Food Product Design: A Computer-Aided Statistical ApproachCRC Press, 1999 M04 27 - 240 pages Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research costs, facilitate the transition of products from research and development to manufacturing and troubleshoot manufacturing problems. Food Product Design: A Computer-Aided Statistical Approach familiarizes readers with the methodology of statistical experimental design, and its application in food product design, with the aid of commonly available modern commercial software. Food Product Design presents basic concepts of food product design, then focuses on the most effective statistical techniques and corresponding computer applications for trial design, modeling, and experimental data analysis. The book presents very few theories about mathematics and statistics. Instead, it contains detailed descriptions of how to use popular computer software to solve the real mathematical and statistical problems that occur in product design. Even those with very limited knowledge of statistics and mathematics will find this a useful and highly practical book. Food Product Design: A Computer-Aided Statistical Approach will be a valuable tool for professional food engineers, technologists, scientists, and industrial personnel who want to update and expand their knowledge about computer-aided statistical methods in the field of food product design. Those involved in applied research at universities in food and agriculture, biological and chemical engineering, and statistics will also find it useful and informative. |
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Page viii
... Ingredient Screening 4.2.1 Response Definition 130 130 4.2.2 Ingredient Screening 130 4.3 Design of Mixture Experimental Plan 130 4.3.1 Selection of Experimental Range 131 4.3.2 Selection of Suitable Models 132 4.3.3 Typical Mixture ...
... Ingredient Screening 4.2.1 Response Definition 130 130 4.2.2 Ingredient Screening 130 4.3 Design of Mixture Experimental Plan 130 4.3.1 Selection of Experimental Range 131 4.3.2 Selection of Suitable Models 132 4.3.3 Typical Mixture ...
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Contents
PROBLEMS OF FOOD PRODUCT DESIGN | 23 |
FOOD PROCESS MODELING AND OPTIMIZATION | 35 |
FOOD RECIPE MODELING AND OPTIMIZATION | 125 |
EXPERT SYSTEM FOR FOOD PRODUCT | 199 |
207 | |
Appendix | 213 |
223 | |
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Common terms and phrases
3D contour surface algorithm analysis calculated coded coefficients components X1 computer programs contour curves contour lines contour plot corresponding DC-PER Equation error estimate EVOP experimental data experimental design experimental plan experiments expert system extrudates F-test Figure flour food product design food product development food quality indices Fractional Factorial Design fuzzy logic GOTO graphic important inactivation independent variables ingredients input interaction effects macro mass moisture mass temperature maximal mixture experimental design mixture model mixture system mixture variables model form moisture content mouse key Ms-Excel number of trials optimum region Plackett-Burman design polynomial prediction PRINT procedure process variables product quality quadratic model recipe regression relationship response values rice screw rotation speed selected sensory quality sensory score significant simplex centroid design simplex contour simplex lattice design simplex region soybean SPSS/PC+ statistical food product step support points SYSTAT Table test levels trial number usually wheat X₁
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