Optimization of Process Parameters of Paddy Straw Gasification System Using Taguchi Methodology

2020 ◽  
pp. 239-247
Author(s):  
Mohit Sharma ◽  
Rajneesh Kaushal
Keyword(s):  
Process Parameters ◽  
Taguchi Methodology ◽  
Paddy Straw ◽  
Optimization Of Process Parameters

Application of Taguchi methodology for optimization of process parameters in laser bending of Al sheet

2020 ◽  
Vol 26 ◽  
pp. 2323-2327 ◽  
Author(s):  
Asit Behera ◽  
Pratoh Sourav Sahu ◽  
Saroj Kumar Patel
Keyword(s):  
Process Parameters ◽  
Taguchi Methodology ◽  
Laser Bending ◽  
Optimization Of Process Parameters

scholarly journals Optimization of Process Parameters for LDPE Material in Injection Molding Machine using Taguchi Methodology

2015 ◽  
Vol V4 (07) ◽  
Author(s):  
Nasihun Noor Rahbar ◽  
Sunil Kumar ◽  
Anand Kr. Dwiwedi ◽  
Dharmendra Kumar ◽  
Keyword(s):  
Injection Molding ◽  
Process Parameters ◽  
Taguchi Methodology ◽  
Molding Machine ◽  
Injection Molding Machine ◽  
Optimization Of Process Parameters

New insight into the effect of fungal mycelia present in the bio-pretreated paddy straw on their enzymatic saccharification and optimization of process parameters

2018 ◽  
Vol 267 ◽  
pp. 291-302 ◽  
Author(s):  
Manickam Naresh Kumar ◽  
Rajarathinam Ravikumar ◽  
Muthuvelu Kirupa Sankar ◽  
Senniyappan Thenmozhi
Keyword(s):  
Process Parameters ◽  
Enzymatic Saccharification ◽  
Paddy Straw ◽  
Optimization Of Process Parameters ◽  
Insight Into ◽  
Fungal Mycelia

Optimization of Process Parameters for Production of Pectinase using Bacillus Subtilis MF447840.1

2019 ◽  
Vol 13 (1) ◽  
pp. 69-73 ◽  
Author(s):  
Ram Balak Mahto ◽  
Mukesh Yadav ◽  
Soumya Sasmal ◽  
Biswnath Bhunia
Keyword(s):  
Bacillus Subtilis ◽  
Process Parameters ◽  
Volume Ratio ◽  
Optimum Process ◽  
Agitation Rate ◽  
Fermentation Condition ◽  
Optimization Of Process Parameters ◽  
Food And Beverage ◽  
Pectinase Production ◽  
Sterile Product

Background: Pectinase enzyme has immense industrial prospects in the food and beverage industries. </P><P> Objective: In our investigation, we find out the optimum process parameters suitable for better pectinase generation by Bacillus subtilis MF447840.1 using submerged fermentation. </P><P> Method: 2% (OD600 nm = 0.2) of pure Bacillus subtilis MF447840.1 bacterial culture was inoculated in sterile product production media. The production media components used for this study were 1 g/l of pectin, 2 g/l of (NH4)2SO4, 1 g/l of NaCl, 0.25 g/l of K2HPO4, 0.25 g/l of KH2PO4 and 1 g/l of MgSO4 for pectinase generation. We reviewed all recent patents on pectinase production and utilization. The various process parameters were observed by changing one variable time method. </P><P> Results: The optimum fermentation condition of different parameters was noticed to be 5% inoculums, 25% volume ratio, temperature (37°C), pH (7.4) and agitation rate (120 rpm) following 4 days incubation. </P><P> Conclusion: Maximum pectinase generation was noticed as 345 ± 12.35 U following 4 days incubation.

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