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Generically Dependent Continuant
This article focuses on the optimization, modeling, and online monitoring of banana juice production through an enzymatic method. In order to perform this task, a batch reactor was designed with automatic control over the temperature and the agitation speed as well as online monitoring of torque. The experiments were carried out with the Musa AAA Cavendish banana variety (Enano gigante), the main variety planted in Mexico. Three different ripening stages were evaluated. Optimization of juice extraction was evaluated as a function of the pulp/water relationship and the concentration of the enzyme complex. The results showed that the adding of water had no influence on the extraction of banana juice, and the optimal enzyme concentration per kilogram of banana pulp was found. Based on a fuzzy logic approach, it was possible to relate the initial torque with the ripeness stage. Furthermore, an observable dynamical model based on ordinary differential equations and fuzzy logic is presented. With this model, the relationship between the torque dynamic and the instant juice yield was found to depend on the amount of enzyme, the temperature, and the maturity stage of the banana used. In addition, a principal components analysis was used to classify and to relate the final juice characteristics (e.g., L, a, and b colorimetric components) to the processing conditions and the final appreciation of a group of sensorial panelists. Additionally, a robust observer was designed and implemented to filter the noise present in the torque signal and to predict the instant juice yield. © 2013 Springer Science%2bBusiness Media New York.
This article focuses on the optimization, modeling, and online monitoring of banana juice production through an enzymatic method. In order to perform this task, a batch reactor was designed with automatic control over the temperature and the agitation speed as well as online monitoring of torque. The experiments were carried out with the Musa AAA Cavendish banana variety (Enano gigante), the main variety planted in Mexico. Three different ripening stages were evaluated. Optimization of juice extraction was evaluated as a function of the pulp/water relationship and the concentration of the enzyme complex. The results showed that the adding of water had no influence on the extraction of banana juice, and the optimal enzyme concentration per kilogram of banana pulp was found. Based on a fuzzy logic approach, it was possible to relate the initial torque with the ripeness stage. Furthermore, an observable dynamical model based on ordinary differential equations and fuzzy logic is presented. With this model, the relationship between the torque dynamic and the instant juice yield was found to depend on the amount of enzyme, the temperature, and the maturity stage of the banana used. In addition, a principal components analysis was used to classify and to relate the final juice characteristics (e.g., L, a, and b colorimetric components) to the processing conditions and the final appreciation of a group of sensorial panelists. Additionally, a robust observer was designed and implemented to filter the noise present in the torque signal and to predict the instant juice yield. © 2013 Springer Science Business Media New York.
Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice
Banana; Juice; Modeling; Observer; Optimization; Processing Banana; Enzymatic extraction; Enzyme concentrations; Fuzzy logic approach; Juice; Observer; Principal components analysis; Processing condition; Automation; Batch reactors; Colorimetric analysis; Control; Enzymes; Extraction; Fruits; Fuzzy logic; Models; Ordinary differential equations; Partial discharges; Principal component analysis; Processing; Torque; Optimization; Musa; Musa acuminata
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Consejo Nacional de Ciencia y Tecnología, CONACYT: 169048