A Hybrid Type Optimization Method for New Food Development

• Main Author: 王志源
• Other Authors: 陳和賢
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/25392362576639891392

碩士 === 國立屏東科技大學 === 食品科學系 === 91 === Product development is a process of logic creation and ideal design, which characterizes the function of realization and fulfills the future demand. However the processes of general food developments were oriented by developer’s experience. That’s because the definitions for food quality are not like industrial products which have objective criterions. Meanwhile, essential multi-performance characteristics may cause contradiction problem during development process. Accordingly, product design went to end based on their subjective will. In this work, Extensive theory, Taguchi method and Grey relational analysis were employed as a hybrid experimental design to investigate optimal decision problem for those food development processes with the ways of though divergence, creation design and multi-performance characteristics. This could help to produce with optimal food manufacturing process and formula. An example of Engraulis Japonica fish were used for new product development design. A detail investigation on those features has been made during the process of development in order to give concrete suggestions to those developers being objective and effectiveness to design and evaluate products.