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Copyright of Gazi Üniversitesi Fen Bilimleri Dergisi Part C: Tasarım ve Teknoloji is the property of Gazi University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coprinus cinereus (NBRC 30628) peroxidase was implemented to eliminate the diazo dye of reactive black 5 (RB5). The optimization was conducted in batch mode using three approaches, i.e., the one-factor-at-a-time (OFAT), factorial design, and response surface methodology (RSM). Based on the results of the OFAT method, the optimum conditions for decolorization of RB5 dye were at a temperature of 30°C, a pH of 9-10, an H2O2 concentration of 3.9 mM, and an RB5 concentration of 40 mg/L. In the first stage of statistical optimization, these factors plus enzyme activity were screened by the 2-factorial design, wherein enzyme activity, temperature, and hydrogen peroxide concentration were distinguished as the most significant parameters in the enzymatic decolorization of RB5. In the second stage, RSM was applied over three adopted factors through the central composite design (CCD), and a reduced cubic polynomial model was generated, which indicated an accurate regression (R² = 0.997, Adj.R² = 0.994) and no significant lack of fit (p-value> 0.05). The contour and surface plots suggested that the removal efficiency was enhanced by increased enzyme activity and decreased H2O2 concentration and temperature. The optimum condition was obtained at 1.0 mM H2O2, 6 U/mL enzyme activity, and 35°C for a maximum decolorization efficiency of 96.046%. [ABSTRACT FROM AUTHOR]

• Miliusa velutina should be conserved and protected since it belongs to an endangered or critically endangered genus. • Endophytes associated with the plant can reduce harvesting and are promising sources of bioactive compounds. • Pantoea sp., can generate bioactive compounds and optimal conditions to boost bacterial productivity was identified. • Provide knowledge about endophytic bacteria producing bioactive compounds and the fermentation of endophytic bacteria. • Modify to apply the bacterium to vast fermentation to develop novel drugs and functional foods produced by fermentation. Miliusa velutina (MV) antioxidants are being used for food or medical purposes, However, the use of the plant is limited since some Miliusa genus are endangered or critically endangered species. This study aims to find the MV endophytic bacteria that can produce the antioxidants (total phenol content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), reducing power (RP); and ferric reducing antioxidative power (FRAP)) and their optimum fermentation condition by utilizing morphology, SEM, 16S rRNA, and CCD model. Results found that 44 endophytic bacterial strains isolated from various parts of the plant showed promising antioxidative activities, with the highest produced by Pantoea sp. MV-R3. The model indicated that 15.41 g/L of glucose in pH 7.72 at 29.19 °C for 46.54 h was the optimal fermentation condition. The maximal activities reached 89.1 % to 129.0 % compared with the predictions. The activities of TPC, TFC, TAC, RP, and FRAP were 41.54 ± 7.69, 33.18 ± 4.55, 207.36 ± 30.89, 119.55 ± 14.34, and 57.02 ± 9.15 mg per mL, respectively. Hence, the MV endophyte and its optimum fermentation condition were successfully identified. [ABSTRACT FROM AUTHOR]

Salted anchovy bones are a non-recyclable waste product containing high salt levels. However, they also contain valuable minerals such as calcium, phosphorus, potassium, magnesium, and nitrogen. This study aimed to find a cost-effective method to desalinate anchovy bones while preserving their nutritional value and repurposing them as a raw material for poultry feed. Through various tests, we were able to reduce the salt content of the anchovy bones from 15.4% to 4.7% using a 50/50 percent mixture of tap water and from 15.4% to 3.7% using a mixture of tap water and soybean meal in a 30/70 percent ratio. Combining soybean meal with desalted anchovy bones resulted in a nutritional composition comparable to that found in poultry feed, reducing salt content. The response surface method (RSM) was employed to determine the optimal proportions of desalted anchovy bones (70-90%) and soybean meal (10-30%) and to study the variables affecting the concentrations of NaCl, Ca, P, Ash, and TNM. The study revealed the influence of desalted anchovy bone and soybean meal percentages on these concentrations. This study demonstrates that the method used provides an ideal approach for understanding the interactions between input parameters (% DAR, % SM) and output parameters (NaCl, Ca, P, Ash, and TNM) and shows promising results for the desalination of anchovy bones using a soybean meal cake as well as the feasibility of creating poultry feed. [ABSTRACT FROM AUTHOR]

The service life of a weld fabricated engineering product is dependent on the surface finish of the product. Research has revealed that most of the failures observed in fabricated metal structures is linked to excessive heat input and large heat affect zone. This study is applying response surface methodology and genetic algorithms to optimize and predict the surface roughness of machined heat affected zone of mild steel welds. The design expert software was employed to produce a design matrix using the range and level of the input parameters. The central composite design (CCD) was used. 30 sets of experiment are performed according to the design of experiment; the input parameters are cutting speed, feed rate, nose roughness and chip thickness. 2 analytical methods are employed namely RSM and GA. From the results obtained, the ANOVA showed that the second order polynomials are suggested as the best fit to predict the large response, contour plot and surface plot showed the interaction between the cutting speed, feed rate and the surface roughness. The metals developed have high strength and adequately. Results obtained in this study showed that the interactive combination of nose radius and depth of cut has a very significant influence on surface roughness and chip thickness. The variance inflation factor has a value of 1 for the independent and combined level of the input factors. The model had a coefficient of determination value of 93% for surface roughness. [ABSTRACT FROM AUTHOR]

In this study, response surface methodology was used to examine the effects of temperature and time on the development of niobium carbide coatings on AISI D3 steel. The effect of niobizing temperature (900–1100∘C) and period (2–6 hours) on coating thickness, hardness, fracture toughness, coefficient of friction and wear rates was investigated. ANOVA was conducted to analyze the experimental data, and it was observed that the coating thickness and microhardness increased with temperature and time. The response surfaces developed for fracture toughness, coefficient of friction and wear rates were found to exhibit a complex structure that is significantly influenced by temperature, time and their interactions. The correlation coefficients of the developed regression models range between 0.82 and 0.99. Using the empirical formulas obtained with these mathematical models, it is predicted that niobium carbide coatings can be obtained with the targeted properties more economically and practically with the thermochemical method. [ABSTRACT FROM AUTHOR]

Agaricus bisporus is one of the most widely cultivated edible mushrooms in the world. The chemical components of A. bisporus have a wide range of biological activities. In order to deeply understand the antioxidant properties of A. bisporus, this study conducted an investigation on the components of A. bisporus fermentation. Through the single factor experiment and response surface optimization, it was found that when the C/N ratio was 45:1, the inoculum concentration was 10%, and the fermentation time was 7 d, the n-butanol extract of the fermentation product had the strongest scavenging capacity for free radical generated through 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS·+). The concentration for 50% of the maximal effect (EC50) was 0.33 ± 0.01 mg/mL. Moreover, in order to identify the two main components, the elution–extrusion counter-current chromatography (EECCC) was employed for separation, where 5,5'-oxy-dimethyl-bis(2-furfuraldehyde) and 5-(butoxymethyl) furfural were obtained. The antioxidant activity of 5,5'-oxy-dimethyl-bis(2-furfuraldehyde) (EC50 = 0.26 ± 0.01 mg/mL) was superior to that of 5-butylmethyl furfural (EC50 = 1.52 ± 0.02 mg/mL), indicating that 5,5'-oxy-dimethyl-bis(2-furfuraldehyde) was the main antioxidant in the fermentation products. The thermodynamic parameters and frontier molecular orbitals of 5,5'-oxy-dimethyl-bis (2-furanaldehyde) was evaluated by density functional theory (DFT). The result indicated 5,5'-oxy-dimethyl-bis(2-furanaldehyde) scavenged free radicals in polar media through single electron transfer followed by proton transfer (SET-PT). [ABSTRACT FROM AUTHOR]

Porous phosphorylated chestnut starch (P‐PCS) is prepared by enzymic hydrolysis of chestnut starch (CS) and phosphorylation, and the phosphorylation conditions are optimized by response surface design. The optimum reaction conditions are a compound phosphate (CP)/porous chestnut starch (P‐CS) mass ratio of 2:1, reaction temperature of 146 °C, and reaction time of 159 min. The degree of phosphate substitution of P‐PCS is 0.197. X‐ray photoelectron spectroscopy (XPS) and Fourier transform infrared (FTIR) spectroscopy demonstrate that phosphate groups are esterified with ‐OH groups on P‐CS. X‐ray diffraction (XRD) shows that the starch crystal form changes after both enzymatic hydrolysis and phosphorylation. Scanning electron microscopy (SEM) reveals that the surface of P‐CS is no longer as smooth as CS, but has different degrees of depressions and holes and P‐PCS grains are fractured and cracked. P‐PCS has much better light transmittance (26.4% vs. 2.6%) and Pb(II) adsorption performance (124.2 vs. 17.5 mg g−1) than CS, thereby providing a potential new application for chestnut starch as a natural polymer adsorbent for use in wastewater treatment. [ABSTRACT FROM AUTHOR]

The applicability of Polyetheretherketone/Polyvinylalcohol Nanocomposite Modified with Zinc Oxide Nanoparticles synthesized for eliminating humic acid rapidly from industrial wastewater. Identical techniques, including BET, FTIR, XRD, and SEM have been utilized to characterize this novel material. Also, the impacts of variables including initial humic acids (HAs) concentration (X1), pH (X2), adsorbent dosage (X3), and sonication time (X4) came under scrutiny using central composite design (CCD) under response surface methodology (RSM). The values of 10 mgL-1, 6.0, 0.025 g, and 5.0 min were investigated through batch experiments, considered as the ideal values for humic acids (HAs) concentration, pH, adsorbent dosage, and contact time, respectively. Adsorption equilibrium and kinetic data were FItted with the Langmuir monolayer isotherm model and pseudo-second-order kinetics (R²: 0.999) with maximum adsorption capacity (102.0 mgg-1), respectively. The overall results confirmed that Polyetheretherketone/Polyvinylalcohol Nanocomposite Modified with Zinc Oxide Nanoparticles could be a promising adsorbent material for humic acids (HAs) removal from industrial wastewater. [ABSTRACT FROM AUTHOR]

Paracetamol (PCT) and chloramphenicol (CPL) can have unfavorable impacts on human health, as well as on natural ecosystems. These substances contribute to the aquatic environment's contamination and disturb the performance of municipal wastewater treatment systems, causing ecosystem disruption and microbial resistance. In this study, activated carbon produced from sawdust (ACs) was synthesized utilizing the chemical activation process for the removal of both PCT and CPL compounds from an aqueous solution. ACs has a primarily microporous structure with a significant specific surface area of 303–1298 m2/g, total pore volume of 0.462 cm3/g and bimodal distribution of pores of 0.73–1.7 nm. The removal efficiencies for PCT and CPL with the low-cost activated carbon, determined at the optimum dose (750 mg/L for PCT and 450 mg/L for CPL), were significantly high at 85% and 98%, respectively. The adsorption kinetics for both pharmaceuticals exhibited a quick initial decline. For PCT and CPL adsorption, the equilibrium was attained after just 20 and 90 min, respectively. The Langmuir isotherm model and the pseudo-second-order kinetics model offered the best fits for the adsorption of both compounds. Additionally, the central composite design (CCD) and Box–Behnken design (BBD) were used to optimize the experimental adsorption conditions using a response surface methodology (RSM). On the basis of the findings, it is evident that activated carbon made from sawdust may be used as a new, effective alternative adsorbent for removing PCT and CPL in aqueous environments. [ABSTRACT FROM AUTHOR]

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, it is aimed to identify the optimum level of methanol used as an alternative fuel in a spark ignition engine in terms of performance and emissions by the response surface methodology. For this purpose, three different fractions of methanol (0%, 10% and 20%) by volume were added to gasoline and the prepared test fuels were experimented in a single-cylinder, four-stroke, water-cooled, spark ignition engine at various engine loads (6, 8, 10, 12, and 14 kg). The model was developed supported with analysis of variance by using the two-factorial central composite full design and the optimum methanol concentration and engine load values were determined corresponding to the best brake thermal efficiency, brake specific fuel consumption, carbon monoxide, hydrocarbon, carbon dioxide and nitrogen monoxide emission levels. According to the optimization results, while the optimum methanol ratio was found to be 7%, the optimum engine load was found to be 12 kg. Corresponding to the optimum methanol ratio and engine load; brake thermal efficiency, brake specific fuel consumption, carbon monoxide, hydrocarbon, carbon dioxide and nitrogen monoxide were obtained as 32.037%, 0.251 kg/kWh, 0.384%, 110.05 ppm, 14.35% and 1090.358 ppm, respectively. In order to determine the sensitivity of the response surface methodology results, the experiments were performed with optimum methanol ratio and engine load and compared with response surface methodology results. It was concluded that the optimization results were compatible with the experimental results with an error rate of less than 6% and that response surface methodology is an effective tool to determine the optimum methanol ratio. [ABSTRACT FROM AUTHOR]

Polyamide 6 / nitrile butadiene rubber / nanoclay (PA6/NBR/clay) nanocomposite has gathered wide acceptance in industry. Laser welding, as a fabrication method, is applied to welding of polymer nanocomposites. In this study, the input parameters (clay (Closite 30B) content, laser power, scan velocity and stand-off-distance) are varied to achieve the best responses (tensile strength of welds). Response surface methodology (RSM) is utilized to investigate the effect of input parameters on mechanical properties. Morphology and tensile properties of nanocomposites were observed with scan electron microscopy (SEM), transmission electron microscopy (TEM) and tensile test. The results demonstrated that increasing the clay content from 1 to 5%wt and stand-off-distance from 4 to 8 mm decreased tensile strength of welds about 15% and 5%, respectively. The tensile strength of PA6/NBR composite is 25.6, whereas the prediction models showed that under optimal conditions of laser power of 105 W, scan velocity of 300 mm/min and stand-off-distance of 4 mm, the maximum tensile strength of PA6/NBR nanocomposite with 1, 3 and 5 % nanoclay are 27.2 MPa, 27.6 MPa and 24.7 MPa, respectively. These tensile strengths are about 99, 89 and 73% of the strength of these nanocomposites before welding.

Information of interactions between waves and aquatic vegetation is becoming increasingly important, in particular, due to the trend of plant-induced wave attenuation towards sustainable coastal management systems. This study aims to understand monotypic vegetation-wave interactions through three-level, four factors, response surface methodology (RSM) using laboratory wave flume under controlled conditions. Cymodocea Serrulata is one of the prevalent monotypic seagrass species found in the Gulf of Mannar, Tamilnadu, South India. It was physically simulated using synthetic plant imitations to create a relationship between wave attenuation (E%) and four direct control factors, i.e., water depth (h), wave period (T), plant density (N) and bed roughness factor (f) using an empiric model. The model developed was tested using the analysis of variance technique (ANOVA) and evaluated for the main and interaction effects of the studied parameters. The findings showed that both individually and in combination, all of the parameters considered were significantly effective on E%. All model-based findings were compared with a new collection of experimental data and validation tests were performed. The comparison of experimental results with model predictions was at a good agreement with a high coefficient of determination (R2) of 0.98(with p-value < 0.05). [ABSTRACT FROM AUTHOR]

The adsorption of malachite green (MG) by the use of an eco-friendly adsorbent Urtica dioica (U. dioica) has been reported in the present study. The effects of different parameters were tested on MG adsorption and optimization of the effective parameters (pH, temperature and initial dye concentration) were performed by response surface methodology (RSM). Maximal adsorption yield of 91.67% was achieved at pH 6.5 and 50 °C with 200 mgL-1 initial dye concentration. The isotherm and kinetic studies were employed to describe the adsorption process. The experimental data fitted better on the Freundlich model and the adsorption process followed by the pseudo-second order model. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Hebei University of Science & Technology is the property of Hebei University of Science & Technology, Journal of Hebei University of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Proportional-Integral-Derivative (PID) controllers are the most widely used systems in industrial applications and in academic research regarding control engineering. In this study, the optimal PID control parameters of a liquid level control system were determined with Response Surface Methodology. Dynamic analysis was carried out on the liquid level control system to prepare the reaction curve. Accordingly, dead time, time constant and process gain values were determined as 16s, 261s and 0.842, respectively. Based on the dynamic analysis, PID parameters were calculated in accordance with the Cohen-Coon, Ziegler-Nichols, Yuwana-Seborg methods, which are the commonly used tuning methods. The Kp, tI, tD parameters were calculated as 30.77, 29.15 and 5.4 with the Cohen-Coon method, as 0.453, 30.0 and 7.5 with the Ziegler- Nichols method and as 1.63, 686.3 and 117.7 with the Yuwana-Seborg method, respectively. The PID control parameters applied for the 40cm, 50cm and 60cm set points and ISE and IAE control performance values after experiments were calculated. The Kp, tI and tD values were selected as the independent parameters, while the ISE and IAE values were chosen as the dependent variables. The numerical values of the responses for the runs in the design matrices were determined with a closed-loop PID controller with the liquid level system block diagram that was designed in MATLAB/Simulink. The simulations proposed by the trial version of Design Expert 7.0 program were performed in order and the IAE and ISE values were calculated after the simulations were processed. In this study, minimum ISE and IAE values were selected to determine the best PID parameters of a liquid level control system. The optimal PID control parameters of the liquid level system required to obtain the lowest ISE and IAE values were determined as 23.14, 28.31 and 11.50 for Kp, tI and tD, respectively. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present work was aimed to optimise the supercritical carbon dioxide extraction of dabai oil from dabai pulp and defatted pulp using RSM in comparison with hexane extraction method. Fatty acid profile and antioxidant properties of the extracted dabai oil were also determined. Optimal RSM conditions were 36 MPa pressure, 40°C temperature and 21 min of extraction time. The extracted yields ranged between 14.13% and 15.42%. Supercritical carbon dioxide extracted oils had lower total phenolics, total flavonoids, and antioxidative activities than the hexane-extracted oils. High-performance liquid chromatography results showed that only vanillic, protocatechuic and gallic acids were identified in both hexane and supercritical carbon dioxide extracted oils of defatted dabai pulp. The total saturated fatty acids were higher in hexane-extracted dabai oil as compared to the supercritical carbon dioxide extracted oil, and vice versa for the unsaturated fatty acid. Although supercritical carbon dioxide extracted dabai oils are inferior to the hexane-extracted oils, they are preferred as they are extracted using green technology. [ABSTRACT FROM AUTHOR]

The optimum combination of Musa paradisiaca (MP) and Trigona sp. Honey (TH) in formulating high antioxidant jelly was analysed for total carbohydrate content (CHO), antioxidant capacity (AC), and acceptability via the Response Surface Methodology. Central composite design was employed to optimise the combination effect of two independent variables; namely MP (X1: 20-100%) and TH (X2: 20-100%) on the recovery of three responses; total carbohydrate content (Y1), antioxidant capacity (Y2), and acceptability (Y3). A polynomial model generated a satisfactory fitting of the experimental data with regards to total carbohydrate content (R2 = 0.8974, p < 0.0024), total antioxidant capacity (R2 = 0.9702, p < 0.0001), and acceptability (R2 = 0.9136, p < 0.0001). The optimum combination for maximum recovery of CHO, AC and acceptability were 20% of MP and 20% of TBH, with a predicted CHO of 33 Kcal/5 g, AC of 0.34 nm and acceptability score of 6.16 (< 5: not accepted; > 5: accepted). [ABSTRACT FROM AUTHOR]

Rapeseed meal is a by-product of oil production with relatively high antinutrient content which limits its application in both feed and food industries. A two-step procedure, including two-level full factorial and central composite designs, was used to assess the influence of five factors, namely pH (6 and 12), temperature (20 and 40°C), NaCl concentration (0 and 7.5%), rapeseed meal concentration (2.5 and 5%), and extraction longevity (15 and 60 min), on protein extraction from industrial rapeseed meal subjected to ethanol-assisted reduction of antinutrients. Data demonstrated that pH and its interaction with NaCl influenced protein extractability the most. While still significant, individual effects of NaCl, extraction longevity, temperature and its interaction with pH had a less significant effect on protein yield. Overall, higher protein yields were obtained in response to combining high pH values with low NaCl concentrations, and high pH values with high temperatures. The highest protein yield (59.56 ± 1.29%) was achieved after extraction of 5% ethanol-treated rapeseed meal at pH 12 with no NaCl addition, at 40°C and extraction longevity of 60 min. A second-order polynomial model for protein yield prediction was generated. The adequacy of the model was verified by coefficient of determination and residual analyses. A high correlation between experimentally obtained and predicted protein yields (R2 = 0.95) was established. Since extraction conditions are strong determinants of protein characteristics, the predictive model generated in the present work is useful for the selection of factor combinations, which allows for the achievement of optimal protein yield of a product with desired techno-functional properties. [ABSTRACT FROM AUTHOR]

The aim of the present work was to determine the best dark germination conditions to obtain germinated moringa (Moringa oleifera) seeds with increased nutritional and antioxidant properties. Response surface methodology (RSM), based on a central composite rotatable design, was performed to optimise the germination temperature (25-40°C) and germination time (24-360 h) in order to maximise crude protein content (CPC), total phenolic compounds (TPC) and antioxidant activity (AoxA) of moringa seeds. According to regression models, higher values of CPC, TPC and AoxA were observed at 30°C and 336 h of germination. Dark germination of moringa seeds under the abovementioned conditions did not affect CPC (25.05 ± 0.50 g/100 g (dw)) but increased TPC (209.64 to 271.67 mg GAE/100 g (dw)) and AoxA (8759.64 to 10972.19 μmol TE/100 g (dw)), while some antinutritional components significantly decreased when compared with unprocessed moringa seeds. The optimised germinated moringa seeds could be used as a source of natural antioxidants and protein in the formulation of functional foods. [ABSTRACT FROM AUTHOR]

Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (Artisalt™) (0–100%), high-pressure processing (HPP) (0.1–600 MPa) and a mix of organic acids (Inbac™) (0.2–0.4%). Measured responses included: hardness, flavour, saltiness and overall sensory acceptability (OSA) of the frankfurters. The primary factor affecting (P < 0.05) all the responses was the salt replacer. The optimum parameters to maximise salt reduction and produce frankfurters with OSA similar to commercial-type products were Artisalt™ (48%), HPP (580 MPa), and Inbac™ (0.3%) which contained a total salt content of 1.3%, compared to control samples which contained 2.5% total salt. The hurdles applied (HPP and Inbac™) extended product shelf life by 27 days compared to control samples. The results found in this study indicated that the optimum combination of HPP and a mix of organic acids Inbac™ compensated for the significant salt reduction and extended the shelf life of low-salt frankfurters by 51% compared to control samples which contained significantly (P < 0.05) higher salt content and the preservative effects of salt. Overall, these results indicate the potential use of the hurdle approach for improving the shelf life and safety of low-salt processed meat products. [ABSTRACT FROM AUTHOR]

This study was aimed to optimize the various concentrations of selected medicinal plants through Response Surface Methodology (RSM) in conjunction with Central Composite Design (CCD) to assess their therapeutic doses for cardioprotection. Dose response relation is an important tool to study pharmacological efficacy and therapeutic index of herbal medicines. In this study the toxicological assay of various concentrations of Rauvolfia serpentina, Eletaria cardamom, Coriandrum sativum, Piper nigrum, Allium sativum, Crataegus oxyacantha and Terminalia arjuna was performed prior to in vivo evaluation. The toxicological findings depicted that none of the selected medicinal plant showed any toxicity, therefore is declared to be safe for various cardiovascular disease. Instead of in vivo trial of hundreds of the possible doses, RSM suggested only five doses (80, 110, 140, 170 and 200 mg/kg b.wt) to explore cardioprotective potential of selected medicinal plants in rats. Blood samples were taken at different time intervals to analyze the cardiac markers (CK-MB, LDH and SGOT). These cardiac markers were statistically analyzed by "RSM" to get the optimal therapeutic dose of each selected medicinal plants. The results revealed that the R. serpentina, C. oxyacantha, T. arjuna, E. cardamom, C. sativum, P. nigrum and A. sativum showed maximum cardioprotection at corresponding concentration of 164, 172, 165, 190, 183, 186 and 170 mg/kg b.wt. [ABSTRACT FROM AUTHOR]

Several benefits are associated with cocoa powder consumption as antioxidant properties and cardio protective effect. However, due to some disadvantages, such as the presence of stimulating and allergenic substances, products have been developed using carob powder as cocoa substitute. The product does not have the same disadvantages as the cocoa, besides been naturally sweetened and is a good source of fiber. The objective of this research was to develop a lactose-free cashew nut almond (CNA) beverage similar to a chocolate milk beverage and to optimize the beverage by estimating the feasible percentage of substitution of cocoa for carob powder and the ideal sucrose and carrageenan content. In the first phase, a 2³ factorial planning type was carried out. As for the second phase, seven samples were subjected to acceptability tests carried out with 70 untrained panelists. By response surface methodology, the total substitution of cocoa for carob powder (2 g/100 mL) in lactose-free CNA-based beverage is feasible. The seven formulations achieved good sensory acceptance. The concentration of sucrose exerts a great influence on the sensory acceptance of the beverage. It is recommended the use of 18.8% sucrose. [ABSTRACT FROM AUTHOR]

Defatted rice bran has 15% (w/w) of protein content, which is considered a high nutritional value protein, although it is hard to extract pure protein compounds from grains, such as rice. These work aim is to optimize concentrated rice bran protein (CRBP) extraction from defatted rice bran. This study was split into two steps: 1) Fractional Factorial Design 24-1 (independent variables: X1 (pH: 8, 9, 10), X2 (temperature: 25, 35, 45°C), X3 (stirring speed: 80, 100, 120 rpm) and X4 (stirring time: 60, 120, 180 min), and 2): Central Composite Rotatable Design with variables X1 (temperature: 35, 38, 45, 52, 55°C) and X2 (stirring time: 120, 146, 210, 274, 300 min). Maximum protein content in CRBP was 48.53% at pH 10.0, 80 rpm, 300 min of stirring time and 52°C, with an extraction yield of 34.51%. CRBP obtained looked like a fine velvety powder with colour parameters, L* 78.29 ± 0.95, a* -4.97 ± 0.05 and b* 16.51 ± 0.10 (CIELAB). [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this research was to study the effects of gelatin (G) content (9, 12, and 15%) and isomaltulose (IS) content (20, 30, 40, 50, and 100%) on the physical and sensory quality of gummy jelly using 3 x 5 factorial design. The response surface methodology can be used to describe the interaction between G and IS on gummy jelly properties. For chemical properties, the water activity (aw) was in a range of 0.55 - 0.61 and the pH was 2.8 - 3.1. From the descriptive analysis, it was found that at constant IS content, increasing G content significantly decreased the intensity of sourness but significantly increased sweetness, toughness, stickiness and hardness (p≤0.05). However, in gummy jelly produced from 100% IS, the toughness and hardness decreased significantly (p≤0.05). At constant IS content, increasing G increased the intensity of the sourness, sweetness, stickiness, toughness, and hardness. Gummy jelly produced from 100% IS had a lower liking score than 40% IS. Gummy jelly containing 40% G and 12% IS gave a maximum significant score in appearance, transparency, sourness, texture and overall acceptance. [ABSTRACT FROM AUTHOR]

Cowpea contains an extensive amount of protein, carbohydrate, fibre and other nutrients but their bioavailability and utilization by humans relatively low and less explored due to the presence of antinutritional factors. The present study aimed to evaluate the physicochemical and sensory properties of extruded product by using response surface methodology, the influence of different moisture content in raw material and the temperature of extrusion processing on properties of extruded product prepared using cowpea. The study also focused on the assessment in vitro protein digestibility. The die temperature varied from 160-180°C with screw speed of 160-200 rpm at constant feed rate 16 rpm (70 g/ min) and the feed moisture of the raw material was in the range of 16-24%. From the result it was observed that increase in feed moisture content and decrease in die temperature significantly increases the density and hardness of extrudates and decreases the expansion, water absorption index, water soluble index and organoleptic scores. Furthermore, it was also found that the associated thermal treatment was the most effective in improving protein digestibility (up to 89%). The overall best quality product was obtained when using cowpea flour with 16% moisture content, under 180°C die temperature and 200 rpm screw speed. [ABSTRACT FROM AUTHOR]

The influence of the addition of pineapple juice and sugar (independent variables) over sensory acceptance and physicochemical parameters (dependent variables) was evaluated considering the development of a cashew nut kernel-based beverage by means of the response surface methodology. The effect of the independent variables could only be evaluated in relation to the acceptance of the overall impression, where only sugar concentration influenced, being determined that the beverage formulation that allows for greater acceptance should be added with 35% pineapple juice and 7% sugar. Soluble solids were influenced by both juice and sugar concentrations, where higher concentration of both led to lower sensory acceptance. The juice addition only affected total titratable acidity and pH, but did not interfere in the formulations' acceptance. It was possible to combine the nutritional, functional and sensory characteristics of the used raw materials (cashew nuts, pineapple juice and prebiotic substances) to elaborate a beverage with high nutritional and functional appeal. [ABSTRACT FROM AUTHOR]

Background: Pretreatment of lignocellulosic biomass is essential for using it as a raw material for chemical and biofuel production. This study evaluates the effects of variables in the chemical pretreatment of the Arundo biomass on the glucose and xylose concentrations in the final enzymatic hydrolysate. Three pretreatments were tested: acid pretreatment, acid pretreatment followed by alkaline pretreatment, and alkaline pretreatment. Results: The amounts of glucose and xylose released by the enzymatic hydrolysis of the Arundo biomass obtained from acid pretreatment ranged from 6.2 to 19.1 g/L and 1.8 to 3.1 g/L, respectively. The addition of alkaline pretreatment led to a higher yield from the enzymatic hydrolysis, with the average glucose concentration 3.5 times that obtained after biomass hydrolysis with an acid pretreatment exclusively. The use of an alkaline pretreatment alone resulted in glucose and xylose concentrations similar to those obtained in the two-step pretreatment: acid pretreatment followed by alkaline pretreatment. There was no significant difference in 5-hydroxymethylfurfural, furfural, or acetic acid concentrations among the pretreatments. Conclusion: Alkaline pretreatment was essential for obtaining high concentrations of glucose and xylose. The application of an alkaline pretreatment alone resulted in high glucose and xylose concentrations. This result is very significant as it allows a cost reduction by eliminating one step. [ABSTRACT FROM AUTHOR]

Virgibacillus alimentarius LBU20907 is an efficient extracellular halophilic lipase producer. Isolate LBU20907 was identified by 16S rRNA gene sequence analysis and phenotypic identification before determining the optimal nutritional and cultural conditions for its halophilic lipase activity. Two statistical designs were used to predict the responses to varying factors: Plackett-Burman experimental design (PBD) and central composite design (CCD). The important factors affecting the halophilic lipase production were identified by 2-level PBD of 11 physicochemical parameters screened, 3 factors produced significantly positive effects. These were olive oil, CaCl2, and temperature. The response surface methodology (RSM) was applied to the CCD to predict the most productive levels of these 3 factors. The results predicted that a maximum halophilic lipase activity of 65.96 U mL-1 should be achieved with an olive oil concentration of 1.68 %, a CaCl2 concentration of 0.14 g L-1 and a temperature of 39.5 °C. The predicted halophilic lipase activity in the optimized medium represented an increase of nearly 42 % compared with the predicted result of 46.50 U mL-1 in the non-optimized medium. The model was validated by subsequent experimentation at the optimized conditions. The predicted values were in agreement with the experimental values with a coefficient of determination (R2) of 0.9995. After scale-up using a 3 L laboratory fermenter, a halophilic lipase yield of 82.50 U mL-1 was effectively achieved: 77 % more than predicted to occur in the non-optimized medium. Therefore, halophilic lipase production by V. alimentarius LBU20907 can be regarded as promising attractive catalysis for several industrial applications. [ABSTRACT FROM AUTHOR]

This study was aimed to develop the quality of reduced-calorie mung bean marzipan by konjac flour (0.1-0.3%, w/w) and pumpkin (15-30% by mung bean weight). Response surface methodology was used to optimize the product formulation. Incorporation of konjac flour greatly improved sensorial texture of reduced-calorie marzipan, while increasing pumpkin level mostly influenced product color. Optimized marzipan was achieved by adding 0.3% konjac flour and 25.16% pumpkin. In comparison to the regular, optimized marzipan had significantly higher (p<0.05) pH, L* and b* values, but lower (p<0.05) consistency. Consumers gave higher (p<0.05) scores for taste, texture and overall acceptability of the regular marzipan; however, they preferred (p<0.05) color of optimized sample. Both samples had the decrease in physical and sensory properties after 7 days of refrigerated storage, but they were microbiologically safe. Optimized marzipan had lowered fat content and caloric value in relation to the regular. [ABSTRACT FROM AUTHOR]

In this study EDM milling process parameters of AISI H13, have been investigated by using Response Surface Methodology (RSM). Current (16-32A), pulse-on time (100-700 µs) and depth of cut (1-3mm) were considered as independent variables, while surface roughness, tool wear ratio (TWR), and material removal rate (MRR) as process output responses. Results reveal that increases in the current and decreases in pulse-on time cause more MRR and more TWR and depth of cutting has no significant effect on them. Minimum surface roughness, minimum TWR and maximum MRR were considered as optimization criteria. Verification experiments were carried out in order to analyze the results via software. Optimized settings were used for EDM Milling and die sink EDM experiments to compare the results. The results indicate that using EDM milling has considerable economic savings than die sink EDM, better surface roughness, and higher MRR. [ABSTRACT FROM AUTHOR]

Chips are the most popular variety of snacks and they are consumed round the year by people of all age groups. A central composite face cantered design was applied to determine the effects of chips thickness (mm), frying temperature (°C) and frying time (min) on moisture content, fat content, hardness, color and overall acceptability. A second-order polynomial model was used for predicting the response. Chips thickness (1.5, 2 and 2.5 mm), frying time (2.0, 2.5, 3.0 min) and frying temperature (160, 170 and 180°C) were the parameters used in the study. Result indicated that moisture content decreased whereas oil content increased with increasing frying time and chips thickness. Hardness increased with increasing chips thickness and frying temperature. Color (ΔE) of chips became darker yellow with longer frying time. Increased frying time increases the sensory characteristics of the product and vice versa for frying temperature. The optimum conditions for fried banana chips were obtained at a temperature of 160°C, time 2.69 min and slice thickness of 1.5 mm. Therefore, quality banana chips could be developed using theses optimum conditions. [ABSTRACT FROM AUTHOR]

Ginger is well known for its medicinal properties and health benefits through ages in almost all system of medicines against many diseases and infections but have moderate antioxidant activity. Pomegranate peels are employed in traditional medicine because of their strong phytochemicals profile. An attempt was made to optimize the process for production of antioxidant rich ginger candy by response surface methodology. The experimental variables considered were dried pomegranate peel powder (1-5% of total syrup) and blanching time (5- 15 minutes) using response surface methodology i.e. central composite design (CCD). Ginger slices were blanched as per the design followed by dipping in 75°B sugar syrup having different concentrations of pomegranate peel as per design and 2.0% citric acid for 24 hours at room temperature and dried at 50°C for 1 h. The candies so prepared were evaluated for different physico-chemical and sensory attributes. The optimum product qualities; total soluble solids (TSS) (67.24oB), titratable acidity (1.11%), antioxidant activity (66.70%), TSS: acid ratio (60.61), total phenolics (18.03 mg/100 g), total proteins (7.16 mg/100 g), overall acceptability (7.18) and acceptability index (79.74%) with 0.894 desirability were obtained using 5% peel concentration and 15 minutes blanching time. It was further observed that the loss of antioxidant activity due to blanching has been recovered with the addition of pomegranate peel powder. In nutshell, it is concluded that in the processing of antioxidant rich ginger candy, pomegranate peel had a great influence on antioxidant activity and total phenolics content of antioxidant rich ginger candy which is desirable from health point of view, whereas, blanching time had influence on the TSS, titratable acidity, TSS: acid ratio which is desirable from the sensory point of view. [ABSTRACT FROM AUTHOR]

TiO2 powders were prepared by modified sol-gel technique. Methylene Blue (MB), as simulated pollutants, was decomposed by UV and TiO2. The degradation of MB followed pseudo first order kinetics and half life (t1/2) of MB was used to evaluate the degradation speed. Response surface methodology was applied to research the relationship between the half life of MB and preparation conditions. The results showed that half life was increased with the rise of acetyl acetone/ tetrabutyltitanate molar ratio and n-hexanol/TX-100 molar ratio, and the rise of water/Triton X-100 molar ratio almost had no effect on half life of MB. The optimized experimental condition was water/ Triton X-100 molar ratio of 5.32, n-hexanol/TX-100 molar ratio of 7.97 and acetyl acetone/tetrabutyltitanate molar ratio of 0.44 with half life of 5.34 min of predicted value, and the experimented value of half life was 5.52min, only 3.4% error. [ABSTRACT FROM AUTHOR]

To optimize the extrusion conditions of novelty developed puffed corn-fish snack, Response Surface Methodology was performed. Feed rate (810-1206 g/min), temperature (105-125±C) and screw speed (146- 208 rpm)were considered as 3 independent variables. Expansion ratio, density, sensory texture, overall acceptability, linear distance and count peak were used as dependent variables. Density and expansion ratio were significantly (p < 0.05) correlated with the factors (R2> 0.94). Optimum condition was found at 116±C, feed rate at1107 g/min and screw speed at 148 rpm, where the expansion ratio of 5.5 and density of 41.92 kg/m3 were obtained. Besides, the effect of feed rate (0.5-1.5 kg/min) on textural properties was individually studied. A quadratic model (R2>0.95) was found for expansion ratio versus feed rate while density showed a cubic regression model (R2>0.80) verses feed rate. [ABSTRACT FROM AUTHOR]

The used of neutral protease for enzymatic fish oil extraction from mackerel viscera was studied following an experimental design as a statistical problem solving approach. Plackett-Burman design was used in order to select the most important variables from the simultaneous study on influence of operating and enzymatic hydrolysis conditions. The optimization of enzymatic fish oil extraction using the response surface methodology allowed a study on the influence of the variables (pH, neutral protease concentration and temperature). From the obtained results it could be concluded that the yield of fish oil was clearly enhanced at optimum conditions. Model validation showed a good agreement between experimental results and the predicted responses. [ABSTRACT FROM AUTHOR]

The effect of environmental factors on glucose isomerase production by Streptomyces roseiscleroticus was studied using the statistics test Response Surface Methodology (RSM). Results of RSM revealed that the highest production of glucose isomerase reached a maximum level of 13.6 U/ml. The optimum conditions for the production of the enzyme by submerged culture were achieved using broth medium containing 1.5% of xylose as a sole source of carbon and as an inducer for enzyme production, in addition to 0.05% magnesium sulfate and 0.05% cobalt chloride as metal ion sources. The initial pH was 6 during an incubation period of 48 hours at 25°C. Applying the optimum conditions obtained 13.6 U/ml enzyme activity, and indicated that the activity increased approximately 175% in comparison with 7.44 U/ml before applying the optimum conditions. [ABSTRACT FROM AUTHOR]