Multi response robust optimization of nugget steam cooking process parameters

Abstract

Experimental design is widely used to improve the quality of food products in order to find the best values of the production parameters. However, the simultaneous use of Taguchi's robust design and multi-response optimization applications are not common. In this study, it was aimed to find the appropriate levels of production parameters in order to increase the quality of nugget coated products produced in a food operation. In order to ensure a strong design against the effects of uncontrollable noise factors in the improvement of production quality, the optimum levels of the duration, temperature and fan speed parameters in the steam cooking furnace were tried to be found; microbiological load, center temperature and weight quality characteristics were investigated. Simultaneous optimization of the three performance characteristics in the solution of the multi-response optimization problem was achieved by the use of the desirability function based on SN ratios and the use of multi-objective optimization by ratio analysis MOORA and additive ratio assesment ARAS, multi criteria decision making methods. The desirability function and the levels suggested by the use of MOORA and ARAS were found to be the same and validation experiments were conducted for these levels. Finally, the results obtained were compared with the initial production conditions.