Experimental Design and Optimization

1995 ◽  
pp. 73-122 ◽  
Author(s):  
Ramon A. Olivero ◽  
John M. Nocerino ◽  
Stanley N. Deming
Keyword(s):  
Experimental Design ◽  
Design And Optimization ◽  
Experimental Design And Optimization

scholarly journals Determination of Nitrites in Commercial Sausages by Anthocyanins Degradation. Experimental Design and Optimization

2017 ◽  
Vol 58 (2) ◽  
Author(s):  
Carlos Andrés Galán-Vidal ◽  
Araceli Castañeda-Ovando ◽  
Ma. Elena Páez-Hernández ◽  
Elizabeth Contreras-López
Keyword(s):  
Statistical Analysis ◽  
Experimental Design ◽  
Spectrophotometric Method ◽  
Colorimetric Method ◽  
Linear Calibration ◽  
Design And Optimization ◽  
Control Factors ◽  
Main Factors ◽  
Experimental Design And Optimization

<p>With the purpose of obtaining the main factors in the nitrite quantification by bleaching Roselle anthocyanins, an experimental design (2<sup>3</sup>) was carried out. The control factors were ultrasound, time and temperature at two levels (−, +). Results for sausages analysis were obtained by the colorimetric method of AOAC 973.31, and the proposed spectrophotometric method. Statistical analysis show that results do not differ significantly. A better linear calibration range is obtained using this new method. The main advantage is the reagents that are used are cheaper.</p>

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