Title: Optimisation of food processing with multiple quality characteristics using desirability function

Authors: Jesús Gabriel Rangel-Peraza; Edith Padilla-Gasca; Yaneth A. Bustos-Terrones; Jaime Rochin-Medina; Abraham Rodriguez-Mata; Antonio J. Sanhouse-García

Addresses: Departamento de Estudios de Posgrado e Investigación, Instituto Tecnológico de Culiacán, Juan de Dios Batiz 310 Pte. Col. Guadalupe, Culiacán, Sinaloa, Mexico ' Departamento de Estudios de Posgrado e Investigación, Instituto Tecnológico de Culiacán, Juan de Dios Batiz 310 Pte. Col. Guadalupe, Culiacán, Sinaloa, Mexico ' Departamento de Estudios de Posgrado e Investigación, Instituto Tecnológico de Culiacán, Juan de Dios Batiz 310 Pte. Col. Guadalupe, Culiacán, Sinaloa, Mexico ' Departamento de Estudios de Posgrado e Investigación, Instituto Tecnológico de Culiacán, Juan de Dios Batiz 310 Pte. Col. Guadalupe, Culiacán, Sinaloa, Mexico ' Departamento de Estudios de Posgrado e Investigación, Instituto Tecnológico de Culiacán, Juan de Dios Batiz 310 Pte. Col. Guadalupe, Culiacán, Sinaloa, Mexico ' Departamento de Estudios de Posgrado e Investigación, Instituto Tecnológico de Culiacán, Juan de Dios Batiz 310 Pte. Col. Guadalupe, Culiacán, Sinaloa, Mexico

Abstract: Desirability function is a statistical methodology that can be applied to find optimal solutions for response variables in multiple objective optimisations. Desirability function is widely used for finding a global optimum response for several manufacturing processes, including food processes. In this investigation a factorial design 2⁴ with four centre points was used to find out the best formulation conditions for the cucumber chutney production process. The factors taken into account were: osmotic dehydration time, thermal treatment time, treatment temperature and formulation. The response variables measured were: water activity, efficiency, total soluble solids, viscosity and pH. The results showed that it was possible to optimise all response variables in a simultaneous way through the desirability function methodology. An optimisation strategy that reduced the food development problem with multiple quality features to a simple mathematical model is the main contribution of this study.

Keywords: optimisation; food processing; quality characteristics; desirability function; response surface methodology.

DOI: 10.1504/IJQET.2017.094315

International Journal of Quality Engineering and Technology, 2017 Vol.6 No.4, pp.302 - 321

Received: 25 Feb 2017
Accepted: 11 Dec 2017
Published online: 29 Aug 2018 *

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