|
KMID : 1024420110150020097
|
|
Food Engineering Progress
2011 Volume.15 No. 2 p.97 ~ p.115
|
|
|
Application of Response Surface Methodology for the Optimization of Process in Food Technology
|
|
Sim Chol-Ho
|
|
|
Abstract
|
|
|
|
A review about the application of response surface methodology in the optimization of food technology is presented. The theoretical principles of response surface methodology and steps for its application are described. The response surface methodologies : three-level full factorial, central composite, Box-Behnken, and Doehlert designs are compared in terms of characteristics and efficiency. Furthermore, recent references of their uses in food technology are presented. A comparison between the response surface designs (three-level full factorial, central composite, Box-Behnken and Doehlert design) has demonstrated that the Box-Behnken and Doehlert designs are slightly more efficient than the central composite design but much more efficient than the three-level full factorial designs.
|
|
|
KEYWORD
|
|
|
food technology, optimization, Response surface methodology, three-level full factorial design, central composite design, Box-Behnken design, Doehlert design
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|