Food Product Design: A Computer-Aided Statistical Approach, 1st Edition (Hardback) book cover

Food Product Design

A Computer-Aided Statistical Approach, 1st Edition

By Ruguo Hu

CRC Press

240 pages

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Hardback: 9781566767439
pub: 1999-04-27
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pub: 2017-10-19
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Description

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.

Table of Contents

Preface

Introduction

Problems of Food Product Design

Classical One-Factor Experimental Method

General Remarks about Statistical Methods

Software: A Step toward Simplicity

A Brief Historical Perspective

Problems of Food Product Design

System Identification and Definition

Black-Box Modeling and Input-Output Consideration

Production Process Problem

Recipe Problem

Difference of Modeling for Process and Recipe

Food Process Modeling and Optimization

Basic Concepts of Food Process Design

Identification of Modeling System

Selection of Suitable Models

Design of Statistical Experimental Plans

Realization of experimental Designs

Model Building

Effect Analysis of Process Variables

Prediction and Optimization

Exploration and Confirmation

Transfer of Optimum Results and Evolutionary Operation

A Complete Practical Example

Food Recipe Modeling And Optimization

Introduction

Target Definition and Food Ingredient Screening

Design of Mixture Experimental Plan

Realization of Mixture Experimental Designs

Model Building

Validity of Established Models

Analysis of Components Effect

Recipe Optimization and Prediction

Modeling and Optimization for Both Food Recipe and Process

Introduction

Principle of Combined Designs

Model Building

Analysis of Variable Effects

Food Quality Optimization and Prediction

Practical Example

Expert System for Food Product Development

Introduction

Structure of Expert Systems

Theory of Fuzzy Logic

Principle of Neural Network

Building of an Expert System

Bibliography

Appendix

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science