STATISTICAL METHODS IN OPTIMIZATION OF FOOD MATERIALS

AlevYüksel AYDAR

Department of Food Engineering, Engineering Faculty, Manisa Celal Bayar University, Turkey Email: alevyuksel.aydar@cbu.edu.tr (https://orcid.org/0000-0001-9780-0917)

ABSTRACT Statistical methods play a vital role in science and in various fields of industry. An experimental design is an application of treatments applied to experimental units and is then part of a scientific method based on the measurement of one or more responses. The process and the operation of the system should be well observed. For this reason, in order to obtain a final result, an experimenter should plan and design experiments and well analyze the results. Response Surface Methodology (RSM) is one of the most widely used experimental designs for optimization. RSM is a useful method because it allows researchers to evaluate the effects of multiple factors and their interactions in one or more response variables. Recent studies widely aim high yield and quality in extraction of food materials and determining optimum conditions for this extraction process. In this study, Box-Behnken design (BBD), central composite design (CCD), cube style-central composite design (SCCD), face central composite design (FCCD) and face central design (FCD) which are main designs applied in food science in recent years has been reviewed

Key words: Statistical methods, experimental designs, food, optimization

Cite this article: Cite this article: AYDAR, A.Y. (2019). Statıstıcal Methods In Optımızatıon Of Food Materıals. European International Journal of Science and Technology, 8(3), 33-40.