Author/Authors
BURUK SAHİN, Yeliz Eskisehir Osmangazi University - Faculty of Engineering and Architecture - Department of Industrial Engineering, Turkey , AKTAR DEMİRTAŞ, Ezgi Eskisehir Osmangazi University - Faculty of Engineering and Architecture - Department of Industrial Engineering, Turkey , BURNAK, Nimetullah Eskisehir Osmangazi University - Faculty of Engineering and Architecture - Department of Industrial Engineering, Turkey
Title Of Article
Mixture design: A review of recent applications in the food industry
شماره ركورد
40822
Abstract
Design of experiments (DOE) is a systematic approach to applying statistical methods to the experimental process. The main purpose of this study is to provide useful insights into mixture design as a special type of DOE and to present a review of current mixture design applications in the food industry. The theoretical principles of mixture design and its application in the food industry, based on an extensive review of the literature, are described. Mixture design types, such as simplex-lattice, simplex-centroid, D-optimal and crossed mixture, are compared in terms of their characteristics and advantages. Multi-response optimization and the application of some heuristics and softwares are discussed. This review focuses on an overview of the more specialized and novel food applications in the recent literature.
From Page
297
NaturalLanguageKeyword
Mixture design , Optimization , Experimental design , Food , Desirability function
JournalTitle
Pamukkale University Journal Of Engineering Sciences
To Page
304
JournalTitle
Pamukkale University Journal Of Engineering Sciences
Link To Document