THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

Review of iron-free Fenton-like systems for activating H2O2 in advanced oxidation processes

Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation describes different processes to cover an active compound with a protective wall material and it can be employed to treat flavours so as to impart some degree of protection against evaporation, reaction, or migration in a food. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation and molecular inclusion. The choice of appropriate microencapsulation technique depends upon the end use of the product and the processing conditions involved in the manufacturing product. This overview describes each method cited above in terms of the basic chemical and/or physical principles involved and covers mechanisms of flavour release from food matrices.

Flavour encapsulation and controlled release - a review.

Oil/water separation is an important field, not only for scientific research but also for practical applications aiming to resolve industrial oily wastewater and oil-spill pollution, as well as environmental protection. Recently, research into the role of special wettability for oil/water separation has attracted much attention. In this review we summarize the design, fabrication, applications and recent developments of special wettable materials for oil/water separation. Based on the different types of separation, we organize this review into three parts: “oil-removing” type materials with superhydrophobicity and superoleophilicity (that selectively filter or absorb oil from oil/water mixtures), “water-removing” type materials with superhydrophilicity and superoleophobicity (that selectively separate water from oil/water mixtures), and smart controllable separation materials. In each section, we present in detail the representative work, introduce the design idea, outline their fabrication methods, and discuss the role of special wettability on the separation. Finally, the challenges and outlook for the future of this subject are discussed.

Special wettable materials for oil/water separation

Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC) They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices

Most food products require drying to remove excess water in order to prolong its shelf life by preventing microbial deterioration. Often, product quality degrades during the process due to thermal degradation and denaturation. Therefore, low-temperature drying such as freeze-drying is preferred for the drying of these food materials to produce high-quality dried foods. It is well known that freeze-drying can preserve color as pigments are susceptible to thermal reaction; produces more porous and better textured dehydrated products as sublimation of ice leaves pores within the solid matrix, thus making the matrix softer and giving a high rehydration ratio; and gives excellent retention of aroma compounds and bioactive ingredients due to low-temperature processing.

Freeze Drying: Effects on Sensory and Nutritional Properties

Determination of Effective Diffusivity of Cocoa Beans using Variable Diffusivity Model

Pakchoi is an important source of many essential nutrients for humans, but the leaves are prone to yellowing and rotting. This study aimed to maintain the quality of post-harvest pakchoi by using non-thermal high-voltage electrostatic field (HVEF) treatment in combination with modified atmosphere packaging (MAP) to compensate for each other's technical shortcomings and extend the shelf life of pakchoi. After 40 days of storage, HVEF at 4 kV/cm effectively degraded the volatile flavor components within the package, maintaining the chlorophyll and ascorbic acid content. It also reduced the microbial count by 1.82 ± log CFU g−1 (at 25 days) compared to the single MAP treatment (p < 0.05). The combined treatment of pakchoi has been verified by low-field nuclear magnetic resonance to have relatively low water mobility as well as lower electrolyte permeability and better texture than the single treatment. So, it has a higher sensory score. The HVEF assisted treatment resulted in lower respiration rates in the modified atmosphere packed pakchoi and changes in polyphenol oxidase (PPO) and superoxide dismutase (SOD) activities by affecting metal ion valence and enzyme conformation in favor of long-term storage. Principal component analysis (PCA) showed that the sensory and nutritional qualities of pakchoi treated with MAP and HVEF at 4 kV/cm in concert were closest to those of fresh samples. As a result, the shelf life of the pakchoi was successfully extended to 40 days while the pakchoi with a single MAP treatment lost its edible value at 25 days. HVEF assisted modified atmosphere packaging is expected to be an environmentally friendly, efficient and promising preservation technology. This research provides new ideas for reducing the production of off-flavors vegetables in modified atmosphere packaging and extending the shelf life of vegetables. After modified atmosphere packaging the vegetables receive a high-voltage electrostatic field treatment at five-day intervals. This intermittent post-treatment is both low energy and efficient; and the antibiotic effect on microorganisms is unmatched by other integrated treatments. This opens up new possibilities for the transportation of fresh vegetables by fleets on long sea voyages and for the marketing of off seasonable fruit and vegetables in extreme weather. 

High-voltage electrostatic field-assisted modified atmosphere packaging for long-term storage of pakchoi and avoidance of off-flavors

Piper betle L. is locally named as Sirih and Betel in English. It is a native medicinal plant of central and eastern parts of Peninsular Malaysia. The betel plant is an attractive and aromatic creeper with alternate, heart shaped, smooth, shining, and long stalked leaves with pointed apex. Betel leaf is well known for its use as masticatory, which consists of fresh betel leaf, betel nut and slaked lime paste. The phenolic compound, Hydroxychavicol, found in the aqueous extract of betel leaf is reported to exhibit useful bioactivities - anticarcinogenic and antimutagenic. Batch experiments of betel leaves extraction were conducted using distilled water as solvent and under different operating parameters including temperature, duration and ratio of solvent to sample. After freeze-drying, the yield of each experiment was determined and analyzed using High Performance Liquid Chromatography (HPLC) to investigate the effects of operating parameters on the major compound, Hydroxychavicol.

Chung Lim Law

Papers

Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices

Freeze Drying: Effects on Sensory and Nutritional Properties

Determination of Effective Diffusivity of Cocoa Beans using Variable Diffusivity Model

High-voltage electrostatic field-assisted modified atmosphere packaging for long-term storage of pakchoi and avoidance of off-flavors

Aqueous Extraction of Hydroxychavicol from Piper Betle L. Leaves