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

The aim of this study was to determine the effect of microwave power during the vacuum-microwave drying (VMD) on sour cherries in terms of drying kinetics, includ- ing the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color. The content of phenolic compounds, antioxidant activity, and color change were used as quality indicators of dried sour cherries. Sour cherries were dehydrated by convective drying (CD) at tem- peratures of 50 °C, 60 °C, and 70 °C and by VMD at the initial microwave power of 240 W, 360 W, and 480 W reduced to 240 W and 120 W in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dry mass. Control samples were prepared by freeze drying (FD). The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity, and color, which was consis- tent with anthocyanins content. However, VMD turned out to be much better than CD and competitive to FD. The best quality of the dried product and its more attractive color were achieved at VMD at 480 W followed by drying at microwave power reduced to 120 W, which corresponds to anthocyanins content. In addition, the drying process had a positive impact on contents of quercetin and keampferol derivatives. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.

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Effect of Convective and Vacuum-Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review

Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory

Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry.

Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)

Optimization of frozen sour cherries vacuum drying process

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgos region). Chemical analyses of reference parameters (dry matter, acidity, pectin, pectic acid, protopectin, Capectat, ash, cellulose, total and reducing sugars, mineral substances, proteins and aminoacids, surface color, anthocyanins and vitamin C) confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions.

/pdf/chemical-characteristics-of-cultivated-elderberry-fruit-4c97wmf8au.pdf

Chemical characteristics of cultivated elderberry fruit

Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties

Zdravko Šumić

Papers

Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)

Optimization of frozen sour cherries vacuum drying process

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Chemical characteristics of cultivated elderberry fruit

Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties