scholarly journals Pengendali Suhu pada Proses Pasteurisasi Susu dengan Menggunakan Metode PID dan Metode Fuzzy Sugeno

2019 ◽  
Vol 6 (4) ◽  
pp. 355
Author(s):  
Yosefine Triwidyastuti ◽  
Muhammad Nizar ◽  
Harianto Harianto ◽  
Jusak Jusak
Keyword(s):  
Low Temperature ◽  
Pid Controller ◽  
Pathogenic Bacteria ◽  
Fuzzy Controller ◽  
Coliform Bacteria ◽  
System Response ◽  
Peak Time ◽  
Pasteurized Milk ◽  
Milk Pasteurization ◽  
Long Time

<p>Proses pasteurisasi berfungsi untuk membunuh bakteri patogen yang dapat mengganggu kesehatan. Selain itu proses pasteurisasi juga bermanfaat untuk memperpanjang masa susu tidak rusak sehingga kualitas susu dapat dipertahankan sampai jangka waktu tertentu. Pada penelitian pengabdian masyarakat ini proses pasteurisasi susu dengan model <em>low temperature long time</em> (LTLT) dibangun dengan menggunakan pengendali PID dan pengendali <em>Fuzzy</em>. Model LTLT dipilih karena adanya kebutuhan masyarakat untuk dapat mencampur susu dengan berbagai perasa selama proses pasteurisasi berlangsung. Tujuan akhir dari penambahan perasa pada susu adalah untuk meningkatkan daya jual dari susu pasteurisasi. Berdasarkan hasil pengujian didapatkan bahwa sistem pengendali PID dengan nilai  K_P=31,8; K_I=117,8; K_D=4,3 memberikan respon lebih cepat daripada sistem pengendali <em>Fuzzy</em> berdasarkan pengukuran indikator waktu tunda, waktu naik, waktu puncak dan waktu penetapan. Sebaliknya sistem pengendali <em>Fuzzy</em> menghasilkan nilai MSE lebih kecil daripada sistem pengendali PID yang menunjukkan bahwa sistem pengendali <em>Fuzzy</em> lebih akurat daripada sistem pengendali PID dalam proses pasteurisasi susu. Hasil pengujian laboratorium terhadap susu hasil proses pasteurisasi menunjukkan bahwa jumlah cemaran mikroba telah turun pada jumlah sesuai dengan standar SNI pada saat yang sama kualitas susu hasil proses pasteurisasi tetap terjaga.</p><p> </p><p><strong>Abstrack</strong></p><p class="Abstract"><em>Milk pasteurization process has benefit for reducing pathogenic bacteria that may harm people’s health. At the same time, this process can be used to maintain the milk quality for long period of time. In this research, a milk pasteurization process that based on the low temperature long time (LTLT) was built utilizing the Proportional-Integral-Derivative and the Fuzzy system methods. The LTLT method was chosen in this project due to the need to blend the pasteurized milk with several type of food flavoring to increase the selling power of the pasteurized milk. Therefore, it needs longer pasteurization time. Based on the 30 trials of examination, it showed that the PID controller with values of  was able to provide a faster system response time compared to the Fuzzy controller. The measurement was done utilizing several indicators including delay time, rise time, peak time as well as settling time. In contrast, the Fuzzy controller produced a smaller mean squared error (MSE) compared to the PID controller showing that the Fuzzy controller produced smaller error fluctuation in the milk pasteurization process. Nevertheless, the results showed that both controllers exhibited MSE lower than , it indicates that both controllers could maintain milk temperature at the range of the standardized milk pasteurization process. Moreover, laboratory examination showed that using both pasteurization methods the number of coliform bacteria have been decreased to meet with the SNI standard and at the same time it was able to maintain the quality of the milk.</em></p><p><strong><br /></strong></p>

Simulation Research on Fuzzy Adaptive PID Control of Variable Pump Control System

2012 ◽  
Vol 220-223 ◽  
pp. 880-883
Author(s):  
Hui Wang ◽  
Zhuo Xu
Keyword(s):  
Pid Control ◽  
Pid Controller ◽  
Fuzzy Controller ◽  
Response Speed ◽  
System Response ◽  
Fuzzy Pid Control ◽  
Simulation Research ◽  
Output Pressure ◽  
System Output ◽  
Fuzzy Adaptive

According to the problem of large overshoot in the variable pump constant pressure output, the fuzzy controller and PID controller were combined. The dynamic response of system output pressure was obtained by combining simulation with a fuzzy adaptive PID controller designed in Matlab/Simulink and mechanical hydraulic model established in AMESim. The simulation results show that fuzzy PID control can achieve the goal of system response without overshoot, and response speed is improved further. The anti-interference ability is also stronger.

scholarly journals Microflora and Microbiological Quality in Low Temperature Long Time Pasteurized Milk

2010 ◽  
Vol 27 (3) ◽  
pp. 152-157
Author(s):  
Hirokazu OGIHARA ◽  
Nami KIRIBE ◽  
Mami HOSHINO ◽  
Yoshie ODA ◽  
Soichi FURUKAWA ◽  
...  
Keyword(s):  
Low Temperature ◽  
Microbiological Quality ◽  
Pasteurized Milk ◽  
Long Time

scholarly journals Implementation of adaptive fuzzy controller on the variable speed wind turbines in comparison with conventional methods

2015 ◽  
Vol 37 ◽  
pp. 388
Author(s):  
Somayeh Abdolzadeh ◽  
Seyed Mohammad Ali Mohammadi
Keyword(s):  
Wind Turbine ◽  
Wind Turbines ◽  
Pid Controller ◽  
Fuzzy Controller ◽  
System Response ◽  
Fuzzy Pid ◽  
Variable Speed ◽  
Adaptive Fuzzy ◽  
Fuzzy Pid Controller ◽  
Advantages And Disadvantages

This paper introduces a linear structure of wind turbine, operator and the pitch angle controller. Then, a new method of adaptive fuzzy on the variable speed wind turbines was provided and it was compared with PID and Fuzzy Logic Controller and the simulation results were analyzed. So when the results of each simulation using PID and Fuzzy controllers and adaptive fuzzy PID controllers provided, the observed advantages and disadvantages of the rotor speed and wind turbine power can be introduced. It can be seen that in PID method the high overshoot is discussed as a disadvantage while it is overcome by using fuzzy controller and overshoot will decrease. The time of reaching to a sustained speed increases slightly and in adaptive fuzzy PID controller, the less overshoot has provided a good and effective performance for system response. The use of adaptive fuzzy PID controller causes the system does not have any steady-state error and at all moments of time, the response rate is better than PID and fuzzy controller. The importance of the amount of overshoot and rate fluctuations is that by reducing these parameters in addition to reducing the cost of preventive care, maintenance and depreciation, the fluctuations in electricity generated by induction generator also greatly reduced.

Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Wanda Aulya ◽  
Fadhliani Fadhliani ◽  
Vivi Mardina
Keyword(s):  
Drinking Water ◽  
Fecal Coliform ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Inspection Method ◽  
Sample Number ◽  
Probable Number ◽  
Fecal Coliform Bacteria

Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

MICROBES PARAMETERS OF WATER QUALITY FOR AQUACULTURE ON PARI ISLAND WATERS

2013 ◽  
Vol 5 (1) ◽  
Author(s):  
Lies Indah Sutiknowati
Keyword(s):  
Pathogenic Bacteria ◽  
Heterotrophic Bacteria ◽  
Total Coliform ◽  
Total Cell ◽  
Epifluorescence Microscopy ◽  
Coliform Bacteria ◽  
Total Density ◽  
Shellfish Aquaculture ◽  
Microbiological Parameters ◽  
Phosphate Nitrate

The objective of this research was to evaluate waters quality in Pari island waters for aquaculture purpose based on bacteriological information conducted in Mei and September 2011. Microbiological parameters analyzed were total density of bacteria for coliforms, E.coli, pathogenic, heterotrophic, halotoleran, phosphate-nitrate-ammonia breaker, and total cells. Method to analyze coliform bacteria was filtration, identification of pathogenic bacteria using biochemical test, density analises for heterotrophic bacteria, analises for phosphate-nitrate-ammonia breaker bacteria using pour plate, and total cell using Acridine Orange Epifluorescence Microscopy. Results showed that the abundance of total coliform cell was about 1000-7000 colony forming unit (cfu)/100 ml. The abundance of heterotrophic, halotolerant, phosphate-nitrate-ammonia bacteria in seawater was (3.6-4.3)x105 cfu/ml, (1.1-1.3)x105 cfu/ml, (0.5-3.44)x103cfu/ml; and (3.6-6.7)x105 cfu/ml, (1.6-2.7)x105 cfu/ml, (0.6-5.22)x103 cfu/ml in sediment, respectively. The total cell of bacteria was (0.05-2.1)x107cells/ml. The dog-conch (Strombus turturella) and blood-clamps (Anadara granosa) can survive in Pari Island and there was a significant increase in sea grass litter with growth average of 0.67 mm/day and 0.90 mm/day. During snails and clamps growth, there were found several genus of pathogenic bacteria such as Salmonella, Vibrio, Aeromonas, Pseudomonas, Citrobacter, Proteus, Shigella, Hafnia, and Yersinia. The results showed that Pari island waters was suitable for developing shellfish aquaculture dog conch and blood clamps. Keywords: bacteria, parameter, shellfish, aquaculture.

Hybrid Neural-Fuzzy Controller for Motorized Robot Arm

2011 ◽  
Vol 403-408 ◽  
pp. 5068-5075
Author(s):  
Fatma Zada ◽  
Shawket K. Guirguis ◽  
Walied M. Sead
Keyword(s):  
Fuzzy Logic ◽  
Design Methodology ◽  
Fuzzy Logic Controller ◽  
Fuzzy Controller ◽  
System Response ◽  
Robot Arm ◽  
Neural Controller ◽  
Hybrid Controller ◽  
Neural Fuzzy ◽  
Transient And Steady State

In this study, a design methodology is introduced that blends the neural and fuzzy logic controllers in an intelligent way developing a new intelligent hybrid controller. In this design methodology, the fuzzy logic controller works in parallel with the neural controller and adjusting the output of the neural controller. The performance of our proposed controller is demonstrated on a motorized robot arm with disturbances. The simulation results shows that the new hybrid neural -fuzzy controller provides better system response in terms of transient and steady-state performance when compared to neural or fuzzy logic controller applications. The development and implementation of the proposed controller is done using the MATLAB/Simulink toolbox to illustrate the efficiency of the proposed method.

Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus

1995 ◽  
Vol 58 (2) ◽  
pp. 165-169 ◽  
Author(s):  
MARCELO O. MASANA ◽  
NORBERTO A. FONDEVILA ◽  
MARIA M. GALLINGER ◽  
JORGE A. LASTA ◽  
H. RICARDO RODRIGUEZ ◽  
...  
Keyword(s):  
Low Temperature ◽  
Disease Virus ◽  
Foot And Mouth Disease ◽  
Mouth Disease ◽  
Semitendinosus Muscle ◽  
Overall Acceptability ◽  
Mouth Disease Virus ◽  
Foot And Mouth ◽  
Long Time ◽  
Commercial Process

We determined the virucidal effectiveness against foot-and-mouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75°C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.75 h were virucidal. Samples cooked under these temperature-time combinations were more tender (P&lt;0.01) and had better overall acceptability (P&lt;0.05) than beef cuts cooked by conventional commercial processes currently used in Argentina for meat to be exported. Product yields were increased from 60% for the commercial process to 67.8% or 68.6%, respectively, for the two virucidal thermal processes.

Combined effects of aging and low temperature, long time heating on pork toughness

Meat Science ◽  
2019 ◽  
Vol 150 ◽  
pp. 33-39 ◽  
Author(s):  
Shengjie Li ◽  
Renchao Ma ◽  
Jinfeng Pan ◽  
Xinping Lin ◽  
Xiuping Dong ◽  
...  
Keyword(s):  
Low Temperature ◽  
Combined Effects ◽  
Long Time ◽  
Effects Of Aging

Effect of Gamma Irradiation on the Survival of Pathogens in Kwamegi, a Traditional Korean Semidried Seafood

2003 ◽  
Vol 66 (11) ◽  
pp. 2093-2096 ◽  
Author(s):  
S. P. CHAWLA ◽  
D. H. KIM ◽  
C. JO ◽  
J. W. LEE ◽  
H. P. SONG ◽  
...  
Keyword(s):  
Low Temperature ◽  
Salmonella Typhimurium ◽  
Water Activity ◽  
Pathogenic Bacteria ◽  
Radiation Sensitivity ◽  
E Coli ◽  
Public Health Significance ◽  
Irradiation Treatment ◽  
Test Organisms ◽  
Health Significance

Kwamegi (semidried raw Pacific saury) is traditional seafood available in Korea. It has water activity in the range of 0.90 to 0.95. Spoilage and the growth of most pathogenic bacteria is retarded because of low water activity, low temperature, and packaging. However, it is contaminated with bacteria of public health significance and poses a hazard to the consumer because it is consumed raw without any cooking. The effectiveness of these hurdles in preventing the growth of Staphylococcus aureus, Bacillus cereus, Salmonella Typhimurium, and Escherichia coli and the efficacy of irradiation treatment in eliminating these bacteria from kwamegi using inoculated pack studies was examined. Radiation sensitivity of S. aureus, B. cereus, Salmonella Typhimurium, and E. coli in kwamegi was investigated. D10-values of these organisms in kwamegi were 590 ± 13.6, 640 ± 14.9, 560 ± 45.4, and 550 ± 8.6 Gy, respectively. The growth of all four test organisms inoculated into these foods during 4 weeks of storage at an ambient winter temperature (ranging from −5°C to +5°C) was recorded. All four pathogens (inoculated at 106 CFU/g) were eliminated by irradiation at 4 kGy. These studies unequivocally demonstrate that irradiation, with a combination of low water activity and low temperature, results in microbiologically safe kwamegi.

Sign in / Sign up

Export Citation Format

Share Document