ABSTRACT
Food products usually contain numerous ingredients, and their manufacture typically involves several different processing steps that are not equally important to the desired quality characteristics of the food product. To simplify the procedure of food product design, the Black-Box Model provides an easy analysis, identification, and modeling of a food system. In food product design there are two different kinds of system problems— process and mixture problems—that should be dealt with by different statistical experimental methodologies. In the process problem, all the independent variables are not related to each other but are orthogonal to each other. Generally, all problems that appeared in food product design can be divided into mixture or process problems, with the latter having the dominant share. Sometimes a problem that seems to be a mixture problem is really a process problem and can only be solved with a corresponding factorial experimental method.
