Title: PH Evaluation of Red Tea Samples: A Statistical Approach
Authors: Elhefian Esam,, Shahid Ramadhan Iqrisiah, Alaa Farag Jameea, Jannat Noor-Aldeen Aljaziry, Mariam Abdullah Omar
Volume: 9
Issue: 2
Pages: 35-40
Publication Date: 2025/02/28
Abstract:
In this study, a central composite design based on the response surface method was employed to study the effects of some important experimental parameters, i.e., concentration and boiling time, on the PH of red tea samples. The data generated from the response surface methodology (RSM) showed that quadratic effects of the concentration and boiling time on the PH of the tea samples were significant (p < 0.05). A regression equation for the PH was also established and found that the predicted values from the regression equation are in good agreement with the observed ones, implying that the regression equation could be used to predict and optimize the desired PH.