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Metrics (View:48)- Application of Response Surface Methodology for the Optimization of Process in Food Technology
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반응표면분석법을 이용한 식품제조프로세스의 최적화
Received: Jan 25, 2010; Revised: Dec 23, 2010; Accepted: Dec 26, 2010
Published Online: May 31, 2011
Abatract
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.