Credit hours
In-class work per week |
Practice per week |
Credits |
Duration |
Total |
4 |
2 |
6 |
9 weeks |
90 hours |
Instructor
Thais Maria Ferreira de Souza Vieira
Objective
Experimental planning , analysis , and interpretation of results for food products and process using the response surface analysis methodology.
Content
1. Designs of experiments 2. Effects analysis. 4. Response Surface Methodology: Analysis of variance, adjustment of mathematical models, determination of optimal conditions.
Bibliography
MONTGOMERY, D. C. Introdução ao controle estatístico da qualidade. LCT: Rio de Janeiro, 2004. 513p.
MYERS, R.H.; MONTGOMERY, D. C. Response surface methodology: process and product optimzation using designed experiments. Jonh Wiley & Sons: New York, 2002. 798p.
RODRIGUES, M.I; IEMMA, F.A. Experimental design and Process Optimization. CRC Press: Boca Raton, 2015. 303p.