Optimizing Food Processing through a New Approach to Response Surface Methodology

Abstract In a previous study, ‘response surface methodology (RSM) using a fullest balanced model’ was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology can be used when each factor of the experimental d...

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Autor principal:	Sungsue Rheem
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Springer Nature 2023-03-01
Colección:	Food Science of Animal Resources
Materias:	response surface methodology lack of fit three-step modeling balanced higher-order model balanced highest-order model
Acceso en línea:	https://doi.org/10.5851/kosfa.2023.e7
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