Central Composite Rotational Design
Mostrando 13-24 de 35 artigos, teses e dissertações.
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13. Bacterial Cellulose Production by Komagataeibacter hansenii ATCC 23769 Using Sisal Juice - An Agroindustry Waste
ABSTRACT In this study, we have optimized production of bacterial cellulose (BC) by Komagataeibacter hansenii ATCC 23769 in a static cultivation using sisal juice, an agroindustrial residue, as substrate. Optimization of fermentation parameters has been carried out using the one-variable-at-a-time method. Effect of initial sugar concentration, pH, nitrogen s
Braz. J. Chem. Eng.. Publicado em: 2017-07
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14. OPTIMIZATION OF ANAEROBIC TREATMENT OF CASSAVA PROCESSING WASTEWATER
ABSTRACT The main contribution of this research is to optimize the operating conditions of an anaerobic reactor applied to the treatment of wastewater from cassava starch production. A 20-L anaerobic reactor was used, operating in a batch system, with temperature control. Temperature and inoculum total volatile solids (TVSi) were controlled for evaluation of
Eng. Agríc.. Publicado em: 2017-06
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15. Immobilization of lipase on mesoporous molecular sieve MCM-48 obtained using ionic solid as a structure director and esterification reaction on solvent-free
Candida antarctica lipase B (CALB) is an enzyme able to catalyze chemical reaction, however when it is used as a free enzyme, it cannot be recovered from reaction medium. One of the alternatives is to immobilize the enzymes on a support which allows the maintenance of their catalytic activities. The purpose of this paper was to immobilize the CALB on MCM-48
Quím. Nova. Publicado em: 2017-04
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16. Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis
Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1
Food Sci. Technol. Publicado em: 03/06/2016
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17. Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues
The goal of this study was to determine the chemical composition of cashew apples agro-industrial residue and optimize the process of polyphenols extraction in this residue. The extraction process conditions were defined using a 24-1 fractional factorial experimental design using acetone and methanol as solvents. The independent variables were: time (30 to 9
Food Sci. Technol. Publicado em: 2015-04
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18. Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones
The objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with establis
Braz. arch. biol. technol.. Publicado em: 2014-10
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19. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 3
Food Sci. Technol. Publicado em: 2014-09
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20. Imobilização de lacase de Aspergillus sp. em quitosana e sua aplicação na bioconversão de fenóis em reatores de leito fixo
The immobilization of laccase on chitosan by cross-linking and application of the immobilized laccase in the bioconversion of phenolic compounds in batch and fixed bed reactors were studied. The process for immobilization of enzyme was optimized using a rotational central composite design. The optimized conditions to generate immobilized laccase with maximal
Quím. Nova. Publicado em: 2014-04
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21. Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality
Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature), P (pressure), and V (tangential velocity). The effects of these processing parameters were evaluated applying a rotational central composite experimental design (RCCD) and response surface methodology (RSM). The tests were performed at a filtration pi
Food Sci. Technol. Publicado em: 2014-03
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22. Optimization of extrusion variables for the production of snacks from by-products of rice and soybean
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-produ
Food Sci. Technol. Publicado em: 2013-12
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23. Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia
The objective of this study was to evaluate the effect of the addition of oatmeal and palm fat in the elaboration of biscuits with added L-leucine and calcium in order to develop a product for sarcopenia in the elderly. The biscuits, or cookies, were elaborated applying a central composite rotational design with surface response methodology, and the signific
Food Sci. Technol. Publicado em: 11/06/2013
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24. Effect of adding unconventional raw materials on the technological properties of rice fresh pasta
The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test a
Food Sci. Technol. Publicado em: 10/05/2013