UNIVERSITY OF BAMENDA

COLLEGE OF TECHNOLOGY
FOOD AND BIO-RESOURCE TECHNOLOGY

Question 1.
Table 2 shows a Doehlerts design for oil production from neem oil. The factors studied were
Cooking time 5-140 min, Cooking temperature 40-100 oC, and nut size 35-50mm. Two
responses; moisture content (Y1), and product yield (Y2) were studied. The processor proposes a
second order model with interaction to describe the data for each response.
a) Give the experimental design in real values that the engineer has to use
b) Does his proposed model describe the responses accurately?
c) Which of the responses is more affected by the factors
d) State and explain which factor has the highest influence on each of the responses.
e) Determine the optimum factors in real values to obtain the best result for each
response?
f) Is repetition necessary in this experiment? Justify your answer.

S/N
1 2 3 4 5 6 7 8 9 10 11 12 13
o
sesRespon factorsCoded

0 1 -1 0.5 -0.5 0.5 -0.5 0.5 -0.5 0.5 0 -0.5 0

x1

-
0 0 0 0.9 -0.9 0.9 0.3 -0.3 -0.289 0.577 0.289 -0.577
x2

0.9
x3 0 0 0 0 0 0 0 0.8 -0.8 -0.816 -0.816 0.816 0.816
Y1 51 56 65 60 62 58 61 61 66 62.45 60.64 54.22 60.02

Y2 47 48 44 44 47 45 48 49 42 45.11 44.66 47.5 45.32

QUESTION 2
Table two represents the drying kinetics of an oil seed which can be modelled by the equations in
table 3. Use table 2 to determine the constants of the equations in table 3. Which of the equations
best describe the data?
Time (min) 0 30 60 90 120 180 240 300 360 400 460 520 580 640 700 760 800
10
Moisture % 122 4 93.2 84.7 72.9 55.9 44.9 34.9 27.3 23.8 15.7 8.46 8.34 5.95 5.73 5.46 4.75

Name of model Model Reference

Lewis X r =exp(−kt ) Lewis, 1921
Henderson and Pabis X r =a exp(−kt ) Henderson, and Pabis, (1969).
Page X r =exp(−kt m ) Page (1949) In Kashaninejad et al., (2007)

Table 1 below represents the Doehlert experimental design for the cooking of neem nuts in
preparation for oil extraction. Two factors were studied cooking time and cooking temperature.
The responses moisture content (Y1) and oil Yield were measured. Using the table, answer the
following questions.
a) For each factor, state the range, value at the center of the domain and the increment for each
factor in real values.
b) How many repetitions were carried out for each experimental run? Was this repetition
necessary? Explain
The food engineer proposes a second order model with interaction to describe the data for each response.
c) Does his proposed model describe the responses accurately?
d) Which of the responses is more affected by the factors
e) State and explain which factor has the highest influence on each of the responses.
f) Determine the optimum X1 and X2 in real values to obtain the best result for each response?
g) Propose an expression to estimate number of experiments using the doehlert design.

Question 2.
Table 2 shows another
Doehlerts design for biodiesel
production from neem oil. The
factors studied were catalyst
concentration, solvent ratio,
reaction time, and temperature
and they ranged from 1–4 wt.
%, 2–6 v/w, 15– 60 min, and
50–70 C, respectively.
The only response
studied was product yield. The processor proposes a second order model with interaction to
describe the data for each response.
g) Give the experimental design in real values that the engineer has to use
h) Does his proposed model describe the responses accurately?
i) Which of the responses is more affected by the factors
j) State and explain which factor has the highest influence on each of the responses.
k) Determine the optimum factors in real values to obtain the best result for each
response?
l) What is the significance of using center points in this experiment
m) Is repetition necessary in this experiment? Justify your answer.