Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10236183 | Process Biochemistry | 2005 | 18 Pages |
Abstract
The medium formulation and robust process modeling for PHA production by fermentation from industrial waste (ice cream residue) was studied by employing novel crossed experimental design. A crossed design, mixture design combined with process factor (fermentation time), was performed to find the optimal medium formulation and process time. The optimal settings for three major components (50.00Â ml of ice cream, 8.64Â ml of buffer, and 41.36Â ml of distilled water) characterized by lipid (16.2Â mg/ml) and % lipid (89.5%) values were found and further investigated to find robust process conditions (51.52Â ml of ice cream, 7.94Â ml of buffer, 40.54Â ml of distilled water, and 215.37Â h of fermentation time) for PHA production (16.2Â mg/ml for lipid, 87.7% for % lipid) by applying propagation of error (POE).
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Kwang-Min Lee, David F. Gilmore,