The use and importance of design of experiments (DOE) in process modelling in food science and technology

Inthelasttenyears,theuseandapplicationsofmathematicalmodellinghaveincreasedinchemistryandfood scienceandtechnology.However,itisstillcommontofindresearchersusingthe‘oneatatime’approachto testandselectvariablestodevelopandoptimizeproductsandprocesses.Inthisregard,theobjectivesofthis review are to provide some statistical information related to mathematical modelling of processes using designofexperimentsfollowedbymultipleregressionanalysis,theso-calledresponsesurfacemethodology (RSM), and to discuss some recent published researches based on RSM optimization of products and processes, with special attention to microbiology, sensory analysis, food development and nutrition.

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