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Define Recipe problem in experimental design method
Recipe is one of the most important factors leading to successful food products. A recipe usually includes several ingredients, which have different effects on specific food quality. To study these effects is the prerequisite for being able to choose the optimal recipes. Many food products are manufactured by mixing two or more ingredients. In bread and cake formulations, for example, flour, sugar, baking powder, shortening, and water are used. In this case, one or more properties of the food product generally depend only on the proportions of the ingredients present in the mixture and not on the amount of the mixture. One ingredient (an independent variable) cannot vary without changing at least one of the other ingredients in the mixture, because all the ingredients will be part of a constant sum of 100%. In other words, the variables or the ratios of different ingredients in the recipe are dependent on each other. These phenomena do not meet the orthogonality requirement of a conventional factorial design. Therefore, to study and model the effects that different ingredient components in a mixture have on the food product properties of interest, the factorial experimental design is no longer suitable unless it is modified. The effect of ingredient components (mixture variables) on food quality (response) are modeled differently from those effects based on the usual factorial experimental methodology.
than unrestrained amounts. These proportions are measured by volume, by weight, or by mole fraction. These are nonnegative numbers, and, if expressed as fractions of the mixture, they must add up to a unity, especially if the ingredients to be studied are the only ingredients comprising the mixture.
what are the characteristics of s block elements?
INTRODUCTION : In this exercise you will learn various steps and procedures adopted while purchasing lab-related items. This exercise will acquaint you with practices of preparing
a) Write a balanced equation of the formation of dimethyl carbonate by the reaction of methanol with carbon dioxide. How can dimethyl carbonate form if phosgene is the reactant?
Which of the following oxides of nitrogen is isoelectronic with CO 2: (1) No 2 (2) N 2 O (3) NO (4)N 2 O 2 Ans: N 2 O
primary and secondary cells
functions of triglycerides The functions of triglycerides are as given (a) Triglycerides are energy reserves in the cells and tissues of living procedure. While digested, tr
Q. What are Independent and dependent variables? Independent variables are the parameters such as ingredients and processing condition which have effect on product quality. Dep
what are postulates of rate theory?
When 6.85 grams of the Sr(OH)2.xH2O hydrate are dried in an oven, 3.13 grams of anhydrous Sr(OH)2 are formed.whats the value of x..please answer asap
quality of soya milk
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