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Full-Text Articles in Process Control and Systems
Fire And Explosion Hazard Risk Analysis Of Fuel Transfer Activities At Fuel Terminal “X” Utilizing The Quantitative Risk Analysis (Qra) Method, Angga Wahyu Sulistyawan, Yuliusman Yuliusman
Fire And Explosion Hazard Risk Analysis Of Fuel Transfer Activities At Fuel Terminal “X” Utilizing The Quantitative Risk Analysis (Qra) Method, Angga Wahyu Sulistyawan, Yuliusman Yuliusman
Journal of Materials Exploration and Findings
Fuel transfer operations at Fuel Terminal ‘X’ constitute a critical stage in the energy supply chain, where complex interactions among human, technical, and environmental factors generate inherent risks of fire and explosion. The flammable nature of fuel oil, coupled with the possibility of vapor or liquid releases outcoming by tool failures, connection leaks, or control system malfunctions, underscores the need for robust and proactive risk management strategies. This study aims to evaluate and mitigate these risks by applying Quantitative Risk Assessment (QRA). The assessment utilized the Parts Count method to foercast generic component failure rates and Fault Tree Analysis (FTA) …
Polyvinyl Alcohol–Red Cabbage Nanofibers As Ph-Responsive Freshness Sensors For Advanced Food Packaging Technology, Foliatini Foliatini, Singgih Wibowo, Henny Rochaeni, Suhartini Suhartini, Fachrurrazie Fachrurrazie, Arzzaq Imanda Prianditya, Pradnadia Putri Hadriansyah, Naura Athira Putri Siregar, Novi Nurpadilah, Putri Alfiani, Maudi Rahim, Endah Sriwahyuni
Polyvinyl Alcohol–Red Cabbage Nanofibers As Ph-Responsive Freshness Sensors For Advanced Food Packaging Technology, Foliatini Foliatini, Singgih Wibowo, Henny Rochaeni, Suhartini Suhartini, Fachrurrazie Fachrurrazie, Arzzaq Imanda Prianditya, Pradnadia Putri Hadriansyah, Naura Athira Putri Siregar, Novi Nurpadilah, Putri Alfiani, Maudi Rahim, Endah Sriwahyuni
Makara Journal of Science
The development of innovative food packaging technologies, particularly those capable of monitoring freshness, has become increasingly important in the food industry. This research explores the development of a pH-responsive freshness sensor using polyvinyl alcohol–red cabbage (PVA/RC) nanofibers. The nanofibers are fabricated through the electrospinning technique and meticulously analyzed via scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The results underscore the fine structure of the nanofiber matrix, with an average diameter of ~68 nm. FTIR analysis substantiates the presence of anthocyanin compounds from RC within the PVA/RC nanofibers, which confirms the integration of beneficial components into …