Optimization of Process Parameters in EDM Using Standard Deviation and MOORA Method

2020 ◽  
pp. 151-158
Author(s):  
J. Anitha ◽  
Raja Das
Keyword(s):  
Standard Deviation ◽  
Process Parameters ◽  
Optimization Of Process Parameters ◽  
Moora Method

scholarly journals Optimization of WEDM process parameters using standard deviation and MOORA method

2018 ◽  
Vol 402 ◽  
pp. 012139 ◽  
Author(s):  
A Muniappan ◽  
Justin Arokiya Raj ◽  
V Jayakumar ◽  
R Shanmuga Prakash ◽  
R Sathyaraj
Keyword(s):  
Standard Deviation ◽  
Process Parameters ◽  
Moora Method ◽  
Wedm Process

Preparation of BSA Nanoparticles by Desolvation Technique Using Acetone as Desolvating Agent

2012 ◽  
Vol 5 (1) ◽  
pp. 1643-1647
Author(s):  
Krishna Sailaja A ◽  
Amareshwar P
Keyword(s):  
Aqueous Solution ◽  
Standard Deviation ◽  
Process Parameters ◽  
Self Assembly ◽  
Size Control ◽  
Polymeric Materials ◽  
Preparation Condition ◽  
Assembly Process ◽  
Average Size

In order to see the functionality and toxicity of nanoparticles in various food and drug applications, it is important to establish procedures to prepare nanoparticles of a controlled size. Desolvation is a thermodynamically driven self-assembly process for polymeric materials. In this study, we prepared BSA nanoparticles using the desolvation technique using acetone as desolvating agent. Acetone was added intermittently into 1% BSA solution at different pH under stirring at 700 rpm. Amount of acetone added, intermittent timeline of acetone addition, and pH of solution were considered as process parameters to be optimized. The effect of the process parameters on size of the nanoparticles was studied. The results indicated that the size control of BSA nanoparticles was achieved by adding acetone intermittently. The standard deviation of average size of BSA nanoparticles at each preparation condition was minimized by adding acetone intermittently. The intermittent addition in polymeric aqueous solution can be useful for size control for food or drug applications.  

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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