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This improvement is attributed to the reduction in process static nonlinearity on account of η.
Results provide evidence that reduction in process temperatures can significantly decrease fouling rates, therefore increasing product run times.
The reduction in process time due to RF heating helped in retention of many volatile compounds in comparison with conventional hot water heating.
Biosynthesis of methanol from methane as a direct method takes place at ambient temperature and pressure which causes a considerable reduction in process costs.
Overall, the best mutant (#6) enabled a 3-fold reduction in biocatalyst loading, almost a 5-fold increase in product concentration, and a 5-fold reduction in process cycle time.
This step was followed by the analysis and improvement steps, where the six-sigma quality tools such as cause effect diagram, statistical process control, and substantial analysis of existing system were implemented for root cause identification and reduction in process variation.
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In the first scenario, levels in processed foods were reduced toward their technologically feasible minimum level (sodium reduction in processed foods scenario).
Sodium reduction in processed foods contributed substantially to this decrease in sodium intake, but also the consumer awareness of high sodium intake increased.
The advantage of sodium reduction in processed foods is that consumers do not have to modify their habitual dietary food pattern.
Sodium reduction in processed foods is considered the crucial intervention, whereas less attention is given to lower the use of discretionary salt and to consumption of foods that are high in sodium.
Monitoring sodium levels in processed foods shows that there is much variation in sodium levels within product groups and also shows that the food industry had not yet achieved its targets for sodium reduction in processed foods in the Netherlands of 10% in 2010.
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