Publication
Title
Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables
Author
Abstract
Many food products involve mixtures of ingredients, where the mixtures can be expressed as combinations of ingredient proportions. In many cases, the quality and the consumer preference may also depend on the way in which the mixtures are processed. The processing is generally defined by the settings of one or more process variables. Experimental designs studying the joint impact of the mixture ingredient proportions and the settings of the process variables are called mixture-process variable experiments. In this article, we show how to combine mixture-process variable experiments and discrete choice experiments, to quantify and model consumer preferences for food products that can be viewed as processed mixtures. First, we describe the modeling of data from such combined experiments. Next, we describe how to generate D- and I-optimal designs for choice experiments involving mixtures and process variables, and we compare the two kinds of designs using two examples.
Language
English
Source (journal)
Food quality and preference. - Harlow
Publication
Harlow : 2023
ISSN
0950-3293
DOI
10.1016/J.FOODQUAL.2023.104928
Volume/pages
110 (2023) , p. 1-13
Article Reference
104928
ISI
001124442500001
Full text (Publisher's DOI)
Full text (open access)
Full text (publisher's version - intranet only)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
Affiliation
Publications with a UAntwerp address
External links
Web of Science
Record
Identifier
Creation 09.01.2024
Last edited 23.01.2024
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