Applications of Response Surface Methodology in the Food Industry Processes

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• 作者：Mahmoud Yolmeh ; Seid Mahdi Jafari
• 关键词：Response surface methodology ; Extraction ; Drying ; Biotechnology ; Optimization ; Food industry
• 刊名：Food and Bioprocess Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：10
• 期：3
• 页码：413-433
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Chemistry/Food Science, general; Agriculture; Biotechnology;
• 出版者：Springer US
• ISSN：1935-5149
• 卷排序：10

文摘

Response surface methodology (RSM) is a technique widely used to optimize various processes. This review presents the state-of-the-art applications of RSM in the optimization of different food processes such as extraction, drying, blanching, enzymatic hydrolysis and clarification, production of microbial metabolites, and formulation. The principles of RSM, its implementation steps, and different designs (full factorial design (FFD), Box-Behnken design (BBD), and central composite design (CCD)) are described. Furthermore, this work presents a comprehensive study of RSM literature recently published about the various food process fields and evaluating their RSM elements summarized in tables. Finally, the challenges and future prospects of using this statistical technique in the food industry processes are discussed. It can be concluded that appropriate selection of RSM design, independent variables (screening), and levels of the factors significantly influences the successful application of RSM. In addition, validity evaluation of the optimum conditions predicted through RSM is crucial too.