Description
Book SynopsisProvides 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.
Table of ContentsPreface 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 Multivariate applications 293
12.1 Introduction 293
12.2 Multivariate methods and their characteristics 293
12.3 Multivariate modes 294
12.4 Relationship of consumer preference with sensory measures 310
References 311
Index 313
