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Orientador(es)
Resumo(s)
The optimum experimental design for systems following the ®rst-order Arrhenius model under linearly increasing temperature
pro®les was studied by determining the sampling conditions that lead to a minimum con®dence region of the model parameters. It
was found that experiments should be started at the lowest possible temperature and, for each initial temperature, there is an optimal
heating rate. This heating rate is often too high to be feasible, implying that experiments have to be conducted at a lower practicable
heating rate. In this situation the experiments should be replicated in order to improve the precision of the estimates. If both the
initial temperature and the heating rate are ®xed at their optimal values, the optimal sampling times correspond to fractional
concentrations that are irrational numbers (approximately 0.70 and 0.19) whose product is exactly 1=e2, as earlier found for the
Bigelow model. A case study based on the estimation of the kinetic parameters of the acid hydrolysis of sucrose is also presented
Descrição
Palavras-chave
Acid sucrose hydrolysis Confidence regions Confidence regions Non-isothermal conditions Parameter precision
Contexto Educativo
Citação
CUNHA, Luís M.; OLIVEIRA, Fernanda A. R. - Optimal experimental design for estimating the kinetic parameters of processes described by the first-order Arrhenius model under linearly increasing temperature profiles. Journal of Food Engineering. ISSN 0308-8146. Vol. 46 (2000), p. 53-60
Editora
Elsevier