Formül optimizasyonunda yanıt yüzeyi metoduna göre DeBaun'un Cuboctahedrom deneme tasarımının kullanımı

Çeşitli faktörlere bağlı olarak elde edilen farklı gözlemler arasındaki bağıntıların incelenmesi için baş vurulan "Yanıt Yüzey Metodu", etkili olarak gıda sanayiinde ürün geliştirme alanında da kullanılmaktadır. Polinomiyal modelin seçildiği bu araştırmada, deneme noktalarını daha aza indirgemek için DeBaun'un Cuboctahedrom tasarımı kullanılmıştır. Bisküvü yapımında şeker (%45-75), hidrojenize yağ(%15-45) ve su (%16-26) seviyelerinde denemeye alınmıştır. Değerlendirmede bisküvü yüzeyinin çatlama oranı bisküvi kalite kriteri olarak değerlendirilmiştir. Optimum çatlama değeri (1.129) bisküvi üretiminde %21 su, %60 şeker ve %30 hidrojenize yağ kullanılarak elde edilmiştir.

Use of Debaun's Cuboctahedrom design for response surface methodology formula optimization

For the investigation of relationships among observations obtained as a result of various factors, Response Surface Methodology (RSM) is used for product development in food industry. In this study, the number of experiment was further reduced by using DeBauns's Cuboctahedrom design. Sugar (45-75%), shorthening(15-45%) and water levels (16-26%) in cookie production were evaluated. The crack ratio is considered as a cookie quality parameter. Optimum crack ratio (1.129) was obtained by using 21% water 60% sugar and 30% shortening level.

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