Food Engineering Progress
Korean Society for Food Engineering
Article

반응표면분석법을 이용한 식품제조프로세스의 최적화

심철호1,*
Chol-Ho Sim1,*
1상지대학교 정밀화학신소재학과
1Department of Fine Chemistry & New Materials, Sangji University
*Corresponding author: Chol-Ho Sim, Department of Fine Chemistry & New Materials, College of Science & Engineering, Sangji University, 660 Usandong Wonjusi Gangwondo, 220-702, Republic of Korea, Tel: +82-33-730-0422; Fax: +82-33-730-0403, E-mail: chsim@sangji.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: food technology; optimization; Response surface methodology; three-level full factorial design; central composite design; Box-Behnken design; Doehlert design