Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
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Omotola B. Osunkanmibi
Abstract
The study examined the impact and interactions of cashew apple juice (CAJ) concentration, pH, NaNO3 concentration, inoculum size and time on gluconic acid (GA) production in a central composite design (CCD). The fermentation process and parameters involved were modeled and optimized using artificial neural network (ANN) and response surface methodology (RSM). The ANN model established the optimum levels as CAJ of 250 g/l, pH of 4.21, NaNO3 of 1.51 g/l, inoculum size of 2.87% volume and time of 24.41 h with an actual GA of 249.99 g/l. The optimum levels predicted by RSM model for the five independent variables were CAJ of 249 g/l, pH of 4.6, NaNO3 of 2.29 g/l, inoculum size of 3.95% volume, and time of 38.9 h with an actual GA of 246.34 g/l. The ANN model was superior to the RSM model in predicting GA production. The study demonstrated that CAJ could serve as the sole carbon source for GA production.
Acknowledgements
Eriola Betiku gratefully acknowledges World University Service, Germany for equipment donation. The authors thank Mr. H.A. Emeko for technical assistance and Dr. M. Webb for proofreading the manuscript.
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Articles in the same Issue
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
Articles in the same Issue
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
