Abstract: The objective of the study was to select the survival of
probiotic strains when exposed to acidic and bile salts condition. Four
probiotic strains Lactobacillus casei subsp. rhamnosus TISTR 047,
Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR
1338 and Lactobacillus plantarum TISTR 1465 were cultured in
MRS broth and incubated at 35ºC for 15 hours before being inoculated
into acidic condition 5 M HCl, pH 2 for 2 hours and bile salt 0.3%,
pH 5.8 for 8 hour. The survived probiotics were counted in MRS agar.
Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047
was the highest tolerance specie. Lactobacillus casei subsp.
rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing
in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then,
double emulsion of microorganisms was chosen to encapsulate before
spray drying. Spray drying was done with the inlet temperature 170ºC
and outlet temperature 80ºC. The results showed that the survival of
encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after
spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml
comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log
CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047
would be able to survive in gastrointestinal and spray drying condition.
Abstract: The most common type of controller being used in
the industry is PI(D) controller which has been used since 1945 and
is still being widely used due to its efficiency and simplicity. In
most cases, the PI(D) controller was tuned without taking into
consideration of the effect of actuator saturation. In real processes,
the most common actuator which is valve will act as constraint and
restrict the controller output. Since the controller is not designed to
encounter saturation, the process may windup and consequently
resulted in large oscillation or may become unstable. Usually, an
antiwindup compensator is added to the feedback control loop to
reduce the deterioration effect of integral windup. This research
aims to specifically control processes with constraints. The
proposed method was applied to two different types of food
processes, which are blending and spray drying. Simulations were
done using MATLAB and the performances of the proposed
method were compared with other conventional methods. The
proposed technique was able to control the processes and avoid
saturation such that no anti windup compensator is needed.