Determination Of The Most Important Factors Affecting Dairy Products During The Storage Period Using Factorial Experiments (Case Study In Iraq)

Dairy products are at the forefront of food that is susceptible to rapid damage. It is suitable for bacterial growth. Any defect in the validity, storage method or safety of the methods used in all stages of manufacturing causes product corruption immediately. Product storage is indispensable in many factories. This paper deals the most important factors that affect the damage of dairy products during storage (before marketing). The factors are described as follows (temperature, humidity, light intensity, package size, and storage period). Each factor has two levels (high, low). In such studies it is necessary to determine the effect of the main factors and their interactions on the damage of the product. Models factorial experiments are consider of the important statistical methods to study the main and interactions effects together, especially when studying the levels of these factors, so we use in this paper a model of factorial experiment of type( ), to analyze this type of experiments uses the technique multiple regression model and estimation of the parameters by the of ordinary least squares method (OLS). The results of the analysis showed that there are two factors had a main effect on product damage, as well as five bilateral interactions and five triple interactions that had a clear effect on the dairy product damage.