Search

In food processing systems, it is necessary to evaluate the risk process and reliability in order to prevent unexpected events and control functional safety through well-planned maintenance. This study examines risk and reliability models and develops their theories using a novel framework based on failure behavior trends. The proposed framework was implemented in edible oil industries, specifically purification processes, and consists of three steps: first, identifying potential failures using risk-based approaches such as Failure Mode and Effect Analysis (FMEA) and Fault Tree Analysis (FTA); second, adapting a statistical structure consisting of homogenization survey and validity of identity and independence; and finally, estimating the failure rate and reliability to find the suitable maintenance intervals. The findings revealed that the proposed framework is capable of identifying critical equipment with high failure rates as the most important bottlenecks in edible oil processing lines, allowing maintenance plans to be carried out based on the various levels of reliability. Furthermore, opportunistic maintenance intervals were suggested due to the series configuration of equipment in such a process. As a result, the findings of this study may be useful in improving process safety and availability in the food processing industry. [ABSTRACT FROM AUTHOR]

Nanocomposite film performance parameters, including barrier and mechanical properties for packaging films, can be affected by variables such as the type and the concentration of nanoparticles. In food packaging, it is desired to develop optimal films to maintain the freshness of food for longer periods. In this investigation, polyvinyl alcohol (PVA) nanocomposite films were prepared by solution casting method with different combinations of Montmorillonite (MMT) platelets and titanium oxide (TiO2) spherical nanoparticles. A support vector machine (SVM) was implemented to study the thin nanocomposite films' behavior to changes in the independent variables. The SVM model predicted oxygen transmission rate (OTR), water vapor permeability (WVP|), Young ̓s Modulus (YM), total color difference (ΔE), opacity, tensile strength (TS), and elongation at the breakpoint (EB) with an error of less than 6.4%. A Genetic Algorithm (GA) was applied to find the optimal nanoparticle concentration to achieve the optimum film performance. Results have clearly shown that the optimum film performance depends on the type and the concentration of nanoparticles. In this investigation, results showed that the optimum loading of nanoparticles should be between 0.5 and 1.0 wt% for TiO2 and 2.5–3.5 wt% for MMT. [ABSTRACT FROM AUTHOR]

The degree of ripeness is a key factor for consumption, marketing, and minimal processing of fruits. This study was conducted to describe the physicochemical changes (geometrical and gravimetrical properties) and the relationships between different ripeness indexes i.e. pH, total soluble solid (TSS), titratable acidity (TA), firmness, dry weight content (DW) and color of date fruit during four ripening periods on-palm including kimri, khalal, rutab and tamr stages. These four stages were selected by visual fruit color and days after anthesis (DAA). Duncan’s multiple tests was performed to separate means at a 5% level of significance. A correlation analysis by Pearson correlation matrix method was also made between the colorimetric ripeness parameters and pH, TSS, TA, firmness and DW from kimri to tamr stage. Significant (p<0.05) decrease in geometrical properties (except width) and gravimetrical properties (fruit mass, true volume of fruit) was observed during ripening. Parameters as L*, b*, C*, linearly decrease during ripening; conversely, h° decreased as a result of color change from green to black. The results showed that fruit firmness decreased from about 20.5 N at the start of the ripening period (kimri stage) to about 2.5 N at its end (tamr stage). Additionally, pH, TSS and TA values increased when ripening was developed. So, the highest pH value and TSS of date juice were 4.76 and 19.45 %, respectively at tamr stage. The results of Pearson correlation between ripeness indexes allowed to establish model equations for destructive tests values such as TSS and firmness with nondestructive test such as CIEL*a*b* and CIEL*C*h scales. The results show that studied models are a feasible alternative to be used as a practical detection system in the ripening, avoiding eventual human errors. [ABSTRACT FROM AUTHOR]