Product optimization

In the development of new products, optimization of the fermentation medium for titer only often ignores the consequences of the medium properties on subsequent downstream processing steps such as filtration and chromatography. It is imperative, therefore, that there be effective communication and understanding between workers on the upstream and downstream phases of the produc t development if rational trade-offs are to be made to ensure overall optimahty of the process. One example is to make the conscious decision, in collaboration with those responsible for the downstream operations, whether to produce a protein in an unfolded form or in its native folded form the purification of the aggregated unfolded proteins is simpler than that of the native protein, but the refolding process itself to obtain the product in its final form may lack scalabihty. 

MODULAR DEVICE FOR HYDROGEN PRODUCTION OPTIMIZATION OF (INDIVIDUAL) COMPONENTS... 

The resulting optimization problem is solved using ILOG CPLEX [4], which generates a schedule for all major process steps, as well as the main material requirements for the production (optimal recipe definition for each batch). The schedule obtained is furthermore passed on to a crane movement simulation module, which... 

Abel, O. A. Helbig W. Marquardt H. Zwick, et al. Productivity Optimization of an Industrial Semi-batch Polymerization Reactor Under Safety Constraints. J Proc Contr 10 351-362(2000). 

The results reported in this paper show that supported STA catalysts are efficient catalysts for the acylation of thioanisole and related activated aromatic molecules in the presence of iso-butyric anhydride as the acylating agent. The para- substituted ketone isomer is the major acylation product. Optimal catalyst activity is in the range of 60°C to 90°C. Use of either lower STA concentrations or use of weaker acids eg phosphoric acid, decreases the reaction rate and selectivity this results in greater hydrolysis of the anhydride. Use of supported STA catalysts is more efficient than bulk STA since the reaction medium is much cleaner and enables easier removal of the catalyst. 

Myers, R. H., Montgomery, D. C. (1995). Response Surface Methodology Process and Product Optimization Using Designed Experiments. Wiley, New York. 

Building Product Models. The next step in product optimization deals with model building. A model summarizes the relations between formula variables in a succinct, quantitative way. 

One can consider product optimization as a type of "hill climbing." The product models in Table 4 each represent a hill or a surface, with one hill or surface for each attribute. 

The foregoing study illustrates some of the utilitarian benefits of micro-computers for product modelling and product optimization. The computer provides the following specific benefits to the practical analysis of foods (and other consumer products). 

Product selection ( go formula) Process design Product optimization Process characterization 10 x batch size... 

Application of the Combination of Odor Evaluation and Odor Analysis for Product Optimization... 

Return on Net Assets (RONA) h Increase productivity Optimize assets y Reduce inventories /I r Reduction in repair and maintenance costs/conversion costs Optimized production planning / Reduction in off-specification material Optimized raw material and finished goods logistics... 

The only way to avoid this is by strict analysis of the supply chain from the customer order to final product delivery. Definition of the optimized (theoretical) process and sequential work towards a high service level approach allow the identification of gaps, and of opportunities which might not always be the cheapest (ship versus train versus plane) but could be the most effective way to reduce capital costs and shorten planning scope - an important aspect, especially in volatile customer markets with long production processes on the (chemical) supplier side. As in the case of CIP, this needs clear parameters, KPIs, commitment from all players, and regular tracking. The most important parameters are the lead time for all products, optimal lot sizes, replenishment points, and safety inventories. 

Foster and Gonzales [10] reported a collaborative study by 11 laboratories of Soxtec and Soxhlet methods for the determination of total fat in meat and meat products. Each lab analyzed six samples canned ham, ground beef, frankfurters, fresh pork sausage, hard salami, and beef patties with added soy. In general, results for the Soxtec system showed improved performance. The method was first adopted by AOAC International for the extraction of fat from meat. Membrado et al. [11] tested Soxtec against Soxhlet extraction for the extraction of coal and coal-derived products. Optimization of Soxtec operating conditions reduced the total extraction time to 10% of what was needed by Soxhlet extraction. The recovery and precision by the two methods were comparable. 

As a result of the reaction parameter study, the products, aromas and chemistry of the reaction between cystine and DMHF is more clearly understood. The major volatile components generated by this reaction are 3,5-dimethyl-l,2,4-trithiolanes, thiophenones, thia-zoles and 2,4-hexanedione. The first three groups of compounds contribute greatly to the quality of the overall aroma which is roasted, meaty and burnt. Further variations in aromas may depend on the proportions of these components present as reaction products. Optimal conditions for producing the major components of interest from the title reaction have been determined. 

Bursi et al. (2001) reported two methods to calculate the stability of testosterone-like steroids. These were the use of a decision tree and molecular descriptors or quantum mechanical methods. For satisfactory accuracy, Bursi and colleagues (2001) had to use a 3-21G basis set with spin correction and equilibrium geometries. This required 12 hours of computation for reactants and products. Optimization of transition state geometry was also required. The simpler decision tree analysis approach indicated that descriptors such as the volumes and, to a lesser degree, the shape were important. Correlations of calculated and experimental rates of metabolism were reported. 

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