JURUTERA JAN 2013

Food Security and Quality in Malaysia

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contentsFood Security and

Quality in Malaysia

COVER NOTEAddressing Food Safety and Security Issues ...........................................................5

COVER sTORyThe Importance of Food Security .............................................................................6

hisTORy Of iEmStory of the IEM Crest ............................................................................................12

fEaTuRE aRTiClEsMicroencapsulated Natural Food Colourants in Malaysia ......................................13Pineapple Leaf Fibre (PALF): From Waste to Wealth .............................................18Nutrient Management in Paddy Fields Using Remote Sensing Technique ............23Ultraviolet Technology – An Alternative to Juice Pasteurization .............................26Mechanical Seed Dispensing Machine for the Vegetable Industry ........................31

ENgiNEERiNg digEsT 34

safE TEa TimEHome Safety 2 ........................................................................................................35

fORumsA Technical Visit to Nutrima Kitchen, MARDI .........................................................36Strengthening Employability Skills Programme and IEM’s AFETD Membership Drive ........................................................................39Half-day HAZOP Training for Team Members – A Practical Approach ...................41A Technical Visit to TNB Stesen Janakuasa Sultan Azlan Shah, Manjung ............44

iEm sNapshOTs 46

glObE TREkkiNgThe “Unsinkable” Titanic .........................................................................................47

piNk pagEProfessional Interview ............................................................................................48

bluE pagEMembership List .....................................................................................................49IEM Specialist Register Form .................................................................................51

TENTATIVE ThEMES – 2013

February 2013Marine Engineering and Naval Architecture

march 2013Liberalisation of Service Sub Sectors

April 2013Civil and Structural Engineering

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COVER NOTE


Number 1, January 2013

the institution of engineers, malaysiaBangunan Ingenieur, Lots 60 & 62, Jalan 52/4, P.O. Box 223, (Jalan Sultan),

46720 Petaling Jaya, Selangor Darul Ehsan. Tel: 603-7968 4001/4002 Fax: 603-7957 7678

E-mail: [email protected] Homepage: http://www.myiem.org.my

JURUTERA

Majlis Bagi sesi 2012/2013 (ieM CounCil session 2012/2013) Yang Dipertua / presiDent: Ir. Chen Kim Kieong, Vincent

timbalan Yang Dipertua / DeputY presiDent: Ir. Choo Kok Beng

naib Yang Dipertua / Vice presiDents:Ir. P.E. Chong, Y.Bhg. Dato’ Ir. Lim Chow Hock, Ir. Prof. Dr Wan Mahmood bin Wan Abdul Majid, Ir. Yim Hon Wa, Ir. Prof. Dr Ruslan bin Hassan, Y.Bhg. Dato’ Ir. Dr Seo Kian Haw, Andy, Ir. Tan Yean Chin

setiausaha Kehormat / honorarY secretarY: Ir. Prof. Dr Chiang Choong Luin, Jeffrey

benDahari Kehormat / honorarY treasurer: Ir. Prof. Dr Lee Teang Shui

WaKil aWam / ciVil representatiVe: Ir. Gunasagaran a/l Kristnan

WaKil meKaniKal / mechanical representatiVe: Y.Bhg. Dato' Lt. Gen. Ir. Ismail bin Samion (Rtd.)

WaKil eleKtriK / electrical representatiVe: Ir. Mohd. Aman bin Hj. Idris

WaKil struKtur / structural representatiVe: Ir. Yam Teong Sian

WaKil Kimia / chemical representatiVe: Ir. Prof. Dr Abdul Aziz bin Abdul Raman

Wakil lain-lain displin / RepResentative to otheR disciplines: Ir. Assoc. Prof. Dr Cheong Kuan Yew

WaKil multimeDia / multimeDia representatiVe: Ir. Noor Iziddin Abdullah bin Hj. Ghazali

ahli majlis / council members: Ir. Assoc. Prof. Dr Marlinda binti Abd. Malek, Ir. Zainuddin bin Mohammad, Ir. Lai Kong Phooi, David, Y.Bhg. Dato’ Ir. Chee Shi Tong, John, Ir. Gopal Narian Kutty, Vacant, Y.Bhg. First Admiral Dato’ Ir. Hj. Ahmad Murad bin Hj. Omar (Rtd.), Ir. Ng Shiu Yuen, David, Ir. Kim Kek Seong, Ir. Chong Chew Fan, Ir. Dr Tan Kuang Leong, Ir. Lau Yuk Ma, June, Ir. Dr Norlida bin Buniyamin, Ir. Ishak bin Abdul Rahman, Ir. Hoo Choon Sean, Y.Bhg. Dato’ Ir. Samsuddin bin Ismail, Ir. Lee Boon Chong, Ir. Tu Yong Eng, Ir. Lai Sze Ching, Ir. Lee Weng Onn, Ir. Yap Soon Hoe, Ir. Li Thang Fai, Ir. Juares Rizal bin Abdul Hamid, Ir. Dr Norazman bin Mohamad Noor, Ir. Ellias bin Saidin, Engr. Dr Mok Vee Hoong, Jimmy

ahli majlis / council membeRs (by appointment): Y.Bhg. Dato’ Ir. Hj. Mohamad bin Hj. Husin, Ir. Abdul Ghani bin Hashim, Ir. Abdullah bin Isnin

beKas Yang Dipertua teraKhir / immeDiate past presiDent: Y.Bhg. Academician Dato' Ir. Prof. Dr Chuah Hean Teik

beKas Yang Dipertua / past presiDents: Y.Bhg. Dato' Ir. Pang Leong Hoon, Y.Bhg. Academician Dato' Ir. (Dr) Hj. Ahmad Zaidee bin Laidin, Ir. Dr Gue See Sew, Y.Bhg. Datuk Ir. Prof. Dr Ow Chee Sheng, Y.Bhg. Dato' Paduka Ir. Prof. (Dr) Keizrul bin Abdullah

pengerusi caWangan / branch chairman: 1. Pulau Pinang – Ir. Ng Sin Chie 2. Selatan – Ir. Lee Loke Hai, David 3. Perak – Ir. Chan Hoong Mun 4. Kedah-Perlis – Ir. Hor Tek Lip 5. Negeri Sembilan – Ir. Mohammed Noor bin Abu Hassan 6. Kelantan – Ir. Hj. Syed Abdul Rahman bin Syed Abdullah 7. Terengganu – Ir. Mohd. Azmi bin Ali 8. Melaka – Ir. Vellan Vengo @ Perumal 9. Sarawak – Ir. Tan Khiok Chun, Alan 10. Sabah – Ir. Lo Chong Chiun 11. Miri – Ir. Goh Soon Boon 12. Pahang – Ir. Tuan Haji Ahmad Kamal bin Kunji

ahli jaWatanKuasa inFormasi Dan penerbitan / stanDing committee on inFormation anD publications 2012/2013:Pengerusi/Chairman: Y.Bhg. Dato’ Ir. Dr Seo Kian Haw, Andy Naib Pengerusi/Vice Chairman: Ir. Lai Kong Phooi, David Setiausaha/Secretary: Ir. Lau Tai Onn Ketua Pengarang/Chief Editor: Ir. Prof. Dr Lee Sze Wei Pengarang Buletin/Bulletin Editor: Ir. Ong Guan HockPengarang Prinsipal Jurnal/Principal Journal Editor: Ir. Prof. Dr Abdul Karim bin MirasaPengerusi Perpustakaan/Library Chairman: Ir. C.M.M. Aboobucker Ahli-Ahli/Committee Members: Ir. Assoc. Prof. Dr Marlinda bt. Abdul Malek, Ir. Yee Thien Seng, Ir. Tu Yong Eng, Ir. Chin Mee Poon, Dato’ Ir. Prof. Dr Mohd. Saleh bin Jaafar, Ir. Hj. Look Keman bin Sahari, Y.Bhg. Datuk Ir. Prof. Dr Ow Chee Sheng, Ir. Cheong Loong Kwong, Allen, Engr. Dr Yeoh Hak Koon, Y.Bhg. Dato‘ Ir. Hj. Abdul Rashid bin Maidin, Ir. Tey Choo Yew, Calvin

IEM Secretariat: Pamela Jitab

IEM Registered on 1 May 1959

Addressing FoodSafety and Security Issues

we are blessed with a country that is rich in land, resources and a good climate enabling us to grow our agricultural produce and be self-sustainable. In the process of advancing to become a more developed country, we find ourselves moving into industrialisation while agriculture-related issues are viewed from a business perspective despite its importance in addressing food needs and supply. In fact, in advanced countries, stricter measures have been taken in addressing food issues such as food safety and security. The very basic need of safe food is regarded as crucial for any nation to get healthier and to flourish.

In Malaysia, various efforts have been made to ensure that the food supply chain from upstream, to mid-stream and downstream, namely from farm to fork, is taken care by different ministries including the Ministry of Health (MOH), Ministry of Agriculture (MOA), Department of Islamic Development Malaysia (JAKIM) and the local government. Acts and regulations are enforced while awareness programmes are more common nowadays. The recent effort by Malaysia to host a food safety hub shows that our country is paving the way to take the lead in food safety in this region. A centre for food safety with an International Food Safety Training Laboratory will be set up in Selangor in 2 years’ time at an estimated cost of RM65 million.

In securing food availability, accessibility, utilisation and stability, our country is much more fortunate compared to some others whose citizens face malnutrition and hunger. In our national context, food security issues linger around the hike of food prices, decrease or misuse of agricultural land, bio-fuel production, world trade rules and maybe poverty. The country is alert and has taken measures through the National Food Security Policy formulated in 2008 following the world food crisis. The policy had expired in 2010 and is replaced by the National Agricultural Policy (NAP4) from 2011 to 2020.

Amongst such efforts, the promotion of agriculture entrepreneurship to increase productivity of the agro-food industry is one of them. In particular, in the paddy and rice programme, the stockpile is to be increased from 92,000 to 239,000 metric tons, while livestock breeding integration in oil palm plantations is to be expanded. The managing of food security and safety issues requires the effort by both government and industry, while agriculture and food engineers can play a role through design and research with the following objectives:• reducing waste throughout the supply chain;• developing food and food processes for use during non-

crisis and crisis periods; • applying new science and technology in food production,

processing and packaging;• developing production systems that are environmentally

sustainable;• improving or adapting traditional food and processes to

exploit locally available resources; and• improving functionality of food.

by Ir. Associate Professor Dr Chin Nyuk LingChairman of Agricultural and Food Engineering Technical Division

COVER STORY

| JURUTERA January 20136

The Importance of Food Securityby Ms. Reika Kua Kee Eng

AccordIng to the Food and Agriculture Organisation (FAO) of the United Nations, though the world produces enough to feed its entire population of over 6 billion people, one in eight of our fellow humans do not get enough to eat each day. However, despite the fact that there has been a decrease in the proportion of the global population that is chronically undernourished, the actual number has changed little since the World Food Summit, and stands at around 850 million people. Despite this gloomy backdrop, FAO believes that it would still be possible to achieve the Millennium Development Goal (MDG) 1 and the target of the World Food Summit (WFS) of reducing the proportion and number of undernourished by half, between 1990 and 2015, through stronger commitment and a sharper focus on direct actions that can have immediate impact on improving the situation.i

To realise the above aim, FAO has developed some strategies and one of them is the National Programme for Food Security (NPFS) which is part of its broader national efforts to achieve the MDGs and the national objectives such as equitable economic growth and sustainable agricultural, poverty reduction and rural development.ii In order to take an in-depth look at food security issues in Malaysia, JURUTERA sought the views of our Minister of Agriculture and Agro-Based Industry, Y.B. Datuk Seri Noh bin Omar, in a recent interview.

WhAT IS Food SecurITy?According to the Minister of Agriculture and Agro-based Industry, Y.B. Datuk Seri Noh bin Omar, Malaysia is currently adopting the concept set forth by the Food and Agriculture Organisation (FAO) of the United Nations. As

defined by FAO, “Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.”

“Food availability, food accessibility, food affordability and nutritious food, are the four important elements in food security. In order to achieve food security, all four of these elements must co-exist and work together,” said Y.B. Datuk Seri Noh.

MoA conTrIbuTIon In Food SecurITyThe Ministry of Agriculture and Agro-Based Industry (MOA) has always been planning and implementing various efforts to ensure sufficiency in food supply. For instance, under the Dasar Agromakanan Negara (DAN), MOA has highlighted three main objectives, namely ensuring sufficient supply of food that is safe for consumption; enabling the agro-food industry to become a competitive and sustainable industry; and increasing the income level of agro-based entrepreneurs. Some of the measures to achieve these objectives include optimal development of agricultural land through intercropping on re-cultivated land of oil palm plantation and integration of livestock breeding with oil palm cultivation, as well as introduction and utilisation of economical modern technology and mechanisation in agriculture, livestock farming and fisheries to ensure sufficient food supply.

Apart from these measures, focus will be on research and development of competitive food production (which includes development of breed and its variety, production of seeds, production of food from livestock and aquaculture), biotechnology and bioprocesses, automation and mechanisation, production system under a modified environment, disease analysis, standards and grades for farm produce, green technology and conservation of green resources.

As rice is one of the main staples of Malaysians, MOA has paid consistent attention to its production. Under the Dasar Agromakanan Negara (DAN) 2011 – 2012, MOA aims to increase the productivity and quality of paddy and rice through the preparation of irrigation and drainage infrastructure, the use of high quality seeds, the adoption of agricultural technology as well as competent agronomical management.

“The opening and exploration of 4 new paddy cultivation areas, namely Rompin and Pekan (Pahang), Kota Belud (Sabah) and Batang Lupar (Sarawak), was one of the initiatives taken by MOA. In addition, large-scale cultivation through centralised management under EPP 10 and EPP

i http://www.fao.org/fileadmin/templates/tc/spfs/pdf/VisionEnglishfinalApril.pdfii Ibid

Y.B. Datuk Seri Noh bin Omar, Minister of Agriculture and Agro-Based Industry

COVER STORY


(Continued on page 9)

11 has also been implemented,” remarked Y.B. Datuk Seri Noh. He also mentioned that developing and cultivating abandoned paddy fields under EPP 9, improving the irrigation and drainage system to allow paddy cultivation twice a year, reducing harvesting and post-harvesting losses through the use of contemporary technology, and introducing new varieties of paddy seeds are among some other measures taken by MOA.

hAndlIng ShorTAge oF AgrIculTurAl lAndWhen the Minister was asked how MOA was addressing the issue of agricultural land shortage, he replied, “MOA consistently tries to identify new areas which are appropriate to be developed and cultivated for agricultural activities; for instance, through the creation of Taman Kekal Pengeluaran Makanan (TKPM) and Aquaculture Industrial Zones (Zon Industri Akuakultur). However, the approval of opening land for agricultural purpose lies in the hands of the State Governments.”

According to Y.B. Datuk Seri Noh, MOA has also taken the initiative to develop privately-owned abandoned land totalling 8,986 hectares. This involves 7,431 participants from Peninsular Malaysia and East Malaysia, and the cultivation of vegetables, pineapple, sugar cane, watermelon, banana, roselle, corn and various fruits such as jackfruit and mangoes.

“In addition, MARDI also plays an important role in research involving agriculture, livestock breeding, biotechnology, food technology, strategic resources as well as automation and mechanisation. Various studies have been constantly carried out in these fields, such as the research on agricultural nutrigenomics to maximise the use of bio-diversified resources, and research on the impacts of climate change on the environment and agriculture,” commented Y.B. Datuk Seri Noh.

InTernATIonAl collAborATIon To IncreASe Food SupplyThroughout the years, Malaysia has been actively fostering various forms of joint effort both locally and internationally. The holding of seminars, workshops and conventions, and establishing memoranda of understanding (MoUs) between the relevant ministries, agencies, private firms, tertiary education institutions and other relevant stakeholders, are some of the initiatives of such joint efforts.

“Regionally, Malaysia has taken a proactive step through its participation in the ASEAN Food Security Reserve Board (AFSRB) to ensure the sustenance of the national food supply,” said Y.B. Datuk Seri Noh. He added, “AFSRB serves as a platform for the exchange of ideas and information related to the national food policy on basic food commodities, especially rice, among the ASEAN members”.

MOA has also signed the ASEAN Plus Three Emergency Rice Reserve (APTERR) agreement on 7 October 2011 in Jakarta, Indonesia, joining other ASEAN members and the

People’s Republic of China (PRC), Japan and the Republic of Korea in the formation of a regional cooperation scheme to stock up rice for emergency use or to overcome rice shortages within the countries of ASEAN. This agreement was ratified on 11 January 2012 and enforced from 12 July 2012. “Signing APTERR was one the Government’s initiative to avoid a food crisis and to ensure that the welfare of our citizens is taken care of,” explained Y.B. Datuk Seri Noh.

Internationally, as part of the joint effort with the United Nations FAO, he said that Malaysia shares expertise with the member countries of the UN in identifying collaboration and investment activities which can provide potential benefits to the participating countries in terms of food and agriculture. FAO is also a platform to align issues related to food security globally, regionally and nationally.

Y.B. Datuk Seri Noh also pointed out that a ‘Reverse Investment’ (RI) programme has been recently introduced overseas by the Government as a supplementary measure to increase food supply and to strengthen its sustenance in Malaysia. In line with our national food demand, the focus of such investment is placed on 2 types of food commodities, namely meat from livestock and also feeding materials for livestock (especially corn and soya). “MOA helps investors by facilitating the preparation of bi-lateral agreements between governments and also determining the right methods to market the agricultural products which are brought back to our country,” explained Y.B. Datuk Seri Noh.

Two of the RI projects which are closely monitored by MOA are the collaboration between Markmore Group (Malaysia) and Paragon Corporation (Cambodia) as well as between Taj Mahal Agro Pvt. Ltd. (India) and NAFAS (Malaysia), which involve the cultivation of corn and soya as forage for livestock in Cambodia and in Chennai, India, respectively. About 340,000 hectares of land in Cambodia has been identified during the signing of MoU, and 10,000 hectares from it is currently undergoing fertility tests. The first phase of corn cultivation will begin in March 2013 and the first produce is estimated to be harvested in July 2013. The total investment under this programme is about RM100 million. Meanwhile, 30,000 hectares of land has been identified in Chennai for the cultivation of corn, where the contractual farming concept will be applied. Currently, there are about 7,000 local farmers involved in this programme, with an estimated production of 8 tonnes of corn per hectare and a total investment of RM100 million in October 2012.

“The commodities brought back to Malaysia through this RI programme will be treated as local produce with the condition that the overall products are made from the investment and not from purchase or procurement from any third party” Y.B. Datuk Seri Noh emphasized, “This will help decrease production cost of forage, reduce the dependence on import of forage which will relatively decrease the production cost of meat within Malaysia, and finally reduce the retail price for end users.”

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COVER STORY


deAlIng WITh The 2008 Food crISISFollowing the 2008 food crisis, MOA had implemented Dasar Jaminan Bekalan Makanan (DJBM) to increase the production and productivity of the agro-food sector to satisfy the level of self-sustenance, and ensure adequate quality of food supply which is safe for consumption. Concurrently, DJBM also ensures that agricultural entrepreneurs receive reasonable income so that the production of food can be seen to be an attractive proposition.

Some of the strategies of DJBM include increasing the production of rice which involves the maintenance of irrigation and sewerage infrastructure, levelling of paddy fields, providing additional NPK fertiliser, farm mechanisation, improving mechanisation output, subsidising of paddy price, and giving incentives for increase in crop yield.

“Another notable measure to counter the food crisis was the Program Bumi Hijau which aims to create awareness and encouragement within the community to produce and enhance food supply, and also to cultivate interest in agriculture via the concept of edible landscape or kitchen garden,” said Y.B. Datuk Seri Noh. He further elaborated, “Agricultural kits containing selected vegetable seeds, fertilisers, and cultivating guidelines were distributed to the rural population as a gesture to help them grow their own food.”

At the same time, MOA also tries to increase the production of food via Program Taman Kekal Pengeluaran Makanan, aquaculture and livestock breeding. Local farmers are offered Agriculture Produce Incentive (Insentif Pengeluaran Hasil Pertanian) to lessen their financial burden which indirectly helps to increase food production.

chAllengeS In AchIevIng Food SecurITyUnrestricted human activity can cause various negative effects to the earth and its population, such as global warming, floods, droughts, increase in temperatures, changes in rainfall patterns and a rise in sea levels. Such phenomena would greatly affect the lives of the earth’s inhabitants and their activities, especially agriculture. For instance, the reduction of rainfall and the increase in temperature can easily affect the growth of all kinds of plants.

According to a study done by MARDI, an increase of 10°Celcius in temperatures could reduce crop output by 9% to 10%. Meanwhile prolonged drought will delay the schedule for the seeding of paddy, which affects the production of rice, and hence could undermine national food security. Heat stress due to extremely high temperatures will also affect productivity and breeding in aquaculture.

Y.B. Datuk Seri Noh also pointed out several challenges in maintaining adequate food supply. The main challenge is the shortage of land for agriculture. “Competition for the use of land between the agricultural sector and other sectors has greatly jeopardised our efforts to commercially develop and expand the agricultural sector on a larger scale”. He continued, “The available reserve of agricultural land has decreased from 999,300 hectares in year 2000 to 922,000 hectares in year 2010. Land for the production of food is estimated to drop further, to about 841,000 hectares by year 2020, due to conversion of food farming areas into oil palm plantations as well as development of more residential and industrial areas.”

According to MOA, the productivity of the agro-food sector is still considered very low as production is mostly done on a smaller scale and lacks the use of technology, which leads to low competitiveness of the overall agro-food industry. Further, entrepreneurs or farmers in this sector still rely heavily on expensive imported seeds as the local supply of quality seeds is still insufficient. This, in turn, increases the production cost which burdens the farmers and leads to lower profit margins.

“In terms of manpower, there is a high dependency on foreign workers in the agricultural sector. The number of foreign workers in this sector has seen a tremendous five-fold increase from 45,000 workers in year 2005 to 233,400 workers in year 2010,” quoted the Minister of Agriculture and Agro-Based Industry. He attributed this growing dependency on foreign workers to the perception held by our local population that farming involves hard laborious work requiring much physical strength.

Lack of interest and low involvement of the private sector in agriculture and the agro-food industry as well as the low level of commercialisation and transfer of research and development are some other challenges that will need to be addressed in order to develop and expand the agro-food industry.

The role oF AuToMATIon And MechAnISATIonAutomation and mechanisation play a very important role in addressing the main issues such as dependency on foreign workers, and reduction of operational cost, as well as in encouraging more small-scale farmers to own and use machines, particularly small machinery and equipment, to increase agricultural produce. The Automation and Mechanisation plan was implemented by agencies under MOA such as LPP, MADA, KADA and the Agriculture Department of Sarawak (Jabatan Pertanian Sarawak) through grants such as Geran Pembiayaan and Geran Pemadanan.

COVER STORY


Since the implementation of Rancangan Malaysia ke-9, some improvements have become evident. From year 2007 to 2011, there has been an increase in the possession of machinery, namely tractors from 243 to 620 units, representing an increase of 155%. Meanwhile, the size of sown land has increased from 43,974 hectares to 55,398 hectares, representing an increase of 26% during the same period. The possession of harvesting machines also recorded an increase of 90.5%, i.e. from 105 to 200 harvesting machines, which contributed to a rise in total harvested area from 31,167 to 41,487 hectares, reflecting an increase of 34.3%.

“Indeed, automation and mechanisation acts as an enabler which speeds up the process of seeding and shortens the time required to harvest the crops as compared to manual seeding and harvesting. However, the increase of agricultural produce does not solely rely on automation and mechanisation, but is also influenced by other factors such as the use of high quality agricultural components (fertilisers and seeds), and the adoption of Good Agricultural Practices (GAP) which include the control of diseases, upgrading of infrastructure (such as irrigation, sewerage, and roads within the farms) and so forth,” concluded Y.B. Datuk Seri Noh.

Commodity Year 2008(metric tons)

Year 2010(metric tons)

Growth(percentage)

Fruits 1.598 million 1.767 million 10.62%

Vegetables 490,963 534,370 8.84%

Rice 2.353 million 2.548 million 8.29%

Beef / Buffalo Meat 38,250 46,500 21.57%

Mutton 1,960 2,390 21.94%

Chicken / Duck Meat (Broilers) 1.163 million 1.296 million 11.44%

Eggs Production from Chicken / Duck Poultry

479,000 540,400 12.82%

Cow’s Milk Production 56.49 million (litres) 67 million (litres) 18.61%

Achievement of the Food Supply Assurance Policy (DJBM) 2008 – 2010

Commodity Year 2008(metric tons)

Up to June 2010(metric tons)

Aquaculture – Freshwater 95,850 89,470

Aquaculture – Brackish Water 258,580 170,840

No. Year State Number of Recipients Quantity of Machine (units)

1 2008 14 2,670 2,767

2 2009 14 3,342 3,534

3 2010 13 2,377 2,521

4 2011 7 6,668 7,052

5 2012 12 267 267

TOTAL 15,324 16,141

Total Participants and Small Machinery for the Matching Grant Programme of Small Agricultural Machinery under LPP

No. Category Year 2007

Year 2008

Year2009

Year 2010

Year 2011

1 Number of Tractor in Operation (unit)

243 267 407 626 620

2 Total Ploughed Space (hectare)

43,974 53,338 60,673 60,785 55,398

Data of PPN 4-Wheel Tractor Machinery in Operationfrom Year 2007 – 2011

No. Category Year 2007

Year 2008

Year2009

Year 2010

Year 2011

1 Number of Harvesting Machine in Operation (unit)

105 107 151 176 200

2 Total Ploughed Space (hectare)

31,167 34,776 36,058 40,747 41,847

Data of PPN Harvesting Machine in Operationfrom Year 2007 – 2011

HISTORY OF IEM


Story of theIeM CreSt

in a crest design competition held in January 1961, Ir. Philip Y. Chow won the competition with the best design for the crest of The Institution of Engineers, Malaysia (IEM).

This winning design of IEM crest portrays a description of engineers and their profession in Malaysia as inscribed in three sections on the shield. The top section represents the three major engineering branches namely the electrical engineering which is represented by the power transmission tower on the left, civil and structural engineering which is symbolised by the bridge in the middle, and mechanical engineering which is signified by the cogwheels on the right.

The mid-section depicts the most essential elements prerequisite of the profession. To the left, knowledge is represented by a book while on the right professional integrity is reflected through a scale. The lower section depicts the elements and the environment where an engineer works, which are further indicated by the macro elements comprising earth, water and atmosphere on the left, and microelements such as the electrons, neutrons and protons on the right.

The pencil and slide rule behind the shield indicate the essential tools of the trade used in the days when IEM was born. The entire ensemble is then surrounded by the primary Malaysian symbols, namely the national flower, Bunga Raya, and the Malayan tiger. These images were chosen to symbolise the character of the country and her people, with their beauty and grace reflected through a flower as well as the strength and resolve of a tiger.

FEATURE


Microencapsulated Natural Food Colourants in Malaysia

by Engr. Assoc. Prof. Yus Aniza Yusofand Mr. Chong Pik Han

consumers have become increasingly aware of the ingredients used in food products and thus, they always look for natural foods as much as possible. Such consumer preference coupled with technological development have accelerated the usage of natural colourants instead of synthetic ones. Natural colourants are considered very unstable and sensitive to pH, sunlight and heat. Amongst the methods used to overcome these drawbacks, microencapsulation has been proven to be a potential technique in terms of protection and stabilisation of natural colourants. A short outline of plant-derived natural food colourants, their potential sources in Malaysia, stabilisation of the colourant by microencapsulation of betalains and their phytochemical properties are described in the review.

AN Overview OF FOOd COlOurANtsIn response to the current trend of avoiding foods containing synthetic colourants, more manufacturers and retailers are coming into the market with products containing natural colourants. The use of synthetic azo-dyes for colouring is still a common practice. It is considered low in cost and high in stability. However, researches have revealed that food coloured with synthetic dyes are associated with numerous health-related impacts, especially hyperactivity in children (McCann et al., 2007). For this reason, the food and pharmaceutical industries have paid more attention to the use of natural pigments in food as colouring agents instead of synthetic ones.

Much work have focused on the health benefits of natural pigments, especially those of anthocyanins and carotenoids, which possess anti-oxidant properties that have been extensively studied. The current market for all food colourants is estimated at US $1 billion, with natural pigments representing for only one fourth of the total (Azeredo, 2009). Fletcher (2006) reported that the market for synthetic colourants would decline in favour of natural ones.

The fast growing economy of Malaysia has had a great influence on consumers’ attitude towards healthy foods. People have become increasingly aware of the ingredients in their foods. Thus, they would prefer foods labelled as ‘natural’. This has contributed towards the increase of the use of natural colourants in processed foods in Malaysia.

With regard to natural sources of the raw materials for natural colourants, Malaysia is also at an advantage. Malaysia is a tropical country and is rich with coloured plants, which are available year-round. In a large plantation,

coloured plants can also be cultivated as secondary crops for use as raw materials for natural colourants.

FOOd COlOurANts ANd MArket shAreFood colourants are the colourants that are used in food preparation to replace colour lost during processing, to enhance colour that is already present, to minimise batch to batch variation, or to add colour to otherwise uncoloured foods. They are classified based on two approaches:• Origin of colourant• Chemical structure.

In relation to origin, food colourants could be natural, nature-identical or synthetic (Delzell, 1997). Natural colourants are defined as colourants which are synthesised, accumulated and excreted from living cells. Nature-identical colourants are man-made ones but identical to the chemical structure of colourants present in nature, whereas synthetic colourants are also man-made but do not occur in nature. In relation to the chemical structure, food colourants may be isoprenoid derivatives, tetrapyrrole derivatives, benzopyran derivatives or artefacts (Moss, 2002). There are no statistics on the size of the colourant market of Malaysia. However, according to Downham and Collins (2000), the global market value for food colours can amount to $940 million. In terms of individual types, the breakdown is shown in Figure 1.

The current trend of advances in the food processing industry has led to advances of the colour market. The current improved technology and consumers’ attitude have led to a significant growth in naturally derived colour. The prediction of the future growth of the colour market is estimated to be at a rate of 5% to 10% for naturally-derived

Figure 1: Percentage market share of food colours (Moss, 2002)

natural27%

synthetic42%

nature-identical

20%

caramel11%

FEATURE


colours. Synthetic colours are still forecasted to grow but at a lower rate of between 3% and 5% (Moss, 2002).

NAturAl COlOurANtsNature produces a variety of compounds adequate for food colouring, such as water-soluble anthocyanins, batalains, and carminic acid, as well as oil-soluble carotenoids and chlorophylls. Mostly they are found in fruits, vegetables, roots and seeds. Amongst them, water-soluble colourants are preferred for their properties and are used in a wide variety of products. Tetrapyrrols, tetraterpenoids and flavonoids are the three principal classes of natural food colours.

The chlorophylls are green, a major member of tetrapyrrols, whereas carotenoids are the important member of tetraterpenoids and contribute shades of yellow, orange or red. The blue or red of anthocyanins and the red or yellow of betalains are in the group of flavonoids. The anthraquinones is other important class of natural colourants and carmine, lac, kermes and madder are the major members of this group. Chlorophylls, carotenoids, anthocyanins and betalains are the principal groups of pigments that are present in fruits and vegetables. Carotenoids and anthocyanins are the most widely studied natural pigments, while betalains has also gained attention as a promising water-soluble natural pigment amongst food scientists. Betalains, comprising water-soluble nitrogen containing pigments, was previously thought as nitrogenous anthocyanins as they contained nitrogen in their ring structures and also contained glycoside residues. The betalain group contains approximately 50 red pigments termed betacyanins and 20 yellow pigments terms betaxanthins (Figure 2).

Betalains are characteristic pigments in the plant members of the Carophyllales. A few of the vital sources of betalain have been shown in Figure 3. To date, despite its high nitrate level (Santamaria, 2006) and its earthy smell caused by geosmin and pyragine derivatives (Acree et al., 1976) the most common betalain source is red beet. Literatures report few other potential sources of betacyanins like cactus pear (Casteller et al., 2006; Saenz et al., 2009), pitaya (Kharidah et al., 2009; Yusof et al., 2011, Ng et al., 2012) and Amaranth (Cai et al., 2005). Betacyanin content of Amaranthus species, and extraction and production of powder by spray drying were reported by Cai & Corke

(2000) and Cai et al. in 2005, respectively.

Stability, price and yield are the major factors that affect the marketing potential of colourants in the food industry. Natural colourants are considered very unstable and sensitive to pH, sunlight and heat (Hallagen et al., 1995). Due to its gaining of relative importance of natural colourants to a wider range of consumers because of health and hygiene, nutrition, pharmaceutical activities, fashion and environmental consciousness, efforts to improve the technological processes to minimise their disadvantages are ongoing.

Suppliers have mainly focused on the development of currently permitted pigments in three main areas, namely the formulation technology, processing technology, and alternative sources of pigments (Downham & Collins, 2000). These approaches have proved very successful since finding of a new pigment source requires lengthy and costly safety assessment. The formulation has mainly been focused on increasing the stability of natural or nature-identical colour; for instance, by using various emulsifying techniques.

Process technology mainly focuses on microencapsulation of milled pigments into insoluble carriers, such as microencapsulation by spray drying. The use of untapped raw materials instead of extracting pure colour compounds also provides an alternative source of pigments, as the use of coloured raw materials as food colourants requires no lengthy and costly safety testing and regulatory approval.

Microencapsulation of pigments encompasses both formulation and process technology. Complete microencapsulation stabilises the pigment from the common factors that cause loss of colour, such as heat, sunlight and pH. The microencapsulation process can be simply explained as a solid matrix (such as maltodextrin or acacia gum) dissolved in water and the core materials (food ingredients) are dispersed into it. The encapsulation of food ingredients is achieved by rapid solidification caused by water evaporation during spray drying (Desai and Park, 2005). Spray drying, spray coating and spinning disc technology are the common encapsulating methods. The procedure of microencapsulation by spray drying is shown in Figure 4.

Figure 2: General structure of (a) betalamic acid(b) betacyanins (c) betaxanthins

Figure 3: Potential betalain source in Malaysia


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FEATURE


Microencapsulation is an area of great potential in the protection of natural colourants. The main challenge of this method is the encapsulation efficiency, which varies depending on purity of pigments and pigment source (Sa`enz et al., 2009). The highest microencapsulation efficiency of amaranth betacyanins was found to be 82% and the change of betacyanin retention as influenced by inlet temperature and coating agent concentration is shown in Figure 5. Before calculation of microencapsulation efficiency, proper sample preparation is very important for the determination of colour compound. Figure 6 shows the sample preparation for betacyanin determination of pitaya fruit by using a spectrophotometer method.

PhytOCheMiCAl PrOPerties OF NAturAl COlOurANtThe major advantage of using natural colourants is the functionality, besides their colouring potential. Functionally, they improve the nutritional quality due to their potential role in human health as an anti-oxidant. Many natural colourants used for food colouring are exhibited as phytochemicals. The untapped pitaya fruit pulp spray dried to powder, used as a natural colourant, is found to be nutritionally rich as shown in Table 1.

Functional properties of anthocyanin as an anti-oxidant present in red wine have been extensively studied. Carotenoid shows anti-oxidant properties as well as being a provitamin. Chlorophyll has been shown to have wound healing, anti-ogenotoxic and anti-mutagenic properties. Lycopene helps in reducing the risk of several cancers such as prostate and cervical cancer. Lutein and betacyanin have been recognised as anti-oxidants.

CONClusiONDue to the negative publicity of synthetic colours, the market for natural colours is growing at a faster rate and it has been forecasted that this will continue owing to the consumer pressure and attitude towards natural food. Significant development of natural colours has occurred over the last 10 years. However, there is still room for future research, particularly in the area of stabilising the current permitted pigments through further development of the formulation and process technology, as well as continued searches for ‘untapped’ sources of permitted pigments.

Figure 4: Schematic diagram of spray drying (Patel et al. 2009)

Figure 5: Response surface plot showing the relation betweenbetacyanin retention as affected by inlet temperature and

maltodextrin concentration of red amaranth

Figure 6: Sample preparation for betacyanin determination by using spectrophotometer of pitaya fruit

nutrition contents Pitaya fruit powder at155oc, 20% maltodextrin

Moisture (%) 4.07±0.12

Water activity (%) 0.34±0.006

Protein (%) 0.182±0.02

Fat (%) 1.203±0.09

Crude fiber (%) 38.051±7.58

Ash (%) 0.794±0.28

Betacyanin content(mg/100 g of powder)

44.72±0.15

Antioxidant, DPPH (IC50/mg/L) 2.25±0.09

Table 1: Nutrition content of pitaya fruit powder at 1550C with 20% maltodextrin composition (Ng et al., 2012)

engr. Assoc. Prof. yus Aniza yusof completed her PhD in the Department of Chemical Engineering and Chemical Technology, Imperial College, London, in 2006. She is currently an Associate Professor and Department Head of Process and Food Engineering, Universiti Putra Malaysia.

The author wishes to acknowledge the contributions made by other co-researchers (Dr Mohammad Gulzarul Aziz, Ir. Assoc. Prof. Dr Chin Nyuk Ling, Assoc. Prof. Dr Syarifah Kharidah Syed Muhammad, and Dr Mohd. Nazli Naim) in the preparation of this paper.

Feed Flow Nozzle Gas Flow

Two Fluid NozzleBag Filter

Exhaust Air

CycloneDrying ChamberHeater

Feed Collection Vessel

FEATURE


reFereNCes[1] Acree, T.E., Lee, C.Y., Butts, R.M. and Barnard, J. (1976). Geosmin, the earthy

component of table beet odor. Journal of Agriculture and Food Chemistry, 24: 430-431.

[2] Azeredo, H.M.C. Betalains: properties, sources, applications, and stability – a review. International Journal of Food Science and Technology, 44: 2365-2070 (2009).

[3] Cai, Y.Z., Sun, M., & Corke, H. (2005). Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science & Technology, 16, 370-376.

[4] Cai, Y.Z. & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65, 1248-1252.

[5] Castellar, R., Obon, J.M., & Fernández-López, J.A., (2006). The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. Journal of the Science of Food and Agriculture, 86, 122-128.

[6] Dalzell, J.M. (1997). LFRA Ingredients Handbook, Food Colours, Leatherhead, Leatherhead Food RA. Desai, K.G.H., Park H.J. (2005). Recent development in microencapsulation of foods ingredients. Drying Technology, 23: 1361-1394.

[7] Downham, A. and Collins P. (2000). Colouring our foods in the last and next millennium. International Journal of Food Science and Technology, 35: 5-22.

[8] Fletcher, A. (2006) Lycopene colourant achieves regulatory approval. Available at: http://www.foodnavigator.com/news/ng.asp?n=64939-lycored-lycopene-colour (accessed 25 ⁄ 08 ⁄ 2006).

[9] Hallagan, J.B., D.C. Allen and J.F. Borzelleca (1995). The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food Chemistry and Toxicology, 33: 515-528.

[10] Kharidah, M., Hossein A., & Jamilah B. (2009). Natural colourant and method thereof. Patent WO2010/090508A1.

[11] McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., Kitchin, E., Lok, K., Porteous, L., Prince, E., Sonuga-Barke, E., Warner, J. O. and Stevenson, J. (2007). Lancet, 370:1560-1567.

[12] Moss, B.W. (2002). The chemistry of food colour. In: Colour in food-improving quality, edited by Douglas, B.M. Woodhead Publishing Limited & CRC Press, Cambridge England.

[13] Ng, L.T., Han, C.P., Yusof, Y.A., Chin, N.L., Talib R.A., Taip, F.S., Aziz, M.G. (2012). Physicochemical and Nutritional Properties of Spray-Dried Pitaya Fruit Powder as Natural Colorant. Food Science and Biotechnology. 21(3): 675-682.

[14] Patel, R.P., Patel, M.P., Suthar A.M. (2009). Spray drying technology: an overview. Indian Journal of Science and Technology, 2(10): 44-47.

[15] Saénz C., Tapia, S., Chávez, J., Robert, P. (2009). Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, 114, 616-622.

[16] Santamaria, P. (2006). Nitrate in vegetables: toxicity, content, intake and EC regulation. Journal of the Science of Food and Agriculture, 86: 10-17.

[17] Yusof, Y.A., Mohd. Salleh, F.S., Chin, N.L., Talib R.A. (2012). The Drying and Tabletting of Pitaya Powder. Journal of Food Process Engineering. 35: 763-771.

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ANNOuNCeMeNt

Mark this date in your calendarSaturday 20th April 2013• IEM 54th Annual General Meeting at Wisma IEM, Petaling Jaya • IEM 54th Annual Dinner and Awards Night at One World Hotel, Bandar Utama

ieM’s Coffee-table Book: “engineering heritage of Malaysia”

IEM is in the process of publishing a coffee-table book entitled “Engineering Heritage of Malaysia” and would like to invite members with the relevant experience to offer their service to design the front cover and to prepare the layout of the book. The book will be A4 sized in landscape format with 120 pages. Design work is expected to start immediately after Chinese New Year and should not take more than 3 weeks. A reasonable fee will be paid for the work.

Interested members are invited to contact the IEM Secretariat at 03-7968 4019 / [email protected] by 31 January 2013.

FEATURE


Pineapple Leaf Fibre (PALF): From Waste to Wealth

by Engr. Wan Mohd. Aznan bin Wan Ahamad and Ir. Zainuddin bin Zakaria@Zahari

INTRODUCTIONIn agricultural processes, a lot of residue is produced during harvesting or processing activities which is called agro-waste. Currently, the agro-waste has created environmental and technical issues at the disposal stage. Transformation of agriculture waste to wealth is a good approach in order to develop a sustainable agriculture industry in our country. Nowadays, most of the agro-waste is disposed to serve as fertilizer or burnt in an open field (Figure 1). Both methods are ineffective and contribute to environmental pollution.

Open-field burning is a process of uncontrolled combustion during which carbon dioxide (CO2) is emitted into the atmosphere along with carbon monoxide (CO), unburnt carbon (CH4), nitrogen oxides (NOx) and comparatively less amount of sulphur dioxides (SO2) (Butchaiah G. et al. 2009).

In pineapple cultivation, the pineapple leaf can be processed to produce a value-added product. In the year 2010, the total planted area of pineapple was 17,601 hectares (Perangkaan Agromakanan, 2010) and the total estimated amount of pineapple leaf produced was 28,469 MT. Extraction process of pineapple leaf fibre can be conducted mechanically by using a kenaf decorticating machine. This machine is very effective and practical in transforming the pineapple leaf to value-added material.

PROCESSING OF WASTE TO WEALTHThere are several important steps involved in processing pineapple leaf to value-added material, namely extraction, drying and grinding. The pineapple leaf is manually collected at the farm by using hand aids (Figure 2). However, at the commercialisation stage, the leaves should be collected by using machinery to increase processing efficiency.

The extraction process of pineapple leaves to obtain fibre is carried out using the kenaf decorticator machine (Figure 3). This machine is able to separate the fibre from the other particles. The machine is powered by a 20HP diesel engine.

The extracted fibre will be dried in a solar drying house to reduce moisture content in its particle (Figure 4). Initially, the moisture content of pineapple leaf fibre after the extraction process is 65% to 70%. The fibre can be dried in a solar drying house for 3 days (depending on weather conditions) to attain 15% moisture content. The main purpose of this process is to prepare the material for the next process requirement.

The temperature and relative humidity inside the Solar Drying House (ISDH) for three days are recorded with a

Figure 1: Open field burning of pineapple leaf

Figure 2: Pineapple leaves from farm

Figure 3: Mechanical extraction of pineapple leaf fibreusing kenaf decorticator

FEATURE


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Data Logger (WatchDog). Based on the recorded data, temperature range ISDH is 580C (maximum) and 240C (minimum) as shown in Figure 5. The temperature would start to increase from 8.00 a.m. to 3.00 p.m. Thereafter, the temperature would begin to decrease until 10.00 p.m. and the minimum temperature would be maintained until 8.00 a.m. the next day.

The range of relative humidity (RH) is 96% (maximum) and 20% (minimum) as shown in Figure 6. The relative humidity would start to drop at around 8.00 a.m. until 1.00 p.m. After that, the relative humidity exhibits a constant at minimum value prior to a gradual increase at 4.30 p.m. until it reaches the maximum value the next day. Apart from temperature and relative humidity, there are other factors which may influence the drying rate of the fibre such as layer thickness, particle size and the stirring process.

Figure 4: Drying process of pineapple leaf fibre in a solar drying house

Figure 5: Graph of temperature vs. time (hour) ISDH

Figure 6: Graph of relative humidity vs. time (hour) ISDH

FEATURE


After the drying process is completed, the dried pineapple leaf fibre is ground with a cutting mill to further reduce the particle size of the fibre (Figure 7). Powered by a 1.5kW electric motor, the cutting mill is suitable for laboratory use. The ground fibre is filtered using a sieving mechanism to produce a standard size of particle (Figure 8). The pineapple leaf fibre shown in Figure 8 is filtered using a 0.5mm sieve. In this process, several sizes of the sieving mechanism are evaluated to produce fibres of different quality.

The ground fibre is very useful to produce value-added products such as bio-composite and bio-fuel.

FUTURE DEVELOPMENTIn future, improvement of the existing process, product development and economic viability assessment must be completed prior to the commercialisation stage of the technology. Improvement of the existing process includes machinery evaluation towards technology up-scaling. Product development should be conducted to complete the technology development cycle. For example, the ground fibre can be processed to produce engineered wood products. Nowadays, a lot of research pertaining to product development from waste has been conducted by research institutions and local universities. In order to determine technology viability, economic analysis must be performed to obtain better revenue indication in the future.

CONCLUSIONProcessing of pineapple leaf to provide value-added products is a better approach to reduce the waste for a sustainable agriculture industry. The fibre can be used to produce a wide range of products for diverse applications.

ACKNOWLEDGEMENTThe authors would like to express their special thanks to Dr Md. Akhir Hamid for granting his permission to use the kenaf decorticator machine to process pineapple leaves. Also, the authors wish to thank their team members for their contributions in conducting this project.

Figure 7: Cutting millto grind PALF

Figure 8: PALF in powder form

REFERENCES[1] Perangkaan Agromakanan 2010: http://www.moa.gov.my.

[2] Butchaiah G., Sebastian B., Christoph M. and Savitri G. (2009), Air pollutant emissions from rice straw open field burning in India, Thailand and the Philipines, Environment Pollution 157, 1554-1558.

[3] Md. Akhir Hamid, Mechanized Production of Kenaf Fiber, Mechanization & Automation Research Center, MARDI.

[4] Anuar A., W.M.Aznan, W.A., Zainuddin, Z., Mohd. Jani, S., Ab Rahman, A., The effect of particle densities and resin contents towards properties of pineapple leaf fiber (PALF) fiberboard, Malaysia Science and Technology Congress, 9-11 November 2010, Crystal Crown Hotel, Malaysia.

[5] Rahim S. (2009), Conversion of biomass into biocomposite products, Proceedings of the seminar on biomass for biofuels and value-added products 2009, 36-45.

Engr. Wan Mohd. Aznan bin Wan Ahamad obtained his B.Eng. in Mechanical Engineering from Universiti Sains Malaysia (2004) and is currently attached with the Mechanization and Automation Research Centre, MARDI, as research officer. His research interest is focused on agricultural non-food product processing and includes machine design and development.

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2317919

7

FEATURE


INTRODUCTIONVariable-rate nutrient (N) management is one of the most important activities in precision farming for minimising fertilizer input and maximising yield. Traditional N application methods such as blanket or package fertilizer recommendations over large areas area not efficient because indigenous nutrient supply varies widely in rice fields (Dobermann and White 1999, Olk et al., 1999). According to Peng et al. (1996), Balasubramanian et al., (1999) the SPAD chlorophyll meter can be used to monitor plant N status in situ in the field and to determine the right time for N topdressing in rice. Field manual measurement of plant N content using the SPAD chlorophyll meter is time-consuming and tedious.

Recently, optical sensing of crop canopy spectral reflectance from ground to aircraft and satellite-based platforms has been introduced to estimate the crop N deficient portions of whole fields, and directing site-specific fertilizer applications for improving the efficiency of N use in cereal grain production (Raun et al., 2002). This remote sensing technique provides a solution to overcome limitations of field-based sampling methods that employ leaf chlorophyll measurements using a meter.

A low-cost diagnostic method that is easy to be used for assessment of nutrient status of plants, based on the estimation of chlorophyll content of leaves using a portable colour video camera and a personal computer has been developed by Shigeto. K and Makoto. N (1998). In the study, relationships between chlorophyll content and various functions derived from red, green and blue wavelengths were examined. Although red-blue and green-blue wavelengths show the highest correlation with chlorophyll content under a limited range of meteorological conditions, the normalised difference (red - blue)/(red + blue) is the most applicable function which can utilise data collected under different meteorological conditions. Based on the result analysis, the accuracy in estimating chlorophyll content from video images could be improved by correlating it with solar radiation data.

Yoder and Pettigrew-Crosby (1995) investigated the spectral characteristics associated with crop N status

which have relied upon the observed variation in strength of chlorophyll absorbance in the visible (450-690 nm) region of the electromagnetic spectrum. Daughtry et al., 2000 also found that changes in absorption properties in the “red edge” region (690-730 nm) could be related to changes in plant N status.

The objective of this paper is to predict plant N status using a remote sensing technique for fertilizer management in paddy fields.

METHODOLOGYFigure 1 shows the flow in the methodology for the prediction of chlorophyll content using a remote sensing technique.

Field-based Data CollectionExperiments were carried out in the experimental field of FELCRA located in Seberang Perak. Twenty-four squares with a size of 20m X 10m per square were prepared for different fertilizer application (i.e. 0, 50, 100, 150, 175 and 200 kg). A SPAD chlorophyll meter was used to measure the chlorophyll concentration of the rice plants on 3 June 2009 (51-day growing stage) for the centre point of all plots.

Nutrient Management in Paddy Fields Using Remote Sensing Technique

by C.C. Teoh, Abu Hassan. D, Muhamad Razali. M,Jafni. J. J, Mohamad Humaizi. J and Zamri Khairi. A

Field-based data collection

RGB Images Acquisition

RGB SpectralReflectance Extraction

Statistical Analysis

SPAD Value Map

Figure 1: Methodology flow

FEATURE


The SPAD value for each sample was measured 5 times for the canopy leaves in a 25cm x 25cm aluminum frame square. Average value was used to analyse the relationship between SPAD value and RGB spectral reflectance.

RGB Image AcquisitionRGB images were obtained below cloud canopy by the CropCam unmanned airborne vehicles (UAVs) system at 9:30 a.m. on 3 June 2009 with 280m flying height. The CropCam is a radio controlled model glider plane equipped with a propriety GPS, a miniature autopilot and a digital camera. Hand launched and automatic from take off to landing, the CropCam provides a high resolution GPS based image on demand. The powerful miniature autopilot and GPS did the rest of the navigating in a particular pattern over the field. Both the CropCam and the camera performed automatically to capture GPS based digital imagery. For further analysis, each individual image with latitude, longitude and altitude information was automatic mosaiced by software.

RGB Spectral Reflectance ExtractionMean RGB values of the plant leaf in the aluminum frame square at the centre point of the 24 experimental squares were calculated by software.

Statistical AnalysisA linear regression analysis method was used to analyse the relationship between SPAD value and RGB spectral reflectance. The 24 samples were separated into 0, 50, 100, 150, 175 and 200 kg fertilizer application categories. Average RGB and SPAD values of 4 readings were calculated for each category. In the regression analysis, a linear model was developed to predict the SPAD value (dependent variable) from the spectral reflectance (independent variable).

SPAD Value MapThe SPAD value prediction model was used to generate a SPAD value map by the software. Three levels (i.e. low, medium and high) of SPAD value maps were generated to provide chlorophyll content status for N management in the study field.

RESULTS AND DISCUSSIONSFigure 2 shows the RGB mosaiced image for the study area. The relation between SPAD value and RGB spectral reflectance is shown in Figure 3. The highest value of R2 (0.9348) is R channel followed by G and B channels with values of 0.6787 and 0.175 respectively. This result indicated that a good dependency exits between SPAD value and R spectral reflectance. The linear model developed by the R channel was used to predict the SPAD value for generating the map. Figure 4 shows the SPAD value map generated by the linear model using R channel. This map was used as a treatment map for N management in the paddy field.

CONCLUSIONPrediction of the SPAD value based on R spectral reflectance can be accomplished using the image processing technique. R spectral reflectance has a high relationship with SPAD value. A linear model for predicting the SPAD value has been developed for producing fertilizer application maps.

Figure 2: RGB mosaiced image for the study area

Figure 3: Relationship between SPAD value and RGB spectral reflectance

Figure 4: SPAD value map

FEATURE


REFERENCES[1] Balasubramanian V, Morales AC, Cruz RT, Abdulrachman S. 1999.

On-farm adaptation of knowledge-intensive nitrogen management technologies for rice systems. Nutr. Cycl. Agroecosyst. 53:93-101.

[2] Daughtry, C.S., C.L. Walthall, M.S. Kim, E. Brown de Colstoun, and J.E. McMurtrey. 2000. Estimating corn leaf chlorophyll concentration from leaf and canopy reflectance. Remote Sensing of Environment 74:229-239.

[3] Dobermann A, White PF. 1999. Strategies for nutrient management in irrigated and rainfed lowland rice systems. Nutr. Cycl. Agroecosyst. 53:1-18.

[4] Olk DC, Cassman KG, Simbahan G, Sta. Cruz PC, Abdulrachman S, Nagarajan R, Tan PS, Satawathananont S. 1999. Interpreting fertilizer use efficiency in relation to soil nutrient-supplying capacity, factor productivity and agronomic efficiency. Nutr. Cycl. Agroecosyst. 53:35-41.

[5] Peng S, Garcia FV, Laza RC, Sanico AL, Visperas RM, Cassman KG. 1996. Increased N-use efficiency using a chlorophyll meter on high-yielding irrigated rice. Field Crops Res. 47:243-252.

[6] Raun, W.R., J.B. Solie, G.V. Johnson, M.L. Stone, R.W. Mullen, K.W. Freeman, W.E. Thomason, and E.V. Lukina. 2002. Improving nitrogen use efficiency in cereal grain production with optical sensing and variable rate application. Agronomy Journal 94:815-820.

[7] Shigeto. K and Makoto. N. 1998. An algorithm for estimating chlorophyll content in leaves using a video camera. Annals of Botany 81: 49-54.

[8] Yoder, B.J., and R.E. Pettigrew-Crosby. 1995. Predicting nitrogen and chlorophyll content and concentrations from reflectance spectra (400-2500 nm) at leaf and canopy scales. Remote Sensing of Environment 53:199-211.

Dr Teoh Chin Chuang obtained his Bachelor of Engineering (Agricultural) degree in 1998 and his PhD (GIS and Geomatic Engineering) in 2005 from Universiti Putra Malaysia. He is currently a Senior Research Officer at the Malaysia Agricultural Research and Development Institute (MARDI).

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15 – 19 October 201314 Asian Congress of Fluid Mechanics (ACFM)Venue: Hanoi, VietnamOrganiser: Institute of MechanicsEmail: [email protected]: http://14acfm.ac.vnRemarks: First Announcement and Call for Papers

NON IEM EVENT

FEATURE


Ultraviolet Technology – An Alternative to Juice Pasteurization

by Associate Professor Dr Rosnah Shamsudin,Associate Professor Dr Noranizan Mohd. Adzahan and Yap Pui Yee

INTRODUCTIONOne of the biggest challenges in the food industry is the production of environmentally-friendly, sustainable and chemical-free food. In a tropical country such as Malaysia, consumers prefer freshly cut fruits and juices as compared to processed juices (Suguna et al., 2011). Local consumers believe that fresh fruit juice retains the original nutritional and sensory attributes. However, there is a rising concern about the safety of consuming unpasteurised or unprocessed fruit juices due to outbreaks of food borne disease. Hence, there is an increasing demand for safer food products which conform to Hazard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practices (GMP) in the beverage industry in Malaysia.

Most fruit contain 75 to 95 percent of water and they are low in protein but high in carbohydrates such as dextrose,

fructose, sucrose and starch. In Malaysia, the preservation methods for fruit juice include heat treatment, freezing, dehydration, concentration, salting, addition of preservative and fermentation. Drying using spray dryer, freeze dryer or sun drying can remove the moisture content and decrease the water activity, which may have a negative impact on the fruit. On the other hand, concentration is the process that increases the solids content to about 50 to 60 percent while keeping the juice in liquid form.

Thermal pasteurisation is the most common preservation method for the inactivation of microorganisms in fruit juice to achieve the required 5-log reduction in number of the most resistant pathogens (FDA, 2000). According to Silva and Gibbs (2004), pasteurisation can be defined as a mild heat treatment which is a very old method used for food material preservation. It is designed to inactivate important enzymes with respect to quality and vegetative forms of microorganisms that can be found in food products. It can be applied in high acidic fruit products to kill heat-resistant or common spoilage microorganisms. However, pasteurisation has some disadvantages due to its thermal energy and processing time. It can affect the overall quality of the juice by changing its nutritional and biochemical properties (Sanchez-Vega et al., 2009). It causes adverse flavour on some juices too. Thus, using non-thermal technology is an alternative. Research relating to ultraviolet technology is emphasized, particularly its effect on the quality of fruit juices (pittaya, pineapple, watermelon and guava), together with cost comparisons between thermal pasteurisation and ultraviolet light.

NON-THERMAL PASTEURISATIONThe growth of non-thermal processing methods for processing of food has shown an outstanding balance between safety and minimal processing as well as between cost and superior quality. Among those non-thermal methods, ultraviolet irradiation has a great potential to become a low-cost, non-thermal pasteurisation technology in juice.

According to Kozempel et al., 1998; Majchrowicz, 1999, the estimated cost of thermal pasteurisation is in the range of $20,000 to $30,000 which is much higher as compared to UV irradiation equipment ($10,000 to $15,000). The advantages and disadvantage of this minimal juice processing method are summarised in Table 2.

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FEATURE


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Process Temperature Enzyme Inactivation

Equipment Costs

Pulsed Electric field

Ambient (slight increase due to process)

None $$$$$

UV light Ambient None $

Minimal thermal process

70°C for 6 seconds Minimum $$

Batch high pressure

Ambient plus compression heating

Selective inactivation

$$$$$

Continuous high pressure

Ambient plus compression heating

Selective inactivation

$$$$$

Table 1: Comparison of Non-thermal Juices Processes

(Source: Sizer and Balasubramaniam, 1999)Note: The ‘$’ sign is an indication of the cost whereby ‘$$$$$’ is the highest cost

and ‘$’ is the lowest

Advantages Disadvantages

To consumer:Health imageFresh sensory appeal: flavour, colourCloser to self-preparation but convenient “Natural” image

To consumer:More expensiveShorter shelf lifeQuality demands proper storage

To marketer:Increased profitAttractive sales displayPromotes fresh produce salesHigh turnover

To marketer:More costly display spaceShorter sales lifeHandling mistakes are costly

To manufacturer:Simplest processAdd value to cull fruitAll juice pass through this stepHigh seasonal turnover

To manufacturer:Higher quality fruit requiredDictates very careful handlingSafety responsibility is high

Table 2: Advantages and Disadvantages of Minimal Processed Juice

(Source: Bates et al., 2001)

WHY ULTRAVIOLET LIGHT?The US Food and Drug Administration has approved UV light for use in processing of fresh juices to achieve a 5 log10 reduction of target pathogenic organisms, as mandatory by regulations. UV processing could reduce contamination levels due to its broad antimicrobial action, resulting in effective inactivation of viruses, vegetative bacteria, bacterial spores, yeast, conidia (fungal spores), and parasites. On the other hand, UV-light treatment of foods not only does not involve the use of any chemicals or the generation of waste effluents, it also does not produce any byproducts.

Hence, it is ecologically friendly. Furthermore, this approach can improve chemical and toxicological safety of a wide variety of liquid foods and beverages. In addition, most nutritional components which are sensitive to heat will not be damaged by UV light or will potentially suffer less destruction as compared to thermal treatment (Koutchma, 2009).

WHAT IS ULTRAVIOLET LIGHT?Ultraviolet light is one energy region of the electromagnetic spectrum, which lies between the x-ray region and the visible region. The ultraviolet spectrum can be sub-divided into 3 parts for practical purposes and a vacuum range (Sastry et al., 2000, Koutchma, 2009):


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FEATURE


• Short wave UV (UVC): with wavelengths from 200 nm to 280 nm

• Medium wave UV (UVB): with wavelengths from 280 nm to 320 nm

• Long wave UV (UVA): with wavelengths from 320 nm to 400 nm

• Vacuum range (UVV): with wavelengths from 100-200 nm.

Based on Figure 1, the range of the UV spectrum can be described as UVA for the changes in skin that lead to tanning in humans, UVB for burning of the skin which may lead to cancer, UVC which is effective against inactivating bacteria and viruses (Beggs et al., 2000) and, lastly the vacuum range which is absorbed by almost all substances and can only be transmitted in a vacuum (Fraise et al., 2004; Koutchma, 2009; Sastry et al., 2000). It was indicated that UV irradiation is lethal to most microorganism when they are in the range of 250-260 nm (Begum et al., 2009; Bintsis et al., 2000). According to Tran and Farid (2004) and Guerero-Beltran and Canovas (2005), the highest germicidal effect from ultraviolet spectrum is between 250 nm and 270 nm (UVC), but the effect might decrease when the wavelength is increased. Hence, a wavelength of 254 nm is used for disinfection of surfaces, water and also food products (Bintsis et al., 2000). Koutchma et al. (2009) and Oteiza et al., (2009) stated that the most efficient inactivation can be obtained at 253.7 nm due to the maximum absorption of UV photons by the genetic materials of microorganisms at this specific wavelength.

HOW DOES ULTRAVIOLET TECHNOLOGY WORK?The effect of the UV irradiation on microorganisms is different from species to species. Even though it is in the same species, the effect might be influenced by the strain, growth media, stage of culture, (Wright et al., 2000), density of microorganism and type or composition of the food. The DNA of the microorganism absorbs the radiation and causes the cell to stop growing which then leads to cell death (Liltved and Landfald, 2000). The method of inactivation

is related to the absorption of UV photons by the DNA or RNA pyrmidine base, specifically thymine and cytosine in DNA and uracil and cytosine in RNA (Bolton et al., 2003, and Koutchma, 2009). A dimer formation is caused by the incidence of light in the same DNA strand between two adjacent nucleotids. This is shown in Figure 2. As a result, transcription and replication are inhibited which cause the cell death (Bolton et al., 2003; Wang et al., 2005).

The efficiency of UV irradiation relies on the absorbance of the medium, moisture content, amount of solid particles and suspended materials, flow rate of the fluid, fluid thickness, reactor design, UV intensity which is interconnected to the age of lamps used, exposure time, type of microorganisms and growth phase of the organism, and initial microbial density (Begum et al., 2009; Bintsis et al., 2000; Guerero-Beltran and Barbosa-Canovas, 2005; Koutchma et al., 2009). The poor penetration property of UV light is the main limitation. The penetration depth of UVC through the surface of liquids is very short, except for clear water. According to Sizer and Balasubramaniam (1999), UV light penetration into juices is about 1 mm for absorption of 90% of the light. The presence of small amounts of particulates in a liquid can greatly reduce the penetration of UV light (Shama, 1999). As a result, it is difficult for ultraviolet treatment to be applied in juice due to its low UV transmittance through juice which has high suspended and soluble solids.

Figure 1: The electromagnetic spectrum Figure 2: Effect of UV-C light on DNA structure (Source: Infralight, 2007)

Figure 3: Ultraviolet light

FEATURE


CONCLUSIONDue to the limitations of ultraviolet light, its application requires more research to overcome the drawbacks so that ultraviolet technology can in future be more practicable for commercial use. As a result, ultraviolet technology is definitely one of the best choices for non-thermal pasteurisation as it maintains the overall quality of the juice. However, due to the characteristics of tropical juices which

tend to be less acidic and which could increase the risk of cross contamination, the design of a local ultraviolet pasteurisation machine should be further researched. The on-going progress on data collecting and machine design has been carried out and it is hoped that greater awareness of the benefits of ultraviolet technology in the juice industry could be generated through the success of such research in the future.

REfERENCES[1] Bates, R.P., Morris, J.R. & Crandall, P.G. (2001). Principles and

practices of small- and medium-scale fruit juice processing. FAO Agricultural Services Bulletin, 146:135-149.

[2] Beggs, C. B. (2002). Photochem. Photobiol. Science 1: 431-437.

[3] Begum, M., Hocking-Ailsa, D., & Miskelly, D. (2009). Inactivation of food spoilage fungi by ultra violet (UVC) irradiation. International Journal of Food Microbiology, 129:74-77.

[4] Bintsis, T., Tzanetaki, E.L. &, Robinson, R.K. (2000). Existing and Potential Applications of Ultraviolet Light in the Food Industry-A Critical Review. Journal of Food Science and Application, Vol. 80, 637-645.

[5] Bolton, J.R., Linden, K.G. and ASCE, M. (2003). Standardization of methods for fluence UV dose determination in bench-scale UV experiments. Journal of Environmental Engineering 129(3):209-215.

[6] Fraise, A.P., P.A. Lambert, and J. Maillard. (2004). Sterilization, 391-435. In Fraise, A.P., P.A. Lambert, and J. Maillard (eds.), Russell, Hugo, and Ayliffe’s Principles and practice of disinfection, preservation & sterilization, 4th edition. Blackwell Publishing, Oxford, UK.

[7] Guerrero-Betran, J.A. and Barbosa-Canovas, G.V. (2005). Reduction of Sacharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. Journal of food Process Engineering, 28, 437-452.

[8] Infralight Technology, (2007). Applications of UV light. Retrieved 17 December 2011, from http://www.infralight.com.au.

[9] Koutchma, T., (2009). Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess. Technol. 2, pp. 138-155.

[10] Kozempel, M, Mcaloon, A., and Yee, W. (1998). The cost of pasteurizing apple cider. Food Technology, 52: 50-52.

[11] Liltved, H. and Landfald, B. (2000). Effects Of High Intensity Light on Ultraviolet- Irradiated and Non-Irradiated Fish Pathogenic Bacteria, Water Research, Vol.34, No. 2, pp. 481-486.

[12] Majchrowicz, A. (1999). Innovative technologies could improve food safety. Food Safety, 22: 16-20.

[13] Oteiza, J.M., Giannuzzi, L. and Zaritzky, N. (2009). Ultraviolet treatment of orange juice to inactivate E. coli O157:H7 as affected by native Microflora. Food Bioprocess Technol. Doi:10.1007/s11947-009.

[14] Sanchez-Vega, R., Mujica-Paz, H., Marquez-Melendez, R., Ngadi, M.O., & Ortega-Rivas, E. (2009). Enzyme inactivation on apple juice treated by ultrapasteurization and pulsed electric fields technology. Journal of Foos Processing and Preservation, 33, 486-499. DOI: 10.1111/j.1745-4549.2008.00270.x

[15] Sastry, S.K., A.K. Datta, and R.W. Worobo. (2000). Ultraviolet light. Journal Food Science. Supplement, 90-92.

[16] Shama, G. (1999) .Ultraviolet light. In R.K Robison, C. Batt, & P. Patel (Eds.), Encyclopedia of Food Microbilogy, vol. 3 (pp. 2208-2214 London: Academic Press.

[17] Silva F.V.M. and Gibbs P. (2004). Target selection in designing pasteurization processes for shelf-stable high-acid fruit products. Critical Reviews in Food Science and Nutrition, 44:353-360.

[18] Sizer, C.E., V.M. Balasubramaniam. (1999). New Intervention Processes for Minimally Processed Juices. Food Technology, 53(10): 64-67.

[19] Suguna, M., Wan-Nadiah, W.A., Liong, M.T., & Rajeev, B. (2011). Microbial safety of street vended and laboratory prepared dragon-fruit(pitaya) juices in Penang, Malaysia. Food Research Journal, 18(4):1509-1513.

[20] Tran, M.T.T. and Farid, M. (2004). Ultraviolet treatment of orange juice. Innovative Food Science and Emerging Technologies, 5:495-502.

[21] US Food Drug Administrative (FDA). (2000). 21 CFR part 179. Irradiation in the production, processing and handling of food. Federal Register, 65, 71056-71058.

[22] Wang, T., Macgregor, S.J., Anderson, J.G., & Woolsey, G.A. (2005). Pulsed ultra-violet inactivation spectrum of Escherichia coli. Water Research 39:2921-2925.

[23] Wright, J.R., Summer, S.S., Hackney, C.R., Pierson, M.D., & Zoecklein, B.W. (2000). Efficacy of ultraviolet light for reducing Escherichia coli O157: H7 in unpasteurized apple cider. Journal of Food Protection, 63(5), 563-567.

[24] Wyckomar. (2011). UV purification systems. Retrieved on 19 January 2012, from http://www.wyckomaruv.com/PDFs/2011/Wyckomar_UVTechnology.pdf.

Associate Professor Dr Rosnah Shamsudin has been involved actively in food engineering research since 1997, which is compatible with her field of expertise in food machinery design and bio-material properties engineering. At present, she is a Senior Lecturer in the Process and Food Engineering Department of the Engineering Faculty, Universiti Putra Malaysia.

CHANGE Of MENTOR

Graduate Engineers applying to undergo practical training under the IEM Engineers Log Book Scheme are required to take note of the following:

1. The same Mentor should be engaged until completion of the IEM Log Book scheme. However, should there be a change of Mentor, please inform IEM accordingly.

2. Please also note that a Mentor has to be a Corporate Member of IEM (MIEM) and also a Professional Engineer (PE) for at least 3 years.

FEATURE


Mechanical Seed Dispensing Machine for the Vegetable Industry

by Engr. Hafidha binti Azmon

IntroDuctIonIn nursery operations, it is often necessary to distribute individual seeds into each nursery tray so that the seeds will have sufficient space to develop (Figure 1). Conventional vegetable seeding is the most inexpensive approach but it is a laborious and time consuming operation for high volume seeding. The task performed is more like precision seeding which is very important for the vegetable grower.

the precISIon SeeDIng proceSSPrecision seeding is defined as the placing of the desired numbers of seeds at a precise depth and spacing such as filling each cell of a nursery tray with individual seeds. Precision seeding has many advantages for the vegetable grower over conventional multi-seed dropped seeding. The former method can cause a reduction in seed cost because only seed that is needed is sown. Besides, precision seeding produces greater crop uniformity, as each seed is equally spaced. This often leads to uniform and high quality produce, fewer harvests, and greater yield.

Looking at the importance of quality seed growth, precision seeding has gained increasing acceptance by local growers. However, the existing seeding technology in the market is too expensive to be affordable by local farmers. Therefore, a simple low-cost tray seeding machine is developed to assist local farmers in the seeding operation as well as reducing the cost and time in running the activity.

Efficiency in performing the seeding operation depends on avoidance of the placement of multiple seeds in each hole of the nursery tray. Only a single seed should be located or the omission of a seed from its place. The conventional method for filling the seed tray is manually done by selecting the individual small sized seed to be placed into the cell (Figure 2). The task of seeding each cell solely by hand is both time consuming and prone to error. Therefore, a

mechanised seeder is required to overcome this problem. A simple easy-to-handle device is used to make work easier by reducing the effort and the total strapping time needed to feed seeds into the nursery tray as compared to manual or conventional operation.

SeeDIng technologyMARDI has developed a mechanical seed dispensing machine, using local standard components to assist the farmer in sowing seeds. The easy-to-handle seed dispenser was developed to replace conventional seeding. It is targeted for smallholding farmers, thus it is designed to be portable with a dimension of 830mm x 570mm x 1200mm. The uniqueness and the novelty of the machine come from the design itself. It is a compact machine, portable and provides two degrees of freedom (2 D.O.F) to reduce the work effort of the operator. An operator can easily use the machine without much skill or experience. The machine consists of a vacuum receptacle, a seed dispensing plate, a seed trapper, a nursery tray holder, a frame, a control valve and a vacuum connector (Figure 3 and 4).

This machine can be used for custom made plastic (PS) nursery trays with various numbers of cells. The seed dispensing plate is replaceable in order to fit the 82, 104, or 200 hole nursery tray. The operator has to change the plate to suit it with the nursery tray in use. Different trays are used depending on the type and size of the vegetable seed. The dispensing plate is designed with precisely spaced perforations so that a single seed is dispensed into

Figure 1(a): A nursery tray with 104 cells Figure 1(b): Germinated seeds after 1 week

Figure 2: Conventional seeding, where a farmer uses forceps to hold the seed before placing it into the cell of a nursery tray

Figure 3: Mechanical seed dispensing machine

FEATURE


each cell of the nursery tray. The perforation must be in the centre of the cell to suit the particular seed being sown.

The vacuum receptacle has been developed with a pin and sliding joint so that it can revolve 180 degrees at the y-axis and translated in the same axis to ensure seeds are well distributed on the suction plate. When the vacuum is turned on, each perforation on the dispensing plate will hold one seed. Excess seeds are removed into the trap area (on the left side of the suction plate) when

the plate is turned more than 0°. The vacuum receptacle where perforations containing individual seeds revolute to 180 degrees, is lowered over a nursery tray. The vacuum is then turned off and the seed is released into each cell (Figure 6).

The use of the mechanical seed dispensing machine is superior to conventional seeding regardless of operator competency. Even though the machine is not too sophisticated when compared to a needle seeder, it is good enough to assist local farmers in sowing vegetable seeds in the nursery tray. Mechanical seeding is ten times faster than conventional seeding with additional seeds sown (104 cells per tray; instead of 82 cells per tray by conventional seeding).

Figure 4: A perspective view of the mechanical seed dispensing machine

Figure 5: An operator usinga seed dispensing machine

in a vegetable nursery

Figure 6: Dispense plate is holding seed at each perforationbefore the receptacle turn 180 degree facing the nursery tray

to release seed into the cells

FEATURE


This machine works very well with uniform and round shaped seeds such as those of cabbage and cauliflower. They are suitable for this seeding machine because the machine can hold and release each seed into each cell on the nursery tray. Most flower seeds have a non-uniform shape, thus the machine will usually hold more than one seed which are later dumped into the nursery tray cell. The bigger the size of a seed, the more suitable it is for use with the machine. Although the outcome shows promising results in the seeding process, the quality of the seed itself has to be taken into consideration as it affects the germination rate. Some of the seeds may be of low quality with a high mortality rate.

The use of a mechanical seeder will provide the benefit of reducing the cost of seeding activity. Firstly, the labour cost can be reduced, and secondly fewer seeds are needed because excess seeds can be retained and used in the next sowing.

concluSIonSowing in a nursery tray is an important part of modern plant breeding. However, there is a problem with precision seeding that arises from the fact that vegetable seeds are small in volume and light in weight. Manual sowing of small seeds in each cell is a slow and labour-intensive operation, which limits the production capacities of vegetable nurseries in Malaysia. The existence of affordable yet precise technology, through mechanical seeders, can overcome this problem. The development of the mechanical seed dispensing machine can assist local farmers in the seeding operation as well as in reducing the cost and time of performing this activity.

Engr. Hafidha binti Azmon earned her BSc. in Mechatronics Engineering from the International Islamic University Malaysia (2006) and is currently a research officer at the Mechanization and Automation Research Centre, MARDI Serdang. Her research interests focus on agriculture machinery and instrumentation systems, and include machine design and development.

donAtion list totHE wismA iEm building fund

The Institution would like to thank all contributors for donating towards the Wisma IEM Building Fund. Members and readers who wish to donate can do so by downloading the form from the IEM website at http://www.myiem.org.my or contact the IEM Secretariat at +603-7968 4001/5518 for more information. The list of the contributors as at 30 November 2012 are shown as in table below.

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AnnounCEmEnt

This is a reminder that, the voting papers for the election of Council Members will be posted to members next month. Be sure to look out for them.

ENGINEERING DIGEST


Government can Save RM800 Million through the Use of LED BulbsEnergy, Green Technology and Water Minister, Datuk Seri Peter Chin Fah Kui said his officers are currently working on a plan to convert all light bulbs in government buildings to energy-saving ones. The Government spends RM2.7 billion a year on energy costs, and this does not include the electricity bill for statutory bodies. He said, “If we were to convert all the light bulbs to LED (light emitting diode) bulbs, we estimate that the Government can save at least RM800 million across the board”. The ministry has already approached the Treasury Department to work out the mechanism to implement the plan, which he admitted could be costly initially. The ministry is discussing with suppliers and manufacturers how the Government can make the shift to energy-saving lights without having to fork out too much money upfront. Preliminary results of a pilot project to reduce energy costs at 12 Government buildings in Putrajaya showed an average savings of 10.3% or RM3.5 million from January to October 2012.

(Sourced from The Star, 1 December 2012)

Out To Stem Flood MiseryTo address flooding woes, the Urban Stormwater Management Manual (MSMA) will be made compulsory for all developers next year, said Universiti Sains Malaysia (USM) River Engineering & Urban Drainage Research Centre Director, Prof. Dr Nor Azazi Zakaria. The first MSMA edition (introduced in 2000) contained over 40 standards of compliance but these were mere guidelines. The second edition has been improved and simplified to 20 standards. In 2013, once SIRIM has endorsed the manual, developers will need to comply with the new MSMA. In 2005, SIRIM Bhd appointed the Drainage and Irrigation Department (JPS) as its standards writing organisation (SWO) to develop urban stormwater management systems, where controlling the quantity and quality of stormwater runoff was the main focus. However, the latest manual would cover design aspects such as wetlands, bio-retention systems, bio-engineering channels and rainwater harvesting. He urged the local councils to better monitor home owners who renovated their buildings and disregarded the original approved plans. The main problem in addressing flood woes was the lack of coordination amongst various agencies in the country. Building ‘proper sustainable systems’ was more important than constructing more drainage around the country as having more conventional drainage systems would not help alleviate floods.


TNB Awards RM2.5 Billion Job to Samsung EngineeringTenaga Nasional Bhd (TNB) has awarded a RM2.47 billion contract to Samsung Engineering & Construction (M) Sdn. Bhd. for the development of a gas turbine power plant in Prai, Penang. The award was given through its wholly-owned subsidiary TNB Prai Sdn Bhd to Samsung for the engineering, procurement and construction (EPC) works for the 1,000 to 1,400MW combined cycle gas turbine power plant. Samsung will be responsible for the plant design and engineering, supply of power island equipment with its related auxiliaries and ancillaries and construction of all

plant infrastructure under the development. The project cost includes the EPC works of RM1.88 billion and development costs. Expected to take 32 months to complete, the project will potentially increase the net assets of the group by about 0.56%.


Malaysia on Track to Develop Local Expertise in Mechanised TunnellingGamuda will make the most systematic push to produce a pool of local expertise who can undertake the most demanding underground construction works in the country. In 2011, the MMC-Gamuda JV set up the Tunnelling Training Academy in Kota Kemuning, near Shah Alam, Selangor, to train nearly 1,000 Malaysians (mostly non-graduates) for the underground work on the SBK line. It will be sending up to 30 engineers to train at the headquarters of one of the world’s foremost tunnel boring machine (TBM) manufacturers, Herrenknecht, in Schwanau, Germany. In November, the pioneer batch of 5 junior Gamuda engineers completed a five-week stint, with another six currently undergoing the same programme. The third batch will start their stint in January 2013.

Malaysia already has ample expertise in the more usual types of tunnelling, such as the drill-and-blast method. Such expertise also extends to smaller scale jobs such as micro-tunnelling and pipe jacking. Yet, these methods use machines that are low-tech and small in diameter (typically less than 1m), and the job covers only short stretches. According to the Construction Manager of the MMC-Gamuda KVMRT (T) Sdn. Bhd., Engr. Ng Hau Wei, the Klang Valley MRT project will use six slurry machines that are not ‘off-the-shelf’ designs, but specially tailored for Kuala Lumpur’s unique geological conditions. This training programme is jointly developed between MMC-Gamuda and Herrenknecht which aims to get every engineer in their tunnelling department to get such exposure.

(Sourced from The Star, 26 November 2012)

Malaysia 2013 Oil & Gas Outlook Still PositiveThe outlook for Malaysia’s oil and gas (O&G) industry remains fiscally positive next year, despite declining demand for the commodity on the global markets, according to the President of Malaysian Gas Association, Datuk Dr Abdul Rahim Hashim. He said the country’s O&G industry would continue to be supported by the National Key Economic Area (NKEA) which acts as a major boost. He said the 12 targets set in the NKEA to bolster the oil, gas and energy sectors, encompassed the implementation of enhanced oil recovery techniques, engineering, procurement and construction for government buildings, regasification terminals, new well discoveries and marginal oil fields. Globally, market analysts have indentified 4 challenges to the growth of O&G namely the need for sustainable solutions, to recruit and retain a skilled workforce, high performance data management and technology advancement alongside safety and regulatory compliance tools. – Bernama

(Sourced from The Star, 20 November 2012)

SAFE TEA TIME


Home Safety 2

Welcome to the year 2013! Happy New Year to all of our readers! Let us continue our Home Safety discussion in this second part of the article, comprising of the following topics:

electrical SafetyIt is a good practice to label the source of each power outlet at home. This helps a lot in isolation which is required for electrical work. Also, make sure ELCBs are working (examine them regularly). Check your electrical tools before use. It is also a good practice to keep a voltage or metal detector, especially when you do a lot of drilling at home. Always test the circuit before starting any work (even after you have turned off the power).

General SafetyHousekeeping is necessary and it is essential for general safety. Make sure the stairs are not cluttered, the lawn is mowed, grass is trimmed, the rubbish bins are cleared, and your air-conditioner and water filters are cleaned – A place for everything and everything is in its place! Use anti-slip mats in bathrooms or where there is a risk of slips. You can also directly apply a coarse layer of anti-slip coating at your porch and bathroom to reduce the chances of slipping.

Visibility is another aspect where more attention should be given. For example, the similar colour of floor finishes on stairs or the low level of lighting reduces visibility which may cause accidents. Night lights as well as ‘glow-in-the-dark’ tapes are some useful gadgets which can help enhance visibility at night. Normal ‘glow-in-the-dark’ tapes can last the whole night, while those plug-in mini night lights operate on a very low voltage, so they are quite cost-effective.

toolSMake sure tools such as knives, power tools and anything you really want to keep out of your children’s reach are safely locked up. Always check your tools before using them.

PerSonal Protective equiPment (PPe)Keep a set of safety helmet, safety spectacles, harness, apron, proper gloves and safety shoes (for repair or maintenance job). PPE should not only be worn at work but also at home. The risks of the job are the same. However, buy only those that you need.

I hope the topic is useful to you and your family. Incidentally, I do have the above safety features at home – I practise what I preach. For any enquiries or if you have ideas to share, just drop me a note at: [email protected].

by Ir. Shum Keng Yan

Voltage and Metal Detector can help detect hidden utilities before drilling

Label the isolation points

Label each switch and use shock protectors for switches locatedin bathroom or where water is present. The shock protectors shown

in the picture have been modified as the original protectorswere too small to fit the switches

It is a good practice to put a night light near the stairs or places

where there is a change in level

Anti-slip coatinghelps increasesurface friction

‘Glow-in-the-dark’ tapes used on the stairs to increasevisibility at night

ir. Shum Keng yan is a chemical engineer and a certified accident prevention and safety practitioner. He advises on EHS in the chemical, fast moving consumer goods, heavy metal manufacturing and building services industries across Asia Pacific and beyond. He regularly delivers talks at conferences, forums and universities.

Safety First, Family First! Happy Thaipusam to those who are celebrating this festival!

FORUM


A Technical Visit to Nutrima Kitchen, MARDIAgRIculTuRAl AND fooD eNgINeeRINg TechNIcAl DIVIsIoN

the Agricultural and Food Engineering Technical Division (AFETD) of The Institution of Engineers, Malaysia (IEM) organised a technical visit to Nutrima Kitchen of Malaysian Agricultural Research and Development Institute (MARDI), located in Serdang, Selangor. The visit was held on 23 June 2012. The purpose of the visit was to have an overview on the research and development of the ‘cook chill’ concept and food production facilities at Nutrima Kitchen as well as to facilitate the sharing of experiences and transfer of technology between the two institutions. A total of 16 participants joined in the technical visit.

The participants arrived at Nutrima Kitchen, MARDI Headquarters, Serdang, at approximately 10.00 a.m. for registration and were welcomed by the representatives of MARDI. A technical briefing was given by the ‘cook chill’ project leader Mr. Mohd. Zainal Ismail, the Director of Mechanisation and Automation Research Centre. He described the concept of ‘cook chill’ and the research which is conducted at MARDI.

A centralised kitchen is a commissary food service system where food is prepared in mass and distributed to a receiving kitchen or satellite kitchen. Food is either cooked conventionally, stored frozen or chilled before being transported to the satellite kitchen. In MARDI, a central kitchen has been developed to undertake research on ‘cook chill’ products.

The central kitchen, famously known as Nutrima Kitchen, is a well-equipped state-of-the-art kitchen facility complete with chilling and regeneration capabilities. The building has been set up in accordance with Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control

Points (HACCP) in order to assure food safety. Selected traditional dishes such as Nasi Briyani, Nasi Dagang, Nasi Lemak and rendang are formulated and prepared using the ‘cook chill’ method.

The ‘cook chill’ central kitchen centralises food production and transfers food to satellites (receiving kitchens) where it is regenerated and served to customers. Regeneration or reheating can be done using microwave or conventional ovens, steamers or pressure steamers, or even hot water. This type of food service system is getting more popular in Malaysia as compared to other developed countries, due to the increase in franchised food outlets. Hence, a larger volume of food with consistent qualities is required.

Besides, the variety of food which can be prepared using modern equipment and technology, has led to the recent rise in the numbers of such establishments. This food service system is practised by airlines, institutional caterers, hospitals and healthcare food service providers. For instance, the food preparation for the airline industry takes place in a central kitchen near the airport. The preparation begins when the food is cooked, pre-plated, sealed and either chilled or frozen at the central kitchen. The prepared meals are placed in closed carts and the carts are then transported by truck to the airplane (the receiving kitchens or satellites). Before serving these foods to the customers, the hot items will be reheated to the appropriate temperatures. The following presentation describes the ‘cook chill’ concept and food production facilities at the Nutrima Kitchen, MARDI.

by Engr. Mohd. Fazly bin Mail

Vegetable and spice preparation area

Meat processing area

FORUM


The advantages of the ‘cook chill’ processing method include:• Lower food and supply cost – purchasing food and supplies in large

quantities• Flexibility in scheduling of food preparation – flexible in production plan

and labour • Mechanisation of preparation – less operator handling, increased

efficiency • Consistency – foods from central kitchen and outlets, from the same

source • Convenience of franchised outlets• Minimal wastage.

After the presentation, the participants were brought to the Nutrima Kitchen processing area for a site visit. They had the opportunity to observe the process flow in which ‘cook chill’ food is made. The processes involve processing works which are quite challenging, both technically and environmentally.

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Raw Material Selection

Cooking(70OC at core temperature)

Rapid Chilling(< 5OC, 2 hours)

Packing

Storage(0-3OC)

Regeneration(70OC)

Flowchart of ‘Cook Chill’ Processing Method

Cooking by using the Salsamat machine

FORUM


The technical visit was successfully carried out according to the scheduled programme. During the visit, IEM members and the other participants were treated to some delicious Nasi Briyani which was cooked using the cook-freeze method. The participants were only informed about the cooking method after they had finished their lunch. Many were surprised as the taste was just as good as a freshly prepared meal.

The members who had participated in the technical visit expressed that they had learned many practical tips from ‘cook chill’ food production, and wished to express their gratitude to the staff of Nutrima Kitchen for the technical briefing.

Packing by using a tray sealer

Sample product: Sambal sotong

engr. Mohd. fazly bin Mail earned his BSc. in Biological and Agricultural Engineering from the Universiti Putra Malaysia (2006). He is currently a research officer at the Mechanization and Automation Research Centre, MARDI. His research interests focus on agriculture machinery, which includes machine design and development, and mechanization studies.

Sample product: Opor ayam

Nasi briyani kambing being prepared

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Strengthening Employability SkillsProgrammeand IEM’s AFETD Membership DriveAgrIculTurAl AnD FooD EngInEErIng TEchnIcAl DIvISIon

to become a successful engineer, adequate employability skills are necessary in order to enter and progress in a real working environment. “Employers not only look at a student’s academic qualifications and technical skills, but also assess his or her ability to participate effectively in the workforce,” said Dr Hapidah Mohamad during a programme focusing on strengthening employability skills of engineering graduates at Universiti Putra Malaysia (UPM).

The programme was successfully conducted by the Department of Biological and Agricultural Engineering (DBAE) together with the Department of Process and Food Engineering (DPFE), UPM, on 28 September 2012 at the Faculty of Engineering, UPM. The programme, jointly organised by The Institution of Engineers, Malaysia (IEM), was a continuation of the effort from last year’s “Engineering a Career in Agriculture and Food” programme which aims to promote the agricultural and food engineering profession among students and the local community.

This year, the programme was enhanced with the promotion of the IEM’s Agricultural and Food Engineering Technical Division’s Membership Drive and through the exposure of students on improving their employability skills. Approximately 400 undergraduates of Bachelor of Agricultural and Biosystems Engineering and Bachelor of Process and Food Engineering participated in the programme.

by Engr. Dr Samsuzana Abd. Aziz and

Engr. Associate Professor Dr Hasfalina Che Man

From left: Engr. Ir. Vasan Mariappan, Y.Bhg. Professor Datin Dr Napsiah Ismail, Engr. Associate Professor Dr Yus Aniza Yusof, Engr. Wan Mahmud Najmi Wan Ismail, Engr. Associate Professor

Dr Khalina Abdan and Engr. Associate Professor Dr Hasfalina Che Man

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The opening remarks on the programme were delivered by the Head of DPFE, Engr. Associate Professor Dr Yus Aniza Yusof, who emphasised the aim of the programme, which was to expose undergraduates to career and industrial training opportunities available, both nationally and internationally. The event also aimed to motivate the students and raise their awareness on the importance of employability skills in paving their future careers. The programme was officiated by Y.Bhg. Professor Datin Dr Napsiah Ismail, Deputy Dean (Academic, Student Affairs, Alumni and Industry & Community Relations), Faculty of Engineering, UPM. Other VIPs who were present included the Head of DBAE, Engr. Associate Professor Dr Khalina Abdan; Vice Chairman II of IEM’s Young Engineers Section, Engr. Navinderan Mageswaran; and Dr Hapidah Mohamad, the Assistant General Manager (Head of HRD & Six Sigma), Ranhill Berhad.

The highlight of the programme was the public lectures delivered by two distinguished DBAE and DPFE alumni, Engr. Ir. Vasan Mariappan from Perunding Bakti Sdn. Bhd. and Engr. Wan Mahmud Najmi Wan Ismail from Barry Callebaut Services Asia Pacific Sdn. Bhd. They shared valuable experiences and knowledge from the industrial perspective to help the students prepare themselves to become successful engineers.

The students were also inspired by the motivational talk given by Dr Hapidah Mohamad who has had more than 20 years of experience in human resource development and seven years specifically in engineering management of a large engineering organisation. The morning session of the programme ended with a brief introduction by Engr. Navinderan Mageswaran on IEM membership benefits to encourage the students to get involved in professional development to enhance their professional skills and strengthen their career paths.

The final event of the day was the presentation of the industrial training and student’s mobility programme by the final year students of DBAE and DPFE undergraduates. They shared their valuable experience of knowledge learning

after 10 weeks’ involvement in the industrial and mobility programme when they were attached to local industries and international universities during their semester break. This year, both departments had sent 43 students to local firms and 23 students overseas including to the United States, Japan and Turkey, to undergo industrial training as one of the components to fulfil their graduation requirement.

The director of the programme, Engr. Associate Professor Dr Hasfalina Che Man hoped that the programme would enhance the awareness of current agricultural and food engineering students about the importance of professionalism, not merely in the cognitive domain of technical and engineering sciences, but also in the affective and social domain of ethics and employability skills. She also expressed her gratitude to Malaysian Society of Agricultural Engineers Student Chapter (MSAE-SC) and Process and Food Engineering Club (PROFEC) for making the event a success. Dr Hapidah Mohamad, Assistant General Manager (Head of HRD & Six

Sigma) of Ranhill Berhad giving a motivational talk to students on the importance of acquiring employability skills

The Vice Chairman II of IEM’s Young Engineers Section, Engr. Navinderan Mageswaran, introducing IEM membership benefits to the students

A Bachelor of Agricultural and Biosystems Engineering undergraduate,Miss Normi Liana Hai Shah Hairi sharing her experiences during

her 10-week internship in Kyoto, Japan

Engr. Dr Samsuzana Abd. Aziz received her Bachelor of Engineering degree in electrical and telecommunication in 2002 from Universiti Teknologi Malaysia and later completed her Master’s and PhD degrees in agricultural engineering in 2005 and 2008 from Iowa State University, USA. She is currently a faculty member at the Department of Biological and Agricultural Engineering, Universiti Putra Malaysia.

FORUM


Half-day HAZOP Training for Team Members – A Practical ApproachCHeMiCAl engineering TeCHniCAl DivisiOn

ir. Razmahwata bin Mohamad Razalli recently conducted a Hazard and Operability Analysis (HAZOP) workshop at Wisma IEM, Petaling Jaya. He holds a Master of Engineering degree from University of Cambridge, and had previously worked at Exxon Mobil, IGL and Pöyry. Currently, he is the Director of Synergy Oil and Gas Engineering Sdn. Bhd.

During this event, Ir. Razmahwata shared his 17 years of experience in the oil and gas industry with the participants with the focus on issues related to HAZOP. He is a TÜV Certified Functional Safety Engineer, TÜV Certified PHA-HAZOP leader, HAZOP, HAZID and SIL Facilitator.

The objectives of this workshop include familiarisation with the concept of risk, theory behind HAZOP, HAZOP workshop process, defining expectations as to what HAZOP will (or will not) provide, understanding the expected HAZOP deliverables, providing participants the opportunity to participate in a HAZOP exercise in a safe environment and the sharing of HAZOP experiences amongst them.

The workshop started punctually at 9.00 a.m. with an introduction to the process of hazard analysis. The speaker started the event by defining risk as a product of the probability or likelihood of a hazard resulting in an adverse event (p), times the severity or the consequence of the event (c), where R=f(p,c). He claimed that it can be dividedly assessed, either qualitatively or quantitatively.

Under the qualitative method, participants were taught to identify risk by referring to the risk matrix which is useful for decision making or for planning of budget, as a low risk scenario may involve a very severe outcome such as multiple fatalities and significant environmental impacts. In terms of quantitative assessment, values and tolerable or non-tolerable risks are measured based on the frequency and target mitigated event likelihood (TMEL), respectively.

Then, he introduced process hazard analysis (PHA), which is a set of organised and systematic assessments of potential hazards associated with an industrial process. PHA typically addresses the hazard of the process, identification of incidents with the likely potential for catastrophic consequences, engineering and administrative controls applicable to the

by Engr. Dr Chong Chien Hwa

Attendees participating in the HAZOP workshop The HAZOP role playing game was facilitated byIr. Razmahwata and Mr. Mohd. Kamal Izham

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hazards and their interrelationships, consequences of failure of engineering and administrative controls, especially those affecting employees, facility siting and human factors and the requirement to promptly resolve PHA findings and recommendations. PHA can be assessed trough quantified risk assessment (QRA) and qualitatively where specific numerical values are associated with risks. This assessment is important before the startup of the plant.

Hazard and Operability Analysis (HAZOP) is one of the qualitative assessments of PHA. The speakers spent one hour explaining the principles followed by examples to all the participants regarding the HAZOP methodology related to selection of guide word, application of guide word to its parameter, identifying causes and consequences of deviation, providing and deciding whether or not the existing engineering and safety systems could cope with the consequences of the deviations, and some recommendations.

After the tea break, the speaker spent about 30 minutes to share his experience related to HAZOP session management. Participants were informed by the speaker to use Piping and Instrumentation Diagram (P&ID) to identify and mark the HAZOP node. He explained that an experience HAZOP facilitator would be elected to be the person in-charge of identifying study nodes before leading team members to perform HAZOP analysis. Some questions were raised by participants regarding the use of the process flow diagram (PFD) instead of P&ID.

In addition, Ir. Razmahwata explained that PFD is not a correct source of references as it lacks information such as design pressure and temperature, isolation, minor process or utility lines and control loops. Further to this, he showed all the participants regarding the team structure in which HAZOP review should be performed. Figure 1 shows a typical HAZOP team structure.

This workshop ended with a HAZOP role playing game facilitated by Ir. Razmahwata bin Mohamad Razalli with the assistance of Mr. Mohd. Kamal Izham of Berwanger.

Leader/

Facilitator/

Chairperson

Scribe/Secretary

Members

Figure 1: HAZOP Team Structure

A group photo of the speaker with all the participants

engr. Dr Chong Chien Hwa is currently the co-opted member of IEM Chemical Engineering Technical Division (CETD). He is the Programme Director of Chemical Engineering at Taylor’s University.

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FORUM


A Technical Visit to TNB Stesen Janakuasa Sultan Azlan Shah, Manjungoil, gAS ANd MiNiNg TechNicAl diViSioN

the Oil, Gas and Mining Technical Division of IEM organised a technical visit to Stesen Janakuasa Sultan Azlan Shah Manjung of Tenaga Nasional Berhad (TNB) on 14 May 2012. About 30 people from various backgrounds participated in the visit. The chartered bus left IEM building at approximately 6.00 a.m. for Manjung. It was a wonderful morning journey, as the participants had a chance to enjoy the panoramic view along the North-South highway.

Upon arrival the group was warmly greeted by TNB officials and was given a briefing on the overall facilities and operation of the power plant complex. TNB has shown excellent achievement in embracing their motto of “Technology in Harmony with Nature”. A comprehensive Environmental Impact Assessment had been performed for the project to protect the surrounding mangrove area including preservation of flora and fauna, fish and animal habitats within the area. The surrounding fishing ground is being preserved for the community as the result of a responsible effort by TNB in managing the development of this area.

An Engineering, Procurement, Construction and Commissioning (EPCC) consortium which consisted of Alstom Power System SA, Alstom (Wuhan) Engineering & Technology Co. Ltd., Alstom Services Sdn. Bhd., China National Machinery Import & Export Corp and CMC Machipex Sdn. Bhd. was formed to build the multi-billion ringgit 1000 MW coal-fired power plant. The plant is based on supercritical technology and includes the installation of one steam turbine, one supercritical boiler, coal-handling and ash-handling equipment, water treatment system, air quality control system, building structures as well as waste water treatment system.

At the time of the visit, construction of foundations and underground services was in progress and in accordance with the project schedule. Overall, the visit was beneficial to the IEM participants in understanding the overall construction and operation of a power plant as well as the issues and challenges faced by TNB and the contractors in executing such a massive and important national project.

by Ir. Mohammad Nazri bin Mustafa

ir. Mohammad Nazri bin Mustafa is currently a Principal Engineer with the Group Technical Solutions, PETRONAS, and has been in the oil and gas industry for more than 20 years. He has participated in various phases of engineering, including the construction stage. He is an active member of the OGMTD and has shared his technical solutions and philosophy in several presentations at IEM as well as at other national and international forums.

Solution for 1Sudoku published on page 20 of this issue.

1

16 23 11 9 7

724510

14 12 16 3

19211612

10 8

1111167

13 15 5 8

2317919

7

4 7 8 9 3 1 6 5 21 5 3 6 8 2 7 9 49 6 2 5 4 7 8 1 33 8 1 7 5 4 9 2 67 9 6 2 8 4 3 52 4 5 3 9 6 1 7 88 3 9 1 6 5 2 4 75 2 4 8 7 9 3 6 16 1 7 4 2 3 5 8 9

Untitled-2 1 6/18/2010 11:22:43 AM


IEM SNAPSHOTS

IEM Engineering Week 2012 (EW2012)

Before

Before After

After

Cleaning in progress, Ir. Siew Yaw Jen Ir. K. Gunasagaran and wife

In conjunction with EW2012 which ran from 9 – 16 September 2012, a host of activities were

organised in a continuous effort to enhance the image of the engineering profession within

the community. Amongst the activities organised was the cleaning and

painting of the pedestrian bridge at Jalan Selangor, which was a collaboration by the Highway and Transportation Engineering Technical Division (HTETD), IEM and Majlis

Bandaraya Petaling Jaya. IEM would like to thank ICI Paints

(Malaysia) Sdn. Bhd. for sponsoring the paints, volunteers from HTETD,

IEM Council members, IEM secretariat and Young Engineers Section (YES).

IEM Hon. Secretary, Ir. Prof. Dr Jeffrey Chiang The hardworking team!IEM Deputy President, Ir. Choo Kok Beng

GLOBE TREKKING


by Ir. Chin Mee Poonwww.facebook.com/chinmeepoon

The “Unsinkable” Titanic

At 02:19 hours on 15 April 1912, at a place about 645km from Greenland in the Atlantic Ocean, the largest, most luxurious, and practically unsinkable cruise ship, Titanic snapped into two and sank into the ocean 4km below the surface, resulting in the loss of almost 1,500 lives, including some of the wealthiest people of Europe and many would-be migrants who were looking forward to starting a new life in America.

This tragedy happened in a mere 2 hours and 40 minutes after the ship collided with an iceberg on its starboard side on the fourth day of its 6-day maiden voyage from Southampton, England, to New York City in the United States of America. The ship was launched amidst much fanfare with the assurance by the naval architect who designed it that the Titanic was so strong it was practically unsinkable.

In fact, a group of modern day experts who have spent much time studying all aspects of the unfortunate event have come to the conclusion that had the captain not given the order to veer the ship to port immediately upon sighting the iceberg, but allowed the ship to ram into the iceberg head-on instead, the ship might have stayed afloat and many more lives would have been saved. Of course with the benefits of hindsight, even a fool may appear to be wise.

100 years later, laws governing international shipping have become much more stringent and cruise ships are now even more luxurious and safer than before. The Titanic, far from being forgotten, has been arousing the interest and curiosity of generations of scientists, explorers and fortune seekers, and such exploration is destined to continue in the future.

On 1 September 1985, a French-American team located the remains of the Titanic on the ocean floor. In 1987, salvage operators began to recover artifacts from the Titanic despite heavy criticism from the scientific community. In 1997, the movie Titanic broke the box office records. In 1998, some tourists visited the Titanic by submersibles at a hefty price. On 31 May 2009, the last Titanic survivor died at the age of 97. In 2010, the entire wreck site of the Titanic was surveyed and photographed in great detail. On 14 April 2012, UNESCO added the Titanic wreck site to its list of World Heritage Sites.

And in Belfast, the capital of Northern Ireland, my wife and I visited the new Titanic House, an avant-garde museum constructed in time for the first centenary of the Titanic’s demise. Its exhibits seek to retell the Titanic’s brief but dramatic life history. I also visited the dry dock in which the Titanic was built. The Titanic’s two sister ships, the Olympic and the Britannic, were also built in the same dock. Later in Liverpool, where the owner of the Titanic, the White Star Line was headquartered, I attended a special performance titled, “Treasured”, in the Anglican cathedral. The performance was an inter-play between stage drama and large screen projections, narrating the stories of those who survived the nightmare and those taken by the sea.

Ir. Chin Mee Poon is a retired civil engineer who derives a great deal of joy and satisfaction from travelling in different parts of the world, capturing fascinating things and people he encounters with his camera, and sharing his experience with others through his photographs and writing.

PROFESSIONAL INTERVIEW


Date: 10 December 2012To All Members,

CANDIDATES APPROVED TO SIT FOR YEAR 2012 PROFESSIONAL INTERVIEWThe following candidates have been approved to sit for the Professional Interview for 2012.

In accordance with Bylaws 3.9, the undermentioned names are published as having applied for membership of the Institution, subject to passing the year 2012 Professional Interview.

If any Corporate Member of the Institution has any reason as to why any of the candidates is not a fit and proper person for election, he should communicate in writing to the Honorary Secretary. Such communication should be lodged a month from the date of publication.

Ir. Prof. Dr Jeffrey Chiang Choong LuinHonorary Secretary,The Institution of Engineers, MalaysiaSession 2012/2013

NEW APPLICANTSName QualificationsCIVIL ENGINEERINGJUNAIDAH BINTI JAAFAR BSc (MISSISSIPPI) (CIVIL, 1990)LAKHBIR SINGH A/L GURMUKH SINGH

BE HONS (UTM) (CIVIL, 2004)

ELECTRICAL ENGINEERINGMOHD FERDAUSBIN ABDUL KADIR

BSc (HARTFORD) (ELECTRICAL, 1992)

MOHD ROSMANIZANBIN CHE WAN

BE HONS (UiTM)(ELECTRICAL, 2004)

NOOR AZIRA BINTI IBRAHIM BE (UMIST) (ELECTRICAL & ELECTRONIC, 2004)

ELECTRONIC ENGINEERINGAHMAD ASHRIF BIN BAKAR BE HONS (UNITEN)

ELECTRICAL &ELECTRONIC, 2002)

MUHAMAD SHAH RIZALBIN SULEIMAN

BE HONS (UTM)(ELECTRONIC, 1996)

INSTRUMENTATION AND CONTROL ENGINEERINGMOHD FAHAMI BIN JAAPAR BE (MEIJI UNI, JAPAN)

(ELECTRICAL &ELECTRONIC, 2005)

MECHANICAL ENGINEERINGHASNIZAN BINTI HASHIM BE HONS (UKM)

(MECHANICAL, 2006)LOH SAI KEONG BE HONS (MANCHESTER)

(MECHANICAL, 2000)MUHAMMAD NURHAFIZ AHMAD

BE HONS (UTM)(MECHANICAL, 2007)

SATESH NARAYANA NAMASIVAYAM

BE HONS (LONDON) (MECHANICAL, 2002)

SYAHRUL NIZAMBIN SAMSUDIN

BE HONS (UNITEN) (MECHANICAL, 2001)

ZAHIDIN BIN HARUN BE HONS (UM)(MECHANICAL, 1990)

TRANSFER APPLICANTSM’shipNo.

Name Qualifications

CHEMICAL ENGINEERING36914 CHAN OI YEE BE (HONS) ( UTM)

(CHEMICAL-BIOPROCESS, 2002)

24896 WAI YEE HUNG BE HONS (UTM) (CHEMICAL, 2003)

CIVIL ENGINEERING28955 CHAI SIN YEE,

DOROTHY BE HONS (USM)(CIVIL, 2005)

09988 KOSHY NAINAN A/L T.K. NAINAN

BE HONS (UM) (CIVIL, 1985)

41388 KWONG KOK ZEE BE HONS (CURTIN) (CIVIL & CONSTRUCTION, 2009)

28414 TAN KENG MENG, STANLEY

BE HONS (USM)(CIVIL, 2007)

49876 WAN HAZMANBIN WAN NOOR

BE HONS (UiTM)(CIVIL, 2000)

19145 WONG CHEE LOONG BE HONS (UTM) (CIVIL, 2000), ME (UTM) (ENVIRONMENTAL, 2002)

ELECTRICAL ENGINEERING12411 SHARUDDIN BIN

MOHD SIMINBSC (MISSOURI) (ELETRICAL, 1987)

29096 TAI SHU LING BE (HONS) (UTM) (ELECTRICAL, 2001)

29817 TONNY LINGHENG YEW

BE HONS (LIVERPOOL) (ELECTRICAL ENGINEERING & ELECTRONICS, 1999), MSC (LIVERPOOL) (INTELLIGENCE ENGINEERING, 2000)

IEM SPECIALIST REGISTER FORM

The IEM Fire Advisory Board on Fire Protection Service (FAB) under the IEM Standing Committee on Professional Practice is compiling a list of names of practicing professional engineers who are registered as Corporate Members of IEM. Hence engineers who wish to have their names recorded with the FIRE AUTHORITY, are requested to be first registered with IEM through a SPECIALIST REGISTER FORM (page 51).

The IEM SPECIALIST REGISTER FORM is enclosed in the JURUTERA Bulletin to facilitate the practicing engineers in filling up the form and returning the same to the FAB for compilation, before the compiled list is forwarded to the FIRE AUTHORITY for their updating.

The IEM SPECIALIST FORM will also be posted on the IEM Web Portal for easy downloading. Should any member have any queries regarding the IEM SPECIALIST REGISTER FORM, kindly forward your questions to FAB for assistance.

Ir. Thin Choon ChaiChairman,IEM Fire Advisory Board on Fire Protection Services

TRANSFER APPLICANTSM’shipNo.

Name Qualifications

ELECTRONIC ENGINEERING29756 MANDEEP SINGH

A/L JIT SINGHBE HONS (NORTHUMBRIA) (ELECTRICAL & ELECTRONIC, 1998)

46753 NIK GHAZALI BINNIK DAUD

BSC (TEXAS) (ELECTRICAL, 1986)

ENVIRONMENTAL ENGINEERING41273 NG CHOON AUN BE HONS (UTM)

(CIVIL, 2000), ME (UTM) (CIVIL, 2002), PHD (NANYANG TECHNOLOGICAL)(CIVIL, 2008)

MECHANICAL ENGINEERING38068 AHMAD AZAHARI

BIN MOHMMAD BE HONS (UTM) (MECHANICAL-MARINE TECHNOLOGY, 2007)

29607 KHAIRUL FADZLIBIN AHMAD FAUDZI

BSC (RENSSELAER) (MECHANICAL, 2002)

41114 KUAN CHIN JONG BE HONS (UMS) (MECHANICAL & MANUFACTURING SYSTEM, 2006)

29778 MOHD FAIRUZBIN HARON

BE HONS (UiTM) (MECHANICAL, 2006)

31419 MOHD SYAHRIRBIN MOHD SHAH


51328 NG JOON KIAT BE HONS (USM) (MECHANICAL, 2008)

05738 ZAINOOR HAILMEE BIN SOLIHIN


MEMBERSHIP


ADMISSION TO THE GRADE OF GRADUATEM’ship No.

Name Qualifications

CIVIL ENGINEERING49552 ACHNAS BIN ALI B.E.HONS.(UTM)

(E'TRICAL,05)49560 THIEN HOU VUI,

ALVINB.E.HONS.(UTM)(E'TRICAL,09)

49548 WAN MOHAMAED SAYUTIE BIN WAN MAHMOOD

B.E.HONS.(UTM)(E'TRICAL,10)

56152 JOYCE TEOSUET HUI

BE HONS (UTHM)(CIVIL, 12)

55881 KAM CHEE ZHOU B.E.HONS.(UTM)(CIVIL, 11)

56153 KHAYRUL APRI AMSO BIN SUIS


54578 KOK SAY CHOONG B.E.HONS.(KLIUC) (CIVIL, 08)

54337 KOK SIEN TI B.E.HONS (UNITEN) (CIVIL, 06) PHD (UPM)(GEOTECHNICAL & GEOLOGICAL, 11)

55811 KONG CHAK HING B.E.HONS.(UTM) (CIVIL, 00) ME (UTM) (CIVIL, 05)

54247 LAW CHUN TEIK B.E.HONS.(UPM)(CIVIL, 09)

54570 LAW LEE SING B.E.HONS.(SOUTH AUSTRALIA) (CIVIL, 08)

54601 LAW NGIE CHUNG B.E.HONS.(PORTSMOUTH) (CIVIL,01)

56154 LEE CHONG JENG BE HONS (UTHM)(CIVIL, 12)

55819 LEE LAI HAA B.E.HONS.(UKM)(CIVIL, 07)

55820 LEOW HUI HUI B.E.HONS.(UTAR)(CIVIL, 12)

55886 LIEW SHU FANG B.E.HONS.(UTM)(CIVIL, 07)

54248 LIEW VUI JEN B.E.HONS.(UTM) (CIVIL, 07) ME (UTM) (CIVIL - STRUCTURAL, 08)

54600 LIM DIAN HOONG M.E.HONS.(IMPERIAL COLL) (CIVIL, 11)

54317 LIM EU SHENG, MARCUS

M.E.HONS.(NOTTINGHAM) (CIVIL, 11)

56155 LIM YONG SIANG BE HONS (UTHM)(CIVIL, 12)

56156 LIONG LOONG HING BE HONS (UTHM)(CIVIL, 12)

54339 LOO EVON B.E.HONS.(UNITEN) (CIVIL, 10)

56157 MA KWANG CHEN BE HONS (UTHM)(CIVIL, 12)

54505 MANIMARAN A/L RAMAN

B.E.HONS.(USM)(CIVIL, 99)

55905 MARIA SIMAA BINTI YUSOFF @ CHE MAN

B.E.HONS.(UTHM) (CIVIL, 11)

56158 MARINA BINTI MAZLAN


56159 MOHAMAD NAQIB BIN MOHAMED


56160 MOHD FAIZULLAH BIN MOHAMED


54502 MOHD FARIZ BIN ABDUL RASHID

B.E.HONS.(UTM)(CIVIL, 03)

56161 MOHD FIRDAUZBIN MOHD ADNAN


54340 MOHD FITRIBIN ZAINI


55887 MOHD HAIZULLAH BIN IBRAHIM

B.E.HONS.(UiTM)(CIVIL, 10)

56162 MOHD IZZATBIN A.GHANI


54276 MOHD KAMALBIN MOHD ARIF


56163 MOHD KAMAL IZWAN BIN ZULKEFLI


56164 MOHD RIDHWANBIN RUSLAN


55906 MOHD RUSLANBIN CHE GHANI


56436 MOHD SAIFUL ANUAR B A.GHANI


54580 MOHD SYAHRILBIN SUHAIMI


55818 MOHD ZULHAFIZ BIN CHE KAMARUDIN


56165 MUHAMAD ABDUL HAKIM BIN NASURUDIN


56166 MUHAMAD AIMAN BIN IDRIS


56167 MUHAMAD TARMIZI BIN HUSSIN

BE HONS (UTHM) (CIVIL, 12)

54242 MUHAMAD ZAID BIN MD ZIN


54297 MUHAMMAD FA'IZZUL BIN ZAIDI

B.E.HONS.(CURTIN) (CIVIL & CONSTRUCTION, 12)

56168 MUHAMMAD IKMAL HISHAM BIN ABDUL HAMID


Note: This is a continuation of the list which was first published on page 55 of the December 2012 issue.


Name Qualifications

54305 MUHAMMAD IZUDDIN BIN SALEHIN

B.E.HONS.(ADELAIDE) (CIVIL & STRUCTURAL, 11)

54341 MUHAMMAD SYAZWAN BIN KAMARUZZAMAN

B.E.HONS.(KLIUC) (CIVIL, 10)

54298 NG BOON KING B.E.HONS.(UTM)(CIVIL, 11)

56169 NOOR NAIMAHBINTI AB NASER


56170 NOOR SANAA BINTI MOHD BUNYAMI


56171 NOR AIMA SYAZWANI BINTI HARON


56172 NOR AIN FAZLINA BINTI SAARI


56173 NOR ASHIKINBINTI KHOLIB


56174 NOR HAFIZANBIN ABD WAHAB


56175 NOR HASLINDAH BINTI RAZALI


56176 NOR SYAZANA BINTI MOHD AMINUDDIN


56177 NORASMA BINTI MOHAMAD


56178 NORAZIANABINTI KASIRAN


56179 NORBAIZURAA/P NGAH


56180 NORHASZURAH BINTI MALEKAL


56181 NORLIYANA BINTI MOHD NOOR


56182 NORNADIABINTI JAAFAR


54275 NORROL ASIMA BINTI ABU NAWAS

B.E.HONS.(USM)(CIVIL, 02)

55888 NORSHAIRIBIN SALIM


56183 NUR AIDAHBINTI HASSAN


56184 NUR AISHAHBINTI SULAIMAN


56185 NUR ERENNA BINTI ABD AZIZ


56186 NUR FARHANA BINTI MOHD ZAHARON


56187 NUR FARHANABT YAHYA


56188 NUR HAMEEDAH BT HJ ABDUL HALEEM


56189 NUR HAMIZAHBT AB AZIZ


54573 NUR HUSSEINBIN HAJI AZIZ


56190 NUR MALYANAH BINTI MD ZIN


54346 NUR SABARIAH BINTI JALALUDDIN

B.E.HONS.(UNISEL) (CIVIL, 10)

56191 NUR SYAZWANI BT ABDULLAH


56192 NUR ZALIKHABINTI SAHARUDIN


56193 NUR-EFIZANBINTI ISA


56194 NURUL HAZIRAHBT MOHD FADZL


56195 NURUL HUSNABT ABD HALIM


56196 NURUL NAKHIAH BINTI WAHID


56197 NURUL SYAKEERA BINTI NORDIN


54595 OOI CHEN YEANG, NICHOLAS

B.E.HONS.(ROYAL MELBOURNE) (CIVIL, 11)

56437 OOI PEI GUNG BE HONS (UTHM)(CIVIL, 12)

56198 PARAN ANAK GANI BE HONS (UTHM)(CIVIL, 12)

55877 PONSELVI A/P JEEVARAGAGAM

B.E.HONS.(UTM) (CIVIL, 98) ME (UTM) (HYDROLOGY, 02)

55817 PUTERI HALIMATUL AMIRAH BINTI BAHAROM


56199 QAIRUNIZABINTI ROSLAN


54243 RAZWAN BIN ABD RASHID AHMAD

B.E.HONS.(UTP)(CIVIL, 11)

54506 REXSOLL ANAK GILUM


54235 ROSLINDA BINTI SESWOYA


54241 ROSNAH BINTI MOHAMAD SADALI


54238 RUFAIZAL BINCHE MAMAT

B.E.HONS.(KUiTTHO) (CIVIL, 03)


Name Qualifications

56200 SAHIRMABINTI MAHAT


56201 SAIDATHUL UMMAH BINTI ABD RAHIM


55813 SEAH CHAN HONG B.E.HONS.(NEW SOUTH WALES) (CIVIL, 10)

54338 SEAK QI MENG B.E.HONS.(UNITEN) (CIVIL, 10)

56202 SHAHARATULAINI BINTI MUSTAFA


54342 SHAHRUL REZABIN AHMAD


56438 SHARMILABINTI AYUB


56203 SITI NOR FAIZAH BINTI KAMARUDDIN


56204 SITI NORAMYRA BINTI ABDUL RAHIM


56205 SITI NORAZAMI BINTI ALI


56206 SITI NURFAIZAH BINTI RUSMAN


56207 SITI NURUL EDAYU BINTI AHMAD JAKI


56208 SITI ZUBAIDAHBINTI MOKTAR


55880 SONG YU MING B.E.HONS.(UTM)(CIVIL, 10)

56209 SOON SIAU WEN BE HONS (UTHM)(CIVIL, 12)

54501 SREERAMALU A/L NAMATHEVAN


56210 SUFIAN BIN HJ OSMAN


56211 SYARIFAH NURULNAIM BINTI SYED IDRUS


54240 TAI YEE KEAT B.E.HONS.(KUiTTHO) (CIVIL -CONSTRUCTION, 06)

54274 TAN CHEONG KEE B.E.HONS.(UTAR)(CIVIL, 11)

54507 TAN HUI LIM B.E.HONS.(UTAR)(CIVIL, 12)

54303 TAN LEE GEOK M.E.HONS.(NOTTINGHAM) (CIVIL, 11)

56212 TAN LEE SIANG BE HONS (UTHM)(CIVIL, 12)

55814 TAN PENG KHOON B.E.HONS.(UNIVERSITY OF LONDON) (CIVIL, 90)

54599 TAN YU HOCK, JASON

B.E.HONS.(WALES SWANSEA) (CIVIL, 05) MSC (SURREY) (CIVIL, 11)

54504 TAY CHOON GUAN B.E.HONS.(HERTFORDSHIRE) (CIVIL, 00)

55816 WAN MOHD AMZAR BIN WAN MANAN


56213 WAN NORSHAREEDA BINTI WAN MOHD YUSOFF


54503 WANG YEE JUEN, JOAN

B.SC.HONS.(UTM) (CIVIL, 01)

54236 WONG YUET YI, CINDY

B.E.HONS.(MALAYA) (CIVIL, 08)

56214 YUSNOREZANIBINTI YUSOFF


54244 ZAHARA BINTI YAAKOP

B.E.HONS.(UTP)(CIVIL, 08)

56215 ZUL ZHAFRI B ROSLAN


54603 ZURAIDAH BINTIABU BAKAR


CIVIL & STRUCTURAL ENGINEERING54051 EMIDOYO B.E.HONS.(BRADFORD)

(CIVIL & STRUCTURAL, 06) M.E.(BRADFORD) (CIVIL & STRUCTURAL, 06)

COMPUTER ENGINEERING55894 NOR ADRINA

BINTI BAHARUDINB.E.HONS.(UTM) (COMPUTER, 09)

55826 NORAZWAN BIN ABDUL MUTALIB

B.E.HONS.(UTM) (COMPUTER, 07)

54321 NURUL'AIN BINTI ALI B.E.HONS.(UTM) (COMPUTER, 09)

55847 TAN SZE LIN B.E.HONS.(UTM) (COMPUTER, 09)

55883 WAN SALMANBIN YAHYA

B.E.HONS.(USM) (COMPUTER & COMMUNICATION, 93)

ELECTRICAL ENGINEERING54591 ABDUL RAHIM

BIN ABDULLAHB.E.HONS.(UTM) (ELECTRICAL, 02)

MEMBERSHIP



Name Qualifications

56216 ABDUL RAHIMBIN SALEHUDDIN

BE HONS (UTHM) (ELECTRICAL, 12)

56217 ACHMED AZIZIEBIN MARZUKI


56218 ADEL YAHYA ISA ASHYAP


54286 AHMAD SYAHRINBIN HJ. MOHD IDRIS

B.E.HONS.(UTP) (ELECTRICAL & ELECTRONICS, 03)

54568 AHMAD ZAIDI BIN ABDULLAH

B.E.HONS.(UNIMAP) (ELECTRONIC, 07) ME (UNITEN) (ELECTRICAL, 11)

56219 AINANI HASYYATI ABDUL RAHIN


56220 ALI AHMAD BIN MASTAR


56221 ALIAA DINA BINTI ABU BAKAR


54564 ALVINDARJIT SINGH A/L HARJIT SINGH


54345 AMAR NORHAFIS BIN MOHD IDRIS

B.E.HONS.(UNISEL) (ELECTRICAL, 09)

54348 AMIR HAZWAN BIN MOHAMMAD MUSA

B.E.HONS.(UTM) (ELECTRICAL, 11)

56222 AMIRA BINTI ZULKAPLI


56439 AMIRUL ASYRAFBIN ABDUL MANAP


56223 AMITHA RAJ A/L SELVARAJU


55831 AMRAN BIN MOHD SELVA

B.E.HONS.(UTP) (ELECTRICAL, 11)

54279 ANNUR ZIKRIBIN JIDIN


56224 ASMUNI BIN HARON BE HONS (UTHM) (ELECTRICAL, 12)

56225 AZMAN BIN WAHAB BE HONS (UTHM) (ELECTRICAL, 12)

54224 BADLI AIZI BINMOHD RAMLI


54283 BENNY DOIMIN @ MHD AZMI MOHD ZAMLAN

B.E.HONS.(UTEM) (POWER ELECTRONIC & DRIVE, 07)

56226 BUDIAZMAN BIN ASMADI


54304 CHAI CHENG SHUN B.E.HONS.(ROYAL MELBOURNE) (ELECTRICAL, 11)

54596 CHAI LIP VUI, JAZZ B.E.(JAMES COOK) (ELECTRICAL & ELECTRONIC, 09)

56227 CHEE SU THIN BE HONS (UTHM) (ELECTRICAL, 12)

56228 CHIAU CHOON JIAT BE HONS (UTHM) (ELECTRICAL, 12)

54290 CHNG YU LENG, BENEE

B.E.HONS.(MMU) (ELECTRICAL, 11)

56229 CHONG SZE FAH BE HONS (UTHM) (ELECTRICAL, 12)

56230 CHOONG FEI YOONG


54332 DALILA BINTIMAT SAID

B.E.HONS.(UTM) (ELECTRICAL, 00) ME (ELECTRICAL, 03) PHD (UTM) (ELECTRICAL, 12)

56231 DENNIS ANAK LEE BE HONS (UTHM) (ELECTRICAL, 12)

56232 ERNI MULIATYBINTI ISMAIL


56233 EUGENE MAICHOY HONG


56234 EZATULHERNIBINTI MAZALAN


54529 FARAH ASYIKIN BINTI ABD RAHMAN

B.E.HONS.(UPM) (ELECTRICAL & ELECTRONICS, 10)

54216 FILEX ROBERT B.E.HONS.(UNITEN) (ELECTRICAL & ELECTRONICS, 02)

56235 FREDDIE HOKANG NENG


54590 GAN CHIN KIM B.E.HONS.(UTM) (ELECTRICAL, 01)

54311 GOH WEI CHIUN B.E.HONS.(CURTIN) (ELECTRICAL, 05)

56236 HAFIZAH BINTI MUHAMAD


56237 HARINDRAN A/L PARAMESWARAN


55865 IFFAH HANNAHBINTI MULUK

B.E.HONS.(UNITEN) (ELECTRICAL & ELECTRONICS, 09)

56238 ILEYATI BINTIMOHD YUSOFF


56239 IRNIE BINTI AZIZ BE HONS (UTHM) (ELECTRICAL, 12)


Name Qualifications

56240 IZAN ROZAIMIE BINTI MOHAMED IBRAHIM


54610 JAMES VINOTHA/L ALBERT

B.E.HONS.(UMS) (ELECTRICAL & ELECTRONICS, 08)

56241 JAYARAMNI A/L RAJU BE HONS (UTHM) (ELECTRICAL, 12)

56242 JAYNE ANAK JUKING BE HONS (UTHM) (ELECTRICAL, 12)

56243 JEREMY CHINCHIEN CHUO


56244 JUWAIRIAH BINTI MOHD JANGGI


56440 KENNEDY ANAK MENSAN


55864 KONG MENG HANN B.E.HONS.(ADELAIDE) (ELECTRICAL & ELECTRONIC, 03)

54358 KUMARAA VELLOA/L KUPPUSAMY

B.E.HONS.(UPNM) (ELECTRICAL & ELECTRONIC -POWER, 11)

56245 LAM KOK KHEONG BE HONS (UTHM) (ELECTRICAL, 12)

56246 LEONARD LAI BE HONS (UTHM) (ELECTRICAL, 12)

56247 LIM HUEY SIA BE HONS (UTHM) (ELECTRICAL, 12)

54347 LIM KHENG TENG B.E.HONS.(UTAR) (ELECTRICAL & ELECTRONIC, 11)

54227 LOH CHEE WOOI B.E.HONS.(MMU) (ELECTRICAL, 07)

56248 LOW JIA WEI BE HONS (UTHM) (ELECTRICAL, 12)

54218 LUCIAN BIN ZARATANG

B.E.HONS.(UMS) (ELECTRICAL & ELECTRONIC, 01)

56441 MAHDIR BIN MAHMOOD


56249 MAIZUL HAFFINBIN ZULKARNAIN


56250 MARK ANAK SELAT BE HONS (UTHM) (ELECTRICAL, 12)

56251 MARNIE BINTI ZAKARIA


56252 MOHAMAD AMIRUDIN BIN HAJI AHAMED SAZALI


54357 MOHAMAD HAFIZ BIN NORAZMAN

B.E.HONS.(UPNM) (ELECTRICAL & ELECTRONIC, 11)

56253 MOHAMAD IMRAN BIN HAMEDIN


54215 MOHAMAD LATIFF BIN MOHAMAD PAZIL

B.E.HONS.(UTEM) (INDUSTRIAL POWER, 07)

54225 MOHAMED FAIZAL AZNIL BIN MOHAMED SAFFIAN

B.E.HONS.(UNITEN) (ELECTRICAL POWER, 05)

54528 MOHAMED NIZABIN HANI

B.E.HONS.(UNIMAP) (ELECTRICAL, 07)

56254 MOHAMMED AMIN BIN SHAFIE


56255 MOHAMMED KHAIRULLAH BIN RAZALLI


54359 MOHD ADIE BINAB HALIM

B.E.HONS.(UPNM) (ELECTRICAL & ELECTRONIC -POWER, 11)

56256 MOHD AMIRUDINBIN ROSLI


56257 MOHD ASHIQ KAMARIL BIN YUSOFF


56258 MOHD ASYRAFBIN DAIPI


54226 MOHD AZUDDIN BIN MOHD HANIFAH

B.E.HONS.(UTM) ELECTRICAL, 10)

56259 MOHD AZUHAR BIN MUSTAPHA


54289 MOHD ELIASBIN RAMLI

B.E.HONS.(UMS) (ELECTRICAL & ELECTRONIC, 10)

56260 MOHD FADZLIBIN MAT ARIFFIN


56261 MOHD FADZLIEBIN AHMAD


56262 MOHD FAHMIBIN ISMAIL


56263 MOHD FAIZAL BIN MOHD KHALID


56264 MOHD FARID BIN MOHD DAUD


54328 MOHD FAUZI BIN OTHMAN


54223 MOHD HAFIEZ IZZWAN BIN SAAD

B.E.HONS.(UTM) (ELCTRICAL, 09)

55863 MOHD HAZIM BIN MAT SAMAN

M.E.HONS.(SOUTHAMPTON) (ELECTRICAL, 10)

56265 MOHD IHSANBIN RAMLAN



Name Qualifications

56266 MOHD ILHAMBIN MAHADAN


56267 MOHD IMAN SYAZWAN BIN MUKHATAR


56268 MOHD IZWANBIN ISMAIL


56269 MOHD SAFUWANBIN MOHD JASNI


56270 MOHD SAZWANB ABDULLAH


54284 MOHD SHAHRIZAL BIN MOHD YUSNI

B.E.HONS.(UiTM) (ELECTRICAL, 08)

55827 MOHD SHAHRUL AMIN BIN MOHD TOHID


56271 MOHD SHAHRULAMINBIN HAMZAH


56272 MOHD SYAFIQ AKMAL BINMOHD AINI


56273 MOHD SYAFIQBIN MAHMOOD


54609 MOHD SYAZWANBIN MOHD SAKRI


54527 MOHD SYAZWANBIN SHAKIL AHMAD

B.E.HONS.(UTHM) (ELECTRICAL, 08)

56274 MOHD TAUFIK BIN MD JAIS


56275 MOHD ZAIDI BIN ZAINAL ABIDIN


55830 MUHAMAD NIZAR BIN TARMIZI


55832 MUHAMAD SYAFIQ BIN ABD JALIL

B.E.HONS.(UTP) (ELECTRICAL, 11)

56276 MUHAMAD ZAHARI BIN TASLIM


56277 MUHAMMAD AMIIN BIN AB RAHIM


54530 MUHAMMAD AZIM BIN ABD AZIZ

B.E.HONS.(UNITEN) (ELECTRICAL & ELECTRONICS, 11)

56278 MUHAMMAD DANIAL BIN AMINUDDIN


56442 MUHAMMAD FADDIL BIN AHMAD REBUDI


56279 MUHAMMAD FAKHRUL AFIQ BIN ABDULLAH


55885 MUHAMMAD HAFIZ BIN ABDULLAH

B.E.HONS.(UNIMAP) (ELECTRICALSYSTEMS, 08)

54219 MUHAMMAD HAMDAN BIN ABDULLAH HAZAM


56280 MUHAMMAD HASBULLAH B. SELAMAT


56281 MUHAMMAD NIDZAMUDDIN BIN ZAINAL ABIDIN


56282 MUHAMMAD SYUKRI BIN MANSOR


54287 MUHAMMAD YUSRI BIN ROMLI

B.E.HONS.(UNIMAP) (ELECTRICAL SYSTEM, 07)

56283 MUHD AZIZI BIN HAMIDIN


56284 MUHD FAIZ AKMAL BIN AHMAD


56285 MUHD NURHISHAM BIN SOKRI


56286 NARA SIMAN SUBRAMANIAM


54331 NASARUDIN BIN AHMAD

B.E.HONS.(UTM) (ELECTRICAL, 98) ME (UTM) (ELECTRICAL, 00)

56287 NAZEERUL HAZIQ BIN AMIRUDIN


54220 NG YOKE FEI B.E.HONS.(MONASH) (ELECTRICAL & COMPUTER SYSTEMS,07)

54531 NIK MOHAMMAD FADZLAN BINMAT YASIN

B.E.HONS.(UKM) (ELECTRICAL & ELECTRONICS, 07)

56443 NOOR HAFIZAH BINTI CHE MANAN


55866 NOOR SHAH RIZAL BIN ABDUL MANAP

B.E.HONS.(UMS) (ELECTRICAL & ELECTRONICS, 10)

56288 NOORAIN BTMOHD JOHARY


Note: Remaining list of the “ADMISSION TO THE GRADE OF GRADUATE”, “ADMISSION TO THE GRADE OF INCORPORATED MEMBER” and “ADMISSION TO THE GRADE OF ASSOCIATE MEMBER” would be published in the February 2013 issue. For the list of approved “ADMISSION TO THE GRADE OF STUDENT”, please refer to IEM web portal at http://www.myiem.org.my.

IEM SPECIALISTREGISTER FORM

IEM Use Only

Date received:Remarks:

1. PERSONAL DETAILS

NAME: (please underline the surname)

IEM MEMBERSHIP NO: GRADE:

P.ENG NO: DATE:

NOTE: Kindly attach a photocopy of your MEMBERSHIP CARD to this Form

2. ENGINEERING CONSULTANCY PRACTICE (ECP) CONTACT DETAILS

ECP NAME: TELEPHONE:

ADDRESS: FAX:

MOBILE:

EMAIL:

POSTCODE: STATE:

3. ACADEMIC QUALIFICATIONS

FIRST DEGREE /UNIVERSITY /DISCIPLINE: DATE OF GRADUATION:

POST GRADUATE DEGREE /UNIVERSITY /DISCIPLINE: DATE OF GRADUATION:

OTHER PROFESSIONAL AFFILIATION / REGISTRATION:

4. PRE-SUBMISSION REGISTRATION (select only 1 preferred category for registration purpose)

Please tick: ( ) Civil (Passive Fire Protection) Mechanical (Active Fire Protection)

Period of Experience Position of Responsibility Months Nature of projects, its significance, your functions, responsibilities, achievements, practical innovations, original application of theory

Total number of Months

All statements of facts in my report and as summarised in the tables of this Registration Form are true.

Signature: Date:

(Note: A photocopy of this form is acceptable. Fax to +603 7957 7678 or email to [email protected])

5. DECLARATION

Overwhelming support from C&S consultants in Wilayah Persekutuan and Selangor.

Director of REDAC, Prof. Dr. Nor Azazi Zakaria was delivering a topic entitled "An overview of MSMA 2nd Edition".

Deputy Director of Stormwater Management Division, DID Malaysia, Ir. Hajah Salmahwas delivering a topic entitled "MSMA History and Background".

MoU & MoA signing ceremony (from left to right):Mr Bryan Ewe Teik Tsia (Director of MES), Mr Richard Ting Sie Lee (Managing Advisor of MES), Ir. Hajah Salmah (Deputy Director of DID Malaysia), Dato’ Dr. Gan Ee Kiang (Group Managing Director of USAINS)& Prof. Dr. Nor Azazi Zakaria (Director of REDAC).

In conjunction with the publishing of MSMA 2 Edition, MES Innovation Sdn Bhd(MES) has organised the abovementioned seminar at Summit Hotel, USJ on 19 November 2012. The seminar was co-organised by River Engineering and Urban Drainage Research Centre(REDAC) of Universiti Sains Malaysia(USM) and supported by both Department of Irrigation and Drainage Malaysia (DID) and The Institution of Engineers Malaysia (IEM).The seminar received overwhelming response from C&S consultants with a total of 154 engineers attending it.

The Memorandum of Understanding (MoU) and Memorandum of Agreement (MoA) were signed between MES, USAINS Holding Sdn Bhd (USAINS) and REDAC during the seminar, and the signing was witnessed by Ir. Hajah Salmah Mohd Soom, the Deputy Director of Stormwater Management Division of DID Malaysia. In these memorandums, MES as a leading local engineering company will develop, market and support advanced engineering software to meet the needs of C&S consultants in Malaysia while REDAC, working through USAINS (as a corporate wing of USM), will provide research findings and technology advances in urban stormwater design.

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ndTechnical Talk on MSMA 2 Edition using MES Software

R I V E R E N G I N E E R I N G A N D U R B A ND R A I N A G E R E S E A R C H C E N T R E

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DURAFLOR cementitious self-leveling flooring to 80,000 square meters

CHEMFLEX R100 waterproofing to40,000 square meters of roof

VEDA clip joint to 3,000 meters of vertical expansion joints

FLEXLINE to 800 meters of construction joints

MIXKOTE MIM waterproofing admixture to 15,000 cubic meters of concrete

REDLINE to 3,000 meters of expansion joint

HYDROCON ENTERPRISE SDN. BHD.

CO. NO. 162039-U

ONE OF MALAYSIA’S LARGESTWATERPROOFING PROJECTS

No. 8, JALAN MERANTI JAYA 16TAMAN PERINDUSTRIAN MERANTI JAYA47100 PUCHONGSELANGOR DARUL EHSAN : (603) 8090 2862 : 019-225 7519 : 016-924 0776 : [email protected]

Project: KLIA 2’s Integrated Complex

Documents

JURUTERA JAN 2013