Mixture design: A review of recent applications in the food industry

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Atıf İçin Kopyala

Buruk Sahin Y., Aktar Demirtas E., Burnak N.

PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, cilt.22, sa.4, ss.297-304, 2016 (ESCI)

• Yayın Türü: Makale / Derleme
• Cilt numarası: 22 Sayı: 4
• Basım Tarihi: 2016
• Doi Numarası: 10.5505/pajes.2015.98598
• Dergi Adı: PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI
• Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
• Sayfa Sayıları: ss.297-304
• Anahtar Kelimeler: Mixture design, Optimization, Experimental design, Food, Desirability function, SIMULTANEOUS-OPTIMIZATION, KAPPA-CARRAGEENAN, QUALITY, STARCH, MILK, BEEF
• Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

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.