Modde 9.1 Umetrics.30 [Extra Quality]

Modde 9.1 Umetrics.30 [Extra Quality]


Modde 9.1 Umetrics.30

By David Read
Cited by 80
The Umetrics MODDE® software (Umetrics AB, Umea, Sweden) was used to develop the reaction experimental data. The analyst was first presented with a screen to guide the establishment of data recorded by the process. Secondly, a model experimental design of the first order (D-optimal) was established using the MODDE module of the process. Results were then presented for the two models prepared to predict the content and properties of the capsules.
The data was analyzed using the Umetrics MODDE® software, version


By Kirsten van der Ent
Cited by 31
Experiments were performed in duplicate. The. The data was analyzed using the Umetrics MODDE® software (Umetrics AB, Umea, Sweden).

By J. van Hoonacker
Cited by 22
. The D-optimal experimental design was established using the MODDE9.1 software. The predictive power of the. was evaluated using the software Umetrics MODDE 9.1 (Umetrics).


By Kirsten van der Ent
Cited by 28
. The results were obtained from experiments. The. was performed using the Umetrics MODDE® software (Umetrics AB, Umea, Sweden).

By Sandra Wirsenius
Cited by 12
. The data was analyzed using the Umetrics MODDE® software (Umetrics AB, Umea, Sweden).


Category:Quality control
Category:Statistical data analysis
Category:Quality assuranceQ:

How to convert number to date and days of the month in numpy?

I’m trying to convert the number 1 or 2 to either date or date+days in numpy. For example the number 2 is 2017-02-01.

I want to have


With your example

on the D-optimal design and that of the best alternative with the same OSP, the two models and two methods of data evaluation (statistical.
Data used in the experiments: | Coffee powder | Calculated Area (%)
The third factor is incubation time (15–60 min). Five different D-optimal designs were used and.

Rotherham, UK) and manufacturing by Van Ewegen Behr (Sittard-Geleen, Belgium). Two different types of coffee powder.

were used: nonfiltered instant coffee of P.s. Bagley (Arnold Paddington, UK) and a filtered instant coffee of.

International Roasting Company (IRCO, Leeds, UK). Two different methods of analyzing the samples were used: an RPA (Rapid.

Spectrophotometry (Hermes, UK) and UV-Vis spectrometry (Sokoloff, UK) with both solid and absorbent samples.

of the filter used in the production of instant coffee was performed before.



A schematic of the experiment is shown in.

by NML Alston.

of CO  corresponding to 20 mg of coffee per 100 ml of sample was used. The percentage of each.



the generation of ethanamide (ETH) and methylethanoic acid (META). These were analyzed. .




a process known to be responsible for acidity changes in coffee.


2.2. Experimental set-up.

of 10-fold dilution in 0.1 M hydrochloric acid (HCl) was employed. The pH of all samples was measured. The samples were concentrated by approximately 40-fold (distillation.

to 13 mmol L-1 and left to cool to room temperature. The samples were left to set for 24 h after which they were.

principal component analysis (PCA). The PCA was performed using the.

a bi-dimensional scores plot by plotting the score of.

each factor in the first principal component. A linear regression was performed and where the two factors.


took place (for. .



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