Modeling and optimization I: Usability of response surface methodology

https://www.massey.ac.nz/%7Eychisti/Lipases.pdf

Production, purification, characterization, and applications of lipases.

http://comenius.susqu.edu/biol/312/cerealbasedfermentedfoodsandbeverages.pdf

Cereal-based fermented foods and beverages

Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods Ajowan Aniseed Asafoetida Allspice Capers and caperberries Caraway Celery Chervil Fennel and fennel seed Galangal Kaffir lime leaf Lavender Lemongrass Lovage Nigella Oregano Poppy Sesame Star anise Tarragon Tamarind Other significant herbs and spices.

Handbook of Herbs and Spices

Fourier Transform Infrared Spectroscopy: Applications to Chemical Systems Vol 1 Edited by J R Ferraro and L J Basile Pp 311 (Academic: New York, San Francisco and London, 1978) $25; £1625

Fourier transform infrared spectroscopy

Optimization of isoamyl acetate production by using immobilized lipase from Mucor miehei by response surface methodology.

An artificial neural network analysis of porcine pancreas lipase catalysed esterification of anthranilic acid with methanol

Supercritical carbon dioxide (SC-CO2) as a medium for esterification of free fatty acids (FFA) of hydrolyzed soy deodorizer distillate (DOD) with butanol, has been studied using Mucor miehei lipase as a biocatalyst. Process conditions (pressure, temperature, butanol and enzyme
concentration and incubation time) were optimized by conducting experiments at five different levels using a central composite rotatable design (CCRD) method. A second order polynomial response surface equation was developed indicating the effect of variables on ester yield.
Contour maps generated using the response surface equation, showed that all the experimental variables significantly affected the yield of fatty acid butyl esters (FABE). The reaction variables influenced the yield of esters both independently and in combination. A pressure of 122 bar, temperature 36 ◦C, butanol concentration 1.2 M, enzyme concentration 15% (w/w) and incubation time of 3 h were predicted to be the optimal for the maximum yield of 100% FABE, which was validated by an experiment to yield 95% of FABE. SC-CO2 is a potential
medium for the biomodification of soy DOD by esterification of free fatty acids with butanol.

Enzymatic esterification of free fatty acids of hydrolyzed soy deodorizer distillate in supercritical carbon dioxide

Curcuma amada (Mango ginger) was dried at four different power levels ranging 315–800 Wto determine the
effect of microwave power on moisture content, moisture ratio, drying rate, drying time and effective
diffusivity. Among the fifteen thin layer drying models considered for evaluating the drying behaviour, the
semi-empirical Midilli et al., model described the drying kinetics very well with R2 > 0.999. Drying rate and
effective diffusivity increased as the microwave power output increased. Activation energy was estimated by a
modified Arrhenius type equation and found to be 21.6 kW kg)1. A feed-forward artificial neural network
using back-propagation algorithm was also employed to predict the moisture content duringMWdrying and
found adequate to predict the drying kinetics with R2 of 0.985.

Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network

Mango ginger (Curcuma amada) was dried in a through-flow dryer system at different temperatures (40–70 °C) and air velocities (0.84 – 2.25 m/s) to determine the effect of drying on drying rate and effective diffusivity. As the temperature and air velocity increased, drying time significantly decreased. Among the ten different thin layer drying models considered to determine the kinetic drying parameters, semi empirical Midilli et al., model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 3.7 × 10−10 m2/s to 12.5 × 10−10 m2/s over the temperature and air velocity range of study. Effective moisture diffusivity regressed well with Arrhenius model and activation energy of the model was found to be 32.6 kJ/mol. Artificial neural network modeling was also employed to predict the drying behaviour and found suitable to describe the drying kinetics with very high correlation coefficient of 0.998.

/pdf/hot-air-drying-characteristics-of-mango-ginger-prediction-of-33kigk803u.pdf

Balaraman Manohar

Papers

Optimization of isoamyl acetate production by using immobilized lipase from Mucor miehei by response surface methodology.

An artificial neural network analysis of porcine pancreas lipase catalysed esterification of anthranilic acid with methanol

Enzymatic esterification of free fatty acids of hydrolyzed soy deodorizer distillate in supercritical carbon dioxide

Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network.