K. Thirugnanasambandham

Bio: K. Thirugnanasambandham is an academic researcher from Kongu Engineering College. The author has contributed to research in topics: Response surface methodology & Chemical oxygen demand. The author has an hindex of 21, co-authored 31 publications receiving 1759 citations.

Artificial neural network and response surface methodology modeling in mass transfer parameters predictions during osmotic dehydration of Carica papaya L.

Abstract: In this study, a comparative approach was made between artificial neural network (ANN) and response surface methodology (RSM) to predict the mass transfer parameters of osmotic dehydration of papaya. The effects of process variables such as temperature, osmotic solution concentration and agitation speed on water loss, weight reduction, and solid gain during osmotic dehydration were investigated using a three-level three-factor Box-Behnken experimental design. Same design was utilized to train a feed-forward multilayered perceptron (MLP) ANN with back-propagation algorithm. The predictive capabilities of the two methodologies were compared in terms of root mean square error (RMSE), mean absolute error (MAE), standard error of prediction (SEP), model predictive error (MPE), chi square statistic (χ2), and coefficient of determination (R2) based on the validation data set. The results showed that properly trained ANN model is found to be more accurate in prediction as compared to RSM model.

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

Abstract: Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance. Scope and Approach The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products from fruit juice manufacturing. But, nowadays the number of novel food waste and by-products sources for pectin extraction are increasing. Moreover, the application of innovative approaches is necessary due to the limitation of conventional processes. The present review will focus on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction) to extract pectin from different wastes and by-products. Key Findings and Conclusions The pectin extraction differs according to the matrix studied as well as temperature, pH, time, solvents, and solid to liquid ratio. The use of innovative extraction processes such as ultrasound, microwave and enzymes can be a useful tool to increase pectin yield and quality, and reducing extraction time, temperature, use of toxic solvents and strong acidic conditions for pectin recovery. Moreover, the combination of solvent modelling and the use of particular extraction processes can enable the selective recovery of pectin.

of wastewater treatment

Abstract: The invention relates to a wastewater treatment process. In one embodiment, introducing raw sewage in a biological contactor 22 having a series of discs 24 mounted on a common shaft 25. To the wastewater stream an adsorbent capable of adsorbing impurities from the liquid. This adsorbent is, for example activated carbon is added at 26. The addition of this adsorbent improves the operating characteristics of the biological contactor and the solids were removed accumulated on the contactor at a rate equivalent to the rate at which these solids accumulate.

Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch

Abstract: The use of starch based films as a potential alternative choice to petroleum derived plastics is imperative for environmental waste management. This study presents a new biopolymer (sugar palm starch) for the preparation of biodegradable packaging films using a solution casting technique. The effect of different plasticizer types (glycerol (G), sorbitol (S) and glycerol-sorbitol (GS) combination) with varying concentrations (0, 15, 30 and 45, w/w%) on the tensile, thermal and barrier properties of sugar palm starch (SPS) films was evaluated. Regardless of plasticizer types, the tensile strength of plasticized SPS films decreased, whereas their elongation at break (E%) increased as the plasticizer concentrations were raised. However, the E% for G and GS-plasticized films significantly decreased at a higher plasticizer concentration (45% w/w) due to the anti-plasticization effect of plasticizers. Change in plasticizer concentration showed an insignificant effect on the thermal properties of S-plasticized films. The glass transition temperature of SPS films slightly decreased as the plasticizer concentration increased from 15% to 45%. The plasticized films exhibited increased water vapor permeability values from 4.855 × 10−10 to 8.70 × 10−10 g·m−1·s−1·Pa−1, irrespective of plasticizer types. Overall, the current study manifested that plasticized sugar palm starch can be regarded as a promising biopolymer for biodegradable films.