A Case Study on Maximizing Aqua Feed Pellet Properties Using Response Surface Methodology and Genetic Algorithm

Abstract

Aims: The present case study is on maximizing the aqua feed properties using response surface methodology and genetic algorithm. Study Design: Effect of extrusion process variables like screw speed, L/D ratio, barrel temperature, and feed moisture content were analyzed to maximize the aqua feed properties like water stability, true density, and expansion ratio. Place and Duration of Study: This study was carried out in the Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. Methodology: A variable length single screw extruder was used in the study. The process variables selected were screw speed (rpm), length-to-diameter (L/D) ratio, barrel temperature (ºC), and feed moisture content (%). The pelletized aqua feed was analyzed for physical properties like water stability (WS), true density (TD), and expansion ratio (ER). Extrusion experimental data was collected by based on central composite design. The experimental data was further analyzed using response surface methodology (RSM) and genetic algorithm (GA) for maximizing feed properties. Results: Regression equations developed for the experimental data has adequately described the effect of process variables on the physical properties with coefficient of determination values (R2) of > 0.95. RSM analysis indicated WS, ER, and TD were maximized at L/D ratio of 12-13, screw speed of 60-80 rpm, feed moisture content of 30-40%, and barrel temperature of ≤ 80ºC for ER and TD and > 90ºC for WS. Based on GA analysis, a maximum WS of 98.10% was predicted at a screw speed of 96.71 rpm, L/D ratio of 13.67, barrel temperature of 96.26ºC, and feed moisture content of 33.55%. Maximum ER and TD of 0.99 and 1346.9 kg/m3 was also predicted at screw speed of 60.37 and 90.24 rpm, L/D ratio of 12.18 and 13.52, barrel temperature of 68.50 and 64.88ºC, and medium feed moisture content of 33.61 and 38.36%. Conclusion: The present data analysis indicated that WS is mainly governed by barrel temperature and feed moisture content, which might have resulted in formation of starch-protein complexes due to denaturation of protein and gelatinization of starch. Screw speed coupled with temperature and feed moisture content controlled the ER and TD values. Higher screw speeds might have reduced the viscosity of the feed dough resulting in higher TD and lower ER values. Based on RSM and GA analysis screw speed, barrel temperature and feed moisture content were the interacting process variables influencing maximum WS followed by ER and TD.