1.

0 Acknowledgement

First of all, I would like to give my outmost gratitude to our lecturer of this course,
Computer Programming for Process Engineer, Dr. Norashikin Ab. Aziz. whom introduced
this course to us and guide us throughout the whole semester. With Dr. Norashikin’s help we
managed to complete this project with the title of “Development and Programming of Food
Production System” that involves the knowledge of Matlab. She always spends her time to
explain in details about the mini project when we seek for her advice. Once again, thank you
Dr. Norashikin for her vital encouragement and support.

Furthermore, I would like to express my gratitude to our lab instructor, Mr. Daniel Ng.
Thanks for his motivation and inspiration he extended and also for the constant reminders
which are much needed. Mr. Daniel Ng always explains the details of projects to us patiently.
He also gives comments and suggestions for us to make our project better. The explanation
and hint he gave are very useful for us to produce a project regarding Matlab.

Consequently, I would like to express my gratitude to my group members (F5):

1. Nur Farahin bt Mohd Nor Wir

2. Nur Farhah binti Mahmood
3. Nur Adilah binti Mohd Farid
4. Nur Farah Farhana binti Hishamuddin Azahari

Without their fully support, respectful, responsibility and cooperation, this mini project would
not been possible complete. I am indebted with my group members to support me in any
respect and give cooperation to me during the completion of this project. Every member is
responsible for a section of the whole food production line. I am grateful that every member
did their very best in completing their own part and even gave insights to other members
about the project. Next, I would like to express my special thanks to Engineering Faculty of
University Putra Malaysia for providing computer laboratory facilities that enable us to use
Matlab in the class.

Lastly, I send my regards and blessings to all of those who offer any kind of help no
matter physically or mentally to me in processing this mini project. Thanks to all my friends
and course mates who had been help me to complete the project and willing to share the
information with me.

Ng Geok Wei
1
2.0 Introduction

Orange Juice Production

Orange juice is defined in the United States Code of Federal Regulations as the "unfermented
juice obtained from mature oranges of the species Citrus sinensis or of the citrus hybrid
commonly called Ambersweet." True fresh squeezed juice is difficult to market commercially
because it requires special processing to preserve it. Orange juice is commonly marketed in
three forms: as a frozen concentrate, which is diluted with water after purchase; as a
reconstituted liquid, which has been concentrated and then diluted prior to sale; or as a single
strength, unconcentrated beverage called NFC or Not From Concentrate. The latter two types
are also known as Ready To Drink (RTD) juices.

(a) Harvesting

Oranges are harvested from large groves. Some citrus growers are members of cooperative
packing and marketing associations, while others are independent growers. When the mature
fruit is ready to pick, a crew of pickers is sent in to pull the fruit off the trees. The collected
fruit is sent to packing centres where it is boxed for sale as whole fruit, or sent to plants for
juice processing. The oranges are generally shipped via truck to juice extraction facilities,
where they are unloaded by a gravity feed onto a conveyor belt that transports the fruit to a
storage bin.

(b) Cleaning/Grading

The fruit must be inspected and graded before it can be used. An inspector takes a 39.7 lb (18
kg) sample to analyze in order to make sure the fruit meets maturity requirements for
processing. The certified fruit is then transported along a conveyor belt where it is washed
with a detergent as it passes over roller brushes. This process removes debris and dirt and
reduces the number of microbes. The fruit is rinsed and dried. Graders remove bad fruit as it
passes over the rollers and the remaining quality pieces are automatically segregated by size
prior to extraction. Proper size is critical for the extraction process.

(c) Extraction

Proper juice extraction is important to optimize the efficiency of the juice production process
as well as the quality of the finished drink. The latter is true because oranges have thick peels,
which contain bitter resins that must be carefully separated to avoid tainting the sweeter juice.

2
There are two automated extraction methods commonly used by the industry. The first places
the fruit between two metal cups with sharpened metal tubes at their base. The upper cup
descends and the fingers on each cup mesh to express the juice as the tubes cut holes in the
top and bottom of the fruit. The fruit solids are compressed into the bottom tube between the
two plugs of peel while the juice is forced out through perforations in the tube wall. At the
same time, a water spray washes away the oil from the peel. This oil is reclaimed for later
use. The extracted juice is filtered through a stainless steel screen before it is ready for the
next stage. At this point, the juice can be chilled or concentrated if it is intended for a
reconstituted beverage. If a NFC type, it may be pasteurized.

(d) Concentration

Concentrated juice extract is approximately five times more concentrated than squeezed
juice. Diluted with water, it is used to make frozen juice and many RTD beverages.
Concentration is useful because it extends the shelf life of the juice and makes storage and
shipping more economical. Juice is commonly concentrated with a piece of equipment known
as a Thermally Accelerated Short-Time Evaporator, or TASTE for short. TASTE uses steam
to heat the juice under vacuum and force water to be evaporated. Concentrated juice is
discharged to a vacuum flash cooler, which reduces the product temperature to about 55.4° F
(13° C). A newer concentration process requires minimal heat treatment and is used
commercially in Japan. The pulp is separated from the juice by ultra-filtration and
pasteurized. The clarified juice containing the volatile flavourings is concentrated at 50° F
(10° C) by reverse osmosis and the concentrate and the pulp are recombined to produce the
appropriate juice concentration. The flavour of this concentrate has been judged to be
superior to what is commercially available in the United States and is close to fresh juice.
Juice concentrate is then stored in refrigerated stainless steel bulk tanks until is ready to be
packaged or reconstituted.

(e) Reconstitution

When the juice processor is ready to prepare a commercial package for retail sale,
concentrate is pulled from several storage batches and blended with water to achieve the
desired sugar to acid ratio, colour, and flavour. This step must be carefully controlled because
during the concentration process much of the juice's flavour may be lost. Proper blending of

3
juice concentrate and other flavour fractions is necessary to ensure the final juice product
achieves a high quality flavour.

(f) Pasteurization

Thanks to its low pH (about 4), orange juice has some natural protection from bacteria, yeast,
and mold growth. However, pasteurization is still required to further retard spoilage.
Pasteurization also inactivates certain enzymes which cause the pulp to separate from the
juice, resulting in an aesthetically undesirably beverage. This enzyme related clarification is
one of the reasons why fresh squeezed juice has a shelf life of only a few hours. Flash
pasteurization minimizes flavour changes from heat treatment and is recommended for
premium quality products. Several pasteurization methods are commercially used. One
common method passes juice through a tube next to a plate heat exchanger, so the juice is
heated without direct contact with the heating surface. Another method uses hot, pasteurized
juice to preheat incoming unpasteurized juice. The preheated juice is further heated with
steam or hot water to the pasteurization temperature. Typically, reaching a temperature of
185-201.2° F (85-94° C) for about 30 seconds is adequate to reduce the microbe count and
prepare the juice for filling.

(g) Packaging/filling

To ensure sterility, the pasteurized juice should be filled while still hot where possible, metal
or glass bottles and cans can be preheated. Packaging which cannot withstand high
temperatures (e.g., aseptic, multilayer plastic juice boxes which don't require refrigeration)
must be filled in a sterile environment. Instead of heat, hydrogen peroxide or another
approved sterilizing agent may be used prior to filling. In any case, the empty packages are
fed down a conveyor belt to liquid filling machinery, which is fed juice from bulk storage
tanks. The filling head meters the precise amount of product into the container, and
depending on the design of the package, it may immediately invert to sterilize the lid. After
filling, the containers are cooled as fast as possible. Orange juice packaged in this manner has
a shelf life of 6-8 months at room temperature.

4
 Fruit Unloading

Washing / Grading

Juice Extraction

Heat Treatment Aroma For Blending

Recovery
Fine Pulping Clarification

For Ready to Drink Juice

Juices

Sugar & other Ready to Drink juice- Single Strength

Ingredient RTD Formulation & Juices / Pulp
Preparation Blending
Food
Blending & Mixing Additives
Formulated Juice-
RTD
Pasteurization /
Sterilization

Pasteurization /
Sterilization Spray Drying for
Blended Juice
Powders
Hot Filling &
Packing Packing

Figure 1 Orange Juice Production line

5
 Figure 2 Orange Juice Production Flow

MATLAB

The word ‘MATLAB’ is stand for ‘MATrix LABoratory’ and is developed by The
MathWorks. MATLAB is a powerful language for technical computing. It can be used in a
wide range of applications, including math computations, modelling and simulations, matrix
manipulations, plotting function, data analysis and processing, control design, visualization
and graphics processing, creation of interfaces and algorithm development.

MATLAB is a high-level language and interactive environment that enables you to

perform computationally intensive tasks faster than with traditional programming languages
such as C, C++, and Fortran. The purpose of choosing MATLAB for this programming of
energy from food calculator is MATLAB is more users friendly. MATLAB enable the user
who didn’t have any knowledge of programming language easy to operate and run it. The
user can use the program that our group created in conjunction to the processes of orange
production.

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 Nur Adilah binti Mohd Farid 171850

3.0 HARVESTING

Oranges were collected from three different harvest systems: hand harvesting (control),
continuous travel canopy shake and catch harvesting system (Model 3220), and tractor-
powered continuous travel canopy shake harvester (Model 3210). Because of its large size,
the 3220 harvester is most efficiently operated in large orchards (greater than 1000 ha) that
have long rows of trees and is relatively difficult to move between orchards. The 3210 is
much smaller and manoeuvrable and is generally operated in small orchards. Oxbo's tractor
powered 3210 continuous travel canopy shake harvester removes up to 95% of the crop,
putting it on the ground for pickup. It is an ideal match for older groves or for those with trees
of mixed age. 12 sets of tines, each 6-7 feet in length, 4 powered sweeps (2 tractor and 2
harvester mounted) to avoid fruit damage by tires and hydraulically adjustable rear axle width
for stability.

3.1 Objective

To make sure the mass of the oranges for the machine is suitable.

3.2 Problem Analysis

The mass of oranges is very important in the harvesting system, it will influence the
operational function of the machine, the amount of oranges cannot be excessive or too much.

3.3 Problem Statement

A small machine is design to control the amount of oranges harvested. The higher mass of the
oranges for the machine is up to 453592 kg. Hence, the machine designed is used to control
the amount of the oranges so that the machine can function well within the range of suitable
mass.

3.4 Control Flow Chart

a) If the amount of the oranges is over than the maximum mass, the alarm will ring, and
the worker can take action immediately.

b) If the amount of oranges is between the range of minimum and maximum mass, the
machine will operate as normal, the amount is suitable.

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 Nur Adilah binti Mohd Farid 171850

4.0 GRADING
Citrus grading is normally achieved based on external visible criteria including size, shape,
and colour of the fruit. However, internal quality of the fruits can be evaluated if there is a
correlation between the internal and visible external characteristics. In this study it was
hypothesized that fruits with coarser skin would have thicker wall and vice versa. Coarseness
of the skin could be verified by normal visible imaging. Correlation achieved between the
coarseness and thickness of the oranges which showed a good agreement between these two
factors.

4.1 Objective
To determine the thickness of an orange for the quality and grades of oranges.

4.2 Problem Analysis

Skin thickness measurement is important for grading. It will influence the quality and the
grades of oranges.

4.3 Problem Statement

Actual thicknesses of orange skins were measured on the cross sectional images captured
from the same samples. For each of the cross sectional images, skins were manually
segmented from the pulps and then the skin area was measured. In as much as large oranges
have more skin area, the skin area measurement was normalized by dividing to the cross
sectional area of the orange.
The equation that used in grading is:
R= TA/CA
Where,
R= Skin ratio
TA = total area(m2)
CA = cross sectional area(m2)

4.4 Processing Scheme

a) If the qualities of the orange is low, it will be rejected.

b) If the qualities of the orange is high, it will be stored.

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 Ng Geok Wei 174640

5.0 Extraction

Extraction of orange juice

The extraction of juice from the orange is extracted using FMC cup extractors to produce
high –quality citrus juice. The FMC juice extractor consists of three to eight upper and lower
cups. When a fruit is placed in the cup, the upper cup descends and squeezes the fruit down
into the lower cup. A five-headed FMC extractor can theoretically process 500 fruit/ min at
the design rate of 100 strokes/ min. The upper and lower cups have holes in the center of the
cup, with sharp edge that cuts about a 1 in. diameter hole through the fruit, and all of the
inside portion of the fruit and the two peel plugs are forced down into a perforated pipe. This
orifice tube creates backpressure on the incoming fruit material by restricted opening in the
bottom where the solid part of the inside portion of the fruit is ejected. This material is
discarded from the bottom of the extractor with the peel going into a screw conveyor for
transport to the feel mill. The juice is squeezed through the openings in the orifice tube and
flows to the finishers for pulp reduction and further processing.

Figure 3 Principle of operation of the FMC citrus juice extractor

In order for the FMC extractor to function properly, the fruit must be sized prior to entering
the extractor in order to match the cup size of the machine. If the fruit is too large for the cup,
the upper cup will chop, rather than squeeze, the fruit. If the fruit is too small for the cup, the
upper cup will smash, rather than squeeze, the fruit. A typical array of FMC extractors will
consist of machines containing various size cups fed by previously sized fruit. Improper
sizing will have a significant effect on juice yield and quality.

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 Ng Geok Wei 174640

Figure 4 Operation of FMC

Extraction of orange oil

Supercritical fluid (SCF) extraction is an extraction process utilizing a fluid as an extract -ant
at temperatures and pressures exceeding its critical temperature and pressure. Pressures
ranging from 8-15 MPa with temperatures ranging from 28-60℃ were employed. Quality of
the oil was analyzed by GC and Capillary GC. Supercritical carbon dioxide was found to
extract the oil containing all the low volatile fractions and oil obtained was light pale yellow
in colour. Orange peels were grounded with the mild rpm so as to expose the oil sacs and the
pulpy mass was charged into the extractor and was closed.

Figure 5 Schematic diagram of supercritical fluid extraction apparatus

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 Ng Geok Wei 174640

5.1 Program development

There are seven steps of program design in this program:

Problem
Evaluation Application
Analysis

Problem Program
statement Algorithmn

Processing
Algorithm
Scheme

Step 1 : Problem Analysis

 To determine the maximum yield of orange juice during extraction based on the
weight of different sizes of oranges
 To allow the user to input weight of orange and the average size of oranges
 To allow the user to get access to the information of weight of wetcake produced, the
weight of dried oven cake, percentage of juice yield, percentage of extraction
efficiency and the time required for the extraction to occur.
 To determine the temperature and pressure for the yield of orange oil required.
 To analyse the data given in terms of pressure and temperature variation.
 To plot a curve fitting graph to find the 3 variables equation to relate yield of orange
oil to pressure and temperature.
 To allow user to input weight, temperature and pressure to find the yield of orange oil
that wished to extract

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 Ng Geok Wei 174640

Step 2: Problem Statement

(a) Extraction of orange juice

The very initial idea of creating this program is to calculate the maximum yield of orange
juice based on weight of oranges. After some research and findings, the maximum yield can
be affected by the different sizes of oranges. Based on USDA, oranges can be categorize into
three group based on sizes(small, medium, large). Thus, the sizes and weight range are based
on these standards. Other than that, the FMC extractor comes with different sizes of cups
too. The orange sizes are complimentary to the FMC extractor cup size too.

Table 1 Size of FMC extractor cups with respect to weight and size of orange.

Orange size
  Cup Size (mm) Weight (g)
(mm)

small 60 < 57 59-147

medium 76 44-83 147-207

large 102 83-108 207-295

The speed of the 5 cups FMC juice extractor ( Model 291B/391B) is 100 strokes per minute
or 500 fruits per minute.

500 fruits 60 min

Amount of oranges in 1 hr =
min
x 1 hr
= 3000 fruits/hr

Assumptions played an important key in this program.

 Assume that the oranges are in the same size category

 Assume that the weight of every single oranges are all same
 Assume that the pressure of the cup are all same
 Assume that the moisture content in all orange peel are the same
 Assume the weight of juice extracted is the same for the same batch of oranges.
 Assume the percentage of composition of orange applies for all oranges.

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 Ng Geok Wei 174640

A pre-calculation of an orange is done beforehand.

Table 2: The data of an orange in different sizes using the equation given.

Size of orange small medium large

Weight of orange (w1) 147.00 207 295

Weight of juice (w2) 82.32 157.73 184.00

Weight of wetcake (w3) 65.56 92.32 131.57

Weight of dried ovencake (w4) 15.08 21.23 30.26

Weight of juice obtainable(w5) 131.92 185.77 264.74

Juice yield (Jy) 55.67 63.08 58.31

Extraction efficiency (Ee) 62.40 84.91 69.50

w3 = 44.6% of w1

w4= 23% of w3

w5=w1 - w4

w2
Jy = x100 %
w 2+w 3

w2
Ee = x100%
w5

The orange juice extraction program calculates the maximum yield of the orange juice based
on the weight input by the user with the data above as reference. Then all data calculated is
displayed clearly.

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 Ng Geok Wei 174640

(b) Extraction of orange oil

The data given are orange peel extraction by SC-CO2 with temperature and pressure variation
respectively with fixed flow rate, time and weight of orange peel.

Table 4: Orange peel oil extraction by SC-CO2 with temperature variation.

Extraction temperature ( oC ) Yield of oil (wt % of peels)

*28 0.68
35 0.93
45 1.45
55 2.22
60 1.97
*subcritical condition operated below critical temperature of 31.1oC
Extraction pressure: 15MPa
Flow rate of CO2: 5kg/ h
Batch time: 2h
Weight of orange peel: 184g

The equation of this data is found using curve fitting while y is the yield of oil and x is the
extraction temperature.

1
y= 2
0.0011 x −0.1268 x + 4.1744

Table 5: Orange peel oil extraction by SC-CO2 with pressure variation.

Extraction temperature ( oC ) Yield of oil (wt % of peels)

8 1.28
10 1.70
15 2.22
20 1.87
25 1.32
Extraction temperature: 55 oC
Flow rate of CO2: 5kg/ h

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 Ng Geok Wei 174640

Batch time: 2 h
Weight of orange peel: 184 g

The equation of this data is found using curve fitting while y is the yield of oil and x is the
extraction pressure.

1
y=
−0.0002 x −0.0144 x2 −0.2963 x +2.3265
3

A whole new data with common data of yield of orange oil can be tabulated using those two
equations.

Table 6: Yield of orange against temperature and pressure in 184g orange peel.

Yield of orange oil (%) Temperature ( oC) Pressure (MPa)

0.5 20.65 1.1
0.7 28.59 3.6
0.9 34.08 5.39
1.1 38.32 6.81
1.3 41.89 8.03
1.5 45.11 9.12
*** reference data in 184g orange peel

1 kg
Yield of orange oil = (reference yield of oil in 184g peel ) (input weight(kg)) (147g) (
1000 g

The reference yield of oil in 184g of orange peel is found firstly. Then, the user will input
weight of orange peel that wished to be extracted to find the respective percentage yield of
orange oil that available in that weight of orange peel.

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 Ng Geok Wei 174640

Step 3: Processing Scheme

(a) Extraction of orange juice

In this program, the user will have to input the size of oranges in terms of small, medium or
large. Then, the user will be asked to input weight of oranges in the unit of (kg). The program
will show total amount of oranges, total volume of juice, total weight of wetcake, total weight
of dried ovencake, total weight of juice obtainable, percentage of juice yield, percentage of
extraction efficiency and time for extraction are displayed.

(b) Extraction of orange oil

The user will input the temperature(oC) , Pressure (MPa) of the extraction process and weight
of orange peel to the program. The output which is the Percentage of yielf od orange oil
available in that weight of orange peel will be displayed.

Step 4: Algorithm

(a) Extraction of orange juice

 A table comprises of FMC extractor cup size and orange size (mm) is displayed.
 The user will insert the size of the orange ( small, medium, large).
 Calculate the data based on the size and weight of orange that input by the user
 The input data will be calculated based on category
 Display output
 Stop

(b) Extraction of Orange Oil

 Enter a set of data of yield of oil versus temperature and yield of oil versus pressure.
 Apply curve fitting function on these two data
 Two equations are created based on the curve fitting
 A set of new data is created which is yield of oil versus temperature and pressure
 Use MATLAB Surface Fitting Tool to find the multiple variables polynomial
equation
 Import data of the new table of yield of oil versus temperature and pressure

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 Ng Geok Wei 174640

 arrange the data in column form

 input x, y, z data to the surface fitting tool
 select second degree polynomial to find the best fit curve
 an equation will be created
 Input temperature, pressure and weight to the equation
 Display output which is yield of orange oil
 Stop.

Step 5 Program Algorithm

Please refer Appendices.

Step 6 Evaluate

( a) Extraction of orange juice

 Evaluate by input the sizes of orange

 Compare the output obtained with the data ( refer Table in Step 2 Problem
Statement )
 The smaller the difference between the output obtained and the theoretical value, the
higher the accuracy of the solution.

(b) Extraction of Orange oil

 Evaluate the equation created using curve fitting

 Compare the result with the data given

Step 7: Application

(a) Extraction of Orange Juice

 Execute the file on command window

 The program will ask the user to input average size of orange and weight of orange
 The progrom will calculate the Percentage of Yield and Extraction Efficiency, in the
same time, display all the data related to find those two value.

(b) Extraction of Orange oil

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 Ng Geok Wei 174640

 Execute the program on command window

 The equation that already been found using Surface fitting tool will be displayed
 The user need to input temperature, pressure and weight of orange peel that wanted to
be extracted.
 The program will calculate the Percentage Yield of Orange Oil that can be extracted
with respect to the weight of orange peel.

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 Ng Geok Wei 174640

5.2 Flow Chart of Extraction of Orange Juice ( if – elseif – elseif – elseif - else-end)

START

disp ' size size range(mm) elseif

'small' '53-57' 53<=s v& s<57
'medium' '57-83'
'large' '83-108'
TRUE
disp ' Size : small ( 53mm-57mm) '
if s < 53 FALSE
disp ' '
fprintf( ' Total amount of oranges %9.0f.\n',a)
TRUE
fprintf( ' Total volume of juice %9.2f litre.\n',w2)
disp ' The data cannot
be run due to error in fprintf( ' Total weight of wetcake %9.2f kg.\n',w3)
the orange size input.' fprintf( ' Total weight of dried ovencake %9.2f kg.\n',w4)
fprintf( ' Total weight of juice obtainable %9.2f kg.\n',w5)
fprintf( ' Percentage of juice yield %9.2f.\n',Jy)
fprintf( ' Percentage of extraction efficiency %9.2f.\n',Ee)
fprintf( ' Time for extraction of orange juice %9.2f
hours.\n',time)

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 Ng Geok Wei 174640

elseif
FALSE
57<=s & s<=83

elseif FALSE
TRUE 83<s & s<=108
disp ' Size : small ( 57mm-83mm) '
disp ' '
else
108 < s
fprintf( ' Total amount of oranges %9.0f.\n',a) TRUE
fprintf( ' Total volume of juice %9.2f litre.\n',w2)
disp ' Size : small ( 83mm-108mm) '
fprintf( ' Total weight of wetcake %9.2f kg.\n',w3)
disp ' ' TRUE
fprintf( ' Total weight of dried ovencake %9.2f kg.\n',w4)
fprintf( ' Total amount of oranges %9.0f.\n',a)
fprintf( ' Total weight of juice obtainable %9.2f kg.\n',w5)
fprintf( ' Total volume of juice %9.2f litre.\n',w2)
fprintf( ' Percentage of juice yield %9.2f.\n',Jy)
fprintf( ' Total weight of wetcake %9.2f kg.\n',w3)
fprintf( ' Percentage of extraction efficiency %9.2f.\n',Ee)
fprintf( ' Total weight of dried ovencake %9.2f kg.\n',w4)
fprintf( ' Time for extraction of orange juice %9.2f
fprintf( ' Total weight of juice obtainable %9.2f kg.\n',w5)
hours.\n',time)
fprintf( ' Percentage of juice yield %9.2f.\n',Jy)
fprintf( ' Percentage of extraction efficiency %9.2f.\n',Ee)
fprintf( ' Time for extraction of orange juice %9.2f
hours.\n',time)

disp ' The data cannot

be run due to error in
the orange size input.'

END
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 Ng Geok Wei 174640

5.3 Control Flow Structure

(a) Extraction of Orange Juice

The if-elseif-else-end Structure

The if-elseif-else-end structure is used when we need to add more than one alternative.

The structure of an if-elseif-else-end loop is shown in below:

If logical_expression1
Statements
elseif logical_statement2
Statements
else
Statements
end

If the logical_expression1 evaluates is true, then the block of statements between if and elseif
are executed. If the logical_expression1 evaluates as false, then program control is passed to
elseif. At that point, if logical_expression2 evaluates as true, then the block of statements
between elseif and else are executed. If the logical_ expression2 evaluates as false, then the
block of statements between else and end are executed.

In the Extraction of Orange Juice program, if user input the size is smaller than 53, then the
commands between the if and elseif will be executed and then skip to the end. If the input
size is in between of 53mm and 57mm, then the if will be skipped (false). The MATLAB will
now carry out command of the first elseif section. If the condition is t rue, the command will
be executed and proceed toend. If the command is the False in the first section, the program
will proceed to the next elseif condition. The whole process will eventually reach TRUE and
proceed to end to display the result.

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 Nur Farhah binti Mahmood 173822

6.0 Concentration

There are a number of liquid concentration systems applicable to juice (Table 1). Open
atmosphere concentration of juices has long been practiced; simply boiling off water is at the
expense of product quality due to heat damage. The process that has been most responsible
for the wide availability, economy and popularity of fruit juices is vacuum concentration. The
application of vacuum concentration reduces the boiling point of juice and, when combined
with short exposure to high evaporation temperatures, reduces heat damage. Process
developments led to multiple effect low temperature evaporators operating at a maximum
temperature of 50ºC (vacuum of ~ 40 KPascals, depending upon soluble solids). High
thermal efficiency is achieved by using the vapour from the first effect as the heating media
in the second effect and so on (Figure 1). However, enzyme activity required pasteurization at
~90ºC. The thermally accelerated short time evaporation (TASTE) system that combined
enzyme activation at around 100ºC for several seconds improved concentrate quality at high
throughput (Chen in Nagy, 1993).

Table 7 : Juice concentration systems.

Method Advantages/Limitations
Open pan boiling Inexpensive, slow, low
quality, energy intensive
Vacuum evaporation Good quality, energy
(multiple effect) efficient, costly equipment
Freeze concentration High quality, slow, costly
equipment, limited solids
attainable
Reverse osmosis High quality, slow, costly
equipment, limited solids,
clear only
Electro dialysis High quality, slow, costly
equipment, limited solids,
clear only

Concentrated juice extract is approximately five times more concentrated than squeezed
juice. Diluted with water, it is used to make frozen juice and many RTD beverages.
Concentration is useful because it extends the shelf life of the juice and makes storage and
22
 Nur Farhah binti Mahmood 173822

shipping more economical. Juice is commonly concentrated with a piece of equipment known
as a Thermally Accelerated Short-Time Evaporator, or TASTE for short. TASTE uses steam
to heat the juice under vacuum and force water to be evaporated. Concentrated juice is
discharged to a vacuum flash cooler, which reduces the product temperature to about 55.4° F
(13° C). A newer concentration process requires minimal heat treatment and is used
commercially in Japan. The pulp is separated from the juice by ultra-filtration and
pasteurized. The clarified juice containing the volatile flavourings is concentrated at 50° F
(10° C) by reverse osmosis and the concentrate and the pulp are recombined to produce the
appropriate juice concentration. The flavour of this concentrate has been judged to be
superior to what is commercially available in the United States and is close to fresh juice.
Juice concentrate is then stored in refrigerated stainless steel bulk tanks until is ready to be
packaged or reconstituted.

Figure 6 : Essence recovery system schematic and commercial TASTE evaporator.

Commercial units range to 20kL water/hr.

6.1 Objective
To get suitable concentrate of orange juice to get further with the next process.

6.2 Engineering Analysis Section

The T.A.S.T.E evaporator provides, during pre-heating cycle and after first evaporation stage,
the pasteurization and stabilization of juice. This machine eliminates recycling of the juice
during concentration, thereby minimizing the length of time at which the heat treatment is
applied to the juice, resulting in a better quality. This machine permits a concentration up to
65/75 brix in a total cycle time.
Formulas for calculating input of juice, concentrate, obtained, etc.

23
 Nur Farhah binti Mahmood 173822

W = water evaporated per hour

Q = quality of input juice per hour
C = quantity of concentrate obtained at the desired concentration
m = initial concentration (% of soluble solids or brix in the original juice)
n = final concentration (in % of soluble solids or brix)

To calculate water evaporated: W = Q(1-m/n)

To calculate concentrate obtained: C=Q–W
To calculate input of juice: Q=C+W

6.3 Problem analysis

The concentrate obtained is important to increase the shelf life of the orange juice and it is
easily to be packaged. It cannot be too concentrate or too little. Therefore, a machine is
designed which is T.A.S.T.E evaporator to control the concentration of the orange juice to
solve this problem.

6.4 Flow Chart

Start
24
 Nur Farhah binti Mahmood 173822

Enter ‘the quantity of concentration

obtained’

<4050
No

Process denied

Yes

Machine

Starts

End

The equation that used for this process is:

To calculate water evaporated: W = Q(1-m/n)
To calculate concentrate obtained: C=Q–W

25
 Nur Farhah binti Mahmood 173822

To calculate input of juice: Q=C+W

where,
W = water evaporated per hour
Q = quality of input juice per hour
C = quantity of concentrate obtained at the desired concentration
m = initial concentration (% of soluble solids or brix in the original juice)
n = final concentration (in % of soluble solids or brix)
The problem can be solve by using MATLAB code in order to design a machine to control
the quantity of concentrate of the machine:

26
 Nur Farahin bt Mohd Nor Wir 174921

7.0 RECONSTITUTION

When the juice processor is ready to prepare a commercial package for retail sale,
concentrate is pulled from several storage batches and blended with water to achieve the
desired sugar to acid ratio, color, and flavor. This step must be carefully controlled because
during the concentration process much of the juice's flavor may be lost. Proper blending of
juice concentrate and other flavor fractions is necessary to ensure the final juice product
achieves a high quality flavor.

For environment-friendly juice option, reconstituted juice may not be the product either,
especially when considering the huge amounts of energy (in the form of fuels which could
otherwise be conserved) that is spent in the processing, transportation, and reconstitution of
the juice. This only can leave with a heavier environmental conscious, and the world with yet
another reason to contribute to global warming. All in the name of juice that essentially tastes
the same to them freshly squeezed counterpart.

For economic transportation of Fruit Juice concentrates and reduction of volume, two third of
the water from the juice is extracted through evaporation process & the resultant concentrate
is transported to factories, where the same amount of water or vitamin contents that was
extracted before, is again added back or reconstituted. The process is called the Fruit Juice
Reconstitution System.

1. Unloading of pure juice from aseptic drums into a tank with an agitator.
2. Transfer of pure juice to a formulation tank where the other ingredients are added for
dilution.
3. The formulation can be also be done for tomato juice, puree and ketchup. Then the
dilution will take place in the formulation tanks and passes through the pasteurizer
before filling and packing is done.
4. For orange juice preparation, sugar desolation and other ingredients will take place in
separate tank. These ingredients are pumped to the blending tanks where the juice
already in place. Heat in supplied through steam in the Jacket and all the ingredients
are processed to confirm the orange juice requirements. The formulated orange juice
is then pasteurized and packed into cans or glass bottles.

27
 Nur Farahin bt Mohd Nor Wir 174921

Figure 7 The process flow of reconstitution.

7.1 Engineering Analysis

Colour was measured using a CR-200 Minolta Chroma meter (Minolta, Chuo-Ku, Osaka,
Japan) with an 8 mm measuring area. A Minolta standard-white reflector plate was used to
standardize the instrument under CIE (Commission International de L’Eclairage) illuminant
C conditions. Samples of orange juice were filled into 25 mm glass petri dishes and CIELab
values were determined. All samples were analyzed in duplicate.

Figure Example of Chroma Meter.

7.2 Problem Statement

The amount of desired sugar and suitable temperature are very important during the
reconstitution because it will influence the colour of the orange juice and its shelf life. These
two parameters must be in suitable value so that the colour of orange juice that produced is
not too bright and not too pale. The suitable colour will attract the consumers to buy the

28
 Nur Farahin bt Mohd Nor Wir 174921

product. Besides, the measurement of orange juice colour plays an integral part of the grading
process of orange juice quality.

7.3 Problem Analysis

The colour of orange juice was estimated as a function of storage time at 0-30°C using
equation

C=√ a2 +b 2

C: chroma, a: redness and b: yellowness.

Browning of orange juices was observed at all storage conditions tested. Similar to ascorbic
acid loss, which is greatly related to browning of orange juice (Roig et al., 1999), the change
of colour during storage was found to follow first order kinetics equation

C=C O . exp (−k . t)

C: colour of orange juice at time t, C0: colour at time 0 (after processing), k: rate of color
change (days-1) and t: storage time (days).

Rates of colour change for each storage condition were determined by equation above and
experimental data through a least square fitting procedure and shown in table (together with
the R2 values of the correlation). Reconstitution led to lower rates of color change at all
storage temperatures studied, except at 30°C (which is above the range of normal storage).
Increase of storage temperature resulted in higher rates of browning of orange juice. The
activation energy values was determined as 62.4 kJ/mol (R2 =0.97). The % color change at
different temperature and time storage conditions was found to correlate linearly with the
corresponding % ascorbic acid loss.

The problem can be solved by using MATLAB code in order to design a machine to control
the rate of colour change.

29
 Nur Farahin bt Mohd Nor Wir 174921

7.4 Flow Charts For Reconstitution

Start

Input the redness and yellowness

C=√ a2 +b 2

YES

if Color, C<=3
Color is pale

NO YES

else if Color, C>3 & C<5

Color is good
C

NO YES
Color, C>=5
else if Color is bright

End

30
 Nur Farahin bt Mohd Nor Wir 174921

8.0 PASTEURIZATION

Orange juice was pasteurized using a plate pasteurization system (Alpha-Laval). Two
pasteurization techniques, mild and standard, were carried out at the juice manufacturing
plant. For the mild pasteurization, the equipment was set at 75 °C during 30 s, whereas the
standard pasteurization was at 95 °C during 30 s. These two pasteurization techniques led to
two clearly different commercial juices. Mild pasteurization results in fresh juices (i.e., ready-
to-serve juice, which must be kept refrigerated during distribution and sale to the consumer),
and standard pasteurization produces juices that can be stored at room temperature. After the
pasteurization process, juices were rapidly refrigerated to 4 °C. Samples were taken before
and after pasteurization and refrigeration. The commercial concentration system was
equipped with double effect plate concentrators, two evaporators, and a thermo compressor
pump (APV Baker, Ibe´rica, S.A.,Madrid, Spain). Initially, juice was kept in a refrigerated
tank at 4 °C. Prior to the concentration process, it was pasteurized at 95 °C during 30 s. The
concentration process consisted of two steps. With the first one, orange juice reached 20
°Brix at 78 °C and with the second one, 60 °Brix at 64 °C. At the end of the process, the
product was refrigerated at 4 °C. The vacuum pressure was adjusted at 7.2 kPa. Orange juice
samples of the concentration processing technique were taken after the standard
pasteurization and after the final concentration process (Figure 1). Concentrated orange juice
was reconstituted with 5 volumes of purified water (Milli-Q purification system, Millipore
Corp., Bedford, MA) using a precision refractometer (Atago) to reconstitute the original
orange juice before analyses.

8.1 Engineering Analysis

Orange juice has some natural protection from bacteria, yeast, and mold growth because of its
low p H value which is about 4. However, pasteurization is still required to further retard
spoilage. Pasteurization also inactivates certain enzymes which cause the pulp to separate
from the juice, resulting in an aesthetically undesirably beverage. This enzyme related
clarification is one of the reasons why fresh squeezed juice has a shelf life of only a few
hours. Flash pasteurization minimizes flavour changes from heat treatment and is
recommended for premium quality products. Several pasteurization methods are
commercially used. One common method passes juice through a tube next to a plate heat
exchanger, so the juice is heated without direct contact with the heating surface. Another
method uses hot, pasteurized juice to preheat incoming unpasteurized juice. The preheated

31
 Nur Farahin bt Mohd Nor Wir 174921

juice is further heated with steam or hot water to the pasteurization temperature. Typically,
reaching a temperature of 185-201.2° F (85-94° C) for about 30 seconds is adequate to reduce
the microbe count and prepare the juice for filling.

8.2 Problem Statement

There was a quality loss in orange juice after going through pasteurization. Selection of
processing conditions was mainly based on pectin methyl-esterase inactivation. Ascorbic acid
loss was measured during storage at different isothermal conditions.

8.3 Problem Analysis

During pasteurization of orange juice, ascorbic acid loss was found to follow apparent first
order kinetics equation

C=C O . exp (−k . t)

C: ascorbic acid (AA) concentration (mg AA/100 mL juice) at time t, C0: ascorbic acid
concentration at time 0, k: ascorbic acid loss rate (days -1), t: storage time (days). Ascorbic
acid loss rates as determined by equation above and experimental data through a least square
fitting procedure. It is also worth noting that the respective rates of ascorbic acid degradation
in the reconstituted juice, at chill chain temperatures (0–10 °C) were significantly higher than
the ones in the fresh juice. The effect of storage temperature on ascorbic acid degradation rate
was described adequately by Arrhenius equation

−E A 1 1
k T =k ref . exp ⁡[
( −
R T T ref)]

kT: ascorbic acid loss rate at a storage temperature T, k ref: ascorbic acid loss rate at a
reference temperature Tref, EA: activation energy (J/mol), R: gas constant (8.314 J/ mol K))
and temperatures in absolute scale (K). The activation energy was determined to be 53.1
kJ/mol (R2 =0.97) for pasteurized orange juice. The decrease of ascorbic acid concentration to
levels unacceptable by legislation or industrial practice often defines orange juice shelf life.
In the present work, shelf life of orange juice was estimated as the period time in which there
is a 50% ascorbic acid loss. The shelf life (t) of pasteurized juice at different storage
temperatures was therefore calculated through above equation, substituting C with 0.5 C 0 and
k with the predicted value from Arrhenius equation for each storage temperature.

32
 Nur Farahin bt Mohd Nor Wir 174921

8.4 Flow Charts For Pasteurization

Start

Input the temperature

−E A 1 1
k T =k ref . exp ⁡[
( −
R T T ref
]
)

If The rate of ascorbic loss, kT <x

YES
min which is 0.2
GOOD

NO

The rate of ascorbic loss, xkT>xmin & kT<xmax

else if Yes YES
AVERAGE

NO
The rate of ascorbic loss, kT>=xmax
else if which is 0.8 YES

POOR

End

33
 Nur Farah Farhana binti Hishamuddin Azahari 171822

9.0 PACKAGING

9.1 Project Development

Initially, in order to create the program of the fresh juice orange calculator, we have to create
a functions which is we are able to link and calculate how much product would be produce
per week and calculate based on taste, odour, harmony and colour. From that we can know
how much the quality of fresh juice orange. Next, we have to understand about the taste,
odour, harmony and colour of fresh juice orange is important because it can know how long
the self life for fresh juice. Fresh orange juice has limited shelf life (12-21 days at 4°C). we
use the non-thermal method like ultra pressure treatment (UHP) to allow the processing at
temperature be low during the thermal pasteurization, so that the flavors, essential nutrients
and vitamins undergo minimum or no change during the processing. Juices were packaged in
glass and polypropylene (PP). Last but not least, we try to find the flow how to packaging
the fresh juice.

9.2 Problem analysis

 To provide the quality fresh juice from taste, odour, harmony and colour.
 To calculate the quality of fresh juice based on taste, harmony, odour and colour.
 To calculate how long the shelf life of fresh juice.
 To provide advisable about the quality of fresh juice orange.

9.3 Problem statement

During the development of our program, we have the problem stated in below:

 Difficulty to find the data about taste, odour, colour and harmony as some of the listed
either too general or too specific.
 Difficulty in creating program that will continue to run in m-file using in matlab.
 Difficulty in thinking creative idea which can include in our program.

34
 Nur Farah Farhana binti Hishamuddin Azahari 171822

Algorithm and Flow Chart

Algorithm:

1. Start the program.

2. Input the colour, taste, harmony and odour to calculate the quality.
3. Input the quality for the fresh orange juice calculation.
4. Total quality is displayed in command window.
5. Stop the program.

35
10.0 Discussion

The production of Orange Juice starts with harvesting and grading. The program created in
harvesting section is to ensure that the workers will not insert excessive mass of oranges in
the machine that causes too much stress and load that might lead to machine malfunction.
The program is set to have a key to trigger the alarm when the mass of oranges is overloaded.

In grading section the most important key is to have the best quality and size of oranges that
is suitable for juicing. These parameters can be determined from the thickness of the orange
skin which uses the parameters of the total surface area and cross sectional area of orange.
This program is important to help the factory to maintain its quality of orange juice.

There are two main yields in the extraction section which is orange juice and orange oil. The
extraction of orange juice by FMC extractor separates the peel, seed and rag from juice. This
program enables the factory to estimate how much orange juice can be produced from the
weight of orange harvested. In the other hand, extraction of orange oil using supercritical
fluid plays with temperature and pressure to get the best yield. This program enables the
factory to estimate the percentage yield of orange oil obtained from the weight of orange
peel.

In the concentration section, this program enables the factory to control its concentration of
orange juice

In the reconstitution section, temperature and sugar content is very important that will affect
the colour of the orange juice. This program is set to help the factory to observe the rate of
colour change based on both of those parameters.

In the pasteurization section, the quality of orange juice will decrease as the ascorbic acids
will be destroyed. Thus, this program calculates and rates the quality of orange juice based on
the rate of ascorbic acid loss.

In the last section of the production of orange juice is the packaging section. The program
created help in calculating the shelf life of the orange juice.

36
11.0 Conclusion

The Orange Juice Production line is comprises of Harvesting, Grading, Extraction,

Concentration, Reconstitution, Pasteurization and Packaging. All of these sections involves
lots of computer programming in controlling the flow of the production as well as control the
harmonization between every sections. In this project, we apply MATLAB programming
knowledge in writing program codes to help in the production line. These programs are quite
useful for analysing or even calculating the quality of orange juice. Some programs are used
for calculating maximum yield of Orange Juice.

37
12.0 References

1. Orange Juice. (n.d.). Retrieved from http://www.madehow.com/Volume-4/Orange-

Juice.html

2. Fruit Juice, Pulp & Concentration Plants. (n.d.). Retrieved from

http://www.naturaltherapypages.com.au/article/reconstituted_fruit_juice#ixzz3aFMGMg2i

3. F. G. Avelina, A.N. Peter, & T. Bernhard. (2001).Antioxidative capacity, nutrient content

and sensory quality of orange juice and an orange-lemon-carrot juice product after high
pressure treatment and storage in different packaging.

4. M.C. Douglas (1982) Foods and Food Production Encyclopedia

5. M. Abdul, E. Zerrin & A. Saghir ( 2014 ) Food Processing: Strategies for Quality
Assessment.

6. Bamidele, Christopher S. ( 2011) Design, Fabrication And Evaluation Of A Motorized

Fruit Juice Extractor

7. A.H. El Boushy, A.F.B. Van Der Poel(n.d ) Handbook of Poultry Feed from Waste:
Processing and Use

8. M.S. Timothy & D.D. Michelle ( 2010) Mechanical Harvesting Increases Leaf and Stem
Debris in Loads of Mechanically Harvested Citrus Fruit.

9. J. Abdolabbas, R.Z. Mohammad & F. Atefeh (n.d) Orange Grading Based on Visual
Texture Features. Retrieved from http://www2.atb-potsdam.de/cigr-
imageanalysis/images/images12/tabla_137_C2266.pdf

10. JUICE SAFETY, GRADES AND STANDARDS Retrieved from

http://www.fao.org/docrep/005/y2515e/y2515e05.htm

11. Kulwant S. Sandhu and Kuldip S. Minhas (n.d.)Oranges and Citrus Juices, Retrieved
from http://8pic.ir/images/3kw2qsx60khfa987gmz.pdf

38
 Nur Adilah binti Mohd Farid 171850

APPENDICES

Harvesting

format bank

%Define the number of mass of the oranges in kilogram

A=453592;
m=input('enter the mass of oranges(kg) ');

%the design of the harvesting machine

if m>A;
fprintf(' the machine cannot be start at mass(kg) %3.2f because it is not
suitable due to the excess amount of oranges.\n the alarm will ring at
mass(kg) %3.2f', A,A)

elseif m<=A;
fprintf(' the machine will be start at mass(kg) %3.2f because the amount is
suitable.\n the machine will operate at mass(kg) %3.2f', A,A)
end

39
 Nur Adilah binti Mohd Farid 171850

Grading

format bank

%input
TA=10; CA=4.5;

%solution
%the skin ratio is calculated
R= TA/CA;

%output
%the skin ratio is shown
disp('the skin ratio is:')

R=TA/CA;
TA=input('enter the total area of oranges(m^2) ');
CA=input('enter the cross sectional area of oranges');

%the thickness of oranges

if R<10;
fprintf(' the quality is low at skin ratio %3.2f because the thickness of
the oranges is small.\n the oranges will be rejected %3.2f', R,R)

elseif R>=10;
fprintf(' the quality is high at skin ratio %3.2f because the thickness of
the oranges is large.\n the oranges will be stored %3.2f', R,R)
end

40
 Ng Geok Wei 174640

Extraction

(a) Extraction of orange juice

clear
clc
table(:,1)= {'small';'medium';'large'};
table(:,2)= {'53-57';'57-83';'83-108'};
disp ' size size range(mm) '
disp ( table )
s=input('Please state the average size of oranges (mm)');
ow=input('Please state the weight of oranges(kg)');

if s < 53 ;
disp ' The data cannot be run due to error in the orange size input.'
elseif 53<=s & s<57;
a=ow*1000/147;
time= a/3000;
w1= a*147/1000;
w2= a*0.56*147/1000;
w3= a*0.446*147/1000;
w4= a*0.446*147/1000*0.23;
w5= w1-w4;
Jy= (w2/(w2+w3))*100;
Ee= w2*100/w5;
disp ' '
disp ' Size : small ( 53mm-57mm) '
disp ' '
fprintf( ' Total amount of oranges %9.0f.\n',a)
fprintf( ' Total volume of juice %9.2f litre.\n',w2)
fprintf( ' Total weight of wetcake %9.2f kg.\n',w3)
fprintf( ' Total weight of dried ovencake %9.2f kg.\n',w4)
fprintf( ' Total weight of juice obtainable %9.2f kg.\n',w5)
fprintf( ' Percentage of juice yield %9.2f.\n',Jy)
fprintf( ' Percentage of extraction efficiency %9.2f.\n',Ee)
fprintf( ' Time for extraction of orange juice %9.2f hours.\n',time)
elseif 57<=s & s<=83;
a=ow*1000/147;
time= a/3000;
w1= a*147/1000;
w2= a*0.76*147/1000;
w3= a*0.446*147/1000;
w4= a*0.446*147/1000*0.23;
w5= w1-w4;
Jy= (w2/(w2+w3))*100;
Ee= w2*100/w5;
disp ' '
disp ' Size : medium ( 57mm-83mm) '
disp ' '
fprintf( ' Total amount of oranges %9.0f.\n',a)
fprintf( ' Total volume of juice %9.2f litre.\n',w2)
fprintf( ' Total weight of wetcake %9.2f kg.\n',w3)
fprintf( ' Total weight of dried ovencake %9.2f kg.\n',w4)
fprintf( ' Total weight of juice obtainable %9.2f kg.\n',w5)
fprintf( ' Percentage of juice yield %9.2f.\n',Jy)
fprintf( ' Percentage of extraction efficiency %9.2f.\n',Ee)
fprintf( ' Time for extraction of orange juice %9.2f hours.\n',time)
elseif 83<s & s<=108;
a=ow*1000/147;
time= a/3000;

41
 Ng Geok Wei 174640

w1= a*147/1000;
w2= a*0.62*147/1000;
w3= a*0.446*147/1000;
w4= a*0.446*147/1000*0.23;
w5= w1-w4;
Jy= (w2/(w2+w3))*100;
Ee= w2*100/w5;
disp ' '
disp ' Size : large ( 83mm-108mm) '
disp ' '
fprintf( ' Total amount of oranges %9.0f.\n',a)
fprintf( ' Total volume of juice %9.2f litre.\n',w2)
fprintf( ' Total weight of wetcake %9.2f kg.\n',w3)
fprintf( ' Total weight of dried ovencake %9.2f kg.\n',w4)
fprintf( ' Total weight of juice obtainable %9.2f kg.\n',w5)
fprintf( ' Percentage of juice yield %9.2f.\n',Jy)
fprintf( ' Percentage of extraction efficiency %9.2f.\n',Ee)
fprintf( ' Time for extraction of orange juice %9.2f hours.\n',time)
else 108<s;
disp ' The data cannot be run due to error in the orange size input.'
end

42
 Ng Geok Wei 174640

(b) Extraction of orange oil

% Curve fitting of temperature against yield of orange oil

clear
clc
t =[ 28 35 45 55 60 ];
y =[ 0.68 0.93 1.45 2.22 1.97];
subplot(2,2,1)
p = polyfit (t, y,2);
tx = 20:1:60;
yy = polyval(p,tx);
plot ( t,y,'o',tx,yy)
title ' linear '
xlabel ( 'temperature')
ylabel ( ' yield of oil (%) ')

subplot(2,2,2)
p = polyfit (t, log(y),2);
tx = 20:1:60;
yy = polyval(p,tx);
plot ( t,log(y),'o',tx,yy)
title ' exponential '
xlabel ( 'temperature')
ylabel ( ' yield of oil (%) ')

subplot(2,2,3)
p = polyfit (log(t), log(y),2);
tx = 20:1:60;
yy = polyval(p,tx);
plot ( log(t),log(y),'o',tx,yy)
title ' power '
xlabel ( 'temperature')
ylabel ( ' yield of oil (%) ')

subplot(2,2,4)
p = polyfit (t, 1./y,2);
tx = 20:1:60;
yy = polyval(p,tx);
plot ( t,1./y,'o',tx,yy)
title ' reciprocal '
xlabel ( 'temperature')
ylabel ( ' yield of oil (%) ')

disp ' The analysis is based on 184g of ground orange peel.'

disp ' The best fit of graph is reciprocal(yield of oil and temperature)'
disp ' The general equation : y=1/ax^2+bx+c.'
fprintf ( ' a= %5.4f , b= %5.4f , c= %5.4f \n',p(1),p(2),p(3))

43
Ng Geok Wei 174640

44
 Ng Geok Wei 174640

% Curve fitting of pressure against yield of orange oil

clear
clc
pr =[ 8 10 15 20 25 ];
y =[ 1.28 1.70 2.22 1.87 1.32];

subplot(2,2,1)
p = polyfit (pr,y,3);
px = 5:1:30;
yy = polyval(p,px);
plot ( pr,y,'o',px,yy)
title ' linear '
xlabel ( 'pressure(MPa)')
ylabel ( ' yield of oil (%) ')

subplot(2,2,2)
p = polyfit (pr, log(y),3);
px = 5:1:30;
yy = polyval(p,px);
plot ( pr,log(y),'o',px,yy)
title ' exponential '
xlabel ( 'pressure(MPa)')
ylabel ( ' yield of oil (%) ')

subplot(2,2,3)
p = polyfit (log(pr), log(y),3);
px = 5:1:30;
yy = polyval(p,px);
plot ( log(pr),log(y),'o',px,yy)
title ' power '
xlabel ( 'pressure(MPa)')
ylabel ( ' yield of oil (%) ')

subplot(2,2,4)
p = polyfit (pr, 1./y,3);
px = 5:1:30;
yy = polyval(p,px);
plot ( pr,1./y,'o',px,yy)
title ' reciprocal '
xlabel ( 'pressure(MPa)')
ylabel ( ' yield of oil (%) ')

disp ' The analysis is based on 184g of ground orange peel.'

disp ' The best fit of graph is reciprocal(yield of oil versus pressure).'
disp ' The general equation : y=1/ax^3+bx^2+cx+d.'
fprintf ('a= %5.4f, b= %5.4f, c= %5.4f, d= %5.4f \n',p(1),p(2),p(3),p(4))

45
Ng Geok Wei 174640

46
 Ng Geok Wei 174640

% yield of orange oil

% input data from excel in command window
% using surface fitting tool to find the combined parameters equation
% insert data x,y,z in the surface fitting tool
% adjust the general equation section to find the best fit graph

% a second degree polynomial equation is created

disp ( ' The equation created is as below ')
disp ( 'f(x,y) = -25.82 + 2.962*x -8.887*y - 0.08343*x^2 + 0.5025*x*y
-0.7479*y^2')
disp (' ')
disp ( ' Conditions during Extraction of orange oil')
x= input( 'Please state the temperature(celcius)**higher than 18(celcius)in
whole number\n');
y= input( 'Please state the pressure(MPa)**higher or euqal 1\n');
m= input ( ' Please state the weight of orange peel (kg)');
% Coefficients got from graph
p00 = -25.82;
p10 = 2.962;
p01 = -8.887;
p20 = -0.08343;
p11 = 0.5025;
p02 = -0.7479;
f(x,y) = p00 + p10*x + p01*y + p20*x^2 + p11*x*y + p02*y^2;
mass= m*f(x,y)/(184/1000);
fprintf( 'The percentage yield of orange oil in %5.2f kg of orange peel \n
is %5.2f at %5.2f celcius and %5.2f MPa.\n',m,f(x,y),x,y)

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Ng Geok Wei 174640

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Ng Geok Wei 174640

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 Nur Farhah binti Mahmood 173822

Concentration

format bank
%input
Q=5400; m=0.60; n=0.80;
%solution
%W is the water evaporated per hour
%C is the quantity concentration obtained at the desired concentration
W=Q*(1-m/n);
C=Q-W;

%output
%C is shown
disp('the quantity of concentration obtained(kg/hr) is:')
disp(C)

a=input('enter the quantity of concentration obtained(kg/hr)');

%the design of the evaporator machine

if a>C;
fprintf(' the quantity of concentration obtained(kg/hr) %3.2f is not
good.\n the alarm will ring at quantity of concentration obtained(kg/hr)
%3.2f', a,a)

elseif a<=C;
fprintf(' the quantity of concentration obtained(kg/hr) %3.2f is
good.\n the machine will operate at quantity of concentration
obtained(kg/hr) %3.2f', a,a)
end

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 Nur Farahin bt Mohd Nor Wir 174921

Reconstitution

%Reconstitution
disp('------------RECONSTITUTION PROCESS------------')
disp(' ')
disp('Welcome to Reconstitution Machine')
disp(' ')
%INPUT
a = input ('Please enter the value of redness: ');
disp(' ')
b = input ('Please enter the value of yellowness: ');
disp(' ')
C = sqrt (a^2+b^2);
disp('The chroma of the color of orange juice: ')
disp(C)
disp(' ')
%OUTPUT
if C<=3;
fprintf ('The chroma of the color of orange juice is %5.2f, which
classifies the color as Pale.\n',C)
elseif C>3 & C<5;
fprintf ('The chroma of the color of orange juice is %5.2f, which
classifies the color as Good.\n',C)
else
C>=5;
fprintf ('The chroma of the color of orange juice is %5.2f, which
classifies the color as Bright.\n',C)
end

51
 Nur Farahin bt Mohd Nor Wir 174921

Pasteurization
%Pasteurization
disp('------------PASTEURIZATION PROCESS------------')
disp(' ')
disp('Welcome to Pasteurization Machine')
disp(' ')
T = input ('Please enter the value of temperature in Kelvin: ');
disp(' ')
%CALCULATION FOR THE RATE OF ASCORBIC ACID LOSS AT STORAGE TEMPERATURE
%kref is ascorbic acid loss rate at a reference temperature, 0.5.
%EA is activation enenrgy,53100 J/mol.
%R is gas constant, 8.314 J/mol K.
%Tref is temperature reference ,300 K.
%kT is the rate of ascorbic acid loss at storage temperature.
kref = 0.5;
EA = 53100;
R = 8.314;
Tref = 300;
kT= kref*exp((-EA/R)*(1/T-1/Tref));
disp('The ascorbic acid loss rate at a storage temperature: ')
disp(kT)
disp(' ')
%min value for the rate of ascorbic acid loss at storage temperature is 0.2
%max value for the rate of ascorbic acid loss at storage temperature is 0.8
xmin=0.2;
xmax=0.8;
if kT<=xmin;
fprintf ('The rate of ascorbic acid loss at storage temperature is %5.2f,
which classifies the grading as Good.\n',kT)
elseif kT>xmin&kT<xmax;
fprintf ('The rate of ascorbic acid loss at storage temperature is %5.2f,
which classifies the grading as Average.\n',kT)
elseif kT>=xmax;
fprintf ('The rate of ascorbic acid loss at storage temperature is %5.2f,
which classifies the grading as Poor.\n',kT)
end

52
 Nur Farah Farhana binti Hishamuddin Azahari 171822

Packaging
%input the equation
%then crate the graph the quality and storage time (in unit days)
%input argument are:
%C: colour
%O: odour
%T: taste
%H: harmony
Q=[1:9];
D=[0 7 14 21];
C=[8.1 7.3 6.7 6.7];
O=[7.3 6.1 5.9 5.4];
T=[6.7 5.8 5.4 4.7];
H=[6.7 5.8 5.4 4.7];

Q=[(3.*C)+(5.*O)+(8.*T)+(4.*H)]./(20);

if Q>=9
fprintf ('the quality is perfect\n')
elseif Q>=8
fprintf ('the quality is typical with out defect\n')
elseif Q>=7
fprintf ('the quality is typical with slight deviations\n')
elseif Q>=6
fprintf ('the quality is noticeble deviations\n')
elseif Q>=5
fprintf ('the quality is noticeable detractions\n')
elseif Q>=4
fprintf ('the quality is distinct defect\n')
elseif Q>=3
fprintf ('the quality is strong defect\n')
elseif Q>=2
fprintf ('the quality is very strong defect\n')
elseif Q>=1
fprintf ('the quality is completely changed\n')
end
plot (D,Q,'-', 'Linewidth',1.0)
xlabel('storage time(days)')
ylabel('quality')
title('THE SHELF LIFE OF FRESH ORANGE JUICE AT 4 DEGREE')
table=[D',Q'];
disp('')
disp(' storage time quality')
disp(' (days)')
disp('')
disp(table)
disp('')

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Nur Farah Farhana binti Hishamuddin Azahari 171822

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