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The Effect of Varying Mixing Temperatures and Baking Level on the Quality of Pilot Scale Anodes - A Factorial Design Analysis

机译：不同混合温度和烘烤水平对中试阳极质量的影响 - 因子设计分析

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Sommerseth, Camilla; Thorne, Rebecca Jayne; Ratvik, Arne Petter; Sandnes, Espen; Linga, Hogne; Lossius, Lorentz Petter; Svensson, Ann Mari;
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1. The Effect of Varying Mixing Temperatures and Baking Level on the Quality of Pilot Scale Anodes—A Factorial Design Analysis [J] . Camilla Sommerseth, Rebecca Jayne Thorne, Arne Petter Ratvik, Metals . 2017,第3期

机译：混合温度和烘烤水平的变化对中试阳极质量的影响—析因设计分析
2. EFFECTS OF PETROLEUM COKE CALCINATION TEMPERATURE AND ANODE BAKING TEMPERATURE ON ANODE PROPERTIES [J] . D.L. Belitskus Цветные металлы: Ежемес. науч.-техн. и произв. журн.: Орган М-ва цвет. металлургии СССР и Центр. правл. НТО цвет. металлургии . 1996,第2期

机译：石油焦炭煅烧温度和阳极烘烤温度对阳极性能的影响
3. EFFECTS OF PETROLEUM COKE CALCINATION TEMPERATURE AND ANODE BAKING TEMPERATURE ON ANODE PROPERTIES [J] . D.L. Belitskus Цветные металлы: Ежемес. науч.-техн. и произв. журн.: Орган М-ва цвет. металлургии СССР и Центр. правл. НТО цвет. металлургии . 1996,第2期

机译：石油焦炭煅烧温度和阳极烘烤温度对阳极性能的影响
4. Electrochemical Behaviour of Carbon Anodes Produced with Different Mixing Temperatures and Baking Levels-A Laboratory Study [C] . C. Sommerseth, R. J. Thorne, W. Gebarowski Annual Meeting amp;amp;amp; Exhibition of The Minerals, Metals amp;amp;amp; Materials Society . 2019

机译：不同混合温度和烘烤水平产生的碳阳极电化学行为 - 实验室研究
5. Characterization of coal- and petroleum-derived binder pitches and the interaction of pitch/coke mixtures in pre-baked carbon anodes. [D] . Suriyapraphadilok, Uthaiporn. 2008

机译：煤和石油衍生的沥青的特性以及预焙碳阳极中沥青/焦炭混合物的相互作用。
6. Physical Property Evolution of the Anode Mixture during the Baking Process [O] . Bowen Chen, Hicham Chaouki, Donald Picard, 2021

机译：烘焙过程中阳极混合物的物理性质演化
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

The Effect of Varying Mixing Temperatures and Baking Level on the Quality of Pilot Scale Anodes - A Factorial Design Analysis

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