Linear programming in blending various components of surimi seafood

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

Research output: Contribution to journalArticle

39 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 languageEnglish
Pages (from-to)561-564+567
JournalJournal of Food Science
Volume62
Issue number3
Publication statusPublished - 1997 May 1
Externally publishedYes

Fingerprint

Linear Programming
Seafood
surimi
linear programming
seafoods
Starch
starch
Water
Least-Squares Analysis
Linear Models
Merluccius productus
Gels
Theragra chalcogramma
Costs and Cost Analysis
shear stress
shears
least squares
linear models
gels
water content

ASJC Scopus subject areas

  • Food Science

Cite this

Yoon, W. B., Park, J. W., & Kim, B. Y. (1997). Linear programming in blending various components of surimi seafood. Journal of Food Science, 62(3), 561-564+567.

Linear programming in blending various components of surimi seafood. / Yoon, Won B.; Park, Jae W.; Kim, Byung Y.

In: Journal of Food Science, Vol. 62, No. 3, 01.05.1997, p. 561-564+567.

Research output: Contribution to journalArticle

Yoon, WB, Park, JW & Kim, BY 1997, 'Linear programming in blending various components of surimi seafood', Journal of Food Science, vol. 62, no. 3, pp. 561-564+567.
Yoon, Won B. ; Park, Jae W. ; Kim, Byung Y. / Linear programming in blending various components of surimi seafood. In: Journal of Food Science. 1997 ; Vol. 62, No. 3. pp. 561-564+567.
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