examination hasbeen performed in accordance with the Ph. Eur. 9.0 and DAC using crocin as a standard compound; the quantitative determination of crocin, picrocrocin and safranal in 8 samples of Crocus stigmas has been performed by UV-Vis-spectrophotometry in accordance with the ISO 3632. It has been proposed to introduce the following indicators to determine the specifc absorption rate: for crocin (C44H64O24; Mw – 976.70) not less than 180, for safranal (C10H14O; Mw – 150.22) – not less than 30, for picrocrocin (C16H26O7; Mw – 330.37) – not less than 60 calculated with reference to the dried raw material.Experimental part. For analysis the dried stigmas of Crocus sativus (saffron) collected in the villageLyubimivka, Kherson region, Ukraine (2016-2018), as well as commercial samples of saffron from Morocco,Azerbaijan, Spain were used. The analysis of the leading normative documents containing monographs “Crocus stigmas”, among them the Eur. Ph. 9.0, DAC and ISO 3632, was performed. The studies included description of the appearance of the whole Crocus stigmas; loss on drying and the mass fraction of volatile compounds (105 °C, 16 h); the mass fraction of total ash. The amount of picrocrocin, safranal and crocin was measured by direct reading of the absorption of 1 % aqueous solution of stigmas at 257 nm, 330 nm and 440 nm, respectively, usinga UV-Vis-spectrophotometer.Conclusions. The analysis of the requirements to quality of the medicinal raw material – stigmas of Crocus sativus – has been performed based on the monographs: “Saffron for homoeopatic preparations” from the Ph. Eur. 9.0, “Saffron. Croci stigma” from the Deutscher arzneimittel codex and “Spices – Saffron (Crocus sativus L.)” from the ISO 3632. The main criteria for standardization of the raw material have been determined. It has been proposed to introduce the monograph to the national part of the SPhU “Crocus stigmas (saffron)” according to the following requirements: identifcation (macro- and microscopic signs; thin-layer chromatography (crocin); the quantitativedetermination (the content of crocin, picrocrocin and safranal) adapted to the ISO 3632, performed by UV-Vis-spectrophotometry; impurities; loss on drying; total ash.Key words: standardization; State Pharmacopoeia of Ukraine; Crocus sativus stigma; saffron; crocin

Automation of Process Control in Chemical Plant

2015 ◽  
Vol 2 (1) ◽  
pp. 6-12
Author(s):  
Agus Sugiarta ◽  
Houtman P. Siregar ◽  
Dedy Loebis
Keyword(s):  
Process Control ◽  
Pid Control ◽  
Control Algorithm ◽  
Chemical Engineering ◽  
Chemical Plant ◽  
Raw Material ◽  
Flow Rates ◽  
Material Supply ◽  
Wide Range ◽  
Inherent Problem

Automation of process control in chemical plant is an inspiring application field of mechatronicengineering. In order to understand the complexity of the automation and its application requireknowledges of chemical engineering, mechatronic and other numerous interconnected studies.The background of this paper is an inherent problem of overheating due to lack of level controlsystem. The objective of this research is to control the dynamic process of desired level more tightlywhich is able to stabilize raw material supply into the chemical plant system.The chemical plant is operated within a wide range of feed compositions and flow rates whichmake the process control become difficult. This research uses modelling for efficiency reason andanalyzes the model by PID control algorithm along with its simulations by using Matlab.

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