How to Avoid the Current Confusion in Using the SOW Generalized Formulation Expression HLD=0 for Optimum Formulation

2021 ◽  
Author(s):  
Jean-Louis Salager ◽  
Ronald Marquez
Keyword(s):  
Optimum Formulation

Preparation and Characteristic of Urea Formaldehyde Modified with Hexamethoxymethyl Melamine

2010 ◽  
Vol 160-162 ◽  
pp. 1245-1252
Author(s):  
Zhen Zhong Gao ◽  
Li Tao Guan ◽  
Jin Sun ◽  
Deng Yun Tu
Keyword(s):  
Bond Strength ◽  
Urea Formaldehyde ◽  
Formaldehyde Emission ◽  
Solidification Time ◽  
Uf Resin ◽  
Optimum Formulation ◽  
Chinese Standard

Hexamethoxymethyl melamine (HMMM) was used to modify UF resins to obtain good performance with low formaldehyde emission. The effect of urea to formaldehyde ratio, HMMM content on the properties of UF resin was studied in detail. The results suggested that urea to formaldehyde ratio to be 1:0.9 and 20% HMMM content is the optimum formulation to afford desired UF resin. The viscosity, solidification time, bond strength and formaldehyde emission of the modified UF resins were also studied. The results revealed that the performance of the modified UF achieved the chinese standard.

scholarly journals Playing with the senses: application of box-behnken design to optimize the bukayo formulation

Food Research ◽  
2019 ◽  
pp. 833-839
Author(s):  
C.J.A. Domingo ◽  
W.M. De Vera ◽  
R.C. Pambid ◽  
V.C. Austria
Keyword(s):  
Box Behnken Design ◽  
Overall Acceptability ◽  
Lack Of Fit ◽  
Optimum Formulation ◽  
Sensory Color ◽  
Positive Correlations ◽  
Hedonic Scale ◽  
High Degree ◽  
Very High ◽  
Coconut Meat

A three-level Box-Behnken design of response surface methodology was employed to optimize the formulation of bukayo or coconut toffee based on overall acceptability sensory attribute. The independent variables were different levels of young coconut meat (250 – 500 g), sinakob (250 – 500 g), and coconut juice (250 – 500 g) with fifteen different runs of three similar center points. The analysis of variance showed that quadratically, coconut juice and sinakob showed significantly higher effect (p<0.05) on the overall acceptability of bukayo whereas the “Lack of Fit” was non-significant relative to the pure error. For optimization, the goal was to maximize the overall acceptability response. The optimum formulation conditions of 430 g young coconut meat, 400 g sinakob, and 340 g coconut juice yielded an experimental overall acceptability score of 8.04 which is close to the predicted score of 7.11 with composite desirability of 0.87 on a nine-point hedonic scale. The regression model equation for overall acceptability could predict response yield until at least 84.65% of accuracy. Box-Behnken design of RSM performed well in the optimization of the bukayo formulation with a very high degree of overall acceptability. The strong and positive correlations enable the application of colorimetry as an indication of the overall acceptability and sensory color of the bukayo product.

scholarly journals KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]

2020 ◽  
Vol 25 (2) ◽  
pp. 90
Author(s):  
Ahmad Zaki Mubarok ◽  
Solisa Vania Joelita Sembiring
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Desirability Function ◽  
High Carbohydrate ◽  
Optimum Formulation ◽  
Derringer’S Desirability Function ◽  
D Value

Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies. The effect of dahlia tuber flour and wheat flour ratio and the addition of margarine were studied. The optimum formulation was obtained by Derringer’s desirability function, by comparing the closeness value of the physical properties of cookies made from dahlia tuber flour with control cookies made from wheat flour as a target. The result showed that optimum formulation to produce fiber-rich cookies obtained by using dahlia tuber flour and wheat flour ratio of 30:70 and margarine 75%, with total desirability (D) value of 0.84.

scholarly journals ffects of Poly{Carboxylate–g–(Ethylene Glycol)Methyl Ether} on the Physical Properties of Cement Paste

2016 ◽  
Vol 7 (1) ◽  
pp. 47 ◽  
Author(s):  
Heon-Young Cho ◽  
Jung-Mok Suh ◽  
Jin-Man Kim
Keyword(s):  
Ethylene Glycol ◽  
Cement Paste ◽  
Methyl Ether ◽  
Optimal Range ◽  
Molecular Weights ◽  
Testing Method ◽  
Super Plasticizer ◽  
Optimum Formulation ◽  
The Relationship ◽  
Glycol Methyl Ether

<p>The comb type poly{carboxylate–g–(ethylene glycol)methyl ether} (P(C–g–E)) copolymers were synthesized at different monomer ratios. The relationship between the synthetic conditions, the molecular weights<br />(Mp, Mn, Mw, Mz and Mw/Mn) and the dispersion ability of these copolymers in cement paste has been established. The molecular weights of P(C–g–E)s were analyzed by GPC. The dispersion abilities and the dispersion stabilities of P(C–g–E)s in cement paste were tested by mini slump testing method. The optimum formulation for P(C–g–E) synthesis was found to be P23MM 17 mol.%: SMS 10 mol.%: MA 8 mol.%: SMA 65 mol.%: APS 0.2 mol.%. The key components in P(C–g–E) synthetic formulation for cement super-plasticizer are SMA and P23MM. The SMA/P23MM in P(C–g–E) synthetic formulation is related to the dispersion ability and stability of P(C–g–E) in cement paste. The SMA/P23MM in P(C–g–E) synthetic formulation also influences the molecular weights and the polydispersity of P(C–g–E). The optimal range of SMA/P23MM in the formulation as a cement superplasticizer is 3.50~5.50. The dispersion ability of cement paste added with the optimum P(C–g–E) is increased more 3 times than those of the others.</p>

Instability of Emulsions Made with Surfactant–Oil–Water Systems at Optimum Formulation with Ultralow Interfacial Tension

Langmuir ◽  
2018 ◽  
Vol 34 (31) ◽  
pp. 9252-9263 ◽  
Author(s):  
Ronald Marquez ◽  
Ana M. Forgiarini ◽  
Dominique Langevin ◽  
Jean-Louis Salager
Keyword(s):  
Interfacial Tension ◽  
Water Systems ◽  
Optimum Formulation ◽  
Oil Water ◽  
Ultralow Interfacial Tension

scholarly journals Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 164 ◽  
Author(s):  
Lili Liu ◽  
Xiaopan Yang ◽  
Bhesh Bhandari ◽  
Yuanyuan Meng ◽  
Sangeeta Prakash
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Egg White ◽  
Egg White Protein ◽  
Evaluation Score ◽  
Optimum Formulation ◽  
Printing System ◽  
3D Printed ◽  
New Formulation

The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.

Photocrosslinking of EPDM Elastomers. A New Method for Rapid Curing of Elastomer Coatings at Room Temperature

1988 ◽  
Vol 61 (4) ◽  
pp. 568-576 ◽  
Author(s):  
J. Hilborn ◽  
B. Rånby
Keyword(s):  
Room Temperature ◽  
Uv Light ◽  
Steel Substrate ◽  
New Method ◽  
Practical Applications ◽  
Optimum Formulation ◽  
Thick Layers

Abstract Photocrosslinking with UV light in air of silica-filled EPDM rubbers is possible in practical applications for at least 2 mm thick layers which are cemented onto a steel substrate. To find the optimum formulation of the rubber composition, it is essential to know the function of each component. Further optimization can be achieved by using the APOE to the TMPTA system and by using a suitable primer cement on the metal.

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