Statistical Methods for Food Science - Introductory Procedures for the Food Practitioner

Informationen zum Autor John A. Bower is a former lecturer and course leader (BSc Food Studies) at Queen Margaret University,Edinburgh, UK. He retired in 2009. Since then he has continued to write statistics-related material for a variety of organisations and publications Klappentext 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 second edition of Statistical Methods for Food Science 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.This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below. Zusammenfassung 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. Inhaltsverzeichnis Preface ixAbout the companion website xiAcknowledgements xiiiPart I Introduction and basicsChapter 1 Basics and terminology 31.1 Introduction 31.2 What the book will cover 41.3 The importance of statistics 61.4 Applications of statistical procedures in food science 61.5 Focus and terminology 9References 12Software sources and links 13Chapter 2 The nature of data and their collection 152.1 Introduction 152.2 The nature of data 152.3 Collection of data and sampling 262.4 Populations 36References 42Chapter 3 Descriptive statistics 443.1 Introduction 443.2 Tabular and graphical displays 453.3 Descriptive statistic measures 593.4 Measurement uncertainty 693.5 Determination of population nature and variance homogeneity 86References 89Chapter 4 Analysis of differences - significance testing 914.1 Introduction 914.2 Significance (hypothesis) testing 924.3 Assumptions of significance tests 1024.4 Stages in a significance test 1034.5 Selection of significance tests 1084.6 Parametric or non-parametric tests 112References 113Chapter 5 Types of significance test 1145.1 Introduction 1145.2 General points 1145.3 Significance tests for nominal data (non-parametric) 1155.4 Significance tests for ordinal data (non-parametric) 1225.5 Significance tests for interval and ratio data (parametric) 129References 139Chapter 6 Association, correlation and regression 1416.1 Introduction 1416.2 Association 1426.3 Correlation 1446.4 Regression 149References 153Chapter 7 Experimental design 1557.1 Introduction 1557.2 Terminology and general pr...

List of contents

Preface ix
 
About the companion website xi
 
Acknowledgements xiii
 
Part I Introduction and basics
 
Chapter 1 Basics and terminology 3
 
1.1 Introduction 3
 
1.2 What the book will cover 4
 
1.3 The importance of statistics 6
 
1.4 Applications of statistical procedures in food science 6
 
1.5 Focus and terminology 9
 
References 12
 
Software sources and links 13
 
Chapter 2 The nature of data and their collection 15
 
2.1 Introduction 15
 
2.2 The nature of data 15
 
2.3 Collection of data and sampling 26
 
2.4 Populations 36
 
References 42
 
Chapter 3 Descriptive statistics 44
 
3.1 Introduction 44
 
3.2 Tabular and graphical displays 45
 
3.3 Descriptive statistic measures 59
 
3.4 Measurement uncertainty 69
 
3.5 Determination of population nature and variance homogeneity 86
 
References 89
 
Chapter 4 Analysis of differences - significance testing 91
 
4.1 Introduction 91
 
4.2 Significance (hypothesis) testing 92
 
4.3 Assumptions of significance tests 102
 
4.4 Stages in a significance test 103
 
4.5 Selection of significance tests 108
 
4.6 Parametric or non-parametric tests 112
 
References 113
 
Chapter 5 Types of significance test 114
 
5.1 Introduction 114
 
5.2 General points 114
 
5.3 Significance tests for nominal data (non-parametric) 115
 
5.4 Significance tests for ordinal data (non-parametric) 122
 
5.5 Significance tests for interval and ratio data (parametric) 129
 
References 139
 
Chapter 6 Association, correlation and regression 141
 
6.1 Introduction 141
 
6.2 Association 142
 
6.3 Correlation 144
 
6.4 Regression 149
 
References 153
 
Chapter 7 Experimental design 155
 
7.1 Introduction 155
 
7.2 Terminology and general procedure 155
 
7.3 Sources of experimental error and its reduction 159
 
7.4 Types of design 164
 
7.5 Analysis methods and issues 174
 
7.6 Applicability of designs 176
 
References 176
 
Part II Applications
 
Chapter 8 Sensory and consumer data 181
 
8.1 Introduction 181
 
8.2 The quality and nature of sensory and consumer data 181
 
8.3 Experimental design issues 183
 
8.4 Consumer data (sensory and survey) 183
 
8.5 Trained panel sensory data 199
 
8.6 Analysis of relationships 216
 
References 216
 
Chapter 9 Instrumental data 219
 
9.1 Introduction 219
 
9.2 Quality and nature of instrumental data 219
 
9.3 Sampling and replication 222
 
9.4 Experimental design issues 224
 
9.5 Statistical analysis of instrumental data 226
 
9.6 Chemical analysis applications 228
 
9.7 Analysis of relationships 244
 
References 244
 
Chapter 10 Food product formulation 246
 
10.1 Introduction 246
 
10.2 Design application in food product development 246
 
10.3 Single ingredient effects 248
 
10.4 Two or more ingredients 252
 
10.5 Screening of many ingredients 257
 
10.6 Formulation by constraints 263
 
References 269
 
Chapter 11 Statistical quality control 271
 
11.1 Introduction 271
 
11.2 Types of statistical quality control 272
 
11.3 Sampling procedures 273
 
11.4 Control charts 274
 
11.5 Acceptance sampling 288
 
References 292
 
Chapter 12 M

Product details

• Authors: Ja Bower, John A Bower, John A. Bower, Bower John A.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 30.08.2013
• EAN: 9781118541647
• ISBN: 978-1-118-54164-7
• No. of pages: 336
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Genetics, genetic engineering; Statistik, Statistics, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Angewandte Wahrscheinlichkeitsrechnung u. Statistik, Applied Probability & Statistics, Spezialthemen Lebensmittelforschung u. -technologie, Food Science & Technology Special Topics, Allg. Lebensmittelforschung u. -technologie