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Controlling processes in food technology by simplifying the canonical form of fitted response surfaces
Author(s) -
Gilmour S. G.,
Ringrose T. J.
Publication year - 1999
Publication title -
journal of the royal statistical society: series c (applied statistics)
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.205
H-Index - 72
eISSN - 1467-9876
pISSN - 0035-9254
DOI - 10.1111/1467-9876.00142
Subject(s) - pastry , mixing (physics) , process (computing) , quality (philosophy) , computer science , canonical form , response surface methodology , order (exchange) , action (physics) , mathematics , surface (topology) , control (management) , algorithm , artificial intelligence , pure mathematics , statistics , geometry , database , physics , finance , quantum mechanics , economics , operating system
Second‐order response surfaces are often fitted to the results of designed experiments, and the canonical form of such surfaces can greatly help both in interpreting the results and in deciding what action to take on the process under study. A mixing process on pastry dough is described in which it is desired to simplify the canonical form to make the control of the process more economical, by basing it on only two of the three factors. We give examples where a simplification is possible with minimal loss of accuracy and where it can be seriously misleading, and we outline the features of the response surface that lead to these two situations. A method of improving the simplification by recalculating the constrained canonical axis is proposed. These methods ensure that the mixing process can be controlled by using only two factors without seriously lowering the quality of the pastry.