کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1181119 | 962904 | 2009 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Supersaturated design for screening factors influencing the preparation of sulfated amides of olive pomace oil fatty acids Supersaturated design for screening factors influencing the preparation of sulfated amides of olive pomace oil fatty acids](/preview/png/1181119.png)
In a previous paper, we showed that the preparation of sulfated diethanolamide of fatty acids is easy to carry out without organic solvents when using olive pomace oil as starting material; the reaction yield was, however, highly variable as a function of factor levels. The purpose of this research is to look for the optimal experimental conditions. We started by applying a supersaturated experimental design to screen for important factors among a list of 31 potentially influential factors in 18 experiments. Thus, we constructed a two-level supersaturated design as a half fraction of a 36-experiment Hadamard matrix and used it for this screening purpose. Multiple regression methods namely stepwise selection procedure, ridge regression and all-subset regressions were used to analyze the supersaturated design results according to a four step procedure. Results indicated that six factors, namely, molar ratio SO3/ester, amidation time, amide addition rate, alkali reagent, alkali concentration, and amidation temperature, were very influential factors. Three other factors were moderately influential: neutralization temperature, sodium methanoate amount, and methanol amount. In future research, these factors will be further studied in order to perform robustness tests of the process.
Journal: Chemometrics and Intelligent Laboratory Systems - Volume 99, Issue 1, 15 November 2009, Pages 71–78