Ngah C.W.Z.C.W.Yahya M.A.2024-05-292024-05-292012308814610.1016/j.foodchem.2012.04.0322-s2.0-84861572332https://www.scopus.com/inward/record.uri?eid=2-s2.0-84861572332&doi=10.1016%2fj.foodchem.2012.04.032&partnerID=40&md5=30789fa0a6f07de1774bdb4864cfaebbhttps://oarep.usim.edu.my/handle/123456789/969223442702The microwave digestion method was developed and verified for the determination of arsenic in shrimp paste samples. Experimental design for five factors (HNO3 and H2O2 volumes, sample weight, microwave power and digestion time) were used for the optimisation of sample digestion. For this purpose, two level half factorial design, which involves 16 experiments, was adopted. The concentration of arsenic was analysed by graphite furnace atomic absorption spectrometry. Design Expert� 7.0 software was used to interpret all data obtained. The combination of 2 mL HNO3 and 1 mL H2O2 volumes, 0.1 g sample weight, 1400 W power and 5 min digestion time was found to be the optimum parameters required to digest the shrimp paste samples. Tests with spiked samples presented good recoveries with relative standard deviations between 0.32% and 5.35%. � 2012 Elsevier Ltd. All rights reserved.en-USAsAtomic absorption spectrometryDesign Expert® 7.0Half factorial designMicrowave systemOptimisationShrimp pasteArticle240624101344FOCHD