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Buthiyappan A, Abdul Raman AA, Davoody M, Daud WMAW. Parametric Study and Process Evaluation of Fenton Oxidation: Application of Sequential Response Surface Methodology and Adaptive Neuro-Fuzzy Inference System Computing Technique. CHEM ENG COMMUN 2017. [DOI: 10.1080/00986445.2016.1277517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Archina Buthiyappan
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur, Malaysia
| | - Abdul Aziz Abdul Raman
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur, Malaysia
| | - Meysam Davoody
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur, Malaysia
| | - Wan Mohd Ashri Wan Daud
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur, Malaysia
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Sartori JADS, Ribeiro K, Teixeira ACSC, Magri NTC, Mandro JL, Aguiar CLD. Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0199] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract:
Hydrogen peroxide has been studied as an alternative for sulfur in the white sugar industry. Sulfur has been associated to allergic diseases, mainly asthma. In this study, artificial neural network (ANN) models are proposed to predict the effects of different variables (peroxidation time, temperature, pH, H2O2 dosage, and initial °Brix) on sugarcane juice color removal and sucrose content. Experimental results and the ANN models revealed that temperature showed the greatest influence on the decrease of juice color; nevertheless, the effect of temperature depended on pH: at pH<;5.0 a decrease in juice absorbance was observed at temperatures close to 38 °C, whereas in the pH range of 5.0–6.3, absorbance decreased only at about 50–62 °C, regardless of the amount of hydrogen peroxide used. On the other hand, the remaining sucrose content after peroxidation was influenced by the initial °Brix and by pH.
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Siddiqui M, Al-Malack M. Phenol degradation mechanism by electrooxidation using stainless steel electrodes. J WATER CHEM TECHNO+ 2016. [DOI: 10.3103/s1063455x16010057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ferre-Aracil J, Cardona SC, Navarro-Laboulais J. Ozonation Kinetics of Acid Red 27 Azo Dye: A Novel Methodology Based on Artificial Neural Networks for the Determination of Dynamic Kinetic Constants in Bubble Column Reactors. CHEM ENG COMMUN 2014. [DOI: 10.1080/00986445.2013.841146] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Shirazi Y, Farno E, Majareh HS, Sadrzadeh M, Mohammadi T, Kasiri N. Effect of Operating Conditions on PV Performance of PVA Membranes: Experimental and Neural Network Modeling. SEP SCI TECHNOL 2012. [DOI: 10.1080/01496395.2011.645262] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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