Food Processing Industry Research Articles

Experimental study on moisture diffusivity, activation energy, and mathematical modeling of drying kohlrabi under different solar drying methods

AbstractThe assessment and enhancement of any drying system for optimal drying processes relies on critical parameters, namely moisture diffusivity and activation energy. In this study, medicinally beneficial kohlrabi of 40‐mm diameter and 6‐mm thickness samples were dried under three different drying methods, namely open sun drying (OSD), natural air‐circulation mode (NACM) single slope direct solar dryer (SSDSD), and forced air‐circulation mode (FACM) SSDSD. The experimental results showed that the drying chamber operating temperature and air velocity played significant roles in the moisture diffusion process and activation energy required to dry the kohlrabi sample. The FACM exhibited the highest average moisture diffusivity values at 7.29 × 10−10 m2/s, surpassing both NACM (5.65 × 10−10 m2/s) and OSD (3.28 × 10−10 m2/s). The activation energy needed for the drying process was the lowest in FACM at 27.44 kJ/mol, followed by NACM at 31.37 kJ/mol and OSD at 35.29 kJ/mol. This is due to the uniform temperature distribution and high airflow rate in the case of FACM. Additionally, 10 thin‐layer models were tested for all three experimental conditions. The statistical analysis showed that for OSD and NACM, the Midilli et al. model, and for FACM, the Page model was best suited for representing drying kinetics with lowest χ2 and root mean square error and highest R2 values. Furthermore, the energy and exergy assessment guaranteed an evaluation of the solar drying system's efficiency.Practical applicationsThis research provides valuable insights into optimizing solar drying methods for kohlrabi preservation. Understanding how temperature and air velocity influence moisture diffusivity and activation energy allows practitioners to enhance drying efficiency. Forced air‐circulation mode (FACM) single slope direct solar dryer (SSDSD) emerges superior, with higher moisture diffusivity and lower activation energy. The study also identifies appropriate drying kinetics models for each method, aiding the accurate prediction of drying behavior. Emphasizing efficiency, the research highlights FACM's superior thermal efficiency and natural air‐circulation mode's higher exergetic efficiency. These insights empower practitioners to make informed decisions, potentially improving agricultural product preservation, reducing energy consumption, and promoting sustainability. Moreover, the research's findings hold significant implications for industrial food processing and preservation applications, suggesting the direct implementation of optimized solar drying techniques in large‐scale settings for kohlrabi and similar agricultural products.

Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry

In recent decades, global consumer food preferences have shifted toward healthier and more sustainable options to combat lifestyle diseases. Pseudocereals like amaranth, buckwheat, quinoa, and chia seeds have gained prominence due to their adaptability to different climates and rich nutritional profiles. They provide balanced amino acids, prebiotic starches, fibres, unsaturated fats, B-complex vitamins, vital minerals, and valuable phytochemicals known for their antioxidant, anti-inflammatory, and antihypertensive properties. However, pseudocereals contain antinutritional factors. These can be mitigated through processing techniques such as dehulling, soaking, and thermal treatment, which also influence their physicochemical properties, and enhance their antioxidant capacity. This makes pseudocereals excellent ingredients for functional foods. Historically, pseudocereals were integral to various diets but were super-exploited by processed foods like wheat, rice, and maize in the early 20th century. Presently, there is a growing interest in synbiotic functional foods rich in dietary fibre and fermented by probiotics to support gut health. Fermentation of pseudocereals enhances their probiotic and prebiotic properties, reducing antinutritional factors, and increasing nutrient bioavailability. Pseudocereals are also valued for their high-quality protein content (10 - 20%), often extracted through wet and dry methods, with alkaline extraction for gluten-free, plant-based products. The rise of non-dairy, gluten-free, and plant protein-based products reflects the associated health benefits, including antimicrobial and antioxidant effects. This article reviews the existing literature on potential pseudocereals health benefits, nutritional importance, processing aspects, and scaling up opportunities in the food processing industry.

Global Shocks and Local Impacts: A CGE Analysis on the Impact of COVID-19 and Russia-Ukraine Conflict on Pakistan's Wheat Sector

Wheat is one of the most important and vital sectors of Pakistan adding around 2% to the country's GDP growth each year. The crop has been in turmoil for the past four years. The primary drivers of this turmoil are the COVID-19 pandemic and the Russia-Ukraine conflict, which have impacted wheat production. The current study employs a Computable General Equilibrium (CGE) model focusing on the individual and combined effects of these two global shock scenarios. The study initiates by exploring the baseline scenario which assumes that there is no existence of Covid-19 or Russia Ukraine Conflict, then the results are calculated firstly for the productivity loss due to pandemic and then due to the Russian Ukraine conflict. Finally, both the productivity shocks are combined to study the shared effect of both the losses. The results indicate that the sector has experienced a significant loss, with spillover effects on its subsidiaries, including flour mills, bakery and confectionary industries, animal feed industries, and processed food industries. The labor and export markets shocks are also simulated highlighting the loss in both sectors attributing to disrupted supply chains and restrictions in covid nineteen and high dependency on Ukraine and Russia wheat imports. Welfare analysis has also been done for all the four scenarios to capture the welfare losses faced in the previous 4 years and the results are compared to the baseline scenario to compare the damage. To mitigate these losses, two policy scenarios are proposed: an expansionary fiscal policy and increased subsidies, followed by increased tariffs and a shift towards locally produced wheat instead of relying on imports.

Innovative Packaging of Local Food Products for Home and Foreign Markets: Case of Dala Foods Nigeria Ltd.

Innovations in packaging has seen significant development due to industrial processing of food and need for instant food due to lack of time to prepare food from fresh ingredients. This study explores the application of packaging in marketing local food products in local and foreign markets with a special focus on an indigenous food processing company; Dala Foods Nigeria Limited, makers of packaged Kunun Tsamiya brand. The study adopts qualitative research approach through case study method in order to have an in-depth exploration of how packaging contributes to the success of Kunun Tsamiya in the market. The selection of participants is made by applying a non-probability sampling technique through convenience sampling. Structured open-ended questions are applied in the interview and the responses are presented using descriptive analysis of the thematic areas covered by the interview. Findings of the study reveal that packaging is a valuable marketing tool as it plays a significant role in food product marketing. Similarly, it contributes immensely towards the marketing and success story of Kunun Tsamiya in both local and foreign markets. Therefore, it is highly recommended that our local companies and individual producers of food products should warmly embrace and use proper packaging in marketing their products without any delay.

Synthesis and pyrolysis of polyacrylate-supported flavor precursors

Herein we present a novel ‘polymerization strategy’ aimed at synthesizing flavor precursors, with a focus on enhancing their thermal stability and release properties. Three volatile flavors, menthol, methyl cyclopentenolone, and ethyl maltol, are reacted with acryloyl chloride to produce corresponding vinyl monomers. These monomers undergo radical polymerization to form homopolymers (P1−P3). To improve solubility in alcohol solvents, a hydrophilic oligoethylene glycol monomer is introduced, copolymerized with the flavor containing monomers, resulting in copolymers (P4−P6). An important advantage of these polymers lies in their significantly enhanced thermal stability, exhibiting an increase of approximately 100 to 200 °°C compared to small molecular flavors. Furthermore, our methodology enables efficient release of the target flavors upon heating, as evidenced by online analyses of volatiles from pyrolysis using fixed-bed reactor combined with single photoionization mass spectrometry (FBR-SPIMS) and pyrolysis-gas chromatography-mass spectrometry (Py-GC–MS). This work represents a practical and innovative approach to improving the thermal stability of volatile flavors and elevating their release temperature, offering promising applications in high-temperature food processing and tobacco industries.

The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish

Freezing treatment can prolong the shelf life of surimi products, but it will lead to deterioration of surimi gel quality. This study compared the effects of three different processing methods — non-freezing processing (control), conventional air freezing (CAF), and pressure-shift freezing (PSF) — on the three-dimensional (3D) network structure of grass carp surimi gel. After PSF treatment, the pores in the 3D gel network structure were denser compared to the control group which facilitates interaction of water and network structure. Furthermore, the ultraviolet and fluorescence spectral analysis indicated that PSF treatment mitigates the decline in stability of the tertiary structure of myofibrillar protein (MP) during freezing. The microstructure of MP showed that PSF treatment promotes the cross-linking of MP to form protein aggregates and then promotes the gelation of MP. Industrial relevancePSF can increase the commodity value of low-value freshwater fish products and has potential in the development of new products of surimi gels. This study reported a novel idea and theoretical basis for the application of PSF technology in the frozen food and aquatic product processing industry.

Enhancing Nutritional Quality and Color Stability of Tomato Juice through Low-Intensity Pulsed Electric Field Treatment

Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes.
 Methodology: The tomato slices were kept in the PEF treatment chamber with varying electric field strength ranging from 2-8 kV/cm and pulse numbers between 10-70 with a monopolar pulse of 1 Hz frequency having a pulse on/off time respectively of 10 µs. After the PEF treatment, the slices were processed to extract the juice for further analysis.
 Results: The study revealed significant findings regarding the effect of LIPEF treatment on Roma variety tomatoes. Treatment with 4 kV/cm and 50 pulses resulted in a remarkable 69.11% increase in lycopene content compared to untreated tomato juice. Additionally, there was a remarkable retention rate of 99.84% for ascorbic acid in the treated samples compared to the control. Furthermore, LIPEF treatment led to a substantial increase of 40.78% in the a* value, indicating enhanced red coloration of the extracted juice compared to the control. However, higher electric field strength affects the retention of ascorbic acid content. 
 Conclusion: The findings of this study demonstrate the effectiveness of low-intensity pulsed electric field (LIPEF) treatment in enhancing the lycopene content, retaining ascorbic acid, and improving the red coloration of Roma variety tomatoes. LIPEF treatment has the potential to be utilized in food processing industries to improve the quality and nutritional value of tomato-based products.

Development of Multimodal Fusion Technology for Tomato Maturity Assessment.

The maturity of fruits and vegetables such as tomatoes significantly impacts indicators of their quality, such as taste, nutritional value, and shelf life, making maturity determination vital in agricultural production and the food processing industry. Tomatoes mature from the inside out, leading to an uneven ripening process inside and outside, and these situations make it very challenging to judge their maturity with the help of a single modality. In this paper, we propose a deep learning-assisted multimodal data fusion technique combining color imaging, spectroscopy, and haptic sensing for the maturity assessment of tomatoes. The method uses feature fusion to integrate feature information from images, near-infrared spectra, and haptic modalities into a unified feature set and then classifies the maturity of tomatoes through deep learning. Each modality independently extracts features, capturing the tomatoes' exterior color from color images, internal and surface spectral features linked to chemical compositions in the visible and near-infrared spectra (350 nm to 1100 nm), and physical firmness using haptic sensing. By combining preprocessed and extracted features from multiple modalities, data fusion creates a comprehensive representation of information from all three modalities using an eigenvector in an eigenspace suitable for tomato maturity assessment. Then, a fully connected neural network is constructed to process these fused data. This neural network model achieves 99.4% accuracy in tomato maturity classification, surpassing single-modal methods (color imaging: 94.2%; spectroscopy: 87.8%; haptics: 87.2%). For internal and external maturity unevenness, the classification accuracy reaches 94.4%, demonstrating effective results. A comparative analysis of performance between multimodal fusion and single-modal methods validates the stability and applicability of the multimodal fusion technique. These findings demonstrate the key benefits of multimodal fusion in terms of improving the accuracy of tomato ripening classification and provide a strong theoretical and practical basis for applying multimodal fusion technology to classify the quality and maturity of other fruits and vegetables. Utilizing deep learning (a fully connected neural network) for processing multimodal data provides a new and efficient non-destructive approach for the massive classification of agricultural and food products.

The Effect Of Business Size, Business Age, And Education Level on the Use of Accounting Information (among MSMEs in the food sector, Cisewu District, Garut Regency

Assessing the impact of factors such as age is the aim of this study, size, and level of education have from the utilisation of accountancy data in micros, small, and medium enterprises (MSMEs) operating in the food processing industry in Cisewu County, which is categorised as Ghartout District. In particular, the study will concentrate on the utilisation of accounting data in micro, small, and medium-sized enterprises (MSMEs). The data collection process for thats study is carried out using a methodical approach. For the purpose of analysing the data this is was collected and determining the importance on the findings, quantitative data analysis methods have been utilised. These tools include statistical tests. All micro, little, and medium companies (MSMEs) that are especially active in the food processing sector in Cisewu District, which is located in Ghartout Regency, are included in the scope of the study. A census of the complete population, which comprised of 62 different business units, was carried out by the research organisation in order to guarantee that the study would be accurate and comprehensive. In addition, the t-test and the F-test were utilised in order word determine the statistical to significance of the components that were linked with the utilisation of accounting information. Specifically, the results showed that the use of accountancy information by Micro, SME and Medium sized Enterprises (MSMEs) in the food industry in Cisewu District, Garut Regency was significantly and positively influenced by firm size, firm age and firm education level. This was the case in Cisewu District.

Adsorption of Brilliant blue FCF (B1) and Allura Red (R40) colorants on cocoa shell: kinetics of the process

The use of dyes in food industrial processes is limited due to significant pollution in aquatic receptors from their wastewater. To address this issue, this study focused on evaluating the adsorption of dyes Allura Red (R40) and Brilliant blue FCF (B1) using cocoa shells (CS) as an absorbent. To achieve this, a pre-treatment was applied, which involved washing, grinding and drying at a temperature of 80 °C for 24 h, followed by a sieving process. The effect of the adsorbent dose was then analyzed and it was calculated that the optimal dose was 4 g/L. Additionally, the effect of contact time was studied through a kinetic analysis, all tests were carried out at a pH level of 2. The obtained data were fitted to kinetic models, which allowed us to conclude that the adsorption kinetics fit two different models depending on the initial solution conditions, in a range from 0 to 0.1512 mmol/L. Specifically, the Pseudo Second-Order (PSO) model fitted R40, while the Elovich model was appropriate for B1. In summary, CS was found to be a viable adsorbent for dyes in contaminated waters.

Functional triacylglycerols from microalgae and their use in the formulation of functional foods—Review

Consumers increased demand for food products that promote health has compelled the food processing industry to develop food products that not only satiate hunger but also aid in the prevention of non-communicable diseases. Microalgae have emerged as a potential source of functional components like triacylglycerols containing essential fatty acids that could be used in the formulation of functional food products. These components help prevent non-communicable diseases due to their inherent characteristics like anti-oxidative, anti-cancer, anti-diabetic, anti-inflammatory, etc. The microalgae are concentrated sources of triacylglycerols containing essential fatty acids and are considered a potential replacer for fish oil in providing these functional ingredients also well accepted by the vegan. This review aims to cover the literature on the triacylglycerol content of microalgae with a focus on the functional triacylglycerol, the fatty acid composition of triacylglycerol extracted from different microalgal biomass, innovative extraction technologies for intensified extraction, the potential use of triacylglycerols from microalgae in the formulation of functional food products. Further, the present constraints and future prospectus in using microalgal triacylglycerol in functional food are also discussed.

THE INFLUENCE OF LEVERAGE, PROFITABILITY, AND COMPANY SIZE WITH MODERATION OF AUDIT QUALITY ON COMPANY VALUE

Companies in the D222 sector in Indonesia have the potential to dominate the global market. This study aims to explore how the value of companies in this sector is shaped by financing policies, such as leverage, and their ability to generate profits, namely profitability. Additionally, the research investigates the influence of company size on firm value. The urgency of this research is highlighted by the crucial role of audit performance in driving strategic efforts by companies to enhance their value. Sampled from the years 2020-2022 and drawn from companies listed on the stock exchange, the population consists of 26 companies. Purposive sampling was employed to select a sample of 19 companies in the D222 sector. The data was analyzed using multiple regression in SPSS version 27. The findings suggest that financing policies, specifically leverage, do not significantly impact firm value, whereas the ability to generate profits, namely profitability, has a significant positive effect on firm value. Company size does not seem to affect the increase in firm value. However, the role of Audit Quality as a moderator yields varying results. In terms of the relationship between financing policies, namely leverage, and firm value, Audit Quality does not appear to strengthen it. Similar results are found concerning the relationship between the ability to generate profits, namely profitability, and firm value. However, Audit Quality seems to enhance the relationship between Company Size and Firm Value. These findings provide valuable insights into the interplay of these factors within the processed food industry in Indonesia, aiming for dominance in the global market.

Natural flavonols as probes for direct determination of borax: From conventional fluorescence analysis to paper-based smartphone sensing

Borax is strictly regulated in the food processing and pharmaceutical industry due to its physiological toxicity, and the development of a direct analytical method is essential for effectively monitoring the borax abuse. In this work, the fluorescence properties of flavonoids, including flavones, isoflavones and flavonols, were systematically investigated from aqueous to borax solutions, and it was found that the weak intrinsic fluorescence of flavonols could be pervasively sensitized by borax. A natural flavonol, morin, was subsequently chosen as a representative probe to develop a turn-on fluorescence sensing method for borax analysis, which achieved a linear response spanning four orders of magnitude with a detection limit of 1.07 μM (0.22 μg mL−1 in terms of Na2B4O7 content). Furthermore, a smartphone-assisted paper-based test device was designed and constructed by 3D printing technology. Using morin-impregnated test strips as the carrier, the borax could be visually detected by the RGB signals of the captured images, with a detection limit of 0.13 mM (27.05 μg mL−1 for Na2B4O7). Combining ion exchange treatment for food samples and sodium periodate oxidation for drug samples, the developed methods were successfully applied for the direct analysis of borax in various products with the recoveries of 86.9–106.3% for traditional fluorescence analysis and 82.7–108.8% for smartphone-assisted fluorescence sensing. The fluorescence property of the morin-borax system was studied using time-dependent density functional theory, and the sensing mechanism was discussed in conjunction with experimental research.

Factor Identification for the Procurement of Raw Material in Food Processing Industry

Procuring raw materials (RM) is essential in the supply chain (SC), particularly in the current business landscape where organisations actively seek innovative ideas to cut costs and maintain competitiveness. The procurement operation enables these organisations to navigate through increasing cost pressures. Within SC logistics, the procurement of RM faces numerous obstacles and complexities. To address these challenges and propose potential solutions, examining the specific issues that impact the procurement of RM in the Food Processing Industry (FPI) is necessary. Therefore, this article explores the challenges affecting the procurement process. The authors also provided recommendations for mitigating the identified challenges. This study utilises interpretive structural model methodology, a qualitative and interpretive approach that produces solutions for complicated issues through discussions based on the structural mapping of intricate relationships between elements to look at and analyse the challenges that affect the procurement process. A systematic review of the existing literature provides a comprehensive understanding of these challenges. The study found that challenges in contract and procurement, infrastructure and transportation, technology, govt regulations, quality and safety standards, etc., are the factors that constitute severe challenges and affect the growth of FPI. Data were collected from only those working in Indian companies or multinational companies operating in India. Every step of the process, starting from the development of the questionnaire to the data collection itself, is carried out with a focus on the Indian perspective. Addressing these problems and obstacles will yield advantages for decision-makers and stakeholders, including farmers, manufacturers, customers and consumer Food Business Organisations. It will enhance their comprehension of the current situation, identify issues and confront challenges, thereby facilitating improved planning and management strategies.

Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition

Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.

Efecto de los ciclos de congelación y descongelación en las propiedades fisicoquímicas, capacidad de retención de agua y la histología de Sardinella aurita

This study investigates the impact of freeze–thaw cycles on samples of Sardinella aurita, focusing on the examination of physicochemical properties, water–holding capacity, color changes, and histological alterations in fish meat. The present findings indicate significant variations in the studied parameters, i.e., pH, water activity, lightness (L*), redness (a*), yellowness (b*), protein solubility (mg·g-1), moisture content (%), thawing loss (%), centrifugation loss (%), cooking loss (%), underscoring the importance of comprehending the consequences of freezing–thawing in the fishing and food processing industry. Initially, a statistically significant decrease in pH levels was observed (T0: 6.23 ± 0.1, T4: 6.19 ± 0.1), followed by a notable increase after the fifth freeze–thaw cycle (T5: 6.47 ± 0.1), possibly due to chemical and microbiological composition shifts. Water activity exhibited a gradual decrease (T0: 0.911 ± 0.009, T4: 0.899 ± 0.01), likely attributed to water loss during freezing–thawing (P<0.05). Colorimetry results demonstrated a significant decrease in brightness (L*) and a slight increase in yellow hue (b*) throughout the cycles, with values ranging from 63.51 (T0) to 33.64 (T5) for L* and from 26.74 (T0) to 17.28 (T5) for b*. These variations highlight notable and significant changes in the product’s color over the freeze–thaw cycles (P<0.05). Histological analysis revealed structural changes, including muscle fiber dehydration. These observed changes hold implications for product quality and consumer perception. It is essential to recognize that various factors, such as fish size, seasonality, and environmental conditions influence these results. Further research is needed to delve deeper into these aspects. In essence, this study offers valuable insights for industry professionals, aiding them in making informed decisions regarding seafood products subjected to freezing–thawing cycles. This not only ensures product quality and safety but also helps prevent food fraud and provides consumers with high–quality products.

When the Weibull model helps in deciphering bacterial resistance variability related to survival behaviour

Survival curves of bacterial vegetative cells or spores subjected to an inactivation process are often log-linear and then described by the d-value parameter. However, non log-linear, convex, shapes might be also observed particularly when mild inactivation treatments are applied. Our objective was to investigate whether the 3-parameters Weibull model (logN0, δ, p) could be used to go beyond a simple fitting of convex curve by providing information related to bacterial variability. First, survival curves were simulated to mimic the behaviour of a cocktail containing bacterial vegetative cells or spores undergoing an inactivation treatment, on which the Weibull model was fitted. Second, a mathematical model was developed to describe the link between the Weibull parameters p and delta with the d-values of sub-populations of bacterial vegetative cells or spores (considering as well the percentage of each sub-population). Based on this model, it was shown that the Weibull model can be used to go beyond a simple description of a convex curve. For instance, if p is estimated around 0.8, that means the presence of a resistant sub-population, but with a limited resistant variability (ratio of resistance from 1.5 to 4). In contrast, if p is estimated to 0.3–04 that means the presence of a resistant sub-population in a small proportion (less than 10 %) combined with a large resistant variability (ratio of 10 or more). This study shows that the Weibull model can be used in combination with the new model developed here to decipher vegetative cell or spore resistance variability, with application in food industry processes such as thermal or physical inactivation treatment as well as cleaning and disinfection verification procedure.

Digital Literacy Mediation In Balikpapan Micro And Small Industries' Business Performance

Productivity gaps between large companies and micro and small industries are due to gaps in technology adoption, access to funding and managerial practices. Moving the capital to East Kalimantan is a momentum for micro and small industry players to encourage economic productivity growth in the buffer zone of the Capital City of the Nusantara (IKN). Community-based cluster development can minimize weaknesses, especially in the use of technology and information systems. This study investigates the effect of digital experience on business performance with digital literacy as a mediating variable. This research takes a sample of micro and small industries in Balikpapan City as one of the buffer cities of IKN. The subjects are food processing industry players in the Somber Small Industry Center area. Quantitative research uses structural-partial least square (SEM-PLS) modeling with WarpPLS 8.0 analysis tool. Hypothesis testing results show that digital experience and digital literacy partially have a direct and significant effect on business performance. Digital literacy significantly mediates the relationship between digital experience and business performance of micro and small businesses in Balikapapan City.

Comparison the modern controllers’ efficiency for the spray dryer’s control system

Spray drying is one of the widely used drying process in chemical, pharmaceutical, and food industry. This process allows removing water from the product, which is produced in the solution form, and turn the finished product into a flowing powder material. It is obvious that such a process requires a significant amount of thermal energy, which is spent on the water evaporation. In addition, as in any drying process, in spray drying there is a problem with possible material over-drying. Therefore, the task of qualitative regulation of the spray drying process remains relevant. In this article, we attempt to compare the efficiency of two modern controllers for controlling the spray drying process. This is known in the theory of control of dynamic objects using predictive models model predictive controller and a fuzzy controller based on linguistic variables. The regulators choice due to both their popularity and high control quality indicators, which are given in published scientific works. The study was performed on based on spray drying process models, which were obtained in the previous work of the authors. In the research we used the software package MATLAB Simulink for control systems simulation. The research result show, that using the MPС-controller in the spray dryer’s control system allow to reduce the transient processes time. However, in case of a fuzzy controller, the control system partially levelling the mathematical model’s inaccuracy.

Perencanaan Strategis SI/TI Menggunakan Metode Ward and Peppard di PT. Niasa

PT. Niasa is a company operating in the processed food industry. In conducting its business, PT. Niasa does not plan the use and use of SI/IT well, so it does not focus on supporting the company's business strategy. There is a strong need for business strategy (SI/TI) to support the operational business of the company. Strategic planning of information systems is one of the keys to achieving corporate goals, and the strategic planning model discussed in this study adopts the approach of Ward and Peppard. Ward's and Peppar's methods are models for developing strategic plans for information systems for companies in the industry. Some of the analytical methods used are value chain analysis, SWOT analysis, and McFarlan Strategic Grid.