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Statistical methods for food science : introductory procedures for the food practitioner PDF

326 Pages·2013·4.04 MB·English
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Statistical Methods for Food Science To Jonathan and Cassandra and to Pushka-Latitia with love “Everything is on a scale . . .” Statistical Methods for Food Science Introductory procedures for the food practitioner Second Edition John A. Bower Former Lecturer and Course Leader (BSc Food Studies) Queen Margaret University, Edinburgh, UK This edition first published 2013 ⃝C 2013, 2009 by John Wiley & Sons, Ltd. Wiley Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing. Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Bower, John A. (Lecturer in food science) Statistical methods for food science : introductory procedures for the food practitioner / John A. Bower, former lecturer and Course Leader (BSc Food Studies) Queen Margaret University, Edinburgh, UK. – Second edition. pages cm Includes bibliographical references and index. ISBN 978-1-118-54164-7 (softback : alk. paper) – ISBN 978-1-118-54159-3 – ISBN 978-1-118-54160-9 (epdf) – ISBN 978-1-118-54161-6 (emobi) – ISBN 978-1-118-54162-3 (epub) 1. Food–Research–Statistical methods. I. Title. TX367.B688 2013 664.0072–dc23 2013001794 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Cover images made up of a montage of figures from the book. Cover design by hisandhersdesign.co.uk ⃝R Set in 10/13pt Times New Roman by Aptara Inc., New Delhi, India 1 2013 Contents 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 homogeneity 86 References 89 Chapter 4 Analysis of differences – significance testing 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 vi Contents 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 Contents vii 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 measures 310 References 311 Index 313 Preface The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the practicing food scientist in industry or at study faces the task of using and understanding statistical methods. Unfortunately, statistics is often viewed as a difficult subject and tends to be avoided because of complexity and lack of specific application to the food field. While this situation is changing and there is much material on multivariate applications for the more advanced reader, a case exists for a univariate approach for the non-statistician. That is the intent of this book. It provides food scientists, technologists and other food practitioners with a source text on accessible statistical procedures. Material for students and workers in the food laboratory is included, covering the food analyst, the sensory scientist and the product developer. Others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. Emphasis is on a ‘hands-on’ approach with worked examples using computer software with the minimum of mathematical formulae. For the second edition, the content has been revised, some errors corrected and additional information and detail given at various points. The main thrust of the analyses, Excel use, has been updated for Excel 2010 format, whilst retaining the instructions for Excel 2003. This update includes some of the amended formulae as well as the new style of menu interaction when using the calculation and charting facilities. About the companion website This book is accompanied by a companion website: www.wiley.com/go/bower/statistical Excel spreadsheet files with data are available on the website in both formats (2010 and 2003), so that readers can perform the calculations in the text or use new data for their own examples and exercises. Acknowledgements I thank all students of food at Queen Margaret University, Edinburgh (1985– 2007), for their enthusiasm and contribution to experimentation in the study of food science and consumer studies. Also, thanks are due to my colleagues in the Department of Consumer Studies, in particular Dr. Monika Schro¨der for many stimulating conversations and for her help with reading and editing of early drafts. The publishers and author thank the following for permission to include output material: SPSS Software (IBM⃝R /SPSS⃝R )1 graphs and tables by International Business Machines. Corporation (pp. 193, 295, 299, 300, 301, 303, 307 and 308). Excel spreadsheet tables and graphs by Microsoft⃝R Corp. Design-Expert(R) software output by Stat-Ease, Inc. Examples of Minitab⃝R Statistical Software output by Minitab Inc.: Portions of information contained in this publication/book are printed with permission of Minitab Inc. All material remains the exclusive property and copyright of Minitab Inc. All rights reserved. Trademark notice The following are trademarks or registered trademarks of their respective compa- nies: Excel is a trademark of Microsoft⃝R Corporation. Minitab (Minitab⃝R Statistical SoftwareTM) is a trademark of Minitab Inc. Design-Expert(R) software is a trademark of Stat-Ease Inc., Minneapolis, MN. SPSS is a trademark or registered trademark of International Business Machines Corp., registered in many jurisdictions worldwide. MegaStat is a trademark of McGraw-Hill/Irwin, McGraw-Hill Companies Inc. Minitab⃝R and all other trademarks and logos for the Company’s products and ser- vices are the exclusive property of Minitab Inc. All other marks referenced remain the property of their respective owners. See minitab.com for more information. 1 SPSS Inc. was acquired by IBM in October 2009.

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