The use and importance of design of experiments (DOE) in process modelling in food science and technology

Daniel Granato, Verônica Maria de Araújo Calado

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

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 languageEnglish
Title of host publicationMathematical and Statistical Methods in Food Science and Technology
Publisherwiley
Pages1-18
Number of pages18
ISBN (Electronic)9781118434635
ISBN (Print)9781118433683
DOIs
Publication statusPublished - 27 Dec 2013
Externally publishedYes

Keywords

  • Experimental design
  • Process optimization
  • Response surface methodology
  • Statistical evaluation

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