Effect of the chemical composition of fluid foods on the rate of fouling processing during sterilization

Budianto, Budianto; Feri, Zefky Okta; Suparmi, Anik; Arifin, Muh Jaenal

doi:10.17533/udea.vitae.v30n1a349368

Cited by 2 publications

(1 citation statement)

References 24 publications

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“…Mathematical equations refer to Angeletti and Moresi [1] and Budianto et al [4]. The calculation begins with the mass balance and the heat balance between the two streams, namely the shell (hot) and the tube (cold).…”

Section: Process Flow Chartmentioning

confidence: 99%

Improving Quality Control Measures in the Dairy Industry: Utilizing Dynamics of Dirt Resistance Factor (Rd) Value and Time of Effective Bacterial Contamination Prevention

Budianto,

Utomo,

Saputro

et al. 2024

FWIAFE

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The number of customer complaints related to decreased quality of dairy products was the background of this study. Objective: (i) examined the effect of the highest dirt resistance factor (Rd) on the number of bacterial contaminants in finished goods; (ii) examine the effect of time on the growth of bacterial contaminants in the fouling layer of UHT pipes when not in operation. The research method was based on the mathematical derivation of the formation process of Rd in the form of an equation. Bacterial species were analyzed using the Operation Taxonomic Unit (OTU) with 16S rRNA. The ANOVA test was used to determine the mean value, standard deviation and the Tukey LSD post hoc test to see the difference in heat balance and bacterial growth. Findings: (i) During the UHT sterilization process, the Rd value (0.0205 h.Ft2.F.Btu-1) had an impact on total bacterial contamination >20 Cfu.mL-1; (ii) In the event of engine damage or malfunction of the heater on the UHT. Time had a significant effect (p<0.05) on the number of lactic acid bacteria in the fouling layer in UHT pipes. Conclusion: The study recommends a sanitation schedule every 110 minutes (± 2 hours) or Rd value around 0.0205 h.Ft2.F.Btu-1.

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Section: Process Flow Chartmentioning

confidence: 99%

Improving Quality Control Measures in the Dairy Industry: Utilizing Dynamics of Dirt Resistance Factor (Rd) Value and Time of Effective Bacterial Contamination Prevention

Budianto,

Utomo,

Saputro

et al. 2024

FWIAFE

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Optimizing the utilization of pomelo (Citrus maxima (Brum.) Merr.) seeds as a quality dietary fiber

Budianto,

Suparmi,

Susanti

2024

Foods and Raw Materials

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Orange seeds, often overlooked as waste, have hidden potential since fiber derived from them contains numerous biochemical substances that can enhance the nutritional value of food. We aimed to investigate the impact of pomelo seed fiber on the biscuit dough’s properties (starch and gluten), physicochemical characteristics, and biochemistry, as well as the product’s shelf life. We studied three types of samples: control (no dietary fiber), biscuits with dietary fiber from pomelo (Citrus maxima (Brum.) Merr.) seeds, and biscuits with wheat germ fiber. Scanning electron microscopy was employed to analyze rubbery starch and gluten in the dough, while response surface methods were used to optimize the biscuits’ strength via a central composite design. The product’s shelf life was determined based on microbial contamination levels. ANOVA test and Tukey’s Honestly Significant Difference post hoc test were performed to assess the differences in physicochemical and biochemical properties. Citrus seed fiber influenced rubbery starch and gluten properties, causing significant differences (p < 0.05) in fracturability, total dietary fiber, and Trolox equivalent antioxidant capacity among the three samples. The biscuits enriched with citrus seed fiber contained flavonoid compounds and acylserotonin, with acyl-Nω-methylserotonin dominating in the C22 and C24 homologs. Despite varied evaluations in texture and aroma, the biscuits with citrus seed fiber were well-received for their taste and boasted an extended shelf life (> 12 months). Dietary fiber obtained from C. maxima seeds not only enhanced the nutritional value of the biscuits but also paved the way for innovative healthy food opportunities.

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Effect of the chemical composition of fluid foods on the rate of fouling processing during sterilization

Cited by 2 publications

References 24 publications

Improving Quality Control Measures in the Dairy Industry: Utilizing Dynamics of Dirt Resistance Factor (Rd) Value and Time of Effective Bacterial Contamination Prevention

Improving Quality Control Measures in the Dairy Industry: Utilizing Dynamics of Dirt Resistance Factor (Rd) Value and Time of Effective Bacterial Contamination Prevention

Optimizing the utilization of pomelo (Citrus maxima (Brum.) Merr.) seeds as a quality dietary fiber

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