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Yanıt Yüzey Yöntemi veGıda İşleme Uygulamaları

Gıda mühendisliğinde optimizasyon, proseslerde işlem verimi ve ürün kabulünün yüksek olması için kullanılan önemli bir araçtır. Yanıt yüzey yöntemi, optimizasyonu da içeren istatistiksel bir tekniktir. Prosesi etkileyen parametreler bağımsız değişkenler, yanıtlar ise bağımlı değişkenler olarak adlandırılmaktadır. Optimum bölge, yanıtların izohips eğrilerinin çizilerek üst üste yerleştirilmesi (superimposing) veya desirability (istenilen hedefe ulaşma) fonksiyonu veya lineer olmayan programlama yaklaşımları kullanılarak belirlenir. Yanıt yüzey yöntemi gıda işlemede; çeşitli ürünlerin osmotik dehidrasyon koşullarının optimizasyonu, optimum püskürtmeli kurutma ve akışkan yatak kurutma koşullarının belirlenmesi, çeşitli enzimlerin üretim koşullarının optimizasyonu, pastörizasyon, ekstrüzyon, fırında pişirme gibi proseslerin optimizasyonunda 2000 yılından itibaren yaygın olarak kullanılmaya başlanmıştır.

Anahtar Kelimeler:

Optimizasyon, yanıt yüzey yöntemi, gıda işleme 　　

Response Surface Methodology and Food Processing Applications (Turkish with English Abstract)

Optimization is an essential tool in food engineering for the efficiency of the processing operations and high acceptability of the processes yield. The response surface methodology is a statistical technique including optimization. The parameters affecting the process are called as independent variables while the responses are designated as dependent variables. Optimum regions are derived by superimposition of the contour plots or using desirability function or non-linear programming approaches. Response surface methodology has been widely used in many food processing application such as optimization of osmotic dehydration conditions of various products, determination of optimum spray drying and fluid bed drying conditions, optimization of fermentation conditions for enzyme production, optimization of baking, pasteurization and extrusion process conditions etc. since the beginning of 2000’s.

Keywords:

Optimization, response surface methodology, food processing　　,

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