Statistical Methods for Food Science (eBook)

John A. Bower is a former lecturer and course leader (BSc Food Studies) at Queen Margaret University, Edinburgh, UK. He retired in 2009. Since then he has continued to write statistics-related material for a variety of organisations and publications

Preface 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 homogeneity86

References 89

Chapter 4 Analysis of differences - significancetesting 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 measures310

References 311

Index 313