Chapter 13 - Experimental designs applied in research and development of dulces de leche

Abstract

Design of experiments (DoE) is a statistical method used for planning and conducting experiments to identify the effects of factors on response variables. DoE is a powerful tool that can help food scientists to develop new and improved food products. DoE is used in dairy science to improve the quality, safety, and shelf life of milk and dairy products. Also, DoE can be used to design new dairy products by identifying the factors that affect the desired properties of the food. For example, DoE is used in food science: to improve the taste of a new food product, DoE can be used to identify the optimal combination of ingredients and processing conditions; to reduce the risk of foodborne illness, DoE can be used to identify the most effective methods for controlling pathogens; or, to extend the shelf life of a food product, DoE can be used to identify the best storage conditions. In this chapter describes some DoE used in the research, development, and analysis of Dulces de leche. It is possible to ensure that there will always be a DoE that fits certain research and does not exclude characteristics that may influence the experiment results.