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Analysing multivariate data from designed experiments: a case study of photo‐oxidation in sour cream
Author(s) -
Bjerke Frøydis,
Larsen Hanne,
Tellefsen Siri Geiner
Publication year - 2007
Publication title -
quality and reliability engineering international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.913
H-Index - 62
eISSN - 1099-1638
pISSN - 0748-8017
DOI - 10.1002/qre.862
Subject(s) - multivariate analysis of variance , multivariate statistics , multivariate analysis , yield (engineering) , chemistry , food science , computer science , statistics , process engineering , environmental science , mathematics , engineering , materials science , metallurgy
Exposure to light induces photo‐oxidation in dairy products, causing undesired off‐taste/rancidity. In this case study we present the results of a designed experiment in four factors: illumination source, type of packaging, distance to illumination source and exposure time, in order to observe the resulting oxidation of low‐fat sour cream, measured by fluorescence spectroscopy. Such spectroscopic data yield highly correlated response variables. A novel multivariate method, 50–50 MANOVA, is applied for the statistical analysis. The main objective is to present and interpret complex and comprehensive data results to researchers and practitioners in an informative way. The experimentation revealed that several factors andinteractions must be taken into consideration when designing optimal environment for sour cream storage. Copyright © 2007 John Wiley & Sons, Ltd.