Reduction of Wave Energy Due to Monotypic Coastal Vegetation Using Response Surface Methodology (RSM)

Investigation of UV/TiO2-N photocatalytic degradation of AR 40 using response surface methodology (RSM)

Introduction: Advanced oxidation processes (AOPs) suggest a highly reactive, nonspecific oxidant namely hydroxyl radical (OH•), that oxidize a wide range of pollutants fast and non-selective in wastewater and water. Materials and methods: In this work, the nitrogen-doped titanium dioxide nanoparticles were primed by sol-gel method, characterized by X-ray diffraction and Scanning Elect...

Optimization of Biodiesel Production from Castor Oil Using a Microwave Via Response Surface Methodology (RSM)

The purpose of this research work was to investigate the optimum operating conditions for biodiesel production from castor oil using a microwave. The Box–Behnken design of experiment was carried out using the Design Expert 7. A response surface methodology (RSM) was used to analyze the influence of the process variables (molar ratio of methanol to castor oil, catalyst concentration, reaction ti...

Design of Dye Adsorption by Amine Terminated Dendritic Functionalized Halloysite Nanotubes Using Response Surface Methodology (RSM)

Application of Exergy Analysis and Response Surface Methodology (RSM) for Reduction of Exergy Loss in Acetic Acid Production Process

Exergy analysis and response surface methodology (RSM) is applied to reduce the exergy loss and improve energy and exergy efficiency of acetic acid production plant. Exergy analysis is run as a thermodynamic tool to assess exergy loss in reactor and towers of acetic acid production process. The process is simulated in Aspen Plus(v.8.4) simulator and the necessary thermodynamics data for calcula...

optimization of low-fat butter formulation according to its organoleptic properties using response surface methodology (rsm)

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...