Accelerating New Food Product Design and Development
Wiley-Blackwell (Hersteller)
978-0-470-27762-1 (ISBN)
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To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development , a group of seasoned food industry business professionals and academics show today's food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency. Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.
Dr Sarah E. Kemp was formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes plc, Reading, UK. Dr Tracey Hollowood is Associate Director: Sensory and Consumer Research, Sensory Dimensions Ltd, Bulwell, Nottinghamshire, UK. Dr Joanne Hort is Associate Professor in Sensory Science, Nottingham University, UK.
Preface vii Author biographies ix Acknowledgements xi 1 Introduction 1 1.1 What is sensory evaluation? 1 1.2 What is the role of sensory evaluation? 2 1.3 What drives successful sensory testing? 3 2 Sensory perception 4 2.1 The human senses 4 2.2 Factors affecting sensory measurements 6 3 Planning your sensory project 11 3.1 Setting objectives 11 3.2 Product type 11 3.3 Budget 12 3.4 Timings 12 3.5 Selecting the test method 12 3.6 Setting action standards 13 3.7 Experimental design 14 3.8 Data analysis 19 4 Requirements for sensory testing 30 4.1 Professional conduct in sensory testing: health, safety, ethical and legal considerations 30 4.2 Good working and laboratory practices 37 4.3 Resources needed for sensory testing 41 4.4 Samples 49 4.5 Assessors 54 4.6 Data capture 63 5 Sensory test methods 66 5.1 Selecting the test 66 5.2 Discrimination tests 66 5.3 Descriptive analysis tests 96 5.4 Affective/consumer tests 118 5.5 Linking consumer, sensory and product data 136 6 Completing the project 138 6.1 Reporting 138 6.2 Documentation and data storage 140 6.3 Dos and don'ts 141 7 Appendices 142 Appendix 1: Examples of Latin Square and Williams Latin Square designs for selected number of samples 142 Appendix 2: IFST PFSG professional code of conduct for sensory professionals 143 Appendix 3: Critical values table for triangle test 147 Appendix 4: Critical values table for duo-trio test and paired comparison test for difference (one tailed) 149 Appendix 5: ANOVA explained 151 Appendix 6: Critical values table for chi-squared 156 Appendix 7: Critical values table for paired comparison and paired difference test (two tailed) 157 Appendix 8: Critical values table for Friedman test 159 Appendix 9: Types of scales 160 Appendix 10: Case study: modified quantitative descriptive analysis of chocolate texture 163 Appendix 11: R index explained 174 8 Glossary 178 9 References 185 Index 189
| Erscheint lt. Verlag | 30.11.2007 |
|---|---|
| Reihe/Serie | Institute of Food Technologists Series |
| Verlagsort | Hoboken |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Chemie |
| Technik | |
| ISBN-10 | 0-470-27762-9 / 0470277629 |
| ISBN-13 | 978-0-470-27762-1 / 9780470277621 |
| Zustand | Neuware |
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