Hi Team,
A professor (of Agriculture and Food Tech) is going through a challenge. Here is the inputs. Please advice.
Production of a Cream biscuit
Response = Texture (Match Target)
Factors
The cream biscuit product has two mixtures,
Mixture1: Biscuit component = 60% (0.6)
Wheat = 0.05 - 0.26
Sorgham = 0.1 - 0.31
Sugar = 0.2 - 0.41
Mixture 2 : Cream = 40% (0.4)
water = 0.2 - 0.36
Butter = 0.08 - 0.28
Oil = 0.16 - 0.32
Process Variables:
Process variables related to Mixture 1:
Temperature = 160-180
Viscosity = 100-150
Baking Time = 2 - 20
Airflow rate = 100-150
cooling temperature 1 = 5-20
Process variables related to Mixture 2:
Mixing rate = 500-1200
cooling temperature 2 = 5-20
___________
I tried using custom design. but when i add process variables, i am unable to add constraints of mixture1 = 60%
The professor also asked me about feasibility of Kowalski, Cornell, and Vining (KCV) model.
Looking for your inputs and thoughts on this
Thanks