Application of fuzzy logic for controlling spray drying parameters in production of bignay (Antidesma bunius) juice powder

College

Gokongwei College of Engineering

Department/Unit

Manufacturing Engineering and Management

Document Type

Article

Source Title

Journal of Advanced Computational Intelligence and Intelligent Informatics

Volume

25

Issue

5

First Page

625

Last Page

631

Publication Date

2021

Abstract

Spray drying is a rapid, continuous, cost-effective, reproducible, and scalable process for reducing the moisture content of a fluid material into a solid pow- der. To improve this process in juice powder produc- tion, automation can be applied to increase efficiency and productivity. Hence, fuzzy logic is used in this study as a control system in the spray-drying process of concentrated liquid bignay juice into juice powder, where the inlet temperature and carrier agent con- centrations affecting the properties of the juice pow- der, such as moisture content and product yield, are considered. The proposed fuzzy system can provide feedback to the control variables, inlet temperature, and carrier agent concentration based on the moisture content and product yield of the juice powder.

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Digitial Object Identifier (DOI)

10.20965/jaciii.2021.p0625

Disciplines

Food Processing

Keywords

Antidesma; Fruit juices; Spray drying; Fuzzy logic

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