Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology

Abstract

Chironji fruit juice extraction using cellulase enzyme was performed at various concentrations of cellulase, incubation temperature, and time. Artificial neural network (ANN) conjugated with genetic algorithm (GA), and response surface methodology (RSM) were used for attaining the process conditions where the highest juice yield can be achieved. The recommended values of process parameters obtained using ANN-GA method were cellulase concentration of 0.093% (w/w), incubation temperature of 45.7°C, and incubation time of 116 min. Using RSM method, the recommended values were cellulase concentration of 0.081% (w/w), incubation temperature of 39.6°C, and incubation time of 99 min. However, the incubation time was found to be the most significant independent process parameter followed by cellulase concentration that affect the juice yield. The juice yield determined experimentally at RSM and ANN-GA recommended conditions was 69.77 ± 0.16% and 70.15 ± 0.12%, respectively. These values indicated that both RSM and ANN-GA methods have comparable accuracies. However, juice extracted using ANN-GA recommended conditions had better physicochemical properties than the juice extracted using RSM recommended conditions.

Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds from cashew apple bagasse

“…The crossover fraction was taken as 0.8 and the remaining functions were set as default for the best optimization result. All these parameters were selected based on their properties reported by and Pradhan, Abdullah, and Pradhan (2021). The fitness function (f ), which was used in the ANN-GA optimization process, is given below: 2021) with minor modifications.…”

Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie

“…Cellulase is a feasible carbohydrase preparation for the aforementioned approach due to its hydrolytic actions on cellulose, a major polysaccharide in plant and also an insoluble fibre. This enzyme preparation was applied to the crushing step in fruit juice production, coupled with ultrasound treatment to improve the solids extraction yield and content of antioxidant compounds (Nguyen et al, 2013;Pradhan et al, 2020). With regard to cereal commodities, Aktas-Akyildiz et al, (2017) utilised steam explosion followed by *Correspondent: E-mail: lvvman@hcmut.edu.vn International Journal of Food Science and Technology 2021, 56, 4017-4025 doi:10.1111/ijfs.15022 processing with a commercial cellulase preparation (Cellulast 1.5 L) to modify the dietary fibre composition of wheat bran.…”

Development of a decorticator for Buchanania lanzan nuts and its process optimization

“…The method is tedious, labor, and timeconsuming and also cumbersome one. The available decorticators have very low decortication efficiency (Pradhan, Abdullah, & Pradhan, 2020b;Singh et al, 2016). The manual and mechanical decortications also have very less whole kernel recovery, that is, less than 20% of total kernel (Nishad, Patel, Naik, & Mishra, 2018).…”