Process parameter optimization in the design of a pasteurizer for fresh filled pasta

One of the process optimization basic principles is a correct Design of Experiments (DOE). In this work a DOE Taguchi approach has been applied to the optimization of a pasteurizer for fresh filled pasta. The three considered factors are pasteurizing time, vapour pressure and product load on the pasteurizer frame. Each factor presents three levels and two replications have been carried out in every trial condition, by means of an L9 orthogonal array. The results have then been evaluated on the basis of 9 different response variables, as well as with an Overall Evaluation Criterion (OEC), all of them based on the Signal to Noise (S/N) ratio. An Analysis of Variance (ANOVA) has been performed for each variable and for the OEC; and this very last parameter has been used to find out the optimum state. Finally, the expected improvement in the optimum condition has been calculated, in terms of S/N ratio and from the economical point of view.