Response surface methodology (RSM) analysis of organic acid production for Kaolin beneficiation by Aspergillus niger

Aghaie, E.; Pazouki, Mohammad; Hosseini, Mohammad Raouf; Ranjbar, Mohammad; Ghavipanjeh, Farideh

doi:10.1016/j.cej.2008.07.008

Cited by 75 publications

(40 citation statements)

References 29 publications

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“…The R 2 value is always between 0 and 1. The closer the R 2 is to 1.0, the stronger the model and the better it predicts the response (Aghaie et al, 2009). The adjusted R 2 , which corrects the R 2 value for the sample size and for the number of terms, was 0.8686.…”

Section: Ccdmentioning

confidence: 95%

Optimization of succinic acid fermentation with Actinobacillus succinogenes by response surface methodology (RSM)

Zhang

et al. 2012

J. Zhejiang Univ. Sci. B

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Succinic acid is considered as an important platform chemical. Succinic acid fermentation with Actinobacillus succinogenes strain BE-1 was optimized by central composite design (CCD) using a response surface methodology (RSM). The optimized production of succinic acid was predicted and the interactive effects between glucose, yeast extract, and magnesium carbonate were investigated. As a result, a model for predicting the concentration of succinic acid production was developed. The accuracy of the model was confirmed by the analysis of variance (ANOVA), and the validity was further proved by verification experiments showing that percentage errors between actual and predicted values varied from 3.02% to 6.38%. In addition, it was observed that the interactive effect between yeast extract and magnesium carbonate was statistically significant. In conclusion, RSM is an effective and useful method for optimizing the medium components and investigating the interactive effects, and can provide valuable information for succinic acid scale-up fermentation using A. succinogenes strain BE-1.

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Section: Ccdmentioning

confidence: 95%

Optimization of succinic acid fermentation with Actinobacillus succinogenes by response surface methodology (RSM)

Zhang

et al. 2012

J. Zhejiang Univ. Sci. B

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“…It has many uses: beside metal treatment, chemical and pharmaceutical applications, oxalic acid may be used in biohydrometallurgy [Biswas et al 2013, Kursunoglu andMaya 2015], bleaching [Aghaie et al 2009, Musiał et al 2011, waste water treatment [Wei et al 2013, Abraham et al 2014 and wastes utilisation [Sun andQiu 2012, Asghari et al 2013]. In recent years there is a growing interest in oxalic acid application in food industry as a preservative food additive [Jin et al 2014, Riuz-Jimenez et al 2014, Cefola and Pace 2015, Li et al 2016, Wang et al 2016.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sucrose Concentration on Oxalic Acid Biosynthesis by Aspergillus Niger

Walaszczyk

Gąsiorek

Podgorski

2017

Zeszyty Problemowe Postępów Nauk Rolniczych

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“…The analysis of variance (ANOVA) for the quadratic model indicated that model was significant (prob > 0.0001 less than -value 29.22). The goodness of fit was evaluated by the coefficient of determination 2 , which ranges from 0 to 1 and should be more than 80% for a well-fitted regression model [29]. For HRY, 2 and adjusted 2 are 0.96 and 0.93, indicating the appropriateness of the modeled regression equation for HRY if these variables are combined [17].…”

Section: Head Rice Yieldmentioning

confidence: 99%

“…The moisture content of the Indica samples was found to be within the range of 20.34-32.11%. However, to avoid excessive fissuring, the rice samples were shade dried at room temperature (25)(26)(27)(28)(29)(30) ∘ C, 60 ± 5% RH) for 2 to 3 days to reduce the moisture content to 13 ± 1% [21,22]. The moisture content of the rice samples was measured by an oven drying method at 105 ± 1 ∘ C for 24 h (w.b.).…”

Section: Parboiling Process and Brown Rice Preparationmentioning

confidence: 99%

The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

Yousaf

Chen

et al. 2017

Journal of Food Quality

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The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23 ∘ C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with 2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88 ∘ C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

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Response surface methodology (RSM) analysis of organic acid production for Kaolin beneficiation by Aspergillus niger

Cited by 75 publications

References 29 publications

Optimization of succinic acid fermentation with Actinobacillus succinogenes by response surface methodology (RSM)

Optimization of succinic acid fermentation with Actinobacillus succinogenes by response surface methodology (RSM)

Effect of Sucrose Concentration on Oxalic Acid Biosynthesis by Aspergillus Niger

The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

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