scholarly journals Arduino based control of the Food and Water Conveyance Systems of a Refractance Window Dryer

2021 ◽  
Vol 2 (5) ◽  
Author(s):  
Raymonds Mutumba ◽  
Julia Kigozi ◽  
Peter Tumutegyereize ◽  
Shaffic Ssenyimba ◽  
John Muyonga
Keyword(s):  
Food Product ◽  
Conveyor Belt ◽  
Circuit Board ◽  
Throughput Capacity ◽  
Automated System ◽  
Performance Tests ◽  
Water Conveyance ◽  
Board Performance ◽  
Dry Food ◽  
Controller Board

A refractance window dryer with a 14.5kg/hr throughput capacity was developed to effectively dry food product of 3mm on the conveyor belt. For efficient dryer performance an automated system for the conveyor belt movement and water conveyance system was designed. The automated system comprised of an ARDUINO centered control system, an arrangement of sensors, water pump and the conveyor motor. A computer program was written in Arduino environment, successfully compiled and uploaded on to the controller board to process all commands. The system was first simulated successfully in ISIS Proteus environment and connected onto a bread board for testing before attaching the motor onto the main circuit board. Performance tests done at 85°C revealed that there was no movement of the belt as temperature built steadily from 31.19°C until it reached a temperature of 92.0°C in the boiler. The maximum recorded water temperature was 98.06°C and the system had an operating range of 95±3°C. Achieving this led to an automated food conveyance system that was reliable and ensured high product quality. The Arduino based system worked well and is recommended for the refractance window dryer and can be up scaled to a bigger similar machine.

scholarly journals The Sustainability of Muslim Women Entrepreneurs: A Case Study in Malaysia

2019 ◽  
Vol 10 (5) ◽  
pp. 430
Author(s):  
Endi Rekarti ◽  
Zakaria Bahari ◽  
Normaisarah M. Zahari ◽  
Caturida Meiwanto Doktoralina ◽  
Nor Asariah Ilias
Keyword(s):  
Women Entrepreneurs ◽  
Family Income ◽  
Muslim Women ◽  
Food Product ◽  
Financial Capital ◽  
Doing Business ◽  
Business Women ◽  
The Family ◽  
Dry Food

The number of women who engage in small entrepreneurs (SMEs) in Malaysia, Kelantan has a high number of Muslim businesswomen whose efforts have been in place for over ten years and their businesses are able to increase family income on sustainable. This paper aims to identify the types of sustainability activities undertaken by Muslim small business women in Kelantan and to analyse the factors that influence the viability of Muslim women entrepreneurs doing business there. A case study was conducted to answer the question of how Muslim women entrepreneurs can be sustainable in business. Interview respondents were selected from a random sampling conducted on 15 Muslim women entrepreneurs in Kelantan. These findings indicate the dry food product business is more sustainable than wet goods because the sale of dry goods is always in demand and does not require much initial capital. This study shows that the factors that influence the survival of Muslim women small entrepreneurs in Kelantan are divided into three categories i.e., First financial capital, the human capital of an inherited business and the family experience gained in the field plays a role. Last, the patient's spiritual element, which is deliberate and honest.

scholarly journals Karakteristik Kerupuk Ikan Bandeng (Chanos chanos) dari Variasi Jenis Pengolahan Tepung Ikan dan Pati

2020 ◽  
Vol 15 (2) ◽  
pp. 143
Author(s):  
Mulidati Mutya Khasanah ◽  
Rizky Muliani Dwi Ujianti ◽  
Fafa Nurdyansyah ◽  
M. Khoiron Ferdiansyah
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Fish Meal ◽  
Linear Expansion ◽  
Food Product ◽  
Chanos Chanos ◽  
Tapioca Starch ◽  
Dry Food ◽  
Hedonic Scale ◽  
Tapioca Flour

Kerupuk ikan bandeng (Chanos chanos) merupakan produk makanan kering yang terbuat dari campuran tepung ikan dengan tapioka atau sagu. Kerupuk ikan dapat dibuat dengan beberapa teknik pengolahan tepung ikan serta jenis pati. Kerupuk tidak akan mengembang dengan baik atau memiilki aroma yang disukai oleh konsumen, jika proses pembuatan tepung ikan atau komposisinya dengan pati tidak tepat. Oleh karena itu, penelitian ini dilakuan untuk mempelajari karakteristik fisiko-kimia dan organoleptik kerupuk ikan C. chanos yang dihasilkan dari variasi jenis proses pengolahan tepung ikan (rebus, kukus, dan presto) serta pati (tapioka dan sagu). Hasil penelitian menunjukkan bahwa kerupuk dengan komposisi 9:1 antara pati jenis tapioka dan tepung ikan hasil pengukusan adalah yang terbaik. Kerupuk ini memiliki kadar air 7,01%; daya kembang 48,41%; dan elastisitas 2,43 mm. Pengujian sensoris secara hedonik (skala 1-5) menunjukkan bahwa kerupuk matang dari komposisi tersebut dapat diterima dengan baik oleh panelis, berdasarkan parameter kerenyahan (3,90), kerapuhan (3,73), aroma (3,06), rasa (3,43), dan warna kecoklatan (3,50). ABSTRACTMilkfish cracker is a dry food product made from a mixture of milkfish meal with tapioca flour or sago flour. There are several options to choose the fish meal process and type of starches. Crackers will not expand properly and having the preferable consumers flavor, if it made from inappropriate fish meal processing and improper composition of starch. Thus, this research was conducted to study the physicochemical and sensory characteristics of fish crackers made from various types of C. chanos fish meal processing (boil, steam, and presto) and starch (tapioca and sago). The results revealed that the preferable crackers was made from 9:1 composition between tapioca starch and steamed fish flour. The crackers characterized with 7.01% moisture content, 48.41% linear expansion, and 2.43 mm elasticity. Sensory analysis (1-5 hedonic scale) showed the cracker made from described composition was preferable from several responses, which were crispiness (3.90), fragility (3.73), odor (3.06), taste (3.43), and brownish color (3.50).

Sensorless localization of a minimally-actuated robotic system for automated pallet de-strapping

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Nour El-Hoda Khalifeh ◽  
Rudy Youssef ◽  
Farah Fadel ◽  
Roy Khalil ◽  
Elie Shammas ◽  
...  
Keyword(s):  
Design Methodology ◽  
Real Life ◽  
Conveyor Belt ◽  
Operating Conditions ◽  
Automated System ◽  
Industrial Plant ◽  
Sensors And Actuators ◽  
Smart System ◽  
Content Type ◽  
Practical Implications

Purpose The purpose of this paper is to detail the design and prototyping of a smart automation solution for de-strapping plastic bonding straps on shipping pallets, which are loaded with multiple containers secured by a top-cover as they move on a conveyor belt. Design/methodology/approach The adopted design methodology to have the system perform its function entails using the least number of sensors and actuators to arrive at an economic solution from a system design viewpoint. Two prototypes of the robotic structure are designed and built, one in a research laboratory and another in an industrial plant, to perform localized cutting and grabbing of the plastic straps, with the help of a custom-designed passive localizing structure. The proposed structure is engineered to locate the plastic straps using one degree of freedom (DOF) only. An additional strap removal mechanism is designed to collect the straps and prevent them from interfering with the conveyor. Findings The functionality of the system is validated by performing full-process tests on the developed prototypes in a laboratory setting and under real-life operating conditions at BMW Group facilities. Testing showed that the proposed localization system meets the specified requirements and can be generalized and adapted to other industrial processes with similar requirements. Practical implications The proposed automated system for de-strapping pallets can be deployed in assembly or manufacturing facilities that receive parts in standard shipping pallets that are used worldwide. Originality/value To the best of the authors’ knowledge, this is the first mechanically smart system that is used for the automated removal of straps from shipping pallets used in assembly facilities. The two main novelties of the proposed design are the robustness of the strap localization without the need for computer vision and a large number of DOF, and the critical placement and choice of the cutting and gripping tools to minimize the number of needed actuators.

Coarse Resolution Defect Localization Algorithm for an Automated Visual PCB Inspection

2012 ◽  
Author(s):  
Zuwairie Ibrahim ◽  
Syed Abdul Rahman Al-Attas ◽  
Zulfakar Aspar
Keyword(s):  
Manufacturing Industry ◽  
Printed Circuit Board ◽  
Etching Process ◽  
Circuit Board ◽  
Automated System ◽  
Localization Algorithm ◽  
Printing Process ◽  
Coarse Resolution ◽  
Defect Localization ◽  
Pcb Manufacturing

Satu daripada asas utama dalam industri pembuatan elektronik ialah pembuatan papan litar bercetak (PCB). Pembuatan PCB pada masa kini perlu melalui proses kikisan. Ini adalah proses satu hala. Proses cetakan yang dilakukan sebelum proses kikisan adalah penyebab utama kepada kecacatan pada PCB. Setelah PCB dikikis, kecacatan itu, jika ada menyebabkan PCB menjadi tidak berguna lagi. Disebabkan oleh keletihan dan keperluan kecepatan, pemeriksaan secara manual tidak efektif dilakukan untuk memeriksa setiap PCB. Oleh itu, pengilang memerlukan sebuah sistem automatik untuk mengesan kecacatan secara masa nyata yang mungkin berlaku semasa proses percetakan. Kecacatan itu akan dikesan dengan menggunakan algoritma pembezaan imej berasaskan wavelet. Seterusnya, kertas kerja ini mencadangkan satu algoritma untuk pemeriksaan visual PCB secara automatik yang berupaya mengesan dan menyari kecacatan pada PCB. Algoritma ini dijalankan pada resolusi kasar pembezaan imej bertujuan untuk mengesan kawasan kecacatan pada resolusi halus imej PCB yang di periksa. Kata kunci: pengesanan kecacatan; resolusi kasar; wavelets; pemeriksaan PCB One of the backbones in electronic manufacturing industry is the printed circuit board (PCB) manufacturing. Current practice in PCB manufacturing requires an etching process. This process is an irreversible process. Printing process, which is done before the etching process, caused most of the destructive defects found on the PCB. Once the laminate is etched, the defects, if exist would cause the PCB laminate to become useless. Due to the fatigue and speed requirement, manual inspection is ineffective to inspect every printed laminate. Therefore, manufacturers require an automated system to detect the defects online which may occur during the printing process. The defect is detected by utilizing wavelet-based image difference algorithm. Hence, this paper proposes an algorithm for an automated visual PCB inspection that is able to automatically locate and extract any defect on a PCB laminate. The algorithm works on the coarse resolution differenced image in order to locate the defective area on the fine resolution tested PCB image. Key words: defect localization; coarse resolution; wavelets; PCB inspection

Edible Bird Nest Processing using Machine Vision and Robotic Arm

2015 ◽  
Vol 72 (2) ◽  
Author(s):  
Yuvarajoo Subramaniam ◽  
Yeong Che Fai ◽  
Eileen Su Lee Ming
Keyword(s):  
Machine Vision ◽  
Large Scale ◽  
Vision System ◽  
Industrial Robot ◽  
Processing System ◽  
Food Product ◽  
Cost Effective ◽  
Automated System ◽  
Scale Production ◽  
Bird Nest

Edible Bird nest food product is one of the demanding food product in food production industry. Government looking into ways to improve this industry to boost the economy. Many large scale production are being operated around Malaysia. One of the major difficulties faced in processing the bird nest is to remove its impurities or more formerly known as dirt. Current conventional cleaning method which is manual cleaning is not cost effective and time consuming. Furthermore, it also requires large number of workforce to be used for processing small quantities of bird nest. This paper presents an automated system which utilizes machine vision system and an industrial robot to accomplish a better processing system for edible bird nest. This system offers great advantage compared to conventional process by reducing the time consumed for processing and increase the efficiency.

scholarly journals Influence of the Flow Rate in an Automated Microfluidic Electronic Tongue Tested for Sucralose Differentiation

Sensors ◽  
2020 ◽  
Vol 20 (21) ◽  
pp. 6194
Author(s):  
Maria L. Braunger ◽  
Igor Fier ◽  
Flávio M. Shimizu ◽  
Anerise de Barros ◽  
Varlei Rodrigues ◽  
...  
Keyword(s):  
Double Layer ◽  
Flow Rate ◽  
Printed Circuit Board ◽  
Electronic Tongue ◽  
Equivalent Circuit Model ◽  
Principal Component ◽  
Food Product ◽  
Circuit Board ◽  
Raw Data ◽  
Flow Rate Increase

Incorporating electronic tongues into microfluidic devices brings benefits as dealing with small amounts of sample/discharge. Nonetheless, such measurements may be time-consuming in some applications once they require several operational steps. Here, we designed four collinear electrodes on a single printed circuit board, further comprised inside a straight microchannel, culminating in a robust e-tongue device for faster data acquisition. An analog multiplexing circuit automated the signal’s routing from each of the four sensing units to an impedance analyzer. Both instruments and a syringe pump are controlled by dedicated software. The automated e-tongue was tested with four Brazilian brands of liquid sucralose-based sweeteners under 20 different flow rates, aiming to systematically evaluate the influence of the flow rate in the discrimination among sweet tastes sold as the same food product. All four brands were successfully distinguished using principal component analysis of the raw data, and despite the nearly identical sucralose-based taste in all samples, all brands’ significant distinction is attributed to small differences in the ingredients and manufacturing processes to deliver the final food product. The increasing flow rate improves the analyte’s discrimination, as the silhouette coefficient reaches a plateau at ~3 mL/h. We used an equivalent circuit model to evaluate the raw data, finding a decrease in the double-layer capacitance proportional to improvements in the samples’ discrimination. In other words, the flow rate increase mitigates the formation of the double-layer, resulting in faster stabilization and better repeatability in the sensor response.

scholarly journals KADAR KLORIN PADA MIE SOHUN DI PASAR KEMANTRAN KABUPATEN TEGAL TAHUN 2018

2019 ◽  
Vol 38 (2) ◽  
pp. 183-189
Author(s):  
Wahyu Nusantara Putri ◽  
Tri Marthy Mulyasari
Keyword(s):  
Food Product ◽  
District Health ◽  
Ulcer Disease ◽  
Food Industries ◽  
Negative Results ◽  
Traditional Market ◽  
Liver And Kidney ◽  
Level Of Knowledge ◽  
Dry Food ◽  
The Government

Sohun is a dry food product made from starch with a distinctive shape. In the process of making sohun using chlorine as a bleach agent and there are still chlorine remaining. The effects of chlorine in the short term cause ulcer disease and in the long term lead to liver and kidney cancer. The purpose of this research is to know the chlorine level in sohun noodle in Kemantran Traditional Market of Tegal Regency. The research method used with descriptive approach that aims to measure chlorine levels in sohun noodle in the Kemantran Traditional Market of Tegal Regency and to know the level of knowledge of sohun noodle traders with the number of samples of 5 traders of sohun noodle. The result of chlorine content in samples obtained 2 sohun noodles samples of positive using chlorine is sample B with chlorine level of 0.1 mg / L and sample C with chlorine level of 0.2 mg / L while the other 3 samples, were samples of sohun noodles A, D and E showed negative results using chlorine. And the knowledge level of sohun noodles traders in Kemantran Traditional Market of Tegal Regency is still bad. The research conclusion showed 2 samples of sohun noodles tested positive using chlorine and 3 samples of sohun noodles that were examined negatively using chlorine. Suggestions in cooperation with Tegal District Health Office to increase supervision on the use of Food Added Substances (BTP), especially in food industries and conduct guidance or counseling to existing traders in Kemantran Traditional Market of Tegal Regency about Food Added Substances (BTP) which allowed or not allowed by the government

scholarly journals HYGIENE SANITASI PEMBUATAN SOHUN PT. SOKA INDAH DESA KARANGSOKA KECAMATAN KEMBARAN KABUPATEN BANYUMAS TAHUN 2018

2019 ◽  
Vol 38 (2) ◽  
pp. 148-157
Author(s):  
Izza Anzili Rizqi ◽  
Zaeni Budiono
Keyword(s):  
Food Processing ◽  
Food Packaging ◽  
Selection Process ◽  
Food Product ◽  
Food Storage ◽  
Sanitary Condition ◽  
Food Transport ◽  
Dry Food ◽  
Selection Of

Sohun is a dry food product made from starch with a distinctive shape. Utilization of vermicelli is still limited as a mixture of foods such as soup, soup, meatballs, kimlo and salad. Sohun is often used in vegetarian food or is added in drinks, sweets or dessert soups. Along with the use of vermicelli, consuming noodles should pay attention to the quality of the noodles. Improper quality of noodles can interfere with health, decreased health status due to poor sanitary hygiene conditions. The purpose of this research is to know the score of assessment of applying sanitation hygiene making of vermicelli at PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency In 2018. The results showed the scores of sanitation hygiene scores on the selection of foodstuffs were eligible because of the 100% score. Storage of foodstuffs, food processing, food transport, food packaging, food storage and sanitation facilities are not eligible for a score of 76%. Sanitary condition of making vermicelli as a whole did not meet the requirement because obtained score 58.4%. Hygiene sanitation making vermicelli PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency is not eligible, sanitation hygiene problem can be overcome with special attention to improve the hygienic principles of sanitation of vermicelli management from the selection process of foodstuff, food storage, food processing, food transportation, food packaging and food storage, sanitation facilities and conditions of temperature, humidity and lighting in each workspace of PT. Soka Indah

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