Appraisal of Artificial Neural Network and Response Surface Methodology in Modeling and Process Variable Optimization of Oxalic Acid Production from Cashew Apple Juice: A Case of Surface Fermentation

Appraisal of Artificial Neural Network and Response Surface Methodology in Modeling and Process Variable Optimization of Oxalic Acid Production from Cashew Apple Juice: A Case of Surface Fermentation

This study assessed the effects and interactions of cashew apple juice (CAJ) concentration, pH, time, methanol concentration, and NaNO3 concentration on oxalic acid fermentation in a central composite design. The efficacies of artificial neural network (ANN) and response surface methodology (RSM) in...

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Bibliographic Details
Main Authors: Harrison Abugewa Emeko, Abraham Olusegun Olugbogi, Eriola Betiku
Format: Article
Language:English
Published: North Carolina State University 2015-02-01
Series:BioResources
Subjects:
Cashew apple juice
Fungi
Modeling
Central composite design
Oxalic acid
Online Access:http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_10_2_2067_Emeko_Appraisal_Artificial_Neural_Network

Internet

http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_10_2_2067_Emeko_Appraisal_Artificial_Neural_Network

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