Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes
A three-factor two-level (23) full factorial design analysis was conducted to identify the significant factors that influence glucose production from tapioca slurry with an encapsulated enzymatic saccharification process using a stirred bioreactor. The factors investigated were pH (5 to 7), temperat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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North Carolina State University
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37612/ http://psasir.upm.edu.my/id/eprint/37612/1/Factorial%20design%20analysis%20of%20a%20tapioca%20slurry%20saccharification%20process%20using%20encapsulated%20enzymes.pdf |
| _version_ | 1848848654144634880 |
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| author | Abd Rahim, Siti Noraida Sulaiman, Alawi Edama, Nurul Aini Samsu Baharuddin, Azhari Mokhtar, Mohd Noriznan |
| author_facet | Abd Rahim, Siti Noraida Sulaiman, Alawi Edama, Nurul Aini Samsu Baharuddin, Azhari Mokhtar, Mohd Noriznan |
| author_sort | Abd Rahim, Siti Noraida |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A three-factor two-level (23) full factorial design analysis was conducted to identify the significant factors that influence glucose production from tapioca slurry with an encapsulated enzymatic saccharification process using a stirred bioreactor. The factors investigated were pH (5 to 7), temperature (40 to 60°C), and agitation speed (80 to 160 rpm). From the statistical analysis, a mathematical model for tapioca slurry saccharification was derived, and the variance analysis resulted in a high determination coefficient (R2=0.9993). The main effects and their interactions were also investigated. The results showed that all the main factors and the two-way interaction factors were statistically significant. The most significant factor in the tapioca slurry saccharification was found to be pH, while the interaction between pH and agitation speed was the most influential two-way interaction. |
| first_indexed | 2025-11-15T09:37:56Z |
| format | Article |
| id | upm-37612 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:37:56Z |
| publishDate | 2014 |
| publisher | North Carolina State University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-376122016-09-08T01:10:06Z http://psasir.upm.edu.my/id/eprint/37612/ Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes Abd Rahim, Siti Noraida Sulaiman, Alawi Edama, Nurul Aini Samsu Baharuddin, Azhari Mokhtar, Mohd Noriznan A three-factor two-level (23) full factorial design analysis was conducted to identify the significant factors that influence glucose production from tapioca slurry with an encapsulated enzymatic saccharification process using a stirred bioreactor. The factors investigated were pH (5 to 7), temperature (40 to 60°C), and agitation speed (80 to 160 rpm). From the statistical analysis, a mathematical model for tapioca slurry saccharification was derived, and the variance analysis resulted in a high determination coefficient (R2=0.9993). The main effects and their interactions were also investigated. The results showed that all the main factors and the two-way interaction factors were statistically significant. The most significant factor in the tapioca slurry saccharification was found to be pH, while the interaction between pH and agitation speed was the most influential two-way interaction. North Carolina State University 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37612/1/Factorial%20design%20analysis%20of%20a%20tapioca%20slurry%20saccharification%20process%20using%20encapsulated%20enzymes.pdf Abd Rahim, Siti Noraida and Sulaiman, Alawi and Edama, Nurul Aini and Samsu Baharuddin, Azhari and Mokhtar, Mohd Noriznan (2014) Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes. BioResources, 9 (2). pp. 3361-3368. ISSN 1930-2126 http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_09_2_3361_Abd_Rahim_Factorial_Design_Analysis_Tapioca |
| spellingShingle | Abd Rahim, Siti Noraida Sulaiman, Alawi Edama, Nurul Aini Samsu Baharuddin, Azhari Mokhtar, Mohd Noriznan Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes |
| title | Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes |
| title_full | Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes |
| title_fullStr | Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes |
| title_full_unstemmed | Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes |
| title_short | Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes |
| title_sort | factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes |
| url | http://psasir.upm.edu.my/id/eprint/37612/ http://psasir.upm.edu.my/id/eprint/37612/ http://psasir.upm.edu.my/id/eprint/37612/1/Factorial%20design%20analysis%20of%20a%20tapioca%20slurry%20saccharification%20process%20using%20encapsulated%20enzymes.pdf |