The Experts below are selected from a list of 105 Experts worldwide ranked by ideXlab platform
Seokhwan Hwang - One of the best experts on this subject based on the ideXlab platform.
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production of ganoderma lucidum mycelium using cheese whey as an alternative substrate response surface analysis and biokinetics
Biochemical Engineering Journal, 2003Co-Authors: Hwanyoung Lee, Minkyung Song, Seokhwan HwangAbstract:Abstract A novel approach to utilize cheese whey, cultivating mycelium of an edible mushroom Ganoderma lucidum using cheese whey as a substrate, was introduced. Response surface analysis (RSA) with central composite in cube Design was successfully applied to determine the optimal conditions where the maximum mycelial production occurred, which was at pH 4.2 and 28.3 °C. The high extract ratio as well as high content of polysaccharide (i.e., 1.2 g/l) indicated that the whey could be an alternative substrate for the mycelial production. Soluble chemical oxygen demand (SCOD) removal ranged from 80.7 to 93.1% within the Design Boundary. Therefore, cultivation of G. lucidum mycelia using cheese whey can provide a unique solution to solve the dual problems of an alternative utilization of the whey and waste management. The substrate inhibition biokinetics at the optimal conditions were also evaluated using a method of fourth-order Runge–Kutta approximation. The nonlinear least-squares (NLLS) method with 95% confidence interval was used. The maximum microbial growth rate, μ max , and half saturation coefficient, K s , for lactose and SCOD were determined to be 2.28±0.11 and 2.27±0.15 per day, and 95.5±9.1 and 128.0±12.1 g/l, respectively. The microbial yield coefficient, Y , and microbial decay rate coefficient, k d , for lactose and SCOD were determined to be 0.49±0.03 and 0.39±0.03 g VSS/g of each substrate, and 0.05±0.01 and 0.05±0.01 per day, respectively. Inhibition coefficients were 37.6±2.9 and 49.3±3.3 g/l for lactose and SCOD, respectively.
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optimizing bioconversion of deproteinated cheese whey to mycelia of ganoderma lucidum
Process Biochemistry, 2003Co-Authors: Minkyung Song, Seokhwan HwangAbstract:A novel approach to utilize deproteinated cheese whey by cultivating mycelia of the edible mushroom Ganoderma lucidum is described. A central composite in cube Design for the experiments was used to develop empirical models providing a quantitative interpretation of the relationships between the two variables studied, which were pH and temperature. The Designed intervals were 3.3
Minkyung Song - One of the best experts on this subject based on the ideXlab platform.
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production of ganoderma lucidum mycelium using cheese whey as an alternative substrate response surface analysis and biokinetics
Biochemical Engineering Journal, 2003Co-Authors: Hwanyoung Lee, Minkyung Song, Seokhwan HwangAbstract:Abstract A novel approach to utilize cheese whey, cultivating mycelium of an edible mushroom Ganoderma lucidum using cheese whey as a substrate, was introduced. Response surface analysis (RSA) with central composite in cube Design was successfully applied to determine the optimal conditions where the maximum mycelial production occurred, which was at pH 4.2 and 28.3 °C. The high extract ratio as well as high content of polysaccharide (i.e., 1.2 g/l) indicated that the whey could be an alternative substrate for the mycelial production. Soluble chemical oxygen demand (SCOD) removal ranged from 80.7 to 93.1% within the Design Boundary. Therefore, cultivation of G. lucidum mycelia using cheese whey can provide a unique solution to solve the dual problems of an alternative utilization of the whey and waste management. The substrate inhibition biokinetics at the optimal conditions were also evaluated using a method of fourth-order Runge–Kutta approximation. The nonlinear least-squares (NLLS) method with 95% confidence interval was used. The maximum microbial growth rate, μ max , and half saturation coefficient, K s , for lactose and SCOD were determined to be 2.28±0.11 and 2.27±0.15 per day, and 95.5±9.1 and 128.0±12.1 g/l, respectively. The microbial yield coefficient, Y , and microbial decay rate coefficient, k d , for lactose and SCOD were determined to be 0.49±0.03 and 0.39±0.03 g VSS/g of each substrate, and 0.05±0.01 and 0.05±0.01 per day, respectively. Inhibition coefficients were 37.6±2.9 and 49.3±3.3 g/l for lactose and SCOD, respectively.
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optimizing bioconversion of deproteinated cheese whey to mycelia of ganoderma lucidum
Process Biochemistry, 2003Co-Authors: Minkyung Song, Seokhwan HwangAbstract:A novel approach to utilize deproteinated cheese whey by cultivating mycelia of the edible mushroom Ganoderma lucidum is described. A central composite in cube Design for the experiments was used to develop empirical models providing a quantitative interpretation of the relationships between the two variables studied, which were pH and temperature. The Designed intervals were 3.3
Shengyin Wang - One of the best experts on this subject based on the ideXlab platform.
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a level set based parameterization method for structural shape and topology optimization
International Journal for Numerical Methods in Engineering, 2008Co-Authors: Michael Yu Wang, Shengyin WangAbstract:This paper presents an effective parametric approach by extending the conventional level set method to structural shape and topology optimization using the compactly supported radial basis functions (RBFs) and the optimality criteria (OC) method. The structural Design Boundary is first represented implicitly by embedding into a higher-dimensional level set function as its zero level set, and the RBFs of a favorable smoothness are then applied to interpolate the level set function. The original initial value problem is thus converted to a parametric optimization, with the expansion coefficients of the interplant posed as the Design variables. The OC method is then applied to advance the structure Boundary in terms of the velocity field derived from the parametric optimization. Hence, the structural shape and topology optimization is now transformed into a process of iteratively finding coefficients to update the level set function to achieve an optimal configuration. The numerical considerations of the conventional level set method, including upwind schemes, velocity extension, and reinitialization, are eliminated. The proposed scheme is capable of addressing structural shape fidelity and topology change simultaneously and of keeping the Boundary smooth during the optimization process. Furthermore, numerical convergence is expected to be improved. A widely investigated example, in the framework of structural stiffness Designs, is applied to demonstrate the efficiency and accuracy of the proposed approach. Copyright © 2007 John Wiley & Sons, Ltd.
Michael Yu Wang - One of the best experts on this subject based on the ideXlab platform.
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a level set based parameterization method for structural shape and topology optimization
International Journal for Numerical Methods in Engineering, 2008Co-Authors: Michael Yu Wang, Shengyin WangAbstract:This paper presents an effective parametric approach by extending the conventional level set method to structural shape and topology optimization using the compactly supported radial basis functions (RBFs) and the optimality criteria (OC) method. The structural Design Boundary is first represented implicitly by embedding into a higher-dimensional level set function as its zero level set, and the RBFs of a favorable smoothness are then applied to interpolate the level set function. The original initial value problem is thus converted to a parametric optimization, with the expansion coefficients of the interplant posed as the Design variables. The OC method is then applied to advance the structure Boundary in terms of the velocity field derived from the parametric optimization. Hence, the structural shape and topology optimization is now transformed into a process of iteratively finding coefficients to update the level set function to achieve an optimal configuration. The numerical considerations of the conventional level set method, including upwind schemes, velocity extension, and reinitialization, are eliminated. The proposed scheme is capable of addressing structural shape fidelity and topology change simultaneously and of keeping the Boundary smooth during the optimization process. Furthermore, numerical convergence is expected to be improved. A widely investigated example, in the framework of structural stiffness Designs, is applied to demonstrate the efficiency and accuracy of the proposed approach. Copyright © 2007 John Wiley & Sons, Ltd.
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shape and topology optimization for compliant mechanisms using level set based parameterization method
2007Co-Authors: Michael Yu WangAbstract:A new parameterization approach 1 for optimal synthesis of compliant mechanisms using level set-based shape and topology optimization approach is presented in this work. The structural free Design Boundary is implicitly represented by embedding into a higher-dimensional scalar function as its zero level set. The compactly supported radial basis function with a favourable smoothness is introduced to construct the trial func- tion. Structural optimization is advanced by iteratively evaluat- ing the optimization problem using a sequential convex pro- gramming scheme. The coefficients together with the collection matrix of the radial basis functions are then utilized to renew the level set function by performing the size optimization. Therefore, the presented method is capable of addressing shape fidelity and topology changes simultaneously, especially with the capability of keeping Design Boundary smooth during the optimization process. Optimal synthesis of compliant mechanisms is applied to demonstrate the potentials, in which the mechanical efficiency is treated as the objective function, while the limitation of the maximal input displacement and the prescribed material usage are treated as two global constraints to further narrow the de- sign domain. A benchmark example is applied to demonstrate the benefits and the advantages of the proposed method.
Hwanyoung Lee - One of the best experts on this subject based on the ideXlab platform.
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production of ganoderma lucidum mycelium using cheese whey as an alternative substrate response surface analysis and biokinetics
Biochemical Engineering Journal, 2003Co-Authors: Hwanyoung Lee, Minkyung Song, Seokhwan HwangAbstract:Abstract A novel approach to utilize cheese whey, cultivating mycelium of an edible mushroom Ganoderma lucidum using cheese whey as a substrate, was introduced. Response surface analysis (RSA) with central composite in cube Design was successfully applied to determine the optimal conditions where the maximum mycelial production occurred, which was at pH 4.2 and 28.3 °C. The high extract ratio as well as high content of polysaccharide (i.e., 1.2 g/l) indicated that the whey could be an alternative substrate for the mycelial production. Soluble chemical oxygen demand (SCOD) removal ranged from 80.7 to 93.1% within the Design Boundary. Therefore, cultivation of G. lucidum mycelia using cheese whey can provide a unique solution to solve the dual problems of an alternative utilization of the whey and waste management. The substrate inhibition biokinetics at the optimal conditions were also evaluated using a method of fourth-order Runge–Kutta approximation. The nonlinear least-squares (NLLS) method with 95% confidence interval was used. The maximum microbial growth rate, μ max , and half saturation coefficient, K s , for lactose and SCOD were determined to be 2.28±0.11 and 2.27±0.15 per day, and 95.5±9.1 and 128.0±12.1 g/l, respectively. The microbial yield coefficient, Y , and microbial decay rate coefficient, k d , for lactose and SCOD were determined to be 0.49±0.03 and 0.39±0.03 g VSS/g of each substrate, and 0.05±0.01 and 0.05±0.01 per day, respectively. Inhibition coefficients were 37.6±2.9 and 49.3±3.3 g/l for lactose and SCOD, respectively.