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    Effects of heat transfer surface temperature on liquid egg yolk fouling
    (2024-01-01)
    Sritham, Eakasit
    ;
    Nunak, Navaphattra
    ;
    Suthanupaphwut, Worapanya
    ;
    Somlitsopak, Badin
    ;
    Chaishome, Jedsada
    This study was aimed at investigating the effects of different surface temperatures (60-80°C) on the formation of egg yolk deposits on heat transfer surface. Experimental data from the fouling period were fitted with zero- and first-order reaction models and the reaction kinetics of fouling was obtained using the Arrhenius equation. Egg yolk fouling curves exhibited an asymptotic pattern showing only fouling and post-fouling periods. The fouling resistance at transition point increased with the increasing surface temperature. The zero-order reaction model was well describing the reaction rate of egg yolk fouling. The obtained activation energy of 85.47 kJ/mol was less than that for thermal denaturation of egg yolk proteins. The fouling process of egg yolk was mainly controlled by the deposition reaction.
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    Surface Temperature Limit as Food Quality Control in Automatic Learning Model for Drying Process
    (2021-04-01)
    Pongsuttiyakorn, Thadchapong
    ;
    Sooraksa, Pitikhate
    ;
    Pomchaloempong, Pimpen
    This paper presents design and implementation of an automatic learning model for a drying process. Setting surface temperature limit as an upper boundary for the drying process is very helpful key to prevent loss in physico-chemical properties such as color variation, nutrients, preferable odors, and surface textures. Based upon input-out data acquired from the designed system, the drying machine can identify system parameter adjusting by innovation sequences of the Kalman gains. The model is then used as a predictor to prescribe suggestion rules for firing automatically suitable control gains. According to the experimental results, Thai curry paste as testing materials under the proposed control process reveal desired properties, meaning that the scheme is effective and is available to be adopted for other similar dried food requirements.