The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Constantina Tzia - One of the best experts on this subject based on the ideXlab platform.
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optimization of ultrasound assisted extraction of oil from olive pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of olive pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/Liquid Ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/Liquid Ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/Liquid Ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of olive pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
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optimization of ultrasound assisted extraction of oil from olive pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of olive pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/Liquid Ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/Liquid Ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/Liquid Ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of olive pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
Sofia Chanioti - One of the best experts on this subject based on the ideXlab platform.
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optimization of ultrasound assisted extraction of oil from olive pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of olive pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/Liquid Ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/Liquid Ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/Liquid Ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of olive pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
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optimization of ultrasound assisted extraction of oil from olive pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of olive pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/Liquid Ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/Liquid Ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/Liquid Ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of olive pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/Liquid Ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
Prakash J Maran - One of the best experts on this subject based on the ideXlab platform.
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response surface optimization of ultrasound assisted extraction of pectin from pomegranate peel
International Journal of Biological Macromolecules, 2015Co-Authors: Ganesh I Moorthy, Prakash J Maran, S Naganyashree, C S ShivamathiAbstract:Abstract Ultrasound assisted extraction of pectin from waste pomegranate peel was investigated and optimized using Box–Behnken response surface design coupled with numerical optimization technique. The individual and interactive effect of process variables (solid-Liquid Ratio, pH, extraction time and temperature) on the pectin yield was studied. The experimental data obtained were analyzed by Pareto analysis of variance (ANOVA) and second-order polynomial models were developed using multiple regression analysis. The models developed from the experimental design were predictive and good fit with the experimental data with high coefficient of determination ( R 2 ) value. The optimal extraction condition was found to be 1:17.52 g/ml of solid-Liquid Ratio, 1.27 of pH, 28.31 min of extraction time and 61.90 °C of extraction temperature respectively. Under the optimal conditions, experimental yield was very close to the predicted values.
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microwave assisted extraction of pectin from waste citrullus lanatus fruit rinds
Carbohydrate Polymers, 2014Co-Authors: Prakash J Maran, V Sivakumar, K Thirugnanasambandham, R SridharAbstract:Abstract In this present study, microwave-assisted extraction (MAE) was applied to extraction of pectin from waste Citrullus Lanatus fruit rinds. Extraction parameters which are employed in this study are microwave power (160–480 W), irradiation time (60–180 s), pH (1–2) and solid–Liquid Ratio (1:10–1: 30 g/ml) and they were optimized using a four factor three levels Box–Behnken response surface design (BBD) coupled with desirability function methodology. The results showed that, all the process variables have significant effect on the extraction yield of pectin. Optimum MAE conditions for the highest pectin yield from waste C. Lanatus fruit rinds (25.79%) were obtained with microwave power of 477 W, irradiation time of 128 s, pH of 1.52, solid–Liquid Ratio of 1:20.3 g/ml respectively. Validation experiment results were well agreed with predicted value.
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optimization of microwave assisted extraction of pectin from orange peel
Carbohydrate Polymers, 2013Co-Authors: Prakash J Maran, V Sivakumar, K Thirugnanasambandham, R SridharAbstract:Abstract In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box–Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid–Liquid Ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the time, pH and solid–Liquid Ratio increased. From the results, second order polynomial model was developed and it adequately explained the data variation and significantly represented the actual relationship between independent variables and the response. An optimization study using Derringer's desired function methodology was performed and optimal conditions based on both individual and combinations of all independent variables (microwave power of 422 W, irradiation time of 169 s, pH of 1.4 and solid–Liquid Ratio of 1:16.9 g/ml) were determined with maximum pectin yield of 19.24%, which was confirmed through validation experiments.
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modeling and optimization of ultrasound assisted extraction of polysaccharide from cucurbita moschata
Carbohydrate Polymers, 2013Co-Authors: Prakash J Maran, V Mekala, S ManikandanAbstract:Abstract Polysaccharides from pumpkin were extracted by ultrasound-assisted extraction technology using four factors at five levels central composite rotatable response surface design (CCRD). On using single factor analysis, process variables such as extraction temperature (50–70 °C), power of ultrasound (50–70 W), time (15–25 min) and solid–Liquid Ratio (1:10–1:20 g/ml) were selected. Experiments were conducted to evaluate the effects of four independent variables on the maximum extraction yield of polysaccharides. From the experimental data, second order polynomial mathematical model were developed with high coefficient of determination values (R2 > 0.96). From response surface plots, temperature and ultrasound power exhibited independent and interactive effects on the extraction yields. Extraction temperature of 70 °C, ultrasound power of 70 W, time of 23 min and solid–Liquid Ratio of 1:10 g/ml were determined as optimal conditions with a maximum polysaccharides yield of 16.21%, which was confirmed through the validation of the experiments.
Francis M Burke - One of the best experts on this subject based on the ideXlab platform.
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the effect of variability in the powder Liquid Ratio on the strength of zinc phosphate cement
International Journal of Dentistry, 2011Co-Authors: Jill E. Mckenna, Noel J. Ray, Gerald Mckenna, Francis M BurkeAbstract:Aim. To investigate (a) variability in powder/Liquid proportioning and (b) effect of variability on diametral tensile strength (DTS), in a zinc phosphate cement. Statistical analyses (α = 0.05) were by Student's t-test in the case of powder/Liquid Ratio and one-way ANOVA and Tukey HSD for pair-wise comparisons of mean DTS. The Null hypotheses were that (a) the powder-Liquid mixing Ratios would not differ from the manufacturer's recommended Ratio (b) DTS of the set cement samples using the extreme powder/Liquid Ratios would not differ from those made using the recommended Ratio. Methodology. 34 dental students dispensed the components according to the manufacturer's instructions. The maximum and minimum powder/Liquid Ratios, together with the manufacturer's recommended Ratio, were used to prepare samples for DTS testing. Results. Powder/Liquid Ratios ranged from 2.386 to 1.018. The mean Ratio (1.644) was not significantly different from the recommended value of 1.718 (P = 0.189). DTS values for the maximum and minimum Ratios were both significantly different from each other (P < 0.001) and from the mean value obtained from the recommended Ratio (P < 0.001). Conclusions. Variability exists in powder/Liquid Ratio for hand dispensed zinc phosphate cement. This variability can affect the DTS of the set material.
Jill E. Mckenna - One of the best experts on this subject based on the ideXlab platform.
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the effect of variability in the powder Liquid Ratio on the strength of zinc phosphate cement
International Journal of Dentistry, 2011Co-Authors: Jill E. Mckenna, Noel J. Ray, Gerald Mckenna, Francis M BurkeAbstract:Aim. To investigate (a) variability in powder/Liquid proportioning and (b) effect of variability on diametral tensile strength (DTS), in a zinc phosphate cement. Statistical analyses (α = 0.05) were by Student's t-test in the case of powder/Liquid Ratio and one-way ANOVA and Tukey HSD for pair-wise comparisons of mean DTS. The Null hypotheses were that (a) the powder-Liquid mixing Ratios would not differ from the manufacturer's recommended Ratio (b) DTS of the set cement samples using the extreme powder/Liquid Ratios would not differ from those made using the recommended Ratio. Methodology. 34 dental students dispensed the components according to the manufacturer's instructions. The maximum and minimum powder/Liquid Ratios, together with the manufacturer's recommended Ratio, were used to prepare samples for DTS testing. Results. Powder/Liquid Ratios ranged from 2.386 to 1.018. The mean Ratio (1.644) was not significantly different from the recommended value of 1.718 (P = 0.189). DTS values for the maximum and minimum Ratios were both significantly different from each other (P < 0.001) and from the mean value obtained from the recommended Ratio (P < 0.001). Conclusions. Variability exists in powder/Liquid Ratio for hand dispensed zinc phosphate cement. This variability can affect the DTS of the set material.