Optimisation of the meat emulsification process using at-line human evaluations and the Simplex method

摘要

The Simplex method has been used to determine the value of process parameters, mixing duration and mixer rotation speed, that lead to a product with desired sensory characteristics at the end of the chopping step during the manufacture of meat emulsion. These characteristics are evaluated as a global index called chopping degree (CD). It is calculated using the theory of fuzzy sets on the basis of a temperature measurement and four sensory evaluations made close to the line by operators. CD value should be as close as possible to 5. The results have allowed the optimisation of intermediary sensory quality by obtaining a maximum point where CD equals 4.8. The processing conditions established at the end of the Simplex algorithm are 3 min and 2000 rpm.