Optimisation of food processing with multiple quality characteristics using desirability function

Desirability function is a statistical methodology that can be applied to find optimal solutions for response variables in multiple objective optimisations. Desirability function is widely used for finding a global optimum response for several manufacturing processes, including food processes. In this investigation a factorial design 24 with four centre points was used to find out the best formulation conditions for the cucumber chutney production process. The factors taken into account were: osmotic dehydration time, thermal treatment time, treatment temperature and formulation. The response variables measured were: water activity, efficiency, total soluble solids, viscosity and pH. The results showed that it was possible to optimise all response variables in a simultaneous way through the desirability function methodology. An optimisation strategy that reduced the food development problem with multiple quality features to a simple mathematical model is the main contribution of this study.