The use and importance of design of experiments ( DOE ) in process modelling in food science and technology
نویسندگان
چکیده
In the last tenyears, the use andapplications ofmathematicalmodellinghave increased inchemistry and food science and technology. However, it is still common to find researchers using the ‘one at a time’ approach to test and select variables to develop and optimize products and processes. In this regard, the objectives of this review are to provide some statistical information related to mathematical modelling of processes using design of experiments followed bymultiple regression analysis, the so-called response surfacemethodology (RSM), and to discuss some recent published researches based on RSM optimization of products and processes, with special attention to microbiology, sensory analysis, food development and nutrition.
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