Abstract
In the last ten years, the use and applications of mathematical modelling have increased in chemistry 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 by multiple regression analysis, the so-called response surface methodology (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.
Original language | English |
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Title of host publication | Mathematical and Statistical Methods in Food Science and Technology |
Publisher | wiley |
Pages | 1-18 |
Number of pages | 18 |
ISBN (Electronic) | 9781118434635 |
ISBN (Print) | 9781118433683 |
DOIs | |
Publication status | Published - 27 Dec 2013 |
Externally published | Yes |
Keywords
- Experimental design
- Process optimization
- Response surface methodology
- Statistical evaluation