The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Yanmei Meng - One of the best experts on this subject based on the ideXlab platform.
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hybrid modeling based on mechanistic and data driven approaches for Cane Sugar crystallization
Journal of Food Engineering, 2019Co-Authors: Yanmei Meng, Shuangshuang Yu, Guancheng Lu, Jinlai Zhang, Zhen Dong, Haifeng PangAbstract:Abstract Cane Sugar crystallization is a non-linear and non-stationary process. Some key parameters which significantly affect the process and the quality of the product such as crystal content and main crystal size distribution parameters (average size and coefficient of variation) still cannot be directly measured online by existing sensors. In this research, we developed a hybrid model which is combination of a data-driven model and a mechanistic model. Based on the previously developed data-driven modeling, a crystallization kinetic mechanism is established from the point of view of energy and mass conservations population balance. By expressing the nucleation and growth rate of the crystallization and aggregation, combining the data-driven model, not only the mother liquor supersaturation and mother liquor purity can be successfully predicted, but also the crystal content and main crystal size distribution parameters of the crystallization process can be accurately predicted. Based on this hybrid model, an intelligent integrated measurement and control system for the process of Cane Sugar crystallization is developed and has been successfully applied in Sugar production. The experimental results show that the hybrid model based on mechanism and data-driven has high accuracy and can be used in actual industrial production process.
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Data-driven soft sensor modeling based on twin support vector regression for Cane Sugar crystallization
Journal of Food Engineering, 2018Co-Authors: Yanmei Meng, Shuangshuang Yu, Haifeng Pang, Kangyuan ZhengAbstract:Abstract Cane Sugar crystallization is a complex physical and chemical process and is related with many parameters. Due to the restriction of technical condition, some key parameters such as mother liquor purity and supersaturation, cannot be measured directly by existing sensors. This hinders the implementation of automatic control in Cane Sugar crystallization seriously. To handle this problem, a data-driven soft sensor modeling based on twin support vector regression is proposed to estimate the mother liquor purity and supersaturation. Seven easy-to-measure variables are chosen as input, including vacuum degree, temperature, massecuite level, steam pressure, steam temperature, feeding rate and massecuite brix. Two difficult-to-measure variables are chosen as output, including mother liquor supersaturation and mother liquor purity. The model parameters are optimized by combining the particle swarm optimization and the ten-fold cross-validation method. Experimental result indicates that this method performs well in aspects of prediction, approximation, learning speed, and generalization ability compared with BP, RBF and ELM, and is proved to have great effectiveness and reliability in Cane Sugar crystallization control.
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Research of Methods for Extracting Principal Components Responding to Sucrose Supersaturation Based Soft Sensors in Cane Sugar Process
2014Co-Authors: Yanmei Meng, Kangyuan Zheng, Guancheng Lu, Zhihong Tang, Xiaochun WangAbstract:Based on the soft sensor techniques, five external factors that affect the Cane Sugar crystallization process are used as auxiliary variables, i.e., the syrup Brix and temperature, vacuum, steam pressure and feed flow, while the sucrose supersaturation is considered as the key variable. Then a soft sensor method for the sucrose supersaturation is developed based on kernel partial least squares. However, the Cane Sugar crystallization process is very complex, with features of multiple nonlinearity among the auxiliary variables. Besides, the auxiliary variables obtaining from the on-line sensors involves lots of uncertain components because of the limits of the sensors themselves and the environmental influence in Cane Sugar process, which weakens the generalization capacity of the soft sensor. Therefore, a kernel partial least squares method is adopted to extract the principle components of the auxiliary variables, which improves the accuracy and generalization capacity of the soft sensor model for the sucrose supersaturation. The experiment results proved that the soft sensor values were close to the actual values where the maximal relative error was nearly 2.91 %. This method is of high performance. Copyright © 2014 IFSA Publishing, S. L.
Agnieszka Papiewska - One of the best experts on this subject based on the ideXlab platform.
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Microbiological purity of raw and refined white Cane Sugar
Sugar Industry, 2014Co-Authors: Maciej Wojtczak, Agnieszka PapiewskaAbstract:The study presents the evaluation of microbiological purity of raw Cane Sugar, refined Cane Sugar, and various commercial brown Sugars for human consumption. The paper shows that there is a significant need to work out microbiological standards for brown Sugars for direct human consumption.
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Evaluation of microbiological purity of raw and refined white Cane Sugar
Food Control, 2012Co-Authors: Maciej Wojtczak, Joanna Biernasiak, Agnieszka PapiewskaAbstract:Abstract An assessment of microbiological quality of raw and white Cane Sugar was conducted. The study material consisted of fourteen samples of raw Cane Sugar and fourteen samples of refined white Cane Sugar from the campaign 2008–09. In the investigated Sugars the analysis concerned the total number of mesophilic aerobic bacteria, anaerobic bacteria, thermophilic bacteria, thermophilic anaerobic bacteria, thermophilic spore-forming bacteria, mucus-forming bacteria, Enterobacteriaceae bacteria, and the total number of yeasts and moulds. Raw Cane Sugar samples were characterized by varying degrees of microbiological contamination. Among the examined microorganisms, the largest share was recorded for mesophilic bacteria and thermophilic bacteria. Assuring proper refining process and lowering Sugar losses require a control of the microbiological purity of the raw Sugar. High degree of microbiological contamination of raw Sugar may eliminate the possibility of using it for direct consumption. It was shown that white Sugar obtained by refining various purity raw Cane Sugars meets the standards developed by the U.S. National Soft Drink Association.
Maciej Wojtczak - One of the best experts on this subject based on the ideXlab platform.
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Microbiological purity of raw and refined white Cane Sugar
Sugar Industry, 2014Co-Authors: Maciej Wojtczak, Agnieszka PapiewskaAbstract:The study presents the evaluation of microbiological purity of raw Cane Sugar, refined Cane Sugar, and various commercial brown Sugars for human consumption. The paper shows that there is a significant need to work out microbiological standards for brown Sugars for direct human consumption.
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Evaluation of microbiological purity of raw and refined white Cane Sugar
Food Control, 2012Co-Authors: Maciej Wojtczak, Joanna Biernasiak, Agnieszka PapiewskaAbstract:Abstract An assessment of microbiological quality of raw and white Cane Sugar was conducted. The study material consisted of fourteen samples of raw Cane Sugar and fourteen samples of refined white Cane Sugar from the campaign 2008–09. In the investigated Sugars the analysis concerned the total number of mesophilic aerobic bacteria, anaerobic bacteria, thermophilic bacteria, thermophilic anaerobic bacteria, thermophilic spore-forming bacteria, mucus-forming bacteria, Enterobacteriaceae bacteria, and the total number of yeasts and moulds. Raw Cane Sugar samples were characterized by varying degrees of microbiological contamination. Among the examined microorganisms, the largest share was recorded for mesophilic bacteria and thermophilic bacteria. Assuring proper refining process and lowering Sugar losses require a control of the microbiological purity of the raw Sugar. High degree of microbiological contamination of raw Sugar may eliminate the possibility of using it for direct consumption. It was shown that white Sugar obtained by refining various purity raw Cane Sugars meets the standards developed by the U.S. National Soft Drink Association.
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Water vapor sorption isotherms of Cane Sugar.
Sugar Industry-Zuckerindustrie, 2010Co-Authors: Maciej Wojtczak, Zbigniew TamborskiAbstract:The aim of the paper was to determine water vapor sorption isotherms of different types of Cane Sugar in comparison with beet Sugar. Different samples of white beet and Cane Sugar together with brown Cane Sugar were the materials for the analysis. The sorption isotherms were determined at temperatures of 5 ºC and 25 ºC for water activities from 0.33 to 0.87. In the analyzed Sugars the following parameters were also determined: color, conductivity ash, contents of K, Na, Ca, Mg and dextran. Significant differences in water sorption were found between different types of Cane Sugar and beet Sugar. Brown Cane Sugars were the most hygroscopic samples of all the researched Sugars.
Guancheng Lu - One of the best experts on this subject based on the ideXlab platform.
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hybrid modeling based on mechanistic and data driven approaches for Cane Sugar crystallization
Journal of Food Engineering, 2019Co-Authors: Yanmei Meng, Shuangshuang Yu, Guancheng Lu, Jinlai Zhang, Zhen Dong, Haifeng PangAbstract:Abstract Cane Sugar crystallization is a non-linear and non-stationary process. Some key parameters which significantly affect the process and the quality of the product such as crystal content and main crystal size distribution parameters (average size and coefficient of variation) still cannot be directly measured online by existing sensors. In this research, we developed a hybrid model which is combination of a data-driven model and a mechanistic model. Based on the previously developed data-driven modeling, a crystallization kinetic mechanism is established from the point of view of energy and mass conservations population balance. By expressing the nucleation and growth rate of the crystallization and aggregation, combining the data-driven model, not only the mother liquor supersaturation and mother liquor purity can be successfully predicted, but also the crystal content and main crystal size distribution parameters of the crystallization process can be accurately predicted. Based on this hybrid model, an intelligent integrated measurement and control system for the process of Cane Sugar crystallization is developed and has been successfully applied in Sugar production. The experimental results show that the hybrid model based on mechanism and data-driven has high accuracy and can be used in actual industrial production process.
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Research of Methods for Extracting Principal Components Responding to Sucrose Supersaturation Based Soft Sensors in Cane Sugar Process
2014Co-Authors: Yanmei Meng, Kangyuan Zheng, Guancheng Lu, Zhihong Tang, Xiaochun WangAbstract:Based on the soft sensor techniques, five external factors that affect the Cane Sugar crystallization process are used as auxiliary variables, i.e., the syrup Brix and temperature, vacuum, steam pressure and feed flow, while the sucrose supersaturation is considered as the key variable. Then a soft sensor method for the sucrose supersaturation is developed based on kernel partial least squares. However, the Cane Sugar crystallization process is very complex, with features of multiple nonlinearity among the auxiliary variables. Besides, the auxiliary variables obtaining from the on-line sensors involves lots of uncertain components because of the limits of the sensors themselves and the environmental influence in Cane Sugar process, which weakens the generalization capacity of the soft sensor. Therefore, a kernel partial least squares method is adopted to extract the principle components of the auxiliary variables, which improves the accuracy and generalization capacity of the soft sensor model for the sucrose supersaturation. The experiment results proved that the soft sensor values were close to the actual values where the maximal relative error was nearly 2.91 %. This method is of high performance. Copyright © 2014 IFSA Publishing, S. L.
Shelly J Schmidt - One of the best experts on this subject based on the ideXlab platform.
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sensory differences between product matrices made with beet and Cane Sugar sources
Journal of Food Science, 2014Co-Authors: Brittany L Urbanus, Shelly J SchmidtAbstract:Although beet and Cane Sugar sources have nearly identical chemical compositions, the Sugars differ in their volatile profiles, thermal behaviors, and minor chemical components. Scientific evidence characterizing the impact of these differences on product quality is lacking. The objective of this research was to determine whether panelists could identify a sensory difference between product matrices made with beet and Cane Sugar sources. Sixty-two panelists used the R-index by ranking method to discern whether there was a difference between 2 brands of beet and 2 brands of Cane Sugars in regard to their aroma and flavor, along with a difference in pavlova, simple syrup, Sugar cookies, pudding, whipped cream, and iced tea made with beet and Cane Sugars. R-index values and Friedman's rank sum tests showed differences (P < 0.05) between beet and Cane Sugars in regard to their aroma and flavor. Significant differences between the Sugar sources were also identified when incorporated into the pavlova and simple syrup. No difference was observed in the Sugar cookies, pudding, whipped cream, and iced tea. Possible explanations for the lack of difference in these products include: (1) masking of beet and Cane sensory differences by the flavor and complexity of the product matrix, (2) the relatively small quantity of Sugar in these products, and (3) variation within these products being more influential than the Sugar source. The findings from this research are relevant to Sugar manufacturers and the food industry as a whole, because it identifies differences between beet and Cane Sugars and product matrices in which beet and Cane Sugars are not directly interchangeable. Practical Application Results indicate sensory differences between beet and Cane Sugars and identify products in which the Sugars are not directly interchangeable, which serves to guide the research and development of Sugar containing foods and beverages. The substitution of sucrose in place of high fructose corn syrup is currently trending in the food industry. Therefore, the findings from this research are of value to the industry. Additionally, a perceivable difference between products made with the 2 Sugar sources may suggest a difference in the functionality of beet and Cane Sugars, which could then be used to optimize food and beverage formulations and processing parameters.
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Sensory differences between beet and Cane Sugar sources.
Journal of Food Science, 2014Co-Authors: Brittany L Urbanus, Emily J. Eklund, Chelsea M. Ickes, Shelly J SchmidtAbstract:Research concerning the sensory properties of beet and Cane Sugars is lacking in the scientific literature. Therefore, the objectives of this research were to determine whether a sensory difference was perceivable between beet and Cane Sugar sources in regard to their (1) aroma-only, (2) aroma and taste without nose clips, and (3) taste-only with nose clips, and to characterize the difference between the Sugar sources using descriptive analysis. One hundred panelists evaluated Sugar samples using a tetrad test. A significant difference (P < 0.05) was identified between beet and Cane Sugar sources when evaluated by aroma-only and taste and aroma without nose clips. However, there was no difference when tasted with nose clips. To characterize the observed differences, ten trained panelists identified and quantified key sensory attributes of beet and Cane Sugars using descriptive analysis. Analysis of variance indicated significant differences (P < 0.05) between Sugar samples for 8 of the 10 attributes including: off-dairy, oxidized, earthy, and barnyard aroma, fruity and burnt Sugar aroma-by-mouth, sweet aftertaste, and burnt Sugar aftertaste. The sensory profile of beet Sugar was characterized by off-dairy, oxidized, earthy, and barnyard aromas and by a burnt Sugar aroma-by-mouth and aftertaste, whereas Cane Sugar was characterized by a fruity aroma-by-mouth and sweet aftertaste. This study shows that beet and Cane Sugar sources can be differentiated by their aroma and provides a sensory profile characterizing the differences. As Sugar is used extensively as a food ingredient, sensory differences between beet and Cane Sugar sources once incorporated into different product matrices should be studied as a next step. Practical Application The results from this research document the differences between beet and Cane Sugar sources from a sensory perspective. Knowledge of sensory differences between the Sugar sources supplement the analytically determined volatile profile differences previously reported in the literature. The current research suggests that differences between beet and Cane Sugars reside in their aromas. These findings encourage beet Sugar manufacturers to continue development of a deodorization strategy to overcome the off-aromas perceived by consumers in beet Sugar.
