Evaluation of the robustness of the enzymatic hydrolysis in batch and continuous mode by a central composite design Authors N Abdi, O Kitous, H Grib, M Drouiche, H Lounici, N Drouiche, N Mameri Publication date 2018/1 Journal Journal of Food Processing and Preservation Volume 42 Issue 1 Pages e13330 Description The main purpose of this work is to study the ability of the enzymatic reaction. For the performance of the experiment, it is desirable to control variations so that they are minimized to the maximum extend and therefore an optimum operating point can be maintained. To achieve this target, the central composite design takes into account all interaction effects that may be useful for creating a mathematical model in agreement with the validity criteria. The model showed to be more suitable for the saccharification experiments in batch mode than in continuous mode. In batch mode, a correlation coefficient close to unity (R2 = .98) was obtained. Moreover, the resulting mathematical model was satisfactory in accordance with the validation criteria. For continuous mode, the coefficient value obtained was R2 = .83 indicating that the model to study the ability of the enzymatic reaction was inferior than the batch mode …

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Title:	Evaluation of the robustness of the enzymatic hydrolysis in batch and continuous mode by a central composite design Authors N Abdi, O Kitous, H Grib, M Drouiche, H Lounici, N Drouiche, N Mameri Publication date 2018/1 Journal Journal of Food Processing and Preservation Volume 42 Issue 1 Pages e13330 Description The main purpose of this work is to study the ability of the enzymatic reaction. For the performance of the experiment, it is desirable to control variations so that they are minimized to the maximum extend and therefore an optimum operating point can be maintained. To achieve this target, the central composite design takes into account all interaction effects that may be useful for creating a mathematical model in agreement with the validity criteria. The model showed to be more suitable for the saccharification experiments in batch mode than in continuous mode. In batch mode, a correlation coefficient close to unity (R2 = .98) was obtained. Moreover, the resulting mathematical model was satisfactory in accordance with the validation criteria. For continuous mode, the coefficient value obtained was R2 = .83 indicating that the model to study the ability of the enzymatic reaction was inferior than the batch mode …
Authors:	Lounici, Hakim
Issue Date:	2018
Publisher:	Université de Bouira
URI:	http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/7424
Appears in Collections:	Articles

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