Qualitative model optimization of almond (Terminalia catappa) oil using soxhlet extraction in type-2 fuzzy environment

Mukherjee, Anupam; Roy, Kunal; Jana, Dipak Kumar; Hossain, S. A.

doi:10.1007/s00500-019-04158-1

Cited by 11 publications

(6 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Given the temperature, extraction time, and solvent of an extraction process, the proposed architecture makes use of our fuzzy sets and fuzzy rules in a fuzzy inference method to return the predicted mass yield. The use of fuzzy methods has been a promising approach when applied to other organic matrices, such as seeds of almond [4], sandbox [5], pomegranate [6], and dragon fruit peel [7]. In this paper, we expand the applicability of fuzzy inference methods to another organic matrix that is important for the food industry.…”

Section: Introductionmentioning

confidence: 99%

Applying Fuzzy Inference Systems in the Extraction of Chia Cake Extract: Predicting the Mass Yield

Johann

Santos

Montanher

et al. 2021

2021 IEEE International Conference on Fuzzy Systems (FUZZ-IEEE)

View full text Add to dashboard Cite

Chia extract has been increasingly used in the food industry since it is rich in bioactive compounds, such as fatty acids, omega-3 fatty, antioxidants, proteins, vitamins, minerals, and dietary fiber. This extract can be obtained by using conventional extraction techniques (e.g., pressure) on chia seeds. Unfortunately, such techniques are insufficient to access all chemical components present in the seeds matrix, producing a by-product named chia cake that is usually discarded. On the other hand, since chia cake contains significant nutraceutical properties, it is still viable and beneficial to perform extractions of chia extract from chia cake. A typical objective of an extraction is to gather a high mass yield of chia (cake) extract. Since the extraction process is complex and expensive (e.g., in terms of laboratory resources), there is an increasing interest in determining the mass yield based on variables of the extraction like temperature, extraction time, and solvent. In this paper, we study the viability of applying traditional fuzzy inference systems (e.g., based on Mamdani's method) and adaptive neurofuzzy inference systems (ANFIS) for this problem. We propose a fuzzy inference architecture that predicts the mass yield of chia cake extract based on temperature, extraction time, and solvent. Our architecture makes use of fuzzy sets and fuzzy rules in the context of fuzzy inference methods. To design them, we create and use a dataset that contains the mass yield of real extractions conducted in the laboratory under different configurations. Hence, it represents another contribution of this paper and serves as the needed foundation to build the proposed architecture. Further, we conduct a performance evaluation to choose the fuzzy inference system that better fits the architecture. Based on our analysis, ANFIS was the best inference method since it delivered the lesser errors and greater correlations between predicted and observed values. We conclude that fuzzy inference systems are powerful tools for the food industry since they can capture the intrinsic imprecise nature of the extraction process, model the existing non-linear relations of the variables, and represent the expert domain knowledge.

show abstract

Section: Introductionmentioning

confidence: 99%

Applying Fuzzy Inference Systems in the Extraction of Chia Cake Extract: Predicting the Mass Yield

Johann

Santos

Montanher

et al. 2021

2021 IEEE International Conference on Fuzzy Systems (FUZZ-IEEE)

View full text Add to dashboard Cite

show abstract

“…The Soxhlet extraction is customarily utilized to expel fats and oils from their matrix. This framework was designed in 1879 and has been broadly utilized in different areas such as environment, agricultural/food products and indeed pharmaceuticals [4] , [52] , [104] , [119] . Its idea is generally straightforward as it iteratively permeates condensed vapours from a heated solvent, generally n-hexane.…”

Section: Combination Of Ultrasound With Other Technologiesmentioning

confidence: 99%

Application of ultrasound in combination with other technologies in food processing: A review

Singla

Sit

2021

Ultrasonics Sonochemistry

209

View full text Add to dashboard Cite

show abstract

“…The interaction between variables and response is di cult to be resolved by the classical optimization method because it can only deal with the change of one parameter at a time while leaving other factors unchanged (Mukherjee et al 2020). In statistical design experiments, the response surface methodology(RSM) has become the most humane and convenient method.…”

Section: Introductionmentioning

confidence: 99%

Degradation of chlortetracycline hydrochloride by peroxymonosulfate activation on natural manganese sand through response surface methodology

Yang

Liu

et al. 2022

Environ Sci Pollut Res

View full text Add to dashboard Cite

This study studies the degradation of chlortetracycline hydrochloride CTC by activated peroxymonosulfate (PMS) with natural manganese sand NMS . Meanwhile, the NMS was characterized and analyzed by isothermal nitrogen adsorption (BET), X-ray energy spectroscopy (EDS) and scanning electron microscope (SEM). It can be induced that NMS material may contain C, O, Al, Si, Fe, Mn, K, and the proportion of each is 6%, 9%, 13%, 34%, 27%, 5%, 6%. Critical parameters, including initial pH value, catalyst dosage and PMS amount, were optimized through response surface methodology. Results indicated that 81.65% of CTC could be degraded under the optimized conditions of PMS amount 2.02g/L, the NMS dosage 0.29g/L and pH 3.87. Also, it shows that NMS is the most powerful of each factor on the degradation e ciency. We proposed the degradation pathways of CTC from the liquid chromatographmass spectrometer (LC-MS) results. Therefore, NMS could be applied as an e cient activator of peroxymonosulfate to purify the water and wastewater.

show abstract

Qualitative model optimization of almond (Terminalia catappa) oil using soxhlet extraction in type-2 fuzzy environment

Cited by 11 publications

References 44 publications

Applying Fuzzy Inference Systems in the Extraction of Chia Cake Extract: Predicting the Mass Yield

Applying Fuzzy Inference Systems in the Extraction of Chia Cake Extract: Predicting the Mass Yield

Application of ultrasound in combination with other technologies in food processing: A review

Degradation of chlortetracycline hydrochloride by peroxymonosulfate activation on natural manganese sand through response surface methodology

Contact Info

Product

Resources

About