Study of NO Emission from a Pilot Scale Vortexing Fludized Bed Combustor Using Response Surface Methodology

2009 ◽  
pp. 999-1004
Author(s):  
F. P. Qian ◽  
C. S. Chyang ◽  
W. S. Yen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Pilot Scale ◽  
No Emission

Optimization of Temperature Rise during CO2 Absorption Process Using Response Surface Methodology

2014 ◽  
Vol 625 ◽  
pp. 42-45
Author(s):  
Tan Lian See ◽  
Mohd Shariff Azmi ◽  
Kok Keong Lau
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Temperature Rise ◽  
Pilot Scale ◽  
Experimental Results ◽  
Inlet Concentration ◽  
Absorption Process ◽  
Increase With Increase ◽  
Predicted Values ◽  
Set Up

This study aims to optimize the temperature rise during CO2 absorption process using response surface methodology (RSM). Verification experiments were performed using a pilot scale experimental set up to validate the optimization condition generated from RSM analysis. The magnitude of temperature rise was observed to increase with increase of pressure and it was especially significant with the increase of CO2 inlet concentration. However, the increase of temperature with higher CO2 inlet concentration was not very obvious after 60% of CO2 inlet concentration. The predicted values of the optimized temperature rise were generally in good agreement with the actual experimental results and this indicated that the empirical correlation generated was well suited with the experimental results.

Optimisation of a pilot-scale spray drying process for probiotic yoghurt, using response surface methodology

2014 ◽  
Vol 67 (2) ◽  
pp. 211-219 ◽  
Author(s):  
Masoumeh Izadi ◽  
Mohammad Hadi Eskandari ◽  
Mehrdad Niakousari ◽  
Shahram Shekarforoush ◽  
Mahammad Amin Hanifpour ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Spray Drying ◽  
Pilot Scale ◽  
Drying Process

scholarly journals Optimization of temperature and pasteurization time of soursop juice (Annona muricata) by response surface methodology in pilot scale

2021 ◽  
Vol 924 (1) ◽  
pp. 012043
Author(s):  
B D Argo ◽  
F A Amaliyah
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Thermal Inactivation ◽  
Total Dissolve Solid ◽  
Pilot Scale ◽  
Heating Time ◽  
Optimal Choice ◽  
Color Measurement ◽  
Total Phenolic

Abstract Interest in soursop and its derivatives has increased over time, with many scientific articles reporting its health benefits. Several recent studies reported the presence of bioactive compounds and phytochemicals from soursop juice. However, climatic fruit tends to have different post-harvest handling than others. A series of processes from harvesting to extraction played an important role in its final product. The thermal inactivation of the PPO enzyme, which causes brownish color, can be used to improve the quality of soursop juice. This process can be carried out using the MTLT (Mild Temperature Long Time) pasteurization process using a customized double jacket heater by considering the thermoresistence properties of bioactive compounds in soursop juice. This study aims to determine the optimal formulation for process parameters also provide the optimal choice for the pasteurization process in pilot scale and database for the transition to industrial production. Response Surface Methodology (RSM) was a method used to optimize the process and formulation of soursop fruit juice. In this study, two factors were used, namely pasteurization temperature (56-80 °C) and heating time (5-15 min) obtained by previous research to determine the most optimal total Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Color measurement, Total Dissolve Solid and Viscosity.

scholarly journals Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 103 ◽  
Author(s):  
Konstantin Bellut ◽  
Maximilian Michel ◽  
Martin Zarnkow ◽  
Mathias Hutzler ◽  
Fritz Jacob ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Ethanol Production ◽  
Response Surface ◽  
Sensory Evaluation ◽  
Pilot Scale ◽  
Fermentation Optimization ◽  
Production Methods ◽  
Pitching Rate ◽  
High Ester ◽  
Saccharomyces Yeasts

Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited fermentation has gained momentum. Non-Saccharomyces yeasts are known to produce fruity aromas, owing to a high ester production. This trait could be harnessed to mask the often-criticized wort-like off-flavor of NAB produced via limited fermentation. Six Cyberlindnera strains were characterized and screened in wort extract. Four of the six strains produced a pleasant, fruity aroma while exhibiting low ethanol production. The strain Cyberlindnera subsufficiens C6.1 was chosen for fermentation optimization via response surface methodology (RSM) and a pilot-scale (60 L) brewing trial with subsequent sensory evaluation. A low fermentation temperature and low pitching rate enhanced the fruitiness and overall acceptance of the NAB. The NAB (0.36% ABV) produced on pilot-scale was significantly more fruity and exhibited a significantly reduced wort-like off-flavor compared to two commercial NABs. This study demonstrated the suitability of Cyberlindnera subsufficiens to produce a fruity NAB, which can compete with commercial NABs. The outcome strengthens the position of non-Saccharomyces yeasts as a serious and applicable alternative to established methods in NAB brewing.

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