Experimental Design and Process Optimization

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A01=Antonio Francisco Iemma
A01=Maria Isabel Rodrigues
advanced experimental design applications
Author_Antonio Francisco Iemma
Author_Maria Isabel Rodrigues
axial
Case Study
Category=PBT
Category=PBU
CCRD.
central
Central Composite Rotatable Design
complete
Complete Factorial Design
composite
contour
Contour Curves
Cp Pl
Design of Experiments
Dry Weight
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
experimental data interpretation
Experimental Design
Experimental Strategy
Experimental Validation
factorial
Factorial Design
Factorial Experimental Design
Fractional Design
Fractional factorial design
Fractional Factorials
Fruit Nectar
Hadamard Matrices
Hadamard Matrix
industrial research methods
Interval Estimates
Inulinase Production
LEB
Llo Wi
Moisture Content
multivariate analysis
Ne Ce
Plackett & Burman Designs
Plackett and Burman
points
process improvement strategies
process optimization techniques
Resolution III
Resolution Iv Design
response
Response Surface Analysis
Response surface methodology
Rix Ca
rotatable
Screening Design
Sequential Strategy
SS SS
statistical modeling
Statistics
surface
TR IA
Variable Selection
Variation Sum

Product details

  • ISBN 9781482299557
  • Weight: 771g
  • Dimensions: 178 x 254mm
  • Publication Date: 11 Dec 2014
  • Publisher: Taylor & Francis Inc
  • Publication City/Country: US
  • Product Form: Hardback
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Experimental Design and Process Optimization delves deep into the design of experiments (DOE). The book includes Central Composite Rotational Design (CCRD), fractional factorial, and Plackett and Burman designs as a means to solve challenges in research and development as well as a tool for the improvement of the processes already implemented. Appropriate strategies for 2 to 32 factors are covered in detail in the book.

The book covers the essentials of statistical science to assist readers in understanding and applying the concepts presented. It also presents numerous examples of applications using this methodology. The authors are not only experts in the field but also have significant practical experience. This allows them to discuss the application of the theoretical aspects discussed through various real-world case studies.

Maria Isabel Rodrigues is a professor at the University of Campinas in Brazil. She received her BS, MS, and PhD degrees in food engineering from the University of Campinas, Brazil. Dr. Rodrigues has taught courses of experimental design and process optimization at a postgraduate level at the University of Campinas, in private companies, and at other universities and institutions. She has worked as a consultant using this statistical tool in various specialty areas such as bioremediation, developments in microbial analytical methods, and fermentation and enzyme processes as well as in the automotive, chemical, petrochemical, cosmetic, pharmaceutical, and food industries.

Antonio Francisco Iemma has been a university-level teacher for more than 40 years. He has taught mathematics and biostatistics at the University of Ribeirão Preto, the Universidade Estadual Paulista, and the University of São Paulo. He received his master’s and doctoral degrees in statistics from the University of São Paulo, Brazil. He did his postdoctoral work at the Faculté Universitaire de Sciences Agronomiques de Gembloux in Belgium. Dr. Iemma has been a visiting lecturer at universities in Brazil and other countries such as Argentina, Belgium, Columbia, Cuba, and France, among others. He is also the former manager of biostatistics in the experiment optimization sector for GlaxoSmithKline Biological in Rixensart in Belgium.

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