Mustafa Agah TEKİNDAL, Hülya BAYRAK, Berrin ÖZKAYA, Yasemin YAVUZ

Second- order response surface method: factorıal experiments an alternative method in the field of agronomy

The main purpose in all experimental designs is to take into account the factors that are considered likely tohave an effect on the response variable emphasized, and to minimize the error of experiment in this way.Bread, which is the staple human food, c annot have any negative effect on human beings as long as it isproduced by using suitable materials under appropriate conditions . However, when inappropriate amounts ofraw materials are used (e.g. non-optimal amounts of bran, yeast or other additives), bread threatens health. Inthis study, Box -BehnkenDesign (BBD) and Central Composite Design (CCD), the two different designs of theresponse surface method, were applied to a single dataset. Two designs were evaluated in terms of the resultsobtained. The purpose in the second-order factorial experiments is to identify the optimum levels ofindependent variables for the dependent variable. In this study, the implementation of second-order responsesurface model and interpretation of the results were based on 2 k CCD (Central Composite Design) and BBD(Box -Behnken Design) with one replicate. In the CCD, the amount of bran added, flour type , the ratio of yeastadded, furnace temperature, the duration of remaining in the furnace, and fermentation time were accepted tobe significant factors that affected volume yield. In addition, R 2 = 80.7 % shows that the regression equationexplains variables by 80.7 % . In the BBD, the ratio of bran added, the type of flour, the ratio of yeast added,furnace temperature (only in quadratic form ), the duration of remaining in the furnace (only in quadraticform), and fermentation time (only in quadratic form) were accepted to be significant factors that affectedvolume yield. Furthermore, R2 = 89.64 % shows that the regressio n equation explains variables by %89.64 .This method provides savings in terms of time and the amount of material by limiting the area at particularlevels. Researcher may use the results of either CCD or BBD (whichever s/he deems suitable) according to thevolume s/he wants to obtain.

PDF

___

Akbaş, E. 2000. Some of The Properties and The Amount of Phytic Acid on Cornbread Effects of Construction Methods. Master Thesis. Ankara University. Institute of Science and Technology. p 63. Ankara (in Turkish)
Anonymous 1971. Standart Methoden Fur Getraide Mehl Und Brot. Sewiterte AuflageIm. Verlag Moriztz Scheafer. Detmold.
Banga, J.R. Balsa -Canto, E., Moles, C.G., Alonso, A.A., 2003, Improving Food Processing Using Modern Optimization Methods. Trends Food Sci& Tech, 14: 131 -144.
Bauer, W. B. Jr., Parnell, S. G., Mayers, A. D., 1999, Response Surface Methodology As a Sensitivity Analysis Tool in A Decision Analysis, Journal Of Multicriteria Decision Analysis, 8(3): 162 -180.
Bayrak , H., B. Ozkaya, M.A. Tekindal. 2010. Productivity in the First Degree for the Optimum Point Dete rmination of Factorial Trials: An application. Türkiye Klinikleri Biyoistatistik Dergisi [Turkey Clinics J Biostat ] 2(1) :18 27
Box, G.E.P. and N.R. Draper. 1986, Empirical Model-Building and Response Surfaces, John Wiley and Sons, 34 -57, 304 - 381, 423 -474.
Çay, P., 2008, Effect of Processing Amount of Phytic Acid Bran Bread. Master thesis. Ankara University. Institute of Science and Technology. p 105. Ankara (in Turkish).
De Kock, S., Taylor, S., S.R.N. Taylor. 1999. Effect of Heat Treatment and Partic le Size of Different Brans on Loaf Volume of Brown Bread, Lebenesm. Wissu. Technol.: 32, p. 349 -356.
Dobson, J.A. 1990. An Introduction Generalized Lineer Models, 2. ed. Chapman and Holls, 100 -171.
Kocabaş, Z. 2001. An Application and Interpretation Of Se cond Order Response Surface Model. Ankara University Journal of Agricultural Sciences. 7: 121 -128.
Koç B. and F. Kaymak-Ertekin. 2009. Response Surface Methodology and Food Processing Applications. Food Journal. 35:1, p.1 -7
Maruyama, S.A., Palombini S.V., Claus, T., Carbonera, F., Montanher, P.F., de Souza, N.E., Visentainer, J.V., Gomes, S.T.M. Matsushita, M. 2013. Application of Box -Behnken Design to the Study of Fatty Acids and Antioxidant Activity from Enriched White Bread. Journal of The Brazilian Chemical Society. 24:9 1520 -1529
Mladenov. V., Banjac. B., M. Mıloevıć. 2012. Evaluation of Yield and Seed Requirements Stability of Bread Wheat (Triticum aestivum L.) Via Ammi Model Turkish Journal of Field Crops, Volume: 17, No:2, page:203 -207.
Myers R.H., Montgomery D.C., Vining G.G., Borror C.M., S.M. Kowalski. 2004. Response Surface Methodo¬logy: A Retrospective and Literature Survey. J Quality Tech. 36:53 - 77.
Myers, R. H. and D.C. Montgomery. 2002. Response Surfa ce Methodology Process And Product Optimization Using Designed Experiments, John Wiley and Sons, 17 -85, 203 - 303.
Neddermeijer, H. G, Oortmarssen, G. J., P. Nanda. 2000. A Frame Work For Response Surface Methodology for Simulation Optimization, Proceeding o f the 2000 Winter Simulation Conference. 1: 129 -136.
Özkaya, B. 2005. Fractions Received From Different Parts of The Mill Bran Bread Dough Rheological Properties and Impact on Quality, Food Technology Journal, 4;5 . p. 43 -48 (in Turkish).
Pomerans, Y., Shagran, M., Finney, K.F., D.B.Bechtel.1977. Fibre in Breadmaking Effects On Functional Properties Cereal Chemistry. 54, p. 25 -41.
Saguy I, Mishkin MA, M.Karel.1984. Optimizati¬on methods and available software. part1. CRC Critical RevFoodSci and Nutr. 20 (4): 275 -299.
Tekindal M.A, Bayrak H., Özkaya B.,Y. Yavuz. 2012. Box - Behnken Experimental Design in Factorial Experiments: The Importance of Bread for Nutrition and Health Running Head, Turk J Field Crops, 17 : 115 -123.
Yalçınkaya, O. and G. M. Bayhan. 2008. Modelling And Optimization Of Awarage Travel Time For A Metro Line By Simulation And Response Surface Methodology. European Journal of Operational Research. 10:10 -16.
Zhang, D. and W.R Moore. 1999. Wheat Bran Particle Size Effects On Breadbaking Performance And Quality. Journal Of The Science Of Food And Agriculture: 79, p. 805 -809.