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The significant factors involved in decolourisation were optimised using RSM and central composite design (CCD). RSM and CCD involve a group of trial systems employed to assess the correlation between experimental factors and the response. The selected factors, namely yeast extract, lactose and pH, were considered at five coded levels, −α, −1, 0, +1 and +α (Table 3); α = 2n/3, ‘n’ is the number of parameters and ‘0’ is the central point. The actual values of experimental factors were calculated by using Equation (3) (Paul et al. 1992):
formula
3
Table 3

Actual values of the significant factors

Five levels of variables
VariablesUnit− α (−1.68179)− 101+ α (+1.68179)
Yeast extract % (w/v) − 0.20681 0.1 0.55 1.306807 
Lactose % (w/v) − 0.20681 0.1 0.55 1.306807 
pH – 3.636414 10.36359 
Five levels of variables
VariablesUnit− α (−1.68179)− 101+ α (+1.68179)
Yeast extract % (w/v) − 0.20681 0.1 0.55 1.306807 
Lactose % (w/v) − 0.20681 0.1 0.55 1.306807 
pH – 3.636414 10.36359 
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