Applications of Response Surface Methodology in the Food Industry Processes

Response surface methodology (RSM) is a technique widely used to optimize various processes. This review presents the state-of-the-art applications of RSM in the optimization of different food processes such as extraction, drying, blanching, enzymatic hydrolysis and clarification, production of microbial metabolites, and formulation. The principles of RSM, its implementation steps, and different designs (full factorial design (FFD), Box-Behnken design (BBD), and central composite design (CCD)) are described. Furthermore, this work presents a comprehensive study of RSM literature recently published about the various food process fields and evaluating their RSM elements summarized in tables. Finally, the challenges and future prospects of using this statistical technique in the food industry processes are discussed. It can be concluded that appropriate selection of RSM design, independent variables (screening), and levels of the factors significantly influences the successful application of RSM. In addition, validity evaluation of the optimum conditions predicted through RSM is crucial too.