Statistical Methods for Food Science: Introductory procedures for the food practitioner

✍ Scribed by John Bower

• Year: 2009
• Tongue: English
• Leaves: 321
• Edition: 1
• Category: Library

✦ Synopsis

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician.This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.

✦ Table of Contents

Statistical Methods for Food Science......Page 5
Contents......Page 7
Preface......Page 11
Acknowledgements......Page 13
Part I Introduction and basics......Page 15
1.1 Introduction......Page 17
1.2 What the book will cover......Page 18
1.4 Applications of statistical procedures in food science......Page 20
1.5 Focus and terminology......Page 23
References......Page 26
Software sources and links......Page 27
2.2 The nature of data and their collection......Page 28
2.3 Collection of data and sampling......Page 39
2.4 Populations......Page 49
References......Page 55
3.1 Introduction......Page 57
3.2 Tabular and graphical displays......Page 58
3.3 Descriptive statistic measures......Page 71
3.4 Measurement uncertainty......Page 81
3.5 Determination of population nature and variance homogeneity......Page 97
References......Page 100
4.1 Introduction......Page 102
4.2 Significance (hypothesis) testing......Page 103
4.3 Assumptions of significance tests......Page 113
4.4 Stages in a significance test......Page 114
4.5 Selection of significance tests......Page 119
References......Page 123
5.2 General points......Page 125
5.3 Significance tests for nominal data (non-parametric)......Page 126
5.4 Significance tests for ordinal data (non-parametric)......Page 132
5.5 Significance tests for interval and ratio data (parametric)......Page 140
References......Page 149
6.1 Introduction......Page 151
6.2 Association......Page 152
6.3 Correlation......Page 154
6.4 Regression......Page 158
References......Page 163
7.2 Terminology and general procedure......Page 164
7.3 Sources of experimental error and its reduction......Page 168
7.4 Types of design......Page 173
7.5 Analysis methods and issues......Page 182
7.6 Applicability of designs......Page 184
References......Page 185
Part II Applications......Page 187
8.2 The quality and nature of sensory and consumer data......Page 188
8.4 Consumer data (sensory and survey)......Page 190
8.5 Trained panel sensory data......Page 206
8.6 Analysis of relationships......Page 222
References......Page 223
9.2 Quality and nature of instrumental data......Page 225
9.3 Sampling and replication......Page 228
9.4 Experimental design issues......Page 230
9.5 Statistical analysis of instrumental data......Page 232
9.6 Chemical analysis applications......Page 234
References......Page 249
10.2 Design application in food product development......Page 252
10.3 Single ingredient effects......Page 254
10.4 Two or more ingredients......Page 258
10.5 Screening of many ingredients......Page 263
10.6 Formulation by constraints......Page 269
References......Page 274
11.1 Introduction......Page 276
11.2 Types of statistical quality control......Page 277
11.3 Sampling procedures......Page 278
11.4 Control charts......Page 279
11.5 Acceptance sampling......Page 293
References......Page 297
12.2 Multivariate methods and their characteristics......Page 298
12.3 Multivariate modes......Page 299
12.4 Relationship of consumer preference with sensory measures......Page 315
References......Page 316
Index......Page 319