Students perform experiments to illustrate chemical principles, such as extraction, denaturation, and phase changes.
Different parameters affecting extraction efficiency such as extraction mode, fiber coating and temperature were studied.
FUSLE variables such as extraction solvent, power and time were optimized by a central composite design.
Three factors such as extraction time (h), extraction temperature (°C) and ratio of water to raw material were investigated.
Three independent variables such as extraction temperature (°C), extraction time (h) and ratio of water to raw material were investigated.
SBSE extraction conditions such as extraction time profiles, sample volume, modifier addition, and acetic acid addition were examined.
A response surface experimental design was applied considering three factors such as extraction temperature, equilibrium time and extraction time.
Fundamental physicochemical data is required for the design and optimization of food engineering processes, such as extraction.
Several factors, such as extraction conditions, temperature, detection wavelength and type and concentration of ion-pairing agent were optimised.
Other effective parameters such as extraction time, ion balance and pulse frequency were optimized using the experimental design.
Three factors such as extraction temperature (°C), extraction time (h), and ratio of water to raw material were investigated.
