Spray drying is a widely utilized method in the pharmaceutical, food, and chemical industries for producing powdered products. However, a recurring challenge in this process is the persistent issue of surface stickiness, which diminishes product quality and operational efficiency. This paper examines the current trend of surface stickiness in spray drying and explores physicochemical approaches to mitigate fouling and enhance overall productivity. The stickiness is often attributed to the formation of lumps on drying chamber surfaces, adversely affecting the final product’s characteristics. The paper reviews existing literature on the causes and consequences of surface stickiness, emphasizing the need for innovative strategies to address this challenge. Promising solutions are emerging in the form of physicochemical approaches, involving the modification of drying chamber materials, applying different operational approaches, optimization of process parameters, and the introduction of drying aids. Researchers aim to alter the surface properties of drying chamber components, minimizing particle and wall deposition to prevent surface stickiness. The present review also delves into the impact of various physicochemical factors on spray drying performance, including temperature, airflow dynamics, and formulation composition. Understanding these factors is crucial for developing effective strategies to reduce fouling and enhance overall productivity in spray drying processes. This review sheds light on the prevalent issue of spray drying surface stickiness and underscores the significance of physicochemical approaches in overcoming this challenge. By addressing stickiness issues through innovative strategies, researchers and industry professionals can improve the efficiency and reliability of spray drying processes, ultimately elevating the quality of powdered products in pharmaceutical, food, and chemical manufacturing.

Canned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer. Therefore, food preservative detection in food samples is essential for safe consumption and health well-being. This paper proposed a fuzzy logic framework to determine the safety of food products based on the concentration of sulphur dioxide (SD), benzoic acid (BA), and sorbic acid (SA) in five different food categories as referred to the Food Acts 1983 and Food Regulations 1985 in Malaysia. The fuzzy logic framework comprises of Mamdani inference system design with 90 fuzzy rules, 15 and 5 membership functions for both the input and output parameters respectively. 50 random values and 10 lab analysis results based on the industrial samples were used to validate the developed algorithms in ensuring the safety of the food products. The membership functions generated for the three inputs (SD, BA, and SA) during the fuzzification steps are based on the maximum allowable limit from the food acts. The defuzzification of fuzzy logic gave an average output value of 0.1565, 0.1350, 0.1150, 0.1100, and 0.1550 for chicken curry with potatoes, satay sauce, sardine in tomato sauce, anchovies paste, and sardine spread accordingly. Results obtained from the fuzzy logic framework concluded that all the industrial samples are safe to be eaten and comply with the Sixth Schedule, Regulation 20 in both Acts.

Under frequency load shedding is implemented to restore power system frequency stability if system frequency drops below the operational set point during major disturbance such as lost of generation. Different countries/utility companies have their own philosophies in implementing the under frequency load shedding scheme. Generally, it is based on country/utility requirements, e.g. the overall power system network and the country's demographic. This paper presents the principles and implementation of the under frequency load shedding (UFLS) and presented using simulations of 56 test bus-system. The performance of the developed schemes under various conditions of disturbance were compared and analyzed. All the simulation works were performed using Siemens PTI software PSS®E.

Carica papaya that belongs to Caricaceae family has long been known as a traditional medicine for dengue fever, as well as for anticancer and antiinflammatory studies following identification of beneficial phytochemicals such as saponins in the leaves. Unfortunately, the compound has been known to induce a bitter taste in the leaf extract for human consumption, making them unpopular and nonconsumer friendly. Thus, this study aims to observe the potential adsorption of saponin compound from C. papaya leaves using ion exchange resins as an adsorbent for the reduction of bitter-taste-inducing saponins. This study uses three types of weakly basic ion exchanging resins, namely, Amberlite IRA-67, Diaion WA30, and Diaion WA21J, at different adsorbent doses of 5% (w/v) and 10% (w/v). The Peleg model suggests that the extraction of saponins from C. papaya leaves lasted for 12.50 hours yield a maximum amount of saponins, 9.31 mg/g. Further study shows that there is a significant difference (p<0.05) of saponin adsorption percentage between these three types of resins. The Diaion WA30 resin showed the highest percentage of adsorption at 87.83% (w/w) as compared to the other two 5% (w/v) loaded resin. The 10% (w/v) resin-loaded Diaion WA30 demonstrated the highest overall adsorption capacity as much as 97.59% (w/w) with the shortest exhaustive time of 4.99 hours. The overall acceptance of samples in sensory evaluation treated with ion exchange resins gave good response in which the sample treated with 10% (w/v) resin-loaded Diaion WA30 demonstrated the highest overall acceptance in parallel with having the lowest bitterness score as compared to other samples and fresh samples (untreated). The Langmuir constant (R_L) was less than one (0.167–0.398), indicating the adsorption of saponins onto Diaion WA30 was favourable.