Slide 1

Chaughule, Thorat - Statistical Analysis/Design of Experiments

2009 osmotic dewater-

ing conditions for

Jackfriut

tion, temperature,

and duration of im-

mersion

overall acceptability,

minimum solid gain

Farris and

Piergiovanni,

2009

RSM Optimization of

manufacture of

almond paste

cookies

Weight of bamboo

fiber, fruc-

tose/saccharose ra-

tio (F/S), weight of

egg white as ingre-

dients, baking time,

baking temperature

Product quality, tex-

ture, moisture con-

tent , color

Eren and Er-

tekin, 2007

RSM Optimization of

osmotic dehydra-

tion of potato

Temperature (20-

60 °C), processing

time (0.5-8 h), su-

crose (40-60%

w/w), salt concen-

trations (0-15%

w/w)

water loss, solid gain ,

weight reduction,

water activity

Huang et al.,

2006

RSM Optimization of

operating condi-

tions for extruded

snack food with

tomato powder

Screw speed, mois-

ture content, tomato

powder content

Radial expansion ra-

tio , bulk density, de-

gree of gelatinization,

water , absorption

index , hardness

Zhu and Pan,

2009

Factorial

design

(3 factors)

Optimization of

infrared blanch-

ing and drying

conditions for

Apple slices

Radiation intensity,

slice thickness and

processing time

Heating and drying

rates, product tem-

perature, moisture

reduction, residual

polyphenol oxidase,

peroxidase activities,

surface color change

Ito et al., 2007 Fractional

factorial

design

( 25-1)

Optimization of

pulsed vacuum

osmotic dehydra-

tion of mango

slices

Temperature, Va-

cuum time, solution

concentration, Os-

motic recirculation,

vacuum pressure

Water loss, solids

gain, water activity,

and the effective dif-

fusivities of the water

or solids

Madamba and

Lopez, 2002

Fractional

factorial

design (3

level, 4 pa-

rameters)

Optimization of

the osmotic de-

hydration of

mango slices

Treatment time,

temperature, sugar

concentration , slice

thickness

weight reduction ,

sugar gain , final

moisture content,

overall product ac-

ceptability

Lopes et al,

2006

Full factorial

design

Optimization of

operating condi-

tions for drying of

Mango pulp in

spout fluidized

bed

Process tempera-

ture, feed flow rate,

spout, annular gas

velocity

Efficiency of powder

production, product

moisture, feed,

process time

Chegini and

Ghobadian,

2005

Full factorial

design

Optimization of

spray drying

conditions for

Orange juice

powder

Feed ratio, atomizer

speed, inlet air tem-

perature

Particle size, average

time of wettablity,

insoluble solids, bulk

density and moisture

content of the powder

8.6.4. Taguchi Design

One widely used Japanese quality-improvement philosophy, the Taguchi approach,
has statistical design of experiments as its core. Once an optimum value of the response
has been achieved, the next goal of experimentation is to make the optimum response
value insensitive to the noise factors so that a consistent performance is obtained at all
times. For example, if the yield from a spray drying process has been optimized at 95%,