Experimental Design And Optimization
Mostrando 1-12 de 219 artigos, teses e dissertações.
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1. A Novel In Silico Monte Carlo Approach to Optimize a PSD Estimation Problem. Generation of Data Fusion Experiment Rules
ABSTRACT This article analyzes the performance of combining information from Scanning Electron Microscopy (SEM) micrographs with Static Light Scattering (SLS) measurements for retrieving the so-called Particle Size Distribution (PSD) in terms of experimental features. The corresponding data fusion is implemented using a novel Monte Carlo-based method consist
Trends in Computational and Applied Mathematics. Publicado em: 2022
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2. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response
Food Sci. Technol. Publicado em: 2021-06
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3. YIG Matrix Based Multiband Magneto-Dielectric Cylindrical Resonator Antenna
Abstract A multiband magneto-dielectric resonator antenna with cylindrical geometry is proposed in this paper. The resonator is composed of yttrium iron garnet (YIG) with chemical composition Y3Fe2(FeO4)3. The final structure is built on a low-cost FR4 dielectric substrate. With only one resonator, the antenna is able to resonate in three distinct controlled
J. Microw. Optoelectron. Electromagn. Appl.. Publicado em: 2021-06
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4. REHYDRATION KINETICS OF DEHYDRATED BERRIES
ABSTRACT Cranberries and blueberries are small fruits known for their antioxidant properties. However, due to their high water content and short shelf life, they are generally marketed as dehydrated berries. The present work aimed to model the rehydration of dehydrated berries. Rehydration tests were conducted at 7 and 29°C using milk as a solvent and at 7,
Eng. Agríc.. Publicado em: 2021-05
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5. OPTIMIZATION OF BREWING WASTE’S (TRUB) PHENOLIC COMPOUNDS EXTRACTION BY ULTRASOUND ASSISTED USING RESPONSE SURFACE METHODOLOGY
The brewing waste, also known as trub, is an abundant by-product of the brewing industry. Such material presents high levels of phenolic compounds, which promote antioxidant, antimicrobial and antifungal effects, turning the trub economically attractive. In this study, the trub’s phenolic compounds were extracted by ultrasound-assisted extraction technolog
Quím. Nova. Publicado em: 2021-04
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6. Multivariate Analysis: Use of Doehlert Design (DD) for Optimization of a Simple Sample Preparation Procedure for the Determination of Inorganic Constituents in Cocoa Beans Employing Microwave Acid Digestion and ICP OES
This study presents a microwave-assisted procedure for sample preparation of cocoa beans using diluted HNO3 with H2O2 for the determination of Ba, Ca, Cu, K, Mg, Mn, P, S, Sr and Zn by inductively coupled plasma optical emission spectrometry (ICP OES). Doehlert modified design was used for optimization of experimental condition, and the volume of H2O2 (0, 0.
J. Braz. Chem. Soc.. Publicado em: 2020-10
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7. The paths of Graves’ disease in the 21st century: precision medicine is closer
This study presents a microwave-assisted procedure for sample preparation of cocoa beans using diluted HNO3 with H2O2 for the determination of Ba, Ca, Cu, K, Mg, Mn, P, S, Sr and Zn by inductively coupled plasma optical emission spectrometry (ICP OES). Doehlert modified design was used for optimization of experimental condition, and the volume of H2O2 (0, 0.
Arch. Endocrinol. Metab.. Publicado em: 2020-10
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8. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 2020-09
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9. EXTRACTION OF MONOMERS OF HYDROLYSABLE TANNINS FROM PODS OF Libidibia ferrea (Mart. ex Tul.) L. P. QUEIROZ: EFFECTS OF SOLVENT AND AMOUNT OF DRUG USING RESPONSE-SURFACE METHODOLOGY AND DESIRABILITY PROFILE
In this study was evaluated the influence of the extraction factors on the extract’s properties to improve the recovery of high concentrations of the phytochemicals important for the biological activities from pods of Libidibia ferrea (Mart. ex Tul.) L. P. Queiroz. The extracts were obtained by turbo-extraction and a factorial design 32 was used to study t
Quím. Nova. Publicado em: 2020-06
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10. Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens
Abstract A Box-Behnken design was employed to optimize ultrasound-assisted enzymatic extraction of polysaccharides from perilla leaves. Four independent variables, namely, liquid-to-solid ratio, enzymatic time, enzymatic temperature, and ultrasonic power were investigated. Under the optimal liquid-to-solid ratio of 41:1, enzymatic time of 40 min, enzymatic t
Food Sci. Technol. Publicado em: 2020-03
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11. Structural reliability model considering mixed probabilistic and interval variables
Abstract Traditional probability-based structural reliability analysis method can only consider random uncertainties described by random distribution functions, which required sufficient experimental samples. On comparison, interval uncertainties can be more appropriate when lacking information. In realistic situations, several structural reliability models
Lat. Am. j. solids struct.. Publicado em: 17/01/2020
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12. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 17/01/2020