Mixture design: A review of recent applications in the food industry

Design of experiments (DOE) is a systematic approach to applying statistical methods to the experimental process. The main purpose of this study is to provide useful insights into mixture design as a special type of DOE and to present a review of current mixture design applications in the food industry. The theoretical principles of mixture design and its application in the food industry, based on an extensive review of the literature, are described. Mixture design types, such as simplex-lattice, simplex-centroid, D-optimal and crossed mixture, are compared in terms of their characteristics and advantages. Multi-response optimization and the application of some heuristics and softwares are discussed. This review focuses on an overview of the more specialized and novel food applications in the recent literature.

Karýþým tasarýmlarý: Gýda endüstrisindeki güncel uygulamalar üzerine bir yayýn taramasý

Deney tasarýmý, deneysel süreçlerde istatistiksel teknikleri kullanan sistematik bir yaklaþýmdýr. Bu çalýþmanýn temel amacý, deney tasarýmýnýn özel bir hali olan karýþým tasarýmlarýnýn gýda sektöründeki güncel uygulamalarýna dönük bir bakýþ açýsý sunmaktýr. Karýþým tasarýmlarýna iliþkin teorik bilgiler ve gýda sektöründeki uygulamalar geniþ bir literatür temel alýnarak açýklanmaya çalýþýlmýþtýr. Simpleks Kafes, Merkezlenmiþ Simpleks Kafes, D-optimal ve Çapraz tasarýmlar gibi bir çok karýþým tasarým tipi özellikleri ve avantajlarý yönüyle karþýlaþtýrýlmýþtýr. Çok yanýtlý eniyileme ve eniyilemede kullanýlan bazý algoritmalar ve yazýlýmlar tartýþýlmýþtýr. Özetle, yapýlan çalýþma gýda endüstrisinde karýþým tasarýmlarýna iliþkin daha özel ve güncel uygulamalara odaklanmýþtýr.