ABSTRACT
Scientific research is a process of guided learning, and the objective of statistical methods is to make that process as efficient as possible. The experimental design allows for unbiased estimates of the true treatment differences with a specified degree of precision. An investigator will arrive at a conclusion most quickly and surely if efficient methods of experimental design and sensitive data analysis tools are used. The application of experimental design techniques early in food process development can result in improved process yields, reduced variability and closer conformance to target requirements, reduced development time, and reduced overall costs. Optimization may be considered as a procedure for developing the best possible product in its class. The response is the measurable quantity whose value is assumed to be affected by changing the levels of the factors and whose values people are most interested in optimizing.
