Modelling and Simulation of Milk Production Using SuperPro Designer
Tekspenuh
(2) I hereby declare that the work embodied in this Report is result of original research except for citations and quotations. I also declare that it has not been previously submitted to any other degree of any institutions but Universiti Malaysia Kelantan.. Student Name. : Nur Fatihah binti Mokhtar. Matric No.. : F15A0143. Date. :. I certify that the report of this final year project entitled “Modelling and Simulation of Pasteurized Milk Production Using SuperPro Designer” by Nur Fatihah binti Mokhtar, matric number F15A0143 has been examined and all the correction recommended by examiners have been done for the degree of Bachelor of Applied Science (Bioindustrial Technology) with Honors, Faculty of Bioengineering and Technology, Universiti Malaysia Kelantan.. Supervisor Name. : Dr. Mardawani binti Mohamad. Cop. :. Date. :. i. FYP FBKT. DECLARATION.
(3) In completing my final year project, I received a lot of help and assistance from people around me. So with this opportunity, I would like to express an endless thanks to people who involved and gave support either directly or indirectly in order to finish this project. First and foremost, I would like to thank god who gives His blessing upon me and also for giving me strength to finish this project. Next, to the one who always inspired me to finish the project, Dr. Mardawani binti Mohamad, I would like to express my deepest gratitude for she always finding time to help me. With her advices, encouragement, guidance and also endless support, I manage to finish this project successfully. Furthermore, not forgetting the main reason why am I doing this study, I would like to give an eternal gratitude to my family who gave me countless of help and support for me to finish this study. Last but not least, thanks to all my friends who have always been there for me since the first day I picked this project as my final year project.. ii. FYP FBKT. ACKNOWLEDGEMENT.
(4) Page THESIS DECLARATION. i. ACKNOWLEDGEMENT. ii. TABLE OF CONTENTS. iii. LIST OF TABLES. vi. LIST OF FIGURES. vii. LIST OF ABBREVIATIONS. viii. ABSTRACT. ix. ABSTRAK. x. CHAPTER 1: INTRODUCTION. 1. 1.1 Research Background. 1. 1.2 Problem Statement. 3. 1.3 Objectives. 4. 1.4 Scope of Study. 4. CHAPTER 2: LITERATURE REVIEW. 5. 2.1 Milk. 5. 2.1.1 Beverage Milk. 6. 2.1.2 Creams. 6. 2.1.3 Recombined Milk. 6. 2.2 Milk Composition. 7. 2.3 Milk Constituents. 8. 2.3.1 Lactose. 8. 2.3.2 Milk Salts. 8. 2.3.3 Lipids. 9. 2.3.4 Proteins. 9. 2.4 Physical Properties of Milk. 10. 2.4.1 Density. 10. iii. FYP FBKT. TABLE OF CONTENT.
(5) 10. 2.4.3 Optical Properties. 11. 2.4.4 Freezing Point. 11. 2.5 Type of Milk. 12. 2.6 Milk Processing. 13. 2.6.1 Milk Storage. 15. 2.6.2 Homogenization Process. 15. 2.6.3 Pasteurization Process. 16. 2.7 Modelling and Simulation Process. 18. 2.7.1 Types of Simulation Software. 19. 2.7.2 SuperPro Designer. 19. CHAPTER 3: METHODOLOGY. 21. 3.1 Development of Process Flow Diagram. 21. 3.1.1 Block Flow Diagram. 21. 3.1.2 Raw Materials Selection. 21. 3.1.3 Unit Procedures. 24. 3.1.4 Main Unit Procedure. 24. 3.2 Modelling using SuperPro Designer. 25. 3.2.1 Operation Mode. 25. 3.3 Analysis Data. 26. 3.4 Research Flow Chart. 26. CHAPTER 4: RESULTS AND DISCUSSION. 28. 4.1 Process Operating Mode. 28. 4.2 Pure Components Registration. 29. 4.3 Development of Process Flow Diagram (PFD). 30. 4.3.1 Input and Output Stream. 30. 4.4 Initialization of Unit Operations. 35. 4.4.1 Clarification Section. 35. 4.4.2 Homogenization Section. 37. iv. FYP FBKT. 2.4.2 Viscosity.
(6) 40. 4.5 Material & Stream Report. 42. 4.6 Economic Evaluation Report. 43. CHAPTER 5: CONCLUSION AND RECOMMENDATIONS. 44. 5.1 Conclusion. 44. 5.2 Recommendations. 45. REFERENCES. 46. APPENDICES. 47. v. FYP FBKT. 4.4.3 Pasteurization Section.
(7) NO. PAGE. 2.1. Approximate composition (g 100 g -1) of milk from various species.. 7. 2.2. Different type of milk and its content. 12. 3.1. Composition for raw milk (g/100g) of different species. 22. 3.2. Unit procedures in milk production. 24. 3.3. Parameters of pasteurizer process. 25. 4.1. Pure components used in modelling milk pasteurization process. 29. 4.2. Unit operations in pasteurized milk. 34. 4.3. Operating condition and stream in clarification section. 36. 4.4. Unit operation, operating condition and stream involve in homogenization section. 39. 4.5. Unit procedure, operating conditions and streams involve in pasteurization section. 41. 4.6. Input bulk materials. 42. 4.7. Summary of economic evaluation report. 43. vi. FYP FBKT. LIST OF TABLES.
(8) No. Page. 2.1. Process flow chart of milk. 14. 2.2. Product flow at homogenizer process. 16. 2.3. Complete pasteurization process. 17. 3.1. Block flow diagram of milk manufacturing process. 23. 3.2. Research flowchart for milk manufacturing process. 27. 4.1. Process flow diagram of clarification section. 31. 4.2. Process flow diagram of homogenization section. 32. 4.3. Process flow diagram in pasteurization section. 33. vii. FYP FBKT. LIST OF FIGURES.
(9) atm. Atmosphere. HTST. High Temperature Shorter Time. kg/h. kilogram/hour. L/h. litre/hour. LTLT. Low Temperature Longer Time. UHT. Ultra-High Temperature. %. Percentage. $. US dollar. viii. FYP FBKT. LIST OF ABBREVIATIONS.
(10) ABSTRACT. Production of pasteurized milk was successfully modelled and simulated in this study using SuperPro Designer. Before developing the modelling process, the required unit operations and operating conditions were obtained from previous study. After gaining all the data needed, process flow diagram was developed and the data obtained was entered as input material. Pasteurized milk production was divided into three sections which are clarification section, homogenization section and pasteurization section. Clarification section deals with raw material that needed to be clarified into the product desired, homogenization section involve to improve the taste of the milk while pasteurization section is the most crucial operation in this modelling. Pasteurization process is needed to kills bacteria increase the shelf life of the milk within 12 to 21 days under proper refrigeration. 20 000 L were produced in this simulation model. The operating cost for pasteurized milk production is $ 481 662 000 and gross margin in this study is 39.18%. The models were successfully simulated and reports such as stream and material report and economic report were generated and analysed.. ix. FYP FBKT. Modelling and Simulation of Pasteurized Milk Production Using SuperPro Designer.
(11) ABSTRAK. Pengeluaran susu pasteur telah berjaya dimodel dan disimulasikan dalam kajian ini menggunakan SuperPro Designer. Sebelum proses pemodelan dibangunkan, unit operasi dan kondisi operasi telah diperolehi dari kajian terdahulu. Setelah semua data yang dikehendaki telah diperoleh, gambar rajah aliran proses telah dibangunkan dan data telah dimasukkan sebagai bahan input. Pengeluaran susu pasteur telah dibahagikan kepada tiga bahagian iaitu bahagian klarifikasi, bahagian penghomogenan dan juga bahagian pempasteuran. Bahagian klarifikasi melibatkan bahan mentah yang perlu diklasifikasikan kepada produk yang diingini, bahagian penghomogenan pula untuk meningkatkan rasa susu manakala bahagian pempasteuran pula ialah operasi paling penting dalam pemodelan ini. Proses pempasteuran diperlukan untuk membunuh bakteria dan juga menambah hayat susu dalam jangka masa 12 hingga ke 21 hari di bawah penyejukan yang betul. Kos operasi bagi pengeluaran susu pasteur ialah $ 481 juta dan margin kasar dalam kajian ini ialah 39.18%. Pemodelan telah berjaya disimulasikan dan laporan seperti laporan bahan dan aliran serta laporan penilaian ekonomi telah diperolehi dan dianalis.. x. FYP FBKT. Pemodelan dan Simulasi Pengeluaran Susu Pasteur Menggunakan ‘SuperPro Designer’.
(12) INTRODUCTION. 1.1. Research Background. Dairy products or also known as milk product are food produced that contains milk of mammals that can be obtained from cattle, goat, camel, sheep, and also human. Dairy product can be found throughout the world. In market, dairy products that can be found are fermented, coagulated, dried, frozen products and heat desiccated. Raw milk compositions are approximate 87.3% of water, 3.9% of milk fats and 8.8% for non–fat solids (Raw Milk. What’s In It?, 2018). As milk is perishable and rich in nutrients such as carbohydrate minerals, fat and protein, it makes the milk easy to spoil because of microorganism proliferation. This bacterial growth can affect the quality of the milk and also can reduce the shelf life of dairy product. There are different types of milk being sold in the market such as pasteurized milk and Ultra-High Temperature (UHT) milk. The difference of the milk depends on the heat treatment of the milk. For pasteurized milk, the milk is heated at certain temperature for certain time, usually at 72°C for 15-20 seconds (Meghwal, Goyal, & Chavan, 2017). It is enough to kill pathogens that exist in the milk such as Coxiella 1. FYP FBKT. CHAPTER 1.
(13) very short amount of time. The temperature used for UHT milk in dairy industry usually ranges from 135-140°C for 2 seconds. This process can extend the shelf life of milk by killing the microorganisms that might destroy the product. For some people, they consume raw milk that have not been processed as they believe that processed milk destroy nutrient in it but without pasteurizing the milk, is it pathogenic to human and also can transmit disease. Raw milk also need a high hygienic quality as it is a liquid that need storage since the moment it was pumped from mammal gland to store and provide the milk an adequate shelf life (Dairy Processing Handbook, 2015). Besides milk, dairy products also include yogurt, cheese and also butter. These various types of dairy products are based on the processes of the milk manufacturing. There are two types of milk processing which are thermal and non–thermal. These two processing types differ by processes such as pasteurization and high pressure processing. In dairy industry, thermal processing is widely used but non–thermal is preferable as it can maximize nutrient benefits even though it is minimally processed. Some of the equipment involved for both of the process are chillers, centrifugal separator, homogenizer, microluidizer, pasteurizer, high hydrostatic processing machine ad pulse electric field setup (Meghwal, Goyal, & Chavan, 2017). To extend shelf life of the milk, pasteurizer and pulse electric field setup are use. Normal raw milk can be spoiled in five to seven days if it does not get a proper storage. But usually, milk can last for seven days beyond its “best by” date if properly store (Dairy Processing Handbook, 2015). To extend the shelf life of the milk is not only depending on the processes but the type of packaging also important. Packaging of milk contributes in preventing post process contamination and requires machinery like form-. 2. FYP FBKT. burneti. Compared to UHT milk, the milk is also heated but with high temperature and a.
(14) (Meghwal et al., 2017). With the help of computer-aided, scaling up process has been easier. Process simulation tools mimic operation from industries. The model that simulated may describe biological, chemical and also physical phenomena. Simulation tools also can produce report to be analyzed. In large scale industries, scaling up process using simulation tools is getting popular as it can evaluate overall production.. 1.2. Problem statement. The rising awareness of milk natural benefits has causes higher demand for milk in Malaysia. Malaysia mostly relies on importation of dairy product as dairy productions in Malaysia have not reached the demand of Malaysian. According to Ahmad Shabery Cheek said that Malaysia only produced 34 million litres of milk a year while total consumption for milk in Malaysia is approximate to 50 million litres of milk a year (Malaysia Kini, 2018). The balance of Malaysia milk needs is mostly imported from Australia (92%), New Zealand (1%) and several other countries (7%). As the population is increasing, it is expected that the demand of milk will be increased too. The government also plans to boost national milk production by having 10 000 more dairy cows to satisfy the increasing demand in the country (Malaysia Kini, 2018). A process simulation can help in order to study the flow of production in milk manufacturing by mimicking the process involves. Process simulation can be conducted through computer software such as Aspen Plus, CHEMCAD, ProSimPlus and SuperPro Designer. SuperPro Designer (SPD) developed by Intelligen, Inc. has been chosen to 3. FYP FBKT. fill-seal machine for pouch milk or aseptic packaging for extended shelf life milk.
(15) SuperPro Designer is integrated software for modelling and optimisation of food, biopharmaceutical, environmental processes and biochemical process that can be operated whether in continuous or batch mode. SuperPro Designer also has a technical process with unit operations and a model–based representation.. 1.3. Objectives. The objectives of this study are: 1. To study the process flow of milk production by developing the process flow diagram. 2. To simulate the performance of milk production using SuperPro Designer. 3. To evaluate economic aspect for milk manufacturing process.. 1.4. Scope of study. The main focus of this study is to develop process flow diagram that have the best performance of milk manufacturing process. In order to gets the best performance in milk manufacturing process, operation data were collected and be the input for the feed stream. The process in milk manufacturing process also were studied to understand every process involved in milk manufacturing process. After simulation process has been success, reports were produced from SuperPro Designer that can help in analysing economic aspect to evaluate the operation cost for milk manufacturing process.. 4. FYP FBKT. conduct this simulation as it is easier and suitable for this milk manufacturing process..
(16) LITERATURE REVIEW. 2.1. Milk. Basic ingredient in dairy food industry mostly is made up of fluid milk which also includes refrigerated desserts and also frozen food (Hirpara Krupa, 2011). Besides raw milk, there are also alternatives for milk production in the dairy industry such as nuts, pea milk and also soy. Milk is a white coloured liquid that are made up of water, proteins, fat globules, minerals and lactose and that be gained from female mammary gland. Milk is a fluid that is be secreted by mammalian species that meet complete nutritional requirements of the neonate. Besides having nutritional requirements, it also has more functions in physiological that are mainly performed by proteins and peptides, including growth factors, enzymes, enzyme inhibitors, immunoglobulins, hormones and antibacterial agents (Fox, 2015). Besides contains nutrients that are required by neonate, milk also has rich source of many other nutrients. For example, milk has protective agents, enzymes and can help in human or animal growth. Some of milk productions have been converted into many 5. FYP FBKT. CHAPTER 2.
(17) milk also can undergo a few processes so that it is suitable to be consumed. Processes that can be used for milk production is heat treatment so that the shelf life of the milk can be increased. Besides, homogenisation process also can be used as it can help to increase the taste of the milk through fat separation (Fox, 2015). 2.1.1. Beverage milk Production of milk beverage combines unit operations of clarification,. separation, homogenization and pasteurization. Most raw milk contains about 4% of fat and after being processed it can be reduced to 3.4% of fat. The milk also can be reduced to be low fat milk such as 2% fat, 1% fat or skim milk (0% fat). These different percent of fat products can be produced by partially skimming the milk or completely skimming it. Then, by adding the desired amount of cream in the skim milk can achieve the final fat content wanted (Fox, 2015). 2.1.2. Creams During the separation of the whole milk, there will be two streams at the output. which are skim milk stream and cream stream. Cream is lighter than milk can be driven out by centrifugal force to the surface. The cream usually comes of the separator with fat content between 34-35%. The cream also can be used in further processing to produce other food such ice cream, butter and cheese (Fox, Guinee, Cogan, & Mcsweeney, 2017). 2.1.3. Recombined Milk In most country that does not have a dairy production, milk powder has been. used to replace partially or fully as raw material. Recombination of milk is an. 6. FYP FBKT. types of products and make milk as a very useful base material in food industry. Raw.
(18) Recombined milk can be manufactured by recombining milk fat and milk solids-non-fat with water (Bylund, 2015). Non-fat solids in recombined milk usually are supplied in form of skim milk powder. This is made by skimming the milk after it is being separated by centrifuge process. Next, the water will be removed from the skim milk by evaporating and drying. This milk powder can be stored for a long period of time, months or maybe years without being spoiled (Dairy Processing Handbook, 2015).. 2.2. Milk Composition Milk also described as colloidal suspension that contains emulsified fat globules.. It also has various composition for each type of mammals. The main factors for these varies composition are genetic factors, stage of lactation, health status of the mammals and also the environmental factors (Harjinder, Boland, & Thompson, 2014). Table 2.1 shows the approximate composition of g 100 g-1 of milk from various species. Table 2.1: Approximate composition (g 100 g -1) of milk from various species. Species. Total solids. Fat. Protein. Lactose. Human. 12.2. 3.8. 1.0. 7.0. Cow. 12.7. 3.7. 3.4. 4.8. Goat. 12.3. 4.5. 2.9. 4.1. Sheep. 19.3. 7.4. 4.. 4.8. Horse. 18.8. 6.8. 4.8. 5.2. Source: (Fundamentals of Cheese Science, 2017). 7. FYP FBKT. alternative method in order to supply milk product that resembles fresh dairy milk..
(19) Milk constituents. Milk is a complex fluid that contains four principal constituents which are water, lactose, lipid, protein and perhaps have 100 minor constituents (Fox et al., 2017). 2.3.1. Lactose Lactose is a disaccharide that is composed of D-glucose and D-galactose that. exists in most of mammalian species milk. It is also one of the many constituents in milk that undergoes a variety of changes on heat treatment that includes isomerisation and degradation (Harjinder et al., 2014). The lactose can be decomposed by isomerisation reactions which only small proportion can be degraded via Maillard reaction. This can happen if the heating of the milk is not so intense. However, if the milk heats intensely, degradation of lactose is primarily use Maillard reaction. A Maillard reaction is a chemical reaction between an amino acid and a reducing sugar usually required an addition of heat (Harjinder et al., 2014). 2.3.2. Milk salts The primary salt in milk contains phosphates, citrates, chlorides, sulphates,. carbonates and bicarbonates of sodium, potassium, calcium and magnesium. Milk salt composition are influenced by number with factors includes species, stage of lactation, feed and breed of species. The solubility of the calcium phosphate is strongly temperature-dependent, unlike other compound that will be decreased when the temperature increased (Harjinder et al., 2014).. 8. FYP FBKT. 2.3.
(20) Lipids Lipids are esters of fatty acids that are related to components that soluble in. apolar solvents. Lipid content of cow’s milk ranges from to 33 to 47 g L. -1. . Lipid. concentration are various for different species with breed, individual animal and stage of lactation. Cow milk’s lipid are composed of 98% of triglycerides and approximate of 1% phospholipids with a small amount of diglycerides, monoglycerides, cholesteryl esters and also some traces of fat-soluble vitamins along with other lipids (Fox, 2015). Lipids in milk can be found in fat globules and are considered as an oil-in-water emulsion which has physico-chemical aspects that are essential when considering changes that can be occurred in storage of processing of milk. Cow’s milk usually contains >1010 milk fat globules per millilitre. Fat globules are spherical and range in diameter between <0.2 to >15μm (Harjinder et al., 2014). 2.3.4. Proteins In cow’s milk, the protein divided into two classes which are insoluble caseins. that represent about 80% of total milk protein and another 20% represent soluble whey proteins from the total milk protein. The whey proteins in milk can be denatured by heat-induced and is affected by a wide range of environmental conditions (Yada, 2017). Caseins represent up to 80% of total protein in cow’s milk, makes it as the most abundant class of milk protein. Most of the casein in cow’s milk exists in form of casein micelles and it is highly hydrated. It is also contain inorganic mineral constituents such calcium and phosphate (Yada, 2017).. 9. FYP FBKT. 2.3.3.
(21) Physical Properties of Milk. Physically the milk is white fluid milk and the taste is slightly sweet because of the present of lactose in the milk. Milk also has its own odour and it smells like a cow right after when it gets milking. The smell will slowly lose when it is exposed to the surrounding. The physical properties of milk include the density, viscosity, optical properties and also the freezing point (Fox, 2015). 2.4.1 Density The density of milk is calculated to estimate the solids content in the milk. It is also can be used to count the physical properties of the milk such as kinematic viscosity. The density of the milk can be calculated when it is divided from material quantity by its volume depends on the composition of the milk such as the fat content. It is also can be calculated from the temperature at the time of measurement or also by the complication with viscous products. By this, the milk density of various kinds of milk is within the range of 1027 to 1033 kg/m3 at 20°C (Fox, 2015). 2.4.2 Viscosity Viscosity of dairy product is important because it can determine the creaming rate of milk. It is also can be used to rate the heat and mass transfer besides of knowing the flow conditions in the processes. Through the viscosity of milk and skim milk, Newtonian behaviour can be exhibited in which the viscosity is independent to the rate shear. The viscosity of the milk depends on its temperature and pH. This is because as the temperature of milk is lower, the viscosity will be increased as the voluminosity of the casein is present in the milk. Besides lowering the temperature, when the temperature of the milk is increasing and exceeded than 65°C, the viscosity will be 10. FYP FBKT. 2.4.
(22) affect the casein micelle voluminosity too because when the pH of the milk increase the casein micelle voluminosity will be increased too (Fox, 2015) The non–Newtonian behaviour is for materials that cannot be defined by a single viscosity at specific temperature. The viscosity for non-Newtonian behaviour should be stated together with corresponding temperature and shear rate (Dairy Processing Handbook, 2015). The agitation causes partial coalescence of fat globules that causes the viscosity to be increased. The decrease in viscosity happens when the fat globules go through cold agglutination that causes it to be dispersed to the agitation (Rybak, 2016) 2.4.3 Optical properties An optical property of milk is used to determine the appearance of dairy product or milk by light scattering or infrared absorbency. The light scattering can be used to see the fat globules and also casein micelles that cause the milk to appear opaque and turbid. It can occur when the magnitude of the light wavelength is the same with the magnitude of the particle (P F Fox, 2015). 2.4.4 Freezing point Freezing point of milk is usually used to determine the amount of water that has been added. It is also can be used in order to determine lactose content in the milk and to estimate water activity besides can estimate the whey powder contents in skim milk powder. The average for freezing point of milk is -0.522°C within the range of -0.512°C to 0.550°C (P F Fox, 2015).. 11. FYP FBKT. increased too as the whey proteins have been denatured. For pH, the value of pH will.
(23) Type of Milk. There are various types of milk depending on the fat content of milk. Raw milk will be centrifuged to separate fat globules from milk according to the density. After it has been separated, the cream and remaining milk will be recombined according to different type of milk that wants to be produce (Harjinder et al., 2014). Different type of milk with its milk fat percentage is showed in Table 2.2. Table 2.2: Different type of milk and its content. Types of milk. Description. Whole milk. Contains at least 3.25% of milk fat. 2% milk. Contains only 2% of milk fat. 1% milk. Contains only 1% of milk fat. Skim milk. Contains no fat (fat free). Non-fat dry milk. Skim milk that has been dehydrated and packaged. Evaporated milk. Milk that has all water have been evaporated. Sweetened condensed milk. Sugar added into the milk then had its water evaporated. UHT milk. Milk heated to high temperature for few seconds in order to kill bacteria. Buttermilk. Lactic acid added in the milk. Acidophilus milk. Milk to help people that has digestive problems. Flavoured milk. Milk flavours; chocolate and strawberry. Source: (Harjinder et al., 2014).. 12. FYP FBKT. 2.5.
(24) Milk processing. Milk production involves various processes that started with the separation of milk producing cream and skim milk. The milk and cream then will be homogenized to increase the surface of fat globules and will be pasteurized. After being pasteurized, the milk then will be cooled with cooling agents and will be transferred into holding tanks and are ready to be packaged. Then, the packaged pasteurized milk will be refrigerated and ready to be ship (Meghwal et al., 2017). Figure 2.1 shows the processing flow chart of milk production.. 13. FYP FBKT. 2.6.
(25) FYP FBKT. Raw milk. Receiving and storage. Separation Skim milk. Cream Homogenization. Pasteurization. Cooling. Holding tanks. Filling and packaging. Refrigeration. Shipment Figure 2.1: Process flow chart of milk (Meghwal et al., 2017).. 14.
(26) Before raw milk gets processed, it will first be stored into tank or silos, depending on the capacity of the milk. The milk silos are usually made up of two layers of stainless steel with an insulation material that is sandwiched between the two layers. Milk will be stored in the silos at less than 4°C to prevent microorganism proliferate for a long time. After being stored for a long time in a silo, it will cause the separation of cream of the milk. In order to prevent gravity separation of the milk, silos can be equipped with agitators and the agitators need to be smooth or otherwise it will cause the fat of milk to be integrated (Meghwal et al., 2017).. 2.6.2. Homogenization Process Homogenization process is one of the important processing in milk production.. This process is important in milk production as it can increase the surface area of fat globules. This happens with the combination of turbulence and cavitation at a high pressure. By homogenization process, it also can enhances the mouth fell, digestibility and the colour of milk (Meghwal et al., 2017). In dairy industry, a single stage of homogenizer is generally used with the pressure of 2500 psi. The two stage of homogenizer will be used when high homogenization efficiency is desired (Bylund, 2015). Homogenization process can be divided into two types of homogenize which are total homogenization and partial homogenization process. Total homogenization process includes all part of the milk will be homogenized and it has high operating cost compared to partial homogenization. For pasteurized milk, homogenizer that is commonly used is partial homogenization in order to reduce operating costs. Partial 15. FYP FBKT. 2.6.1 Milk storage.
(27) has been separated with a small portion of skim milk. Before homogenization process, the raw milk first will be pumped into heat exchanger (1) for pre-heated process of milk before it goes to separator (2) to separate between cream and skim milk. Then the cream will go to standardization unit and ready to be homogenized (3) (Bylund, 2015). Figure 2.2 shows the partial homogenizer used in dairy industry.. Standardization unit Plate heat exchanger. Separator homogenisator. Figure 2.2: Product flow at homogenizer process.. Source: Dairy Processing Handbook, 2015.. 2.6.3 Pasteurization Process Pasteurization process is one of the most important processes in milk production. This process is important as it can destroy bacteria including thermophilic bacteria. Coxiella burnetii, Mycobacterium tuberculosis and Listeria monocytogenes act as an indicator in this process. In pasteurization process, every particles of milk will be heated at a high temperature for a certain period of time and then cool it down. With pasteurization process, the shelf life of milk also can be increased as it can kill the nonspore that form pathogenic bacteria and also can maintain milk quality by reducing 16. FYP FBKT. homogenization does not include skim milk in homogenizing process, only cream that.
(28) days after expired date stated if it keeps remain refrigerated (Meghwal, et al., 2017). In Figure 2.3, a complete pasteurization process is shown.. Figure 2.3: Complete pasteurization process. Source: Dairy Processing Handbook, 2015. 1. Feed pump 2. Flow controller 3. Regenerative pre-heating sections 4. Centrifugal clarifier 5. Heating section 6. Booster pump. 17. FYP FBKT. enzymatic action especially lipase. Pasteurized milk can remain fresh for two to five.
(29) FYP FBKT. 7. Holding tube 8. Hot water heating system 9. Regenerative cooling sections 10. Cooling sections 11. Flow diversion valve 12. Control panel . A temperature transmitter. . B pressure gauge. For the milk pasteurization process, the raw milk from the balance tank (1) will be pumped by feed pump (2) to the pre-heating sections (4) for a pre-heat session. Then the pre-heated milk will be flowed to centrifugal clarifier (5) to produce skim milk and cream. After the milk has been clarified, it will return to the heat exchanger in order to complete regenerative pre-heating. The pasteurization process will take place in the heat section (9) and after a few seconds, the milk will to holding section for a temperature check. After holding section, the milk flow to cooling section and the milk will be cooled with incoming untreated milk and ice water (Dairy Processing Handbook, 2015).. 2.7. Modelling and Simulation Process. Modelling, optimising problems and process integration in engineering are generally a complex task. There are series of computer- based systems that have been developed to help in energy and mass balance calculations (Yang, Ye, Zhai, & Wang, 2011). Simulation process has been widely used in industry to reduce the capital investment on scaling up the production.. 18.
(30) mathematics, physical science, computing, medical research and many more while modelling is a physical, mathematical or logical representation of a system or process. Modelling and simulation are usually used as a synonyms in term of word but if both treated as individual they are equally have important concepts (Birta et al., 2015). A modelling and simulation process can be characterized into three important attributes which are reference, purpose and also cost effectiveness. Modelling a certain process should have a purpose with respect to the referent because it is impossible to use the model without understanding the purpose of it being modelled. Simulation process can be known as an attempt to hypothetical or model a real life situation in a computer. This can be used to study whether the system might success or not when implementing it in real life. The simulation process also can be used to predict the outcomes of the process by changing the variables (Birta et al., 2015). 2.7.1 Types of simulation software There are several types of simulation software that can be used in modelling and simulating for scaling up which includes Aspen Plus and HYSYS developed by Technology Inc., ChemCAD from Chemstations Inc., and SuperPro Designer by Intelligen Inc,. For Aspen Plus, HYSYS and ChemCAD, these three software are more focus on continuous processes and chemical engineering process in industry. For SuperPro Designer, it is friendly user that can be used for both processes whether it is continuous or batch process and more suitable in food production. 2.7.2 SuperPro Designer SuperPro Designer (SPD) that is developed by Intelligen Inc, is a software that is designed for simulate industry especially for biotechnology industry. This software. 19. FYP FBKT. Simulation is an approach in solving problems that includes engineering,.
(31) chemical, food, mineral processing and biotechnology. Next, SuperPro Designer also includes treatment processes such as water purification, air pollution treatment and waste water treatment. Besides, SuperPro Designer also can produce report and documentation of four categories which are economic evaluation report, stream report, environmental impact assessment report and input data report. These reports can be a great help in analysing the processes used, input and output stream and also the economic for cost involve throughout the project. By using this software, if there is any changes in operating conditions happen in technical and also economic aspect can be checked and analysed. Scaling up process from lab or pilot plant to industrial scale is quite important. Choosing and using the right computer-aided tools to scale up the manufacturing process is also important. Scaling up in industry is necessary because of limited resources, and as it is important to plan before we start scaling up in real life in order to avoid financial loss. Besides, it is also important to do scaling up so that the value of the input and the output can be predicted and calculated before the real production being developed. Scaling up is also important to be simulated, to know whether the manufacturing process is a success or not. By using SuperPro Designer, if the simulation does not success, the error can be corrected until the model can be successfully simulated.. 20. FYP FBKT. can be used widely in many types of industry such as pharmaceutical industry,.
(32) METHODOLOGY. 3.1. Development of Process Flow Diagram. 3.1.1. Block Flow diagram Block flow diagram of milk manufacturing process is shown in Figure 3.1.. 3.1.2. Raw materials selection. In producing pasteurized milk, the raw material used is raw milk that can be obtained from mammary gland. The composition for raw milk that is varies for different mammals are shows in Table 3.1.. 21. FYP FBKT. CHAPTER 3.
(33) Species. Water. Fat. Casein. Lactose. Ash. Whey protein. Cow. 87.3. 4.4. 2.8. 4.6. 0.7. 0.6. Buffalo. 82.2. 7.8. 3.2. 4.9. 0.8. 0.6. Sheep. 82.0. 7.6. 3.9. 4.9. 0.9. 0.7. Goat. 86.7. 4.5. 2.6. 4.4. 0.8. 0.6. Source: (Meghwal et al., 2017). The raw material and its component were registered under pure components or stock mixtures. The component was added and registered into database with its properties if it does not exist in the database.. 22. FYP FBKT. Table 3.1: Composition for raw milk (g/100g) of different species..
(34) Pre-heat raw milk at 68°C. Air elimination from milk. Separate skim milk and cream. Skim milk. Separate. Partial of skim milk. Cream. Homogenization. Recombined. Skim milk Cream. Pasteurization (heating). Cooling. Storage. Figure 3.1: Block flow diagram of milk manufacturing process. 23. FYP FBKT. Raw/Chilled milk from silo.
(35) Unit procedures. Unit procedure or also known as procedure is a sequence of action step by step that needed to be taken. It represents an elementary physico-chemical transformation that is supported by the software. Unit procedure were selected when the desired production scheme for milk production has been selected. The unit procedure that were selected is listed in Table 3.2. Table 3.2: Unit procedures in milk production. Unit procedure. Equipment. Storage. Silo or tank. Clarifying. Centrifugal clarifier. Cream separating. Disc bowl separator. Homogenizing. Micro fluidizer. Heat treatment. Heat exchanger. Cooling. Heat exchanger. Source: Technologies & Applications, 2017. 3.1.4. Main Unit Procedure. Pasteurizer Pasteurizer is the main unit procedure for milk processing as it is the most important in producing milk. Every type of milk that needs to be market needed to be pasteurized to kill pathogens that might exist in raw milk. The type of pasteurization 24. FYP FBKT. 3.1.3.
(36) kill Coxiella burnetii, the highest heat resistant in milk. The parameters for pasteurizer are shown in Table 3.3 to gain the optimum production for milk.. Table 3.3: Parameters of pasteurizer process. Parameters. Value. Plant capacity, L/h. 20 000. Temperature, °C. 72. Regenerative effect, %. 90-94. Temperature of heating medium, °C. 74-75. Temperature of coolant, °C. +2. Sources: Technologies & Applications, 2017. Raw milk was stored in the storage. Then it was pre-heated and gets clarified producing skim milk and cream. Next, skim milk and cream were recombined according to the value of cream that has been set up and were pasteurized at 72°C for 15 seconds (Dairy Processing Handbook, 2015).. 3.2. Modelling using SuperPro Designer. 3.2.1. Operation mode In SuperPro Designer software, there are two types of process operating mode. that can be chosen, which are batch and continuous process. Since high-temperature-. 25. FYP FBKT. process that is most suitable to be used is high-temperature-short-time (HTST) as it can.
(37) process was used in developing the process flow diagram (PFD).. 3.3 Analysis Data. Analysing data can be made by analysing the data that can be produced by the SuperPro Designer software. There were reports that produced from SuperPro Designer which are stream report and economic evaluation report.. 3.4 Research Flow Chart. Figure 3.3 shows the research flowchart for this study. The research flowchart begins by developing process flow diagram, registration raw materials and components, modelling, simulation and analysing data generated from SuperPro Designer.. 26. FYP FBKT. short-time (HTST) pasteurization is the most suitable in this process, continuous.
(38) FYP FBKT. Develop process flow diagram (PFD). Registration raw materials and components. Modelling using SuperPro Designer. No. Yes Simulation process. Analysing data Materials and stream report Economic evaluation report. Figure 3.2: Research flowchart for milk manufacturing process.. 27.
(39) RESULTS AND DISCUSSION. 4.1 Process Operating Mode. Producing milk or dairy products can use both of the operating modes whether batch or continuous. In milk production, both of the modes can be used and implemented depending on the type of the product. In producing pasteurized milk, the most suitable operation mode is continuous process. This is because continuous mode can save energy and shorten processing time compared to batch processing. Continuous processing in producing pasteurized milk is operated using a high temperature short time (HTST) that were cooled immediately. In batch mode for pasteurized milk production, a low temperature longer time (LTLT) will be used. This process has a slow heating and cooling process that might increase chemical changes in the milk. This method has cost lower capital compared to HTST process and it also has simpler pasteurization process compared to continuous mode.. 28. FYP FBKT. CHAPTER 4.
(40) In pasteurized milk production, the only raw material that were used is raw milk, a fresh milk that come directly from its mammal. In this study, raw milk from cow were used. Raw milk can be used as a single to make a pasteurized milk as its own component has complete nutrition. Raw milk was registered as stock mixture and its component were registered as pure component. Pure component of raw milk is fat, skim milk and water. Every pure component in the raw milk has different composition which are fat is 4%, skim milk is 8% and water is 88% and was registered in the pure component section. Nitrogen, oxygen and water are default component in SPD. Raw milk was registered as stock mixture while cream, skim milk and pasteurized milk were registered in pure components. Table 4.1 shows pure components mixture registered in modelling milk pasteurization process Table 4.1: Pure components used in modelling milk pasteurization process. Components. Mass Composition (%). Flow Rate (kg/h). Cream. 4. 800.00. Skim milk. 8. 1 600.00. Water. 88. 17 600.00. 29. FYP FBKT. 4.2 Pure Components Registration.
(41) In milk pasteurization system, systems involved are clarification system, homogenization system and pasteurization system. The pasteurized milk in this study used plate heat exchanger and partial homogenization process as main process. Process flow diagram of every section is shown in Figure 4.1, Figure 4.2 and Figure 4.3. 4.3.1 Input and Output Stream In this study, there are 13 unit operations used to run the simulation. These 13 unit operations include flat bottom tank, two heat exchanger, degasifier, centrifuge, homogenizer, two-way splitting, two-way mixing, pump, heater, cooler and receiver tank. After putting all the unit operations on the flowsheet, material stream was added. The material stream connects all the unit operations and show the process flow. The material stream includes input stream, intermediate product and also final product as the output stream. As the stock mixture and pure component has been registered at the beginning of the process, the input then was registered in the input stream. The only input that was registered in the stream is raw milk. The raw milk has 20 000 kg/h flowrate, as approximately 20 000L of pasteurized milk needed to be produced at a time in this study.. 30. FYP FBKT. 4.3 Development of Process Flow Diagram (PFD).
(42) FYP FBKT. raw milk S-104. S-102 P-1 / V-101 Storage. P-2 / HX-101 Heat Exchanging. P-4 / BC-101. S-103. Centrifugation S-105 S-101. P-3 / DG-101 Degasification. Figure 4.1: Process flow diagram of clarification section.. 31.
(43) FYP FBKT. P-8 / MX-102 Mixing. S-111 S-112. S-109. P-6 / MX-101 Mixing S-110 P-7 / HG-101. P-5 / FSP-101. Homogenization. Flow Splitting. Figure 4.2: Process flow diagram of homogenization section.. 32.
(44) S-116. Heating. S-117. S-114. S-115. P-10 / HX-102. P-9 / PM-101. Heat Exchanging. Fluid Flow. P-2 / HX-101 Heat Exchanging S-118. S-119 P-12 / HX-104. pasteurized milk P-13 / V-102. Cooling. Storage. Figure 4.3: Process flow diagram in pasteurization section.. 33. FYP FBKT. P-11 / HX-103.
(45) Unit Procedure. Function. P-1. Store raw milk. Flat Bottom Tank Pre-heat raw milk at 68°C. P-2 Heat Exchanger. Air elimination from milk. P-3 Degasification. Separate milk and cream. P-4 Centrifugation P-5 2 Way Flow Splitting P-6 2 Stream Mixing. Divide into two stream of milk and cream Mix small proportion skim milk with cream to be homogenized Homogenize cream. P-7 Homogenizer. Recombine skim milk and homogenized cream. P-8 2 Stream Mixing P-9. Increase the pressure of the product. Centrifugal Pump P-10. Heating the milk at 72°C at 15 seconds. Heating Maintain temperature and the continuous flow of the milk. P-11 Heat Exchanger P-12 Cooling. Cool down the pasteurized milk at temperature below 5°C Store pasteurized milk. P-13 Receiver Tank 34. FYP FBKT. Table 4.2: Unit operations in pasteurized milk..
(46) There are 13 unit operations involved in developing process flow diagram of pasteurized milk. These 13 unit operations include clarification and separation, homogenization of cream and also pasteurization of milk process. 4.4.1 Clarification Section Clarification section was divided into following unit operations: 1. Flat bottom tank 2. Heat exchanger 3. Degasification 4. Centrifugation In clarification section, raw milk that is stored in silo for 16 hours’ residence time are ready to be processed. The raw milk flowed into heat exchanger for a pre-heat treatment. A pre-heat treatment takes place at 68°C to inhibit the growth of bacteria temporarily. After pre-heating treatment, the raw milk be flowed to deaerator for vacuum treatment. Vacuum treatment is a process to expel air and finely dispersed air bubbles from the milk. This process is needed to remove oxygen (O2), nitrogen (N2) and carbon dioxide (CO2) gases in milk. In the deaerator, the temperature of the raw milk was dropped at 8°C causes the output temperature of milk drop to 60°C from 68°C. The pressure drop causes the dissolved air to be dissolved and the cooling agent in the deaerator is cool water.. 35. FYP FBKT. 4.4 Initialization of Unit Operations.
(47) for clarification and separation process. The clarification process take place to separate fat from milk. Both of the product were channelled to different outlet. The milk is separated using centrifugal separator bowl that separate cream and skim milk using centrifugal force. Once the milk flow into the centrifugal separator bowl, the fat globules and sediment inside the milk start to move outwards and inwards of the separation channel according to their different density. The lower density moves inwards the cannel and flowed to exit outlet. Cream or fat globules flowed to inward channel as it has lower density compared to the skim milk while skim milk that move outward were flowed through skim milk outlet. Table 4.3 shows unit operation, operating condition and stream involve in clarification section.. Table 4.3: Operating condition and stream in clarification section. Unit Procedure. Storage bottom tank). Operating Condition. Stream Input. (flat Volume: 20 000L. Total: 1 stream . Temp: 4°C. Input raw milk. Output Total: 1 stream . Raw milk out. Residence time: 16 hours Pre-heat exchanger). (heat Temp: 68°C. Total: 1 stream . 36. Raw milk. Total: 1 stream . Pre-heat raw milk. FYP FBKT. The milk that already going through vacuum treatment flowed to clarifier bowl.
(48) Temp drop: 8°C. Total: 1 stream . Centrifugation. Sedimentation efficiency: 40%. Pre-heat raw milk. Total: 1 stream . Density :0.930 g/cm³. Pre-heat raw milk. Total: 1 stream . Pre-heat raw milk. Total: 3 stream . Cream Skim milk waste. 4.4.2 Homogenization Section Homogenization section in milk pasteurization process was divided into these unit operations: 1. 2 Way Flow Splitting 2. 2 Stream Mixing 3. Homogenizer 4. 2 Stream Mixing After the milk being separated into cream and skim milk from the centrifugal separator, a partial of the skim milk were combined to the cream in mixing stream and ready for homogenization process. A partial of skim milk is needed to dilute the cream to be homogenized. Whole milk contains 4% of fat and the output of fat or cream from centrifuge are commonly 10% from the total throughput. The output of the cream can be expressed in Equation 4.1:. 37. FYP FBKT. Degasification.
(49) 4 × 20 000 = 800 𝐿/ℎ 100 (4.1) 800 L/h is pure fat content that has been separated from the milk. To produce cream with a 40% fat content, the pure fat need to be diluted with skim milk. To acquired 40% fat content of cream can be calculated as in Equation 4.2: Fat content of cream: 800 × 100 = 2000 L/h 40 (4.2) From this equation, total creams that pass through the homogenizer is 2000 L/h for 40% fat content of cream. With 800 L/h pure that has been clarified from the raw milk, a total 1200 L/h of skim milk were flowed back into the cream stream through the mixing stream to produce 40% fat content of cream. After 40% fat content of cream has been achieved, the milk flowed to homogenizer for homogenization process. In this milk production, a partial homogenization process is used involving only cream with a small proportion of skim milk depending on the fat content that wanted to be achieved. Partial homogenization process used in industry to reduce cost in producing pasteurized milk. Total power consumed of pasteurized milk process can be cut about 80% using this process as it is only include a small proportion of skim milk and cream to be homogenized. After the cream is homogenized, it was recombined with separated skim through mixing stream. 38. FYP FBKT. Cream output:.
(50) operating condition and stream involve in homogenization section.. Table 4.4: Unit operation, operating condition and stream involve in homogenization section. Unit Procedure. Operating Condition. 2 Way Flow Split top: 5.45% Splitting. Stream Input Total: 1 stream . Skim milk. Split bottom: 94.15% 2 Stream Operating throughput: 2 Mixing 003.01 kg/h Homogenizer. Total: 2 stream. Output Total: 2 stream . Partial skim milk to cream stream Skim milk to recombine with cream Total: 1 stream. Combine partial Combined skim skim milk and milk and cream cream Pressure drop: Total: 1 stream Total: 1 stream 198 bar Cream in Homogenized cream out Exit temperature: 63.7°C. 2 Stream Operating throughput:20 Mixing 000.00 kg/h. . Total: 2 stream . homogenized cream in skim milk in. 39. Total: 1 stream . Homogenized cream recombined with skim milk. FYP FBKT. milk for next process which is pasteurization process. Table 4.4 shows unit operation,.
(51) Pasteurization process in this case study involves five unit operations which are: 1.. Centrifugal Pump. 2.. Heating. 3.. Heat Exchanger. 4.. Cooling. 5.. Receiver Tank. Pasteurization process is the main process in pasteurized milk production. Milk pasteurization process is important to treat each and every particles of the milk with a fitting time and temperature combination. With a fitting time and temperature combination, it will be effective to destroy bacteria. Pasteurization process is important to kill bacteria to increase the shelf life of the milk and also to maintain the quality of the milk. The milk that has been partially homogenized and recombined are ready for pasteurization process. The milk was pumped to the heat exchanger to begin the pasteurization process. The pump is used to increase the pressure of the product so that the untreated or unpasteurized milk will not contaminate the pasteurized milk if there is any leaking happen in the heat plate exchanger. The pump maintains the pressure of the milk so that it can be flowed to the heat section in heat exchanger for high-temperatureshort-time (HTST) treatment. The milk is heated at 72°C for 15 seconds and were cooled immediately at temperature below 5°C in the heat exchanger and flowed to receiver tank. In pasteurization process, the heat exchanger that are used in this case study is plate heat exchanger. A plate heat exchanger is the most suitable to be used in milk 40. FYP FBKT. 4.4.3 Pasteurization Section.
(52) exchangers are widely used in dairy industry as it has both heating and cooling section. In the plate heat exchanger, the most suitable heating agent in the pasteurization process is hot water at atmospheric temperature and usually higher 2°C or 3°C from the desired temperature. In the heating section, there are holding tube to make sure that every particles of the milk are heated properly and evenly. After being heated at 72°C, the milk was immediately cooled below 5°C. It was being cooled with incoming raw milk and were directly flowed to cooling section. The milk was cooled at 4°C with an ice water as the cooling medium. The milk than flowed to receiver tank and stored as pasteurized milk and ready to be packaged. Table 4.5 shows unit procedure, operating conditions and streams involve in pasteurization section.. Table 4.5: Unit procedure, operating conditions and streams involve in pasteurization section. Unit Procedure. Operating Condition. Stream Input. Output Total: 1 stream. Centrifugal Pump. Pressure change :. Total: 1 stream. Heating. Temp: 72°C. Total: 1 stream. Time: 15 sec. Heat Exchanger. Exit temp: 72°C. . . Recombined milk in. Recombined milk in. Total: 1 stream . Recombined milk for heat treatment in 41. . Recombined milk out. Total: 1 stream . Recombined milk out. Total: 1 stream . Pasteurized milk out. FYP FBKT. pasteurization process as a continuous type of pasteurization is used. Besides, plate heat.
(53) Receiver Tank. Exit 4°C. temp. : Total: 1 stream . Temp : 4°C. Pasteurized milk in. Total: 1 stream . Total: 1 stream . Cooled pasteurized milk Total: 1 stream. Cooled pasteurized milk in. . Pasteurized milk out. 4.5 Material & Stream Report. The modelling of milk pasteurization is based in continuous mode operation. Since it is continuous process, the input flowrate of raw materials is based on per hour or year. From the report generated from SuperPro Designer, 20 000 kg was fed as raw materials. Table 4.6 shows quantity of bulk material for the modelling process.. Table 4.6: Input bulk materials. Register Component. Main Section (kg/h). Raw milk. 20 000. Cream Skim milk Water Total Streams. 8 000 1 600 17 600 20 000. Raw milk was the stock mixture that has been registered for modelling process. Each component that has been registered under raw milk also was stated in Table 4.6.. 42. FYP FBKT. Cooling.
(54) details of each streams can be referred in Appendix A.. 4.6 Economic Evaluation Report. After simulation process succeeded, economic evaluation report was generated. The report includes capital investment, revenue, operating cost, production cost, return on investment and others. An economic evaluation is vital in modelling and simulation process to identify, calculate and analyse cost in manufacturing product. From economic evaluation report generated by SPD, total capital investment is $ 53 077 000 with operating cost $ 481 662 000. The gross margin is 39.18% and estimated return on investment 352.43%. The higher the percentage of gross margin shows retain of sales in each dollar increased too. Summary of economic evaluation report is shown in Table 4.7. Table 4.7: Summary of economic evaluation report. Total Capital Investment. $ 53 million. Operating Cost. $ 481 million. Revenue. $ 792 million. Gross Margin. 39.18%. Return on Investment. 352.43%. 43. FYP FBKT. The output in this process is pasteurized milk that has 20 000 kg/h flowrate. Further.
(55) CONCLUSION AND RECOMMENDATIONS. 5.1 Conclusion. In conclusion, modelling and simulation for milk pasteurization production using was successfully simulated using SuperPro Designer. This production produced whole milk with 4% fat cream and every production has 20 000 kg/h flowrate producing 20 000 L of pasteurized milk. The process flow diagram for milk pasteurization production was developed using 13 unit procedures that represent the operations involved in milk pasteurization process. The process involves three sections which are clarification section, homogenization section and pasteurization section. Pasteurization process is the most important process in this production as it kills pathogenic bacteria. In term of economical aspect, producing production of 20 000 L pasteurized milk have 39.18 % gross margin. It shows that producing pasteurized milk give profit as total capital investment is $ 53 million and operating cost is $ 481 million, but by year the revenue is $ 792 million. The percentage of return on investment is 352.43%.. 44. FYP FBKT. CHAPTER 5.
(56) SuperPro Designer is a great modelling and simulation program that have a lot of unit procedure that can be used in various industry. Despite of the goods, there is still some of missing unit procedure that could not be represented by existing unit procedure and alternative unit procedure need to be used. Besides, it has some fix settings that cannot be changed according to user interest. There is other simulation software such as Aspen Plus and CHEMCAD can be used as a solution in breaking the limitation and weakness of Superpro Designer. In Malaysia, there are still less milk production that came from fresh raw milk. Besides, in Malaysia milk that always found in market is recombined milk that combine skim milk powder with cream. This study can be used as reference and expand it to produce pasteurized milk and at industry level.. 45. FYP FBKT. 5.2 Recommendations.
(57) Birta, L. G., Crosbie, R. E., Jakeman, T., Lehmann, A., Robinson, S., Tolk, A., & Zeigler, B. P. (2015). Simulation Foundations , Methods and Applications. Bylund, G. (2015). Dairy processing handbook. Lund: Tetra Pak Processing Systems AB. Fox, P. F. (2015). Dairy Chemistry and Biochemistry. Fox, P. F., Guinee, T. P., Cogan, T. M., & Mcsweeney, P. L. H. (2017). Fundamentals of Cheese Science. Harjinder, S., Boland, M., & Thompson, A. (2014). Milk Protein (second edi). Elsevier. Hirpara Krupa. (2011). Synergy of dairy with non-dairy Ingredients or product: A review. African Journal of Food Science, 5(16), 817–832. 3 Meghwal, M., Goyal, M. R., & Chavan, R. S. (2017). Dairy engineering: Advanced technologies and their applications. Toronto: Apple Academic Press. Raw Milk.What’s In It? . Retrieved April 12, 2018, from http://www.raw-milk-facts.com/what_is_in_raw_milk.html Rybak, O. (2016). Milk fat in structure formation of dairy products :, 5(3), 499–514. Yada, R. Y. (2017). Food Processing (Second Edi). Woodhead Publishing. Yang, H., Ye, H., Zhai, S., & Wang, G. (2011). Leak detection of gas transport pipelines based on wigner distribution. 2011 International Symposium on Advanced Control of Industrial Processes (ADCONIP), (May), 258–261.. 46. FYP FBKT. REFERENCES.
(58) Material & Stream Report. 47. FYP FBKT. APPENDICES.
(59) 48. FYP FBKT.
(60) 49. FYP FBKT.
(61) FYP FBKT. Economic Evaluation Report. 50.
(62) 51. FYP FBKT.
(63) 52. FYP FBKT.
(64)
DOKUMEN BERKAITAN
This sample was used as a starting material for instant organic rice bran milk (IRBM) production..
RSM was applied to see the effect of cow milk, goat milk and sugar proportion in yoghurt formulation on the response values- titratable acidity, syneresis, firmness and sensory
In Figure 1(a), peroxide value of milk powder in each temperature shows increasing trend. Milk powder in non-sealed bottles had higher PV than those of milk in sealed
Corn milk samples prepared from sweet corn and water at three different ratios as 1:1, 1:2 and 1:3 were used to produce corn milk yogurt and it was found that corn milk yogurt
Due to the fact that the pancreatic RNase content in the cow’s milk ranges from 12 to 32 mg/l (Shidlovskaya, 2006) that is almost an order of magnitude higher than the grade of
As a conclusion, a high degree of lactose removal from goat’s milk could be achieved by 10 KDa UF membrane in a cross-flow hollow fiber system, which proved that different
It can be summed up that milk receiving mild thermization treatment combined with MCP supplementation (0.5%) formulated a process maintaining the sensorial,
were utilized and reused. Simulated overall recovery yield of flexirubin, operational cost and capital investment on equipment for each proposed downstream processing routes