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Mavani NR, Mohd Ali J, Hussain M, Abd. Rahman N, Hashim H. Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration. Heliyon 2024; 10:e26273. [PMID: 38384537 PMCID: PMC10879013 DOI: 10.1016/j.heliyon.2024.e26273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 01/11/2024] [Accepted: 02/09/2024] [Indexed: 02/23/2024] Open
Abstract
Canned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer. Therefore, food preservative detection in food samples is essential for safe consumption and health well-being. This paper proposed a fuzzy logic framework to determine the safety of food products based on the concentration of sulphur dioxide (SD), benzoic acid (BA), and sorbic acid (SA) in five different food categories as referred to the Food Acts 1983 and Food Regulations 1985 in Malaysia. The fuzzy logic framework comprises of Mamdani inference system design with 90 fuzzy rules, 15 and 5 membership functions for both the input and output parameters respectively. 50 random values and 10 lab analysis results based on the industrial samples were used to validate the developed algorithms in ensuring the safety of the food products. The membership functions generated for the three inputs (SD, BA, and SA) during the fuzzification steps are based on the maximum allowable limit from the food acts. The defuzzification of fuzzy logic gave an average output value of 0.1565, 0.1350, 0.1150, 0.1100, and 0.1550 for chicken curry with potatoes, satay sauce, sardine in tomato sauce, anchovies paste, and sardine spread accordingly. Results obtained from the fuzzy logic framework concluded that all the industrial samples are safe to be eaten and comply with the Sixth Schedule, Regulation 20 in both Acts.
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Affiliation(s)
- Nidhi Rajesh Mavani
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
| | - Jarinah Mohd Ali
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
| | - M.A. Hussain
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Norliza Abd. Rahman
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
| | - Haslaniza Hashim
- Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia
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He C, Zhang J, Zhong G, Li Q, Wu H, Cheng L, Lin J. Developing a special microwave oven: Assessment of its performance for dough fermentation and nutrient soup elaboration. Heliyon 2023; 9:e18619. [PMID: 37554842 PMCID: PMC10404667 DOI: 10.1016/j.heliyon.2023.e18619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/10/2023] Open
Abstract
Bread and soup are two of the most important foods in daily life, thus dough fermentation and nutrient soup elaboration are more and more popular, but there is a lack of relevant low-cost and high-reliable household appliances on the market. Therefore, this paper proposes automatic control methods for dough fermentation and nutrient soup elaboration based on a special microwave oven. Fermentation theory, run-up microwave fermentation principle, microwave extraction principle, NTC temperature probe design and scalable fuzzy control algorithm are described in detail. Besides, the experimental platform is set up with a temperature chamber, an optical fiber thermometer and a power meter. Experimental results demonstrate that the relationship between the heating time and flour's mass is linear. For different ambient temperature tests, the volume ratios of the fermented dough to unfermented dough of different cases range from 2.2 to 2.62, and the inside of the dough after fermentation is fluffy, with small and dense cavities. Meanwhile, there is no acid taste and skin dryness, and the power consumption of microwave fermentation is less than half of that induced by grill, convection or steam fermentation. The detection error of the NTC temperature probe with microwave shielded is 0.48 °C, and the control error of the closed loop system is less than 0.5 °C. The temperature-rise slope of water is lower than that of ingredient, and the water's temperature is about 1 °C less than that of the ingredient. The soup after microwave elaboration is amber and clear, the ingredients are intact, the water loss is less than 50 g, and the total power consumption is 684 Wh. In short, microwave-based control methods for dough fermentation and nutrient soup elaboration are effective.
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Affiliation(s)
- Chunhua He
- School of Computer, Guangdong University of Technology, Guangzhou, 510006, Guangdong, PR China
| | - Jianwen Zhang
- School of Computer, Guangdong University of Technology, Guangzhou, 510006, Guangdong, PR China
| | | | - Qinghai Li
- Midea Group, Foshan, 528311, Guangdong, PR China
| | - Heng Wu
- School of Automation, Guangdong University of Technology, Guangzhou, 510006, Guangdong, PR China
| | - Lianglun Cheng
- School of Computer, Guangdong University of Technology, Guangzhou, 510006, Guangdong, PR China
| | - Juze Lin
- Guangdong Provincial People's Hospital, Guangzhou, 510000, Guangdong, PR China
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Khew Mun Hong G, Hussain MA, Abdul Wahab AK. Fuzzy logic controller implementation on a microbial electrolysis cell for biohydrogen production and storage. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2021.03.057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mavani NR, Ali JM, Othman S, Hussain MA, Hashim H, Rahman NA. Application of Artificial Intelligence in Food Industry—a Guideline. FOOD ENGINEERING REVIEWS 2021. [PMCID: PMC8350558 DOI: 10.1007/s12393-021-09290-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers.
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Affiliation(s)
- Nidhi Rajesh Mavani
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
| | - Jarinah Mohd Ali
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
| | - Suhaili Othman
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia
| | - M. A. Hussain
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Haslaniza Hashim
- Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
| | - Norliza Abd Rahman
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
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Rajesh Mavani N, Lim CY, Hashim H, Abd. Rahman N, Mohd Ali J. Fuzzy Mamdani based user-friendly interface for food preservatives determination. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter. Processes (Basel) 2020. [DOI: 10.3390/pr8121669] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Dough fermentation is an important step during the preparation of fermented baking goods. For the supervision of dough fermentation, a continuous-discrete extended Kalman filter was applied, which uses an image analysis system as the measurement. By estimation a fixed number of gas bubbles inside the dough, the radius of an average bubble was determined. A mathematical dough model was used by the extended Kalman filter to estimate the radius of the average bubble, the CO2 concentration of the non-gas dough phase and the number of CO2 molecules in the average bubble. During a fermentation of 50 min, the extended Kalman filter estimated that the average radius increased from 50 µm to 127 µm, the CO2 concentration in the non-gas dough increased to 23 mol/m³, and the CO2 amount in the bubble increased from 0.1 × 10−10 to 4 × 10−10 mol. Also, the specific CO2 production rate was estimated to be in the range from 1.5 × 10−3 to more than 4 × 10−3 mol·m³/kg/s. The advantages of an extended Kalman filter for the supervision of the dough fermentation process are discussed.
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Peng Z, Peng C. New results of fuzzy implications satisfying I(x,I(y,z))=I(I(x,y),I(x,z)). Int J Approx Reason 2020. [DOI: 10.1016/j.ijar.2020.03.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Campagna R, Romano A, Raiola A, Masi P, Toraldo G, Cavella S. Effects of UVC treatment on re-milled semolina dough and data — driven analysis of leavening process. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.10.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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