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Biohydrogen production using anaerobic mixed bacteria: Process parameters optimization studies
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10.1063/1.4826192
/content/aip/journal/jrse/5/6/10.1063/1.4826192
http://aip.metastore.ingenta.com/content/aip/journal/jrse/5/6/10.1063/1.4826192

Figures

Image of FIG. 1.
FIG. 1.

Morphology of hydrogen producing bacteria obtained from alkali pretreated food waste.

Image of FIG. 2.
FIG. 2.

Schematic representation of GA coupled to NN.

Image of FIG. 3.
FIG. 3.

2-Dimensional contour plots indicating the influence of process parameters on H yield (a) influence of initial pH and sucrose conc. (g/l). (b) Influence of inoculum size (% v/v) and sucrose conc. (g/l). (c) Influence of peptone conc. (g/l) and sucrose conc. (g/l). (d) Influence of inoculum size (% v/v) and initial pH. (e) Influence of peptone conc. (g/l) and initial pH. (f) Influence of peptone conc. (g/l) and inoculum size (% v/v).

Image of FIG. 4.
FIG. 4.

Schematic representation of neurons in the neural network.

Image of FIG. 5.
FIG. 5.

Optimal topology for neural network (a) R2 plot and (b) root mean square plot.

Image of FIG. 6.
FIG. 6.

Comparison of experimental and predicted H yields (a) RSM model predicted values and (b) ANN model predicted values [hydrogen yield is in mol H/mol sucrose].

Tables

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Table I.

Levels of variables and their main effects on the response.

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Table II.

Experimental design for steepest ascent method.

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Table III.

The Box-Behnken experimental design for three independent variables.

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Table IV.

Optimized medium composition for hydrogen yield using different methodologies.

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Table V.

Comparison of H yield predicted by RSM and ANN model to experimental values.

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Table VI.

Experimental design for testing RSM and ANN-GA models.

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/content/aip/journal/jrse/5/6/10.1063/1.4826192
2013-11-12
2014-04-23
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752b84549af89a08dbdd7fdb8b9568b5 journal.articlezxybnytfddd
Scitation: Biohydrogen production using anaerobic mixed bacteria: Process parameters optimization studies
http://aip.metastore.ingenta.com/content/aip/journal/jrse/5/6/10.1063/1.4826192
10.1063/1.4826192
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