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Efficient steam energy production was essential for reducing energy consumption and operational costs while enhancing productivity, particularly in industrial settings prone to explosions due to boiler parameter control issues. This challenge was especially acute in the food and beverage industry amid rising energy costs and stricter environmental regulations, highlighting the importance of optimizing steam energy production. This study focused on refining operational parameters in a steam production plant to maximize steam energy output. It utilized mathematical models and optimization tools to identify ideal operational conditions and investigate extreme scenarios. Design-Expert version 13.0 statistical software and Response Surface Methodology (RSM) via Centre Composite Design (CCD) were employed to create a comprehensive design matrix encompassing key variables like time, pressure levels, temperature, mass flow rate, and steam energy production across three experimental levels. The research revealed that increased pressure and time significantly boosted steam energy production by leveraging water's energy content rise under initial conditions, thus improving efficiency by reducing required water mass circulation. Moreover, elevated temperature and extended operation enhanced economizer efficiency, leading to increased heat recovery and reduced steam generation. Steam generation also increased with temperature and time due to the pressure rise during boiling, necessitating more energy for steam conversion. An optimum yield of steam energy of 620 Cal was attained at a time, pressure, temperature, and mass flow rate of 1 h, 16.97 MPa, 249.5°C, and 59.85 kg/s, respectively. The mathematical model developed is accurate, reliable, responsive, and can replicate the experimental data due to the high F-value (24.48), low CV (0.94) low p -value (< 0.005), and high R 2 (0.9821) value close to 1. This research promises to enhance the efficiency of steam energy production in the food and beverage industry by reducing the need for resource-intensive experimental procedures, thus lowering costs and resource consumption. [ABSTRACT FROM AUTHOR]

Maintenance is crucial for ensuring equipment reliability and minimizing downtime while managing associated costs. This study investigates a datadriven approach to predicting machine faults using Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS). RSM was employed to develop a mathematical model to analyze how operational parameters such as pressure, voltage, current, vibration, and temperature affect fault occurrence. Data were collected at three levels for each parameter using a central composite design. The model identified that faults peaked at a pressure of 28.38 N/m2, an operating voltage of 431.77 V, current consumption of 12.54 A, machine vibration of 47.17 Hz, and temperature of 25°C, with a maximum of 25 faults observed. Conversely, the lowest fault detection occurred at a pressure of 29.42 N/m2, an operating voltage of 441.04 V, current consumption of 12.04 A, machine vibration of 49.46 Hz, and temperature of 46.5°C. A strong correlation was found between these parameters and machine faults, with the model achieving high accuracy (R2 = 98.22%) and statistical significance (p-value <0.05), demonstrating its reliability in predicting faults. The study also compared RSM with ANFIS for fault detection and process optimization in the beverage industry. While RSM effectively optimized parameter relationships, ANFIS, with its adaptive learning capabilities, provided superior fault prediction accuracy. This comparative analysis highlighted the strengths of both methods and suggested that integrating them could enhance predictive maintenance strategies. The findings offer valuable insights for industry practitioners, recommending a combined approach to improve fault detection, optimize production processes, and enhance operational efficiency. [ABSTRACT FROM AUTHOR]

The correction notice in the journal "Frontiers in Energy Research" addresses errors in the affiliations of authors Anthony O. Onokwai and Ezekiel B. Omoniyi in an article on steam energy production in the food and beverage industry in a developing country. The corrections have been made to accurately reflect the authors' affiliations. The authors have acknowledged the errors and clarified that they do not impact the scientific conclusions of the article. [Extracted from the article]