Chaughule, Thorat - Statistical Analysis/Design of Experiments- 6.2. Fractional Factorial Designs ................................................................................................... 170
8.6.3. Response surface methodology ............................................................................................ 171
8.6.3.1. Central Composite Design ............................................................................................... 172
8.6.4. Taguchi Design ............................................................................................................................. 175
8.6.5. Box-Behnken designs ................................................................................................................ 176
8.6.6. Evolutionary operation Approach ....................................................................................... 177
8.6.7. Plackett-Burman design ........................................................................................................... 177
8.6.8. Doehlert design............................................................................................................................ 178
8.7. FREQUENT DESIGN TROUBLES ....................................................................................... 179
- 7.1. Experimental variation masking factor effects .............................................................. 179
8.7.2. Uncontrolled factors compromise experimental conclusions ................................. 179
8.7.3. Incorrect principles of efficiency leads to unnecessary or inconclusive results
........................................................................................................................................................................ 180
8.7.4. Limitations of one-Factor-at-a-Time method ................................................................. 181
8.8. STEPWISE PROCEDURE FOR EFFECTIVE DESIGN OF EXPERIMENTS ................ 182
8.9. APPLICATIONS IN FOOD INDUSTRY .............................................................................. 184
8.9.1.1. Optimization of spray drying of ginger extract ...................................................... 185
8.9.1.2. Studies on Solar Cabinet Drying of Green Peas (Pisum sativum) .................. 186