Fractional Factorial Design Approach for Optimizing Analytical Methods

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Abstract
Experimental designs based on procedures of Taguchi are described for optimizing analytical methods. Methods were efficiently developed, with improvements in precision and accuracy, for the determination of cholesterol in foods, magnesium in feed premix, and moisture in mayonnaise. Significant factors and interactions were identified by using 2-level designs, analysis of variance techniques, and commercially available computer software. The designs were prepared by using Taguchi linear diagrams. The methods developed as a result of these experiments have proven to be rugged and reliable.

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