Optimisation of a model food mixture using response surface methodology to evaluate the anti‐adhesive properties of cooking materials

The composition of a model food was optimised to evaluate the anti‐adhesive properties of cooking materials. This optimisation was performed using a response surface methodology. When cooked at 201 °C, the model food was selected to leave the greatest quantity of cooked residue that cannot be removed easily from the utensil surface. The measurement of the surface covered by the cooked food left after cleaning was the response value of the experimental design. The effect of five macronutrients was evaluated. Glucose and ovalbumin factors showed the most important positive effect, while amylopectin presented a negative effect. The optimum concentration values of the food constituents where highest food adsorption was estimated were 34.5 mg mL^?1 glucose, 14.5 mg mL^?1 amylopectin, 39.0 mg mL^?1 ovalbumin, 13.5 mg mL^?1 casein and 32.8 mg mL^?1 linoleic acid. The predicted results at the optimum point coincided well with experimental values. The optimum food mixture presented good precision as well.