Application of Taguchi design of experiments in the food industry: a systematic literature review-Reference-Cited by-同舟云学术

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Application of Taguchi design of experiments in the food industry: a systematic literature review

Published:2024-03-21 Issue:5-6 Volume:35 Page:687-712
ISSN:1478-3363
Container-title:Total Quality Management & Business Excellence
language:en
Short-container-title:Total Quality Management & Business Excellence

Author:

Antony Jiju¹^ORCID,Bhat Shreeranga²^ORCID,Mittal Anuj³^ORCID,Jayaraman Raja⁴^ORCID,Gijo E.V.⁵^ORCID,Cudney Elizabeth A.⁶^ORCID

Affiliation:

1. Faculty of Business and Law, Newcastle Business School, Northumbria University, Newcastle Upon Tyne, UK

2. Department of Mechanical Engineering, St Joseph Engineering College, Mangaluru, India

3. Iowa Valley Resource Conservation & Development, Bengaluru, India

4. Department of Industrial and Systems Engineering, Khalifa University Abu Dhabi, Abu Dhabi, United Arab Emirates

5. SQC & OR Unit, Indian Statistical Institute, Bangalore, India

6. John E. Simon School of Business, Maryville University, St. Louis, MO, USA

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/14783363.2024.2331758

Reference82 articles.

1. Optimization of process parameters for the production of an OTA-hydrolyzing enzyme from Aspergillus niger under solid-state fermentation

2. Supercritical fluid extraction of seed oils – A short review of current trends

3. Optimization of growth performance responses of Japanese quail with different concentrations of metabolizable energy, lysine, and sulfur amino acids using Taguchi method

4. Improving the manufacturing process quality using design of experiments: a case study

5. Antony, J. (2014). Design of experiments for engineers and scientists. Elsevier.

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