Experimental and Artificial Intelligence Modelling Study of Oil Palm Trunk Sap Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation and Mechanical Pretreatment of the Oil Palm Trunk
2.2. Chemical Experiments and Analysis
2.3. Artificial Intelligence Model
2.3.1. Adaptive Neuro-Fuzzy Inference System
2.3.2. Particle Swarm Optimisation Method
2.3.3. Proposed Modelling of Hybrid ANFIS and PSO
3. Results and Discussion
3.1. Effect of the Input Variables on the Response
3.2. Optimisation of Experimental Conditions
3.3. Sensitivity Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Nomenclature
AAE | Average Absolute Error |
ARE | Absolute Relative Error |
AARE% | Average Absolute Relative Error |
ANFIS | Adaptive-Network-Based Fuzzy Inference System |
ANN | Artificial Neural Network |
DOE | Design of Experiment |
GP | Genetic Programming |
HPLC | High-Performance Liquid Chromatography |
MSE | Mean Square Error |
OPTS | Oil Palm Trunk Sap |
PSO | Particle Swarm Optimization |
R | Correlation Coefficient |
RMSE | Root Mean Square Error |
RSM | Respond Surface Methodology |
TSK | Takagi–Sugeno–Kang |
YPD | Yeast Peptone Dextrose |
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Storage Time (day) | Section | Initial Trunk (kg) | Cored Trunk (kg) | Wood Waste (kg) | Shredded Trunk (kg) | Oil Palm Trunk Sap (L) | Residue (kg) |
---|---|---|---|---|---|---|---|
1 | U | 200 | 103.96 | 96.04 | 95.90 | 58.66 | 19.46 |
M1 | 200 | 106.14 | 93.86 | 102.55 | 82.72 | 10.10 | |
M2 | 200 | 133.25 | 66.75 | 130.22 | 80.56 | 9.80 | |
B | 300 | 134.22 | 165.78 | 132.16 | 83.04 | 12.10 | |
Total | 900 | 477.57 | 422.43 | 461.33 | 309.48 | 51.52 | |
15 | U | 100.90 | 99.14 | 49.90 | 38.68 | ||
M1 | 64.66 | 59.72 | 28.18 | 13.16 | |||
M2 | 110.20 | 102.20 | 64.60 | 19.10 | |||
B | 117.50 | 115.22 | 45.73 | 29.76 | |||
Total | 393.26 | 376.28 | 188.41 | 100.7 | |||
30 | U | 51.28 | 45.98 | 27.78 | 11.40 | ||
M1 | 57.42 | 47.84 | 26.93 | 14.28 | |||
M2 | 73.96 | 69.10 | 51.72 | 10.94 | |||
B | 87.74 | 82.26 | 57.53 | 13.44 | |||
Total | 270.40 | 245.18 | 163.96 | 50.06 | |||
45 | U | 29.32 | Not shred | 15.32 | 2.55 | ||
M1 | 53.70 | 47.64 | 20.70 | 13.16 | |||
M2 | 66.72 | 59.88 | 32.06 | 10.96 | |||
B | 72.64 | 70.50 | 10.14 | 5.52 | |||
Total | 222.38 | 178.02 | 78.22 | 32.19 |
Chemical Properties | Concentration (g/L) | Composition of Total Sugar (%) |
---|---|---|
Sucrose | 11.4 | 6.4 |
Glucose | 150.5 | 84.2 |
Fructose | 9.3 | 5.2 |
Xylose | 2.9 | 1.6 |
Galactose | 2.7 | 1.5 |
Rhamnose | 1.4 | 0.8 |
Other | 0.5 | 0.3 |
Total | 178.7 | 100 |
Organic Acids | Concentration (µg/g) |
---|---|
Succinic Acid | 30.9 |
Pyruvic Acid | 19.0 |
Malic Acid | 371.8 |
Maleic Acid | 119.1 |
Lactic Acid | 1.3 |
Fumaric Acid | 8.1 |
Citric Acid | 380.6 |
Acetic Acid | 39.8 |
Total | 970.6 |
Storage Time (Day) | Total Palm Sap (L) | Average Sugar Concentration (g/L) | Total Sugar (kg) |
---|---|---|---|
1 | 309.48 | 55.15 | 17.07 |
15 | 188.41 | 75.53 | 14.23 |
30 | 163.96 | 86.93 | 14.25 |
45 | 78.22 | 13.07 | 1.02 |
Parameter | Description |
---|---|
Details of Method | Vessel fermenter with 2 L capacity HPLC (Agilent Technologies, USA), was used for sugar content analysis Gas chromatograph, Agilent Technology, USA was used for ethanol analysis |
Strain | Saccharomyces cerevisiae |
Time (h) | 30 and 24 |
Temperature | 30, 25, 35 |
pH | 4, 5, 6 |
Sugar content (g/L) | Maximum 118.3650 |
Ethanol (g/L) | Maximum 44.1485 |
Details of OPT | The OPT was selected from the local plantation, Selangor, Malaysia The OPT was stored 1, 15, 30, 45 days before mechanically squeezing The OPT was 20 feet tall and was divided into four sections: (1) Upper, (2) Middle1, (3) Middle2, and (4) Bottom The OPT sap sample was stored at −20 °C for further analysis |
Parameter | Training | Testing | Overall |
---|---|---|---|
RMSE | 2.52 × 10−6 | 0.8010 | 0.3447 |
RMSE of normalised data | 1.14 × 10−6 | 0.0363 | 0.0156 |
MSE | 6.37 × 10−10 | 0.6417 | 0.1188 |
MSE of normalised data | 1.31 × 10−12 | 0.0013 | 2.44 × 10−4 |
R | 1 | 0.9991 | 0.9997 |
PSO Parameters | |||||||
---|---|---|---|---|---|---|---|
Number of Particles | Number of Dimensions | C1 | C2 | Maximum Iteration | Inertia Weight (W) | ||
200 | 4 | 2 | 2 | 300 | 0.4 ≤ W ≤ 1.2 | ||
Optimised Results | |||||||
Time (h) | pH | Temperature (°C) | Total Sugar (g/L) | Bioethanol (g/L) | |||
16.1845 | 4.54 | 27.3407 | 1.3588 | 44.1485 | |||
Experimental Results | |||||||
Time (h) | pH | Temperature (°C) | Total Sugar (g/L) | Bioethanol (g/L) | |||
18 | 5 | 30 | 8.2639 | 44.1485 |
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Ezzatzadegan, L.; Yusof, R.; Morad, N.A.; Shabanzadeh, P.; Muda, N.S.; Borhani, T.N. Experimental and Artificial Intelligence Modelling Study of Oil Palm Trunk Sap Fermentation. Energies 2021, 14, 2137. https://doi.org/10.3390/en14082137
Ezzatzadegan L, Yusof R, Morad NA, Shabanzadeh P, Muda NS, Borhani TN. Experimental and Artificial Intelligence Modelling Study of Oil Palm Trunk Sap Fermentation. Energies. 2021; 14(8):2137. https://doi.org/10.3390/en14082137
Chicago/Turabian StyleEzzatzadegan, Leila, Rubiyah Yusof, Noor Azian Morad, Parvaneh Shabanzadeh, Nur Syuhana Muda, and Tohid N. Borhani. 2021. "Experimental and Artificial Intelligence Modelling Study of Oil Palm Trunk Sap Fermentation" Energies 14, no. 8: 2137. https://doi.org/10.3390/en14082137
APA StyleEzzatzadegan, L., Yusof, R., Morad, N. A., Shabanzadeh, P., Muda, N. S., & Borhani, T. N. (2021). Experimental and Artificial Intelligence Modelling Study of Oil Palm Trunk Sap Fermentation. Energies, 14(8), 2137. https://doi.org/10.3390/en14082137