Application of the Three-Factor Design as an Educational Strategy in Industrial Engineering: An Experimental Case on Healthy Potato Cooking

Elizabeth Puelles Bulnes M.; Rafael Cervantes Miranda J.; Andre Cardenas Echevarria J.; Miguel Bartolo Bolimbo J.; Giuliana Sulca Valderrama M. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2025) · DOI: 10.18687/laccei2025.1.1.2260

Resumen

Potato frying is a popular cooking method, but it faces challenges such as oil degradation, the formation of harmful compounds, and a decrease in product quality. The type of oil, cooking material, and potato variety affect oil stability and reuse. Without proper control, the oil reaches its smoke point prematurely, reducing efficiency and food safety. To address this issue, a Trifactorial Experimental Design 2x2x2x2 was applied, evaluating two types of oils, two types of pots and two potato varieties (white and yellow). The number of frying batches that could be performed before oil degradation and the time required to reach the smoke point were measured. The results indicated that one oil and stainless-steel pots prolonged oil stability, allowing for a greater number of frying batches before deterioration. The smoke point was confirmed as a critical parameter in frying optimization, providing key information to improve efficiency and sustainability in the food industry. This study was designed and conducted by Industrial Engineering students as part of their training in the Design of Experiments course. Through this experience, the students integrated statistical learning with practical application in a real experimental setting, developing key competencies in process analysis, quality control, assumption validation, and data-driven decision-making, from an educational perspective applied to industrial engineering.

Instituciones: Universidad Ricardo Palma