Vitenskapelig artikkel

Modeling methods for crossed mixture experiments—a case study from sausage production

Næs, Tormod; Egelandsdal, Bjørg; Dingstad, Bjørg

Publikasjonsdetaljer

Tidsskrift: Chemometrics and Intelligent Laboratory Systems, vol. 66, p. 175–190–16, 2003

Utgiver: Elsevier

Internasjonale standardnumre:
Trykt: 0169-7439
Elektronisk: 1873-3239

Open Access: none

Lenker:
DOI

Mixture designs and corresponding analysis techniques are of considerable importance in food science and industry. The present paper presents a case study where two mixtures are combined, in a way very similar to how mixture and factorial designs are combined in mixture-process situations. This special type of extension will here be referred to as a crossed mixture experiment. The case study is based on data from a project devoted to obtaining better understanding of the relative influence of the quantity and source of the biochemical components in sausages.