Optimizing Food Processing through a New Approach to Response Surface Methodology

• 영문명: Optimizing Food Processing through a New Approach to Response Surface Methodology
• 발행기관: 한국축산식품학회
• 저자명: 임성수
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제2호, 374~381쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.03.31

영문 초록

In a previous study, ‘response surface methodology (RSM) using a fullest balanced model’ was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology can be used when each factor of the experimental design has five levels. In response surface experiments for optimization, not only five-level designs, but also three-level designs are used. Therefore, the present study aimed to improve the optimization of food processing when the experimental factors have three levels through a new approach to RSM. This approach employs three-step modeling based on a second-order model, a balanced higherorder model, and a balanced highest-order model. The dataset from the experimental data in a three-level, two-factor central composite design in a previous research was used to illustrate three-step modeling and the subsequent optimization. The proposed approach to RSM predicted improved results of optimization, which are different from the predicted optimization results in the previous research.

목차

Introduction

Materials and Methods

Results and Discussion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

response surface methodology lack of fit three-step modeling balanced higher-order model balanced highest-order model