1st Edition

Food Product Design A Computer-Aided Statistical Approach

By Ruguo Hu Copyright 1999

    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.

    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
    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
    Principle of Combined Designs
    Model Building
    Analysis of Variable Effects
    Food Quality Optimization and Prediction
    Practical Example
    Expert System for Food Product Development
    Structure of Expert Systems
    Theory of Fuzzy Logic
    Principle of Neural Network
    Building of an Expert System


    Hu, Ruguo