Quality Engineering in Bio processing

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Quality Engineering in Bio processing

• Technion-Israel Institute of Technology

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Quality Engineering in Bio processing

• Technion-Israel Institute of Technology

Undergraduate program
Mission Academic training of "Quality Leaders" to
enhance quality competitiveness of sectors of
Israel's economy (Bio-Business) and the
capability to challenge the globalization
reality. Implementing a pioneering
interdisciplinary undergraduate studies in
Quality Assurance, Reliability and Safety.
Program which focuses on quantitative reasoning,
measurable measures and technological approaches
especially to biological substrates.
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Quality Engineering in Bio processing

• Technion-Israel Institute of Technology

Undergraduate program

• Four year Engineering Degree B.Sc.
• Total points to graduation 160 credit
• Total Students in the program 60
• Graduation 2002- 7 student (3 Cum Laude )
• Yearly student recruiting - 20 maximum

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Quality Engineering in Bio processing
Program description Sciences 4
6.0 Mathematics, Physics, Chemistry, Biology and
Computer Engineering Sciences. 24.0
Thermodynamics, Mechanics, Fluid mechanics
Biochemistry, Microbiology System analysis,
Statistic and Economy 10.0 Measurements
techniques 10.0 Drafting, Technical
Report, English, Sport.. 10.0 Quality
Assurance, Reliability and Safety
20.0 Specialization in 30.0 Food,
Sensing Control, System Information,
Mechanical Systems, Environmental
Systems. General Elective Studies. 10.
0
Total 160.0
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Quality Engineering in Bio processing

• Examples of demonstrative projects
• by the students as a Final Project
• Composition analysis of agricultural fluid
  products by
• Near Infrared Spectroscopy .
• Quality control of apples.
• Low-mass impulse analysis for quality
  evaluation of
• fruit tissue .
• Monitoring nitrate in environmental systems
  using
• FTIR spectroscopy and fiber optics .
• Analysis of protein components in milk by MIR
• spectroscopy .
• Internal Quality of fruit by mealiness
  assessment.

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Example of courses
095411 - Principles of Quality Engineering
095412 - Principles of System Reliability
095413 - Quality Control Engineering in Product
095414 - Measurement Engineering 095416 -
Measurement Systems 095418 - Measurement
Imaging Laboratory 095419 - Laboratory in
Reliability 074072 - Principles of
Nondestructive Testing 074078 - Standards
Standardization Systems 074080 - Laboratory in
Nondestructive Testing 074090 - Project in
Quality Assurance Reliability 076908 -
Probabilistic Risk Analysis
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Contribution needed

• Scholarships for distinguish
• undergraduate students
• Modified and updating the laboratories
• and the experimental facilities
• Measurement Imaging Laboratory
• Laboratory in Nondestructive Testing
• Laboratory in Reliability

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Demonstration of measuringtechnique for natural
products
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Quality Factors of Agricultural Products

• Appearance - visual
• Texture - feel
• Flavor - taste and smell
• Safety
• Nutritive Value

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Quality Sensing in Commercial Settings

• Requirements
• Nondestructive
• External and internal properties
• Accuracy
• Speed (5-15 fruits/sec)
• Recognize inherent product variability

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Maturity Factors

• Color - external and internal
• background color
• Firmness cell wall integrity, turgor
• Starch content
• SS/TA ratio
• Ethylene Production

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Nutritive Value

• Vitamins -Vit. C, Vit. A (b-carotene)
• Antioxidants -Vit. E
• Minerals - K, Mg, Fe
• Carbohydrates -including fiber
• Proteins
• Lipids

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Safety

• Naturally occurring toxicants
• Contaminants - chemical residues
• - heavy metals
• Microbial contamination
• Mycotoxins

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Flavor

• Sweetness - sugars
• Sourness - acidity
• Astringency - tannins
• Bitterness - isocoumarins
• Aroma -volatile compounds
• Off-flavors - ethanol, bitterness
• Off-odors - sulfurous compounds

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Appearance
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Appearance

• Color - percent of surface
• - intensity
• - uniformity
• Shape - typical of variety
• - morphological distortion
• Size - dimension, weight, volume
• - uniformity within the
  packaging box
• Defects - cuts, punctures, insects, bruises
• Gloss

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Sensing Optical Properties

• Light Reflection and Transmission
• Delayed light emission
• Color sorting
• Blemish detection
• NIR
• Chlorophyll Fluorescence
• Light spectroscopy

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Shape Sorting
Source AWETA
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Color Spectrum
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Color Sorting Defects Sorting
Sort apples automatically for color, size and
grade them for surface defects like rotting,
bruises, russets, and sunburns
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• NONDESTRUCTIVE
• SENSOR TECHNOLOGY

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CT and NMR Technology
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NMR Technology
Block Watercore
Radial WaterCare
Source Clark Bieleski 1997
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Gas Detectors
Semiconductor bulk device mainly composed of
SnO2, (tin dioxide) whose conductivity increases
in the presence of combustible gases such
as hydrogen, carbon monoxide. methane.
ethane, propane, or organic solvent, vapors
belonging to the alcohol, ketone. ester
and benzol families etc.
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Flavor
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Texture
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Destructive Tests Magness-Taylor (MT)
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Quality Detection by Impact Force
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Quality Detection by FruitResponse to Forced
Vibrations
Source Peleg 1989
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PFS Sensor-Wheel
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PFS The Sensing Part
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Determining Fruit Properties by Ultrasonic
Techniques
Source Mizrach Flitsanov
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Determining Mango Properties by Ultrasonic
Techniques
Source Mizrach Flitsanov
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The Acoustic Parameters of a Fruit

• Natural frequencies and firmness index - FI
• FI f 2 m 2/3 104 kg2/3 s-2
• where f - first spherical resonant frequency
• m - fruits mass.
• Damping ratio - z
• The centeroid of the frequency response - fc

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Firmalon Prototype
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Texture Tester (Firmalon)
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Typical Fruit Response in Jonagold Apple
Frequency Domain
Time Domain
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Golden Delicious Apples Firmness Measurements in
Controlled Atmosphere Stemilt Growers, Inc., in
Wenatchee, Washington State
FI vs. Time
FI vs. Biological Age
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Acoustic Sensing During CA
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Acoustic Sensing During CA
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Acoustic Sensing During CA Test Results in
Golden Delicious Apples
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Comparison Between MT and FI Test Results in
Golden Delicious Apples
MT, FI vs. Time
MT vs. FI
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Field Maturity Measurements
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Field Maturity Measurements
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Field Maturity Measurements
Speaking Plant concept
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Thanks For Your Attention