Linear programming in blending various components of surimi seafood

Won B. Yoon; Jae W. Park; Byung Y. Kim

doi:10.1111/j.1365-2621.1997.tb04430.x

Linear programming in blending various components of surimi seafood

Won B. Yoon, Jae W. Park, Byung Y. Kim

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

48 Citations (Scopus)

Abstract

Shear stress, shear strain, whiteness of surimi gels made with high and low grades of Alaska pollock and Pacific whiting were investigated to determine linearity of their relationships. A canonical form of least square linear model in mixture design showed a greater linearity (r²=0.99) for blending high and low grade surimi lots. Due to linearity without interaction (p<0.001), a least cost linear program provided optimum blending for surimi lots based on value, constraints, and decision variables. Linear programming to determine optimum formulation of surimi with starches and water content was not feasible due to interactions between surimi and starch, or starch and water.

Original language	English
Pages (from-to)	561-564
Number of pages	4
Journal	Journal of Food Science
Volume	62
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1997.tb04430.x
Publication status	Published - 1997

Keywords

Linear programming
Mixture design
Optimization
Surimi

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1997.tb04430.x

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Linear programming in blending various components of surimi seafood

Abstract

Keywords

ASJC Scopus subject areas

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