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Register a new userApplying of Hazard Analysis & Critical Control Points System on Orange Juice Production line
نظام تحليل المخاطر و التحكم بالنقاط الحرجة على خط إنتاج عصير البرتقال
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Authors
محمد نيوف( باحث )
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بهدف تحقيق سلامة منتج عصير البرتقال المعبأ في قارورات زجاجية، تمت دراسة المخاطر الفيزيائية و الكيميائية و البيولوجية المحتملة تواجدها في كافة مراحل التصنيع المنفذة، اعتماداً على منهجية تحليل الأخطار المعتمدة دولياً وفق منهجية الهاسب. سمحت هذه الدراسة بتحديد كافة المخاطر المحتملة المرتبطة بهذه الصناعة، و التي تمثلت بثلاثة مراحل أساسية ضمن خط التصنيع: و هي مرحلة البسترة و مرحلة الإغلاق و مرحلة التنظيف المغلق CIP
In order to achieve the safety of the product of orange juice packed in glass bottles, the physical, chemical and biological hazards that are likely to be found in all stages of industrialization have been studied, based on the methodology of internationally approved hazard analysis according to the HACCP methodology. This study identified all the potential risks associated with this industry, which were three basic stages within the manufacturing line: the pasteurization, the closing phase and the cleaning phase (CIP).
References used
Sprenger, R. A, 2016- The HACCP Handbook, 6th edition. Highfield international Ltd. UK
Mayes, T and Mortimore, S, 2001- Making the most of HACCP, Learning from others experience, Woodhead Publishing Limited and CRC Press, Cambridge, England, 304
Truswell, A.S., 1997- Protective plant foods: new opportunities for health and nutrition. Food Australia; 49(1), 40-43
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Bacteriological critical control points (CCPS) for automatic ice cream
industry were identified based on the primary ingradients of such industry,
processing stages and working environment.
Three thousand samples were analyzed during two productio
n seasons.
There were four critical control points in the company in which the study
was conducted, Pasteurization (mix) stage, cold (tanks) stage, freezing stage,
and hardning (tunnel) stage. The end-product did not coincide with the Syrian
standard because of these critical control point, which contributed by 15%,
25%, 35% and 25% respectively, meanwhile the remaining pointes, such as the
used water, choclate, air and workers were not critical control points under the
production conditions of the investigated company.
Orange is used in the juice industry, yielding important quantities of by products.
Orange peel is analyzed for chemical composition and water holding capacity. Data show
that, it has high amount of crude fiber, phenolic contents and antioxidant ca
pacity, also it
has high level of water holding capacity. Biscuits are prepared from blendes which contain
a different proportion (5, 10, 15, 20 and 25)% of orange peel flour are also evaluate for
physical and sensory characteristics, chemical composition and rheological properties for
this blendes.
The sensory evaluation does not show any significant difference between control and
that adds with 10% of orange peel flour. Physical parameters, namely, diameter, thickness
and spread ratio were tested. The diameter and thickness of orange peel substituted biscuits
were decreased, whereas spread ratio of biscuits increase with increasing levels of it.
The data reveals that incorporation of orange peel powder in biscuits increase crude
fiber, ash, phenolic contents and antioxidant capacity, it decreases the carbohydrate
content. Rheological properties of the blended flour show increase in water absorption and
stability.
Addition of 40ppm xylanase enzyme reduce the hardness value of the sample in
general, it also decrease the spread ratio as compared to control samples with no enzyme
added.
Sensory evaluation results show good overall acceptability scores for the biscuits
contain 10% orange peel with and without xylanase.
Analyze the economic efficiency of Orange production in Syria, determining
and understanding the factors affecting productivity.
A 380-farmer random sample producing villages in both Latakia and
Tartous provinces was used to according to the contr
ibution of each province to
total country production. Results showed that, farmers have gained positive
profits' averaged at 1.1 sp/kg, with total economic efficiency 1.1.
Traffic jam is a serious problem in our life, it causes waste of time and energy, conventional traffic light control system works with a fixed time and fixed cycle. This paper proposes an intelligent traffic light control system with a changeable gre
en time and cycle depending on traffic density. Traffic parameters (cars’ numbers, density, flow) are collected by Loop Detectors located at each traffic signal, this data will be transmitted to the PLC controller then, PLC processes this data to produce controlling commands, it is also connected to a SCADA system which supervises the process and provides an automatic and manual control.
The proposal system applies Green Wave method to connect between two junctions based on a real car velocity and sets priority for emergency car, when Loop Detector detects this car the program will be interrupted to open the traffic light needed.
This intelligent system is experimented with conventional control system s’ data the obtained result is promising, it can reduce the green time, cycle time, and delayed time of each car at traffic light to its’ minimum value.
The objective of the research is to identify the optimal date of
planting when mutual intercropping (line: line) is used in planting
beans Phaseolus vulgaris L. and sweet corn Zea mays rugose L.
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