Application of Statistical Experimental Design in Food Sciences

The development of new, health supporting food of high quality and the optimization of food technological processes today require the application of statistical methods of experimental design. The principles and steps of statistical planning and evaluation of experiments will be explained. By example of the development of a gluten-free rusk (zwieback), which is enriched by roughage compounds the application of a simplex-centroid mixture design will be shown. The results will be illustrated by different graphics.

Quality Improvement through Experiments with Mixtures

Mixture experiments are typical for chemical, food, metallurgical and other industries. The aim of these experiments is to find optimal component proportions that provide desired values of some product performance characteristics.