Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride
Abstract The main focus of this study was to use an experimental design to and the response surface statistical technique to predict and optimize the dielectric properties of hydrated ethanol-sodium chloride blends. Several samples of these blends were prepared considering the following variables:...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2018-06-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100444&lng=en&tlng=en |
| _version_ | 1830301173878358016 |
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| author | Anderson dos Santos Morais João Jorge Ribeiro Damasceno Carlos Henrique Ataíde |
| author_facet | Anderson dos Santos Morais João Jorge Ribeiro Damasceno Carlos Henrique Ataíde |
| author_sort | Anderson dos Santos Morais |
| collection | DOAJ |
| description | Abstract The main focus of this study was to use an experimental design to and the response surface statistical technique to predict and optimize the dielectric properties of hydrated ethanol-sodium chloride blends. Several samples of these blends were prepared considering the following variables: hydrated ethyl alcohol concentration, sodium chloride concentration and temperature. The main dielectric properties of these blends, i.e., the dielectric constant, dielectric loss factor and dissipation factor, were measured in a calibrated device suitable for liquid or pasty substances. For this study, experimental tests were carried out according to a Central Composite Design (CCD). Response surface techniques were used to predict the magnitude of the effect of the input variables on the responses investigated, particularly on the dissipation factor. This factor represents the ability of the substance to convert electromagnetic energy into heat. Within the experimental range studied here, the values of the variables that optimized the response were as follows: sodium chloride concentration of 2.21%, hydrated ethanol concentration of 4.64% and temperature of 87 °C. |
| first_indexed | 2024-12-19T08:41:53Z |
| format | Article |
| id | doaj.art-61c80378f39d4927a689770c8b686a6e |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-19T08:41:53Z |
| publishDate | 2018-06-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-61c80378f39d4927a689770c8b686a6e2022-12-21T20:28:54ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232018-06-0121010.1590/1981-6723.08517S1981-67232018000100444Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chlorideAnderson dos Santos MoraisJoão Jorge Ribeiro DamascenoCarlos Henrique AtaídeAbstract The main focus of this study was to use an experimental design to and the response surface statistical technique to predict and optimize the dielectric properties of hydrated ethanol-sodium chloride blends. Several samples of these blends were prepared considering the following variables: hydrated ethyl alcohol concentration, sodium chloride concentration and temperature. The main dielectric properties of these blends, i.e., the dielectric constant, dielectric loss factor and dissipation factor, were measured in a calibrated device suitable for liquid or pasty substances. For this study, experimental tests were carried out according to a Central Composite Design (CCD). Response surface techniques were used to predict the magnitude of the effect of the input variables on the responses investigated, particularly on the dissipation factor. This factor represents the ability of the substance to convert electromagnetic energy into heat. Within the experimental range studied here, the values of the variables that optimized the response were as follows: sodium chloride concentration of 2.21%, hydrated ethanol concentration of 4.64% and temperature of 87 °C.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100444&lng=en&tlng=enEtanolPropriedades dielétricasMicroondasSuperfície de resposta |
| spellingShingle | Anderson dos Santos Morais João Jorge Ribeiro Damasceno Carlos Henrique Ataíde Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride Brazilian Journal of Food Technology Etanol Propriedades dielétricas Microondas Superfície de resposta |
| title | Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride |
| title_full | Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride |
| title_fullStr | Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride |
| title_full_unstemmed | Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride |
| title_short | Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride |
| title_sort | experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride |
| topic | Etanol Propriedades dielétricas Microondas Superfície de resposta |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100444&lng=en&tlng=en |
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