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

In the present study, heat pump–assisted drying of salak fruit was optimized by dividing the dehydration process into three distinct phases, namely, the initial, intermittent, and final stages. Drying variables considered for the optimization were the intermittent duration (X 1), intermittent ratio (X 2), and intermittent cycle (X 3); the response variables studied were the total drying time (Y 1), total heating time during intermittent drying (Y 2), total heating time after intermittent drying (Y 3), total color change (Y 4), ascorbic acid content (Y 5), and total phenolic content (Y 6). Response surface methodology was used to determine the best combination of the drying variables that could provide the shortest drying period and premium product quality. Experimental results showed that all of the response variables were improved under the optimized intermittent drying conditions compared to the conventional method using constant drying conditions. The optimized heat pump–assisted intermittent drying re...

Optimization of Heat Pump–Assisted Intermittent Drying

Effect of heat treatment on colour stability of dried salak fruit during storage was investigated by using hot air (40–90 °C), heat pump (isothermal and intermittent modes, 26–37 °C) and freeze-drying. Influence of pre-treatment on the colour property was studied as well by blanching the sample at three levels of temperature (50–70 °C). Total colour change (∆E*) was used to assess the colour degradation kinetics and quantify the degree of browning during processing and storage. It was found that the dried pre-treated sample under heat pump isothermal drying recorded the highest ∆E* value during storage followed by non-pre-treated samples under heat pump intermittent drying, freeze-drying, hot air-drying and heat pump isothermal drying. Weibull model is found to better fit the experimental data as compared with zero-order and first-order kinetics models. Analysis on the kinetics constants reveals that the heat treatment could affect the microstructure, water sorption properties and concentration of reacting species of the dried product. This in turn contributes to the colour changes of the dried product during storage.

Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage

This study demonstrated a novel approach of lipids extraction with simultaneous biofuels conversion on microalgae Chlorella sorokiniana CY-1 cultivation using waste molasses as culture medium. The lipid extraction process was based on a hybrid liquid biphasic system (HLBS) which comprises of disruptive and extractive solvents in a single system. The microalgae cultivation with waste molasses showed a reduction in the chemical oxygen demand (COD), total suspended solid (TSS) and nitrate content on the waste medium (61.48 %, 63.94 % and 63.79 %, respectively). Additionally, a prompt lipids extraction with a recovery of 92.84 % and a cell disruption enhancement of 8.3-fold in the organic solvent phase was attained. The acid-treated C. sorokiniana CY-1 biomass showed a composition of carbon at 61.3 %, oxygen at 33.2 %, nitrogen at 5.5 % and potassium at 0.12 %. Sulphur content was not detected in the microalgae biomass and this had aided the production of fatty acids methyl ester (FAME) which was observed by a gas chromatographic-flame ionisation detector (GC-FID) profile. A disruptive-extraction method using acid assisted phase on HLBS showed potential for direct conversion of lipids into FAME to produce biofuels for engine combustion.

A novel lipids recovery strategy for biofuels generation on microalgae Chlorella cultivation with waste molasses

Start-up, steady state performance and kinetic evaluation of a thermophilic integrated anaerobic-aerobic bioreactor (IAAB).

The objectives of this article is to propose a new drying model for the second falling rate period known as the variable diffusion controlled period that follows after the first falling rate period and to propose a new method to determine the second critical moisture content that separates these two periods. Experimental work on paddy drying at minimum fluidization velocity was carried out in a rapid bin dryer. The effects of operating temperatures (60–120°C) and bed depths (2–6 cm) on the paddy drying characteristics were investigated. It was found that the normalized drying rate of paddy was proportional to the normalized moisture content in the first falling rate period but in the second falling rate period, the normalized drying rate of the material varies exponentially with the normalized moisture content. The different relationship between the normalized drying rate and the normalized moisture content in the first and second falling rate periods indicate that two different mechanism of mois...

Chung Lim Law

Papers

Optimization of Heat Pump–Assisted Intermittent Drying

Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage

A novel lipids recovery strategy for biofuels generation on microalgae Chlorella cultivation with waste molasses

Start-up, steady state performance and kinetic evaluation of a thermophilic integrated anaerobic-aerobic bioreactor (IAAB).

A new variable diffusion drying model for the second falling rate period of paddy dried in a rapid bin dryer