The Experts below are selected from a list of 3864 Experts worldwide ranked by ideXlab platform
Ashok Pandey - One of the best experts on this subject based on the ideXlab platform.
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influence of aeration agitation and Process Duration on fungal inulinase production from paneer whey in a stirred tank reactor
Bioresource Technology Reports, 2019Co-Authors: Ram Sarup Singh, Kanika Chauhan, Ashok PandeyAbstract:Abstract In present study, inulinase production was carried out from paneer whey using Penicillium oxalicum BGPUP-4 in a stirred tank bioreactor. In preliminary experimentation in shake-flask fermentations, maximum (38.58 IU/mL) inulinase production was obtained from clarified paneer whey. Therefore, it was selected for inulinase production at bioreactor level. Probabilistic tool was used to optimise Process variables for inulinase production in bioreactor. At optimal combination of Process variables (agitation 180 rpm, aeration 0.98 vvm and fermentation time 5 days), maximum inulinase production obtained in stirred tank reactor was 80.2 IU/mL. Approximately 2-fold increase in inulinase production was obtained in comparison to shake-flask fermentations. A statistical evaluation of designed model predicted it significant. The findings of the present study show paneer whey as cost-effective substrate for the production of inulinase by P. oxalicum BGPUP-4 in a stirred tank reactor. Literature survey reveals, this is first report on inulinase production from paneer whey based medium.
Ram Sarup Singh - One of the best experts on this subject based on the ideXlab platform.
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influence of aeration agitation and Process Duration on fungal inulinase production from paneer whey in a stirred tank reactor
Bioresource Technology Reports, 2019Co-Authors: Ram Sarup Singh, Kanika Chauhan, Ashok PandeyAbstract:Abstract In present study, inulinase production was carried out from paneer whey using Penicillium oxalicum BGPUP-4 in a stirred tank bioreactor. In preliminary experimentation in shake-flask fermentations, maximum (38.58 IU/mL) inulinase production was obtained from clarified paneer whey. Therefore, it was selected for inulinase production at bioreactor level. Probabilistic tool was used to optimise Process variables for inulinase production in bioreactor. At optimal combination of Process variables (agitation 180 rpm, aeration 0.98 vvm and fermentation time 5 days), maximum inulinase production obtained in stirred tank reactor was 80.2 IU/mL. Approximately 2-fold increase in inulinase production was obtained in comparison to shake-flask fermentations. A statistical evaluation of designed model predicted it significant. The findings of the present study show paneer whey as cost-effective substrate for the production of inulinase by P. oxalicum BGPUP-4 in a stirred tank reactor. Literature survey reveals, this is first report on inulinase production from paneer whey based medium.
A. A. Koronovskii - One of the best experts on this subject based on the ideXlab platform.
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Investigation of Transient Processes in One{Dimensional Maps
2020Co-Authors: Alexander E. Hramov, A. E. Khramova, Irina Khromova, A. A. KoronovskiiAbstract:This paper presents the result of the investigation of transient Process Duration in one-dimensional dynamical systems with discrete time. Having considered a sample of one-dimensional map (the logistic map), we have shown that the mean Duration of transient Process is governed by the multiplicator of the stable cycle and proposed the equations, describing its dependence on computation accuracy. The mechanisms of complication of transient Process Duration dependence on initial conditions, with control parameter being increased, have been discussed. This paper also adduces some scaling laws taking place in one-dimensional dynamical systems with discrete time.
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Analysis of transient Processes in a radiophysical flow system
Technical Physics Letters, 2004Co-Authors: E. N. Egorov, A. A. Koronovskii, Alexander E. HramovAbstract:Transient Processes in a third-order radiophysical flow system are studied and a map of the transient Process Duration versus initial conditions is constructed and analyzed. The results are compared to the arrangement of submanifolds of the stable and unstable cycles in the Poincare section of the system studied.
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Dependence of the transient Process Duration on the accuracy of determination in dynamical systems with quasiperiodic behavior
Technical Physics Letters, 2003Co-Authors: A. A. KoronovskiiAbstract:A method for determining the transient Process Duration in a dynamical system with quasiperiodic behavior is described. An analytical expression is obtained that relates the average transient Process Duration to the accuracy of determination of this parameter.
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Mechanisms complicating the dependence of the transient Process Duration on the initial conditions in two-dimensional maps
Technical Physics Letters, 2003Co-Authors: A. A. Koronovskii, A. E. KhramovaAbstract:Mechanisms leading to complication of the dependence of a transient Process Duration on the initial conditions upon a change in control parameters of a two-dimensional dynamical system with discrete time (Eno map) are considered. It is shown that the character of this dependence for a stable cycle is determined by multiplicators. A change in the control parameters in the same dynamical regime produces a bifurcation leading to reclosure of the stable and unstable manifolds. This results in a qualitative complication of the dependence of the transient Process Duration on the initial conditions in the system.
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a method for determining the transient Process Duration in dynamic systems in the regime of chaotic oscillations
Technical Physics Letters, 2003Co-Authors: A. A. Koronovskii, A V Starodubov, A. E. KhramovAbstract:We describe a method for determining the transient Process Duration in a standard two-dimensional dynamic system with discrete time (Eno map), occurring in the regime of chaotic oscillations.
Kanika Chauhan - One of the best experts on this subject based on the ideXlab platform.
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influence of aeration agitation and Process Duration on fungal inulinase production from paneer whey in a stirred tank reactor
Bioresource Technology Reports, 2019Co-Authors: Ram Sarup Singh, Kanika Chauhan, Ashok PandeyAbstract:Abstract In present study, inulinase production was carried out from paneer whey using Penicillium oxalicum BGPUP-4 in a stirred tank bioreactor. In preliminary experimentation in shake-flask fermentations, maximum (38.58 IU/mL) inulinase production was obtained from clarified paneer whey. Therefore, it was selected for inulinase production at bioreactor level. Probabilistic tool was used to optimise Process variables for inulinase production in bioreactor. At optimal combination of Process variables (agitation 180 rpm, aeration 0.98 vvm and fermentation time 5 days), maximum inulinase production obtained in stirred tank reactor was 80.2 IU/mL. Approximately 2-fold increase in inulinase production was obtained in comparison to shake-flask fermentations. A statistical evaluation of designed model predicted it significant. The findings of the present study show paneer whey as cost-effective substrate for the production of inulinase by P. oxalicum BGPUP-4 in a stirred tank reactor. Literature survey reveals, this is first report on inulinase production from paneer whey based medium.
John F Kennedy - One of the best experts on this subject based on the ideXlab platform.
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optimisation of osmotic dehydration Process of carrot cubes in mixtures of sucrose and sodium chloride solutions
Food Chemistry, 2010Co-Authors: Bahadur Singh, Vikas Nanda, Parmjit Singh Panesar, John F KennedyAbstract:Abstract In the optimisation of the osmotic dehydration Process of the carrot cubes in mixtures of sucrose and sodium chloride by response surface methodology, using face-centred central composite design (CCF), it was shown that the independent Process variables for osmotic dehydration Process were osmotic solution concentrations (5–15% w/v sodium chloride in 50 °Brix sucrose syrup), temperature (35–55 °C) and Process Duration (120–240 min). Statistical analysis of results showed that the linear terms of all the Process variables have a significant effect on all the responses. The optimum osmotic dehydration Process conditions for maximum water loss, minimum solute gain, maximum retention of colour, and sensory score were: 50 °Brix + 15% w/v sodium chloride solution, 54.8 °C solution temperature and 120 min Process Duration.
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APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR THE OSMOTIC DEHYDRATION OF CARROTS
Journal of Food Process Engineering, 2006Co-Authors: Bahadur Singh, Vikas Nanda, Parmjit Singh Panesar, A K Gupta, John F KennedyAbstract:Osmotic dehydrations of carrot cubes in sodium chloride salt solutions at different solution concentrations, temperatures and Process Durations were analyzed for water loss and solute gain. The osmotically pretreated carrot cubes were further dehydrated in a cabinet dryer at 65C and were then rehydrated in water at ambient temperature for 8-10 h and analyzed for rehydration ratio, color and overall acceptability of the rehydrated product. The Process was optimized for maximum water loss, rehydration ratio and overall acceptability of rehydrated product, and for minimum solute gain and shrinkage of rehydrated product by response surface methodology. The optimum conditions of various Process parameters were 11% salt concentration, 30C osmotic solution temperature and Process Duration of 120 min.
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Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology
European Food Research and Technology, 2006Co-Authors: Bahadur Singh, Parmjit Singh Panesar, A K Gupta, John F KennedyAbstract:Osmotic dehydration of carrot cubes in ternary solution of water, sucrose and sodium chloride at different solution concentrations, temperatures and Process Durations were analysed for water loss and solute gain during osmotic dehydration. The osmotically pre-treated carrot cubes were further dehydrated in a cabinet dryer at 65 °C and were then rehydrated in water at ambient temperature of water for 10–12 h and were analysed for rehydration ratio, shrinkage and overall acceptability after rehydration. The Process was optimised for maximum water loss, rehydration ratio and overall acceptability of the rehydrated product, and for minimum solute gain and shrinkage of rehydrated product by response surface methodology. The optimum conditions of various Process parameters are 50°B+10% w/v aqueous sodium chloride concentration, 46.5 °C solution temperature and 180 min Process Duration.