This set allows to process instrumental data (production criteria, physical and chemical analysis, ...) to meet various objectives such as:
The system proposes the creation of data entry grids or data import through Excel©, then different and various calculations are suggested as:
Tastel+ is also capable to involve instrumental data or formulation with corresponding sensory descriptive data, the joint processing of data will then identify links between these two groups of data. It will be possible by introducing a new sensory profile to know the conditions of its development.
A simple example with the orange juices helps to illustrate these links, six orange juices are prepared with different elements: % concentrate from Spain, Brazil, Israel, with other parameters as % added pulp, water, zest, ...
The idea is to know what would be the optimal formulation of components to enable the development of a product which is known also its sensory characteristics. The user can then enter these characteristics.
The system will then model a new product from correlations between the two types of data so that the user can then look at the elements of this formulation to develop new products to match its sensory expectations.
Other links can also exist between sensory description and production or instrumental analysis, easily highlighted by Tastel+:
Mix plan designs meet the needs of optimization techniques for formulating the mix in relation to a given answer: stability, viscosity, texture, preference ... or at a price optimization by a different combination of less expensive components.
Protocols are proposed by the system according to the type of mixture (I, II, III, IV) and the number of elements in the mix with their levels in order to issue optimum formulation graphs.
The components entering in mixt with their range of variation can determine automatically the appropriate
protocol, but also the type of mix (Type I, II, III or IV). Thus, it is considered an example with a mixture of
type I with 3 components.
Protocols may be proposed for the mixture of 2 to 4 elements.
Following the data entry of the experimental data, Tastel+ will test the validity of models and display results using response surfaces depending on the model: linear, quadratic, other ... Complete results are then published stating all information before the models tested, the validation of these tests, then the model coefficients in case of accepted model.
Optimizations of factors are dealing with critical factor formulation for a 'goal' reply: target stability, sensory description, or yield, to identify what those factors are important, and therefore how to work the answer the most efficiently.
This module can easily return to the factors influencing an experimental result in order to propose a protocol of experiments, and thus to identify laws causing the process to be optimized. Then, the suggested protocols are automatically available in order to prepare experiments: a model three complete factor model is displayed below.
Once the requested data entry done, the system will be able to test the difference between the experimental result and the calculated result of the modeling to test the validity of the model under different laws possible (linear or quadratic).
These treatments are then used to represent the curves of iso-response plans for the different considered factors, additional results are also published in order to return among other information, the model coefficients when this one is accepted.
