Application of response surface methodology and central composite rotatable design for modeling and optimization of sulfuric and nitric leaching of spent catalyst

2015 ◽  
Vol 56 (2) ◽  
pp. 155-164 ◽  
Author(s):  
Raei Niaki ◽  
Armin Abazarpoor ◽  
Mohammad Halali ◽  
Mahdi Maarefvand ◽  
Ghasem Ebrahimi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Central Composite Rotatable Design ◽  
Spent Catalyst ◽  
Modeling And Optimization ◽  
Central Composite ◽  
Rotatable Design

scholarly journals Densification and volumetric change during supersolidus liquid phase sintering of prealloyed brass Cu28Zn powder: Modeling and optimization

2014 ◽  
Vol 46 (1) ◽  
pp. 23-35 ◽  
Author(s):  
A. Mohammadzadeh ◽  
M. Azadbeh ◽  
Sabahi Namini
Keyword(s):  
Response Surface Methodology ◽  
Liquid Phase ◽  
Response Surface ◽  
Three Dimensional ◽  
Liquid Phase Sintering ◽  
Central Composite Rotatable Design ◽  
Volumetric Change ◽  
Short Period ◽  
Central Composite ◽  
Rotatable Design

An investigation has been made to use response surface methodology and central composite rotatable design for modeling and optimizing the effect of sintering variables on densification of prealloyed Cu28Zn brass powder during supersolidus liquid phase sintering. The mathematical equations were derived to predict sintered density, densification parameter, porosity percentage and volumetric change of samples using second order regression analysis. As well as the adequacy of models was evaluated by analysis of variance technique at 95% confidence level. Finally, the influence and interaction of sintering variables, on achieving any desired properties was demonstrated graphically in contour and three dimensional plots. In order to better analyze the samples, microstructure evaluation was carried out. It was concluded that response surface methodology based on central composite rotatable design, is an economical way to obtain arbitrary information with performing the fewest number of experiments in a short period of time.

Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey

2018 ◽  
Vol 55 (3) ◽  
pp. 318 ◽  
Author(s):  
Amrita Poonia ◽  
Arti Kumari
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Sensory Evaluation ◽  
Pearl Millet ◽  
Central Composite Rotatable Design ◽  
Life Evaluation ◽  
Central Composite ◽  
North Western ◽  
Rotatable Design

Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 oC temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4oC and 10 oC. The shelf life of the product was 8 days at 4 oC and 5 days at 10 oC respectively.

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