IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

The process parameters were optimized using Taguchi designs and a modified second-order response surface in an empirical study

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G. CHARANKUMAR
» doi: 10.48047/ijfans/v10/si1/09

Abstract

In this paper, the methods of modified second order response surface design and Taguchi design of experiments were employed to determine the optimum level of process parameters, following the works of Rajendar et al. (2004) and Prabhakar et al. (2014). The focus of this study was primarily on the statistical analysis of these two methods, with an emphasis on obtaining the optimum response using a smaller number of design points through the use of modified second order response surface design. The study's results demonstrate that the utilization of modified second order response surface designs led to the requirement of fewer design points for obtaining the optimum value. The determination of optimal process parameters for surface roughness was accomplished using a combination of modified response surface designs and the Taguchi approach, supported by response graphs.

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