Research on Food Processing Optimization and Nutrition Retention Based on Multivariate Statistical Analysis
Abstract
This study explores the optimization method of food processing with potato crisps as an example. The experimental data were analyzed by principal component analysis using one-way and response surface tests with crushing force, oil content, L* value, sensory score, composite score and volatile components detected by electronic nose as indexes. The regression effect of the quadratic polynomial regression model established with the normalized composite score obtained from the principal component analysis as the response value was highly significant (p
Fields of Study & Subjects
Advanced Scientific Research Methods
Food and Agricultural Sciences
Optimal Experimental Design Methods
Publication details
- Journal / source
- International Journal of Computer Information Systems and Industrial Management Applications
- Volume
- 18
- Pages
- 21–21
- Publication date
- 18 January 2026
- Language
- EN