Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6665305 | Journal of Food Engineering | 2015 | 6 Pages |
Abstract
Two experiments were carried out, an initial experiment to get rough parameter values and a second experiment, which was designed optimally by using the Cramer-Rao lower bond method. The percentage parameter errors for the four parameters of the modified model were reduced from 669%, 24%, 12%, and 2.4% to 38%, 5.4%, 4.5% and 1.9% respectively. The presented results demonstrate the advantage of optimal design of experiments.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
O. Paquet-Durand, V. Zettel, R. Kohlus, B. Hitzmann,