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Experimental Self-Tuning Proportional Integral Derivative pH Control: Application to a Bioprocess

100%

Altuntaş S. , Hapoğlu H. , Ertunç S. , Alpbaz M.

Acta Physica Polonica A

2017

tom 132

nr 3

1006-1009

pH control has received considerable attention in preparation of cheese whey drink, by fermentation with kefir yeast, because of its critical role in quality assurance. To improve the rheological and sensory properties of this drink, milk and grape juice are added to the bioprocess medium. Cheese whey drink was produced from the pasteurized mixture, which contains cheese whey, glucose, grape juice and milk. The fermentation of this mixture with kefir yeast in a batch bioreactor was investigated. The pH was monitored during the production of cheese whey drink. Experiments show that kefir yeast is very resistant to contamination. A self-tuning proportional-integral-derivative control was applied to the bioprocess. The software of controller was developed by using the autoregressive moving average exogenous model. The model parameters were evaluated from input-output data by using a pseudo random binary sequence. The experimental results illustrate that the controller can maintain the pH at the desired value. It is noted that the self-tuning proportional-integral-derivative pH control results with the best controller tuning parameters and provides very good results, compared to initially adjusted case, without control. The best tuning parameters were found as t₁=0.1, t₂=0, t₃=0, by comparing experimental application results.

Importance of cheese whey processing: supplements for sports activities - a review

63%

Fassina P. , Nunes G. Q. , Adami F. S. , Goettert M. I. , Volken de Souza C. F.

tom 69

nr 1

Whey protein (WP) is a highly nutritious, commercially available alternative food source that is used primarily as a food supplement by athletes and physically active individuals to provide them with essential amino acids and bioactive peptides, and additional benefits have been attributed to WP consumption. In this context, the objective of this review was to explore current evidence regarding the consumption of different WP supplements in sports nutrition to elucidate their efficiency in affecting muscle hypertrophy, physical performance, response to muscle injury, weight loss, and body composition changes. Furthermore, these effects were assessed by comparing whey protein hydrolysate (WPH), whey protein concentrate (WPC), and whey protein isolate (WPI) supplementation. Supplementation with WPI or WPC was related to increased muscle protein synthesis (MPS), and WPH caused muscle hypertrophy and improved physical performance. Compared to WPC and WPI, WPH improved peak torque associated with strength training without reducing the creatine kinase (CK) and tumor necrosis factor alpha (TNF-α) levels in this type of physical activity, and the decreases in CK and lactate dehydrogenase (LDH) associated with aerobic exercise were significant. Supplementation with WPC resulted in weight loss, satiety, and improved body composition, without compromising whole-body lean mass loss. WPH was more effective than WPC and WPI regarding improved peak torque and muscle hypertrophy associated with strength training, and WPH reduced muscle damage associated with aerobic exercise via decreased CK levels.