Food Product Design : A Computer-Aided Statistical Approach

Ruguo Hu

ISBN 10: 1566767431 / ISBN 13: 9781566767439

Published by Taylor & Francis Inc Apr 1999, 1999

About this Item

Neuware - Familiarizing readers with the methodology of statistical experimental design and its application in food product design, this book focuses on the statistical techniques and corresponding computer applications for trial design, modeling, and experimental data analysis. It presents basic concepts of food product design.

Seller Inventory # 9781566767439

Bibliographic Details

• Title: Food Product Design : A Computer-Aided Statistical Approach
• Publisher: Taylor & Francis Inc Apr 1999
• Publication Date: 1999
• Language: English
• ISBN 10: 1566767431
• ISBN 13: 9781566767439
• Binding: Buch
• Condition: Neu
• Dimensions: 229W x 152H x 0D millimeters 229 millimeters width by 152 millimeters height by 0 millimeters depth
• Weight: 600 grams

About this title

Synopsis

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.

About the Author

Hu, Ruguo