4.8 Article

Optimization of the sugar hydrothermal extraction process from olive cake using neuro-fuzzy models

Journal

BIORESOURCE TECHNOLOGY
Volume 268, Issue -, Pages 81-90

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2018.07.136

Keywords

ANFIS; Biomass; Biorefinery; Phenolic compounds; Polynomial model; Valorization

Funding

  1. Spanish Ministry of Economy, Industry and Competitiveness [CTM2016-75977-R]
  2. Spanish Ministry of Education [FPU16/00223]

Ask authors/readers for more resources

The optimization of the hydrothermal extraction step in the biorefinery scheme in order to obtain sugars and antioxidants from olive cake was carried out. This process using water and low temperatures for the olive cake has not been previously studied by other authors. Central Composite Design of experiments was carried out. Four variables and three levels for each variable were tested: temperature (50, 70 and 90 degrees C) time (60, 120, 180 min), average particle diameter (0.42, 0.96 and 1.5 mm) and solid/liquid ratio (0.15, 0.20, 0.25). The main aim was to understand the relationship between the process variables and the yield of extraction of glucose, xylose, poly-phenols and oligomers. The variables which most influenced the process were particle diameter and solid/liquid ratio. The experimental values were adjusted to a classical polynomial model and to a neuro-fuzzy system. The neuro-fuzzy demonstrated to be much more accurate when predicting the experimental values.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.8
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available