Statistics in Food and Biotechnology

From Theory to Practical Applications
1. Auflage 2024
ISBN: 978-3-031-51567-5
Verlag: Springer

Buch, Englisch, 490 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 887 g

Reihe: Integrating Food Science and Engineering Knowledge Into the Food Chain

The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book utilizes case studies to explain the corresponding basics with a focus on understanding how and when to use the appropriate statistical methods. The text is structured according to practical applications, starting from data collection and data treatment, moving to product development, process control and analytical methods. 

Practical Examples of Using Statistics in Food and Biotechnology begins with a detailed introduction to statistics and their use in food processing. The first main section focuses on statistics for data collection and treatment featuring scales of measurement, sampling and summarizing and presenting data. Another section looks at statistics for food product and process development, examining mixture experiments for different food groups from meat and fish to vegetables, juices, rice and olive oils. Further sections focus on statistical process control, statistics for sensory science and a wide range of analytical methods including LC-MS/MS and other cutting edge methods.  

In providing practical, hands-on information on the use of statistics in food processing, this work will be of major importance for food professionals, industry staff and researchers in food and biotechnology.

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Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Schleining, Gerhard

Mannino, Saverio

Suwannaporn, Prisana

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1.       Introduction

2.       Statistics for data collection and treatment

2.1   Scales of measurement and types of data (Victoria Jideani, Israel Jideani) confirmed

2.2   Sampling (Israel Jideani, Victoria Jideani) confirmed

2.3   Characterisation of samples using inferential statistics (Ivanka Zheleva, Todor Todorov, Hüseyin Bozkurt, Fahrettin Gögüs) confirmed

2.4   Accuracy, bias, precision of measurements (Maciej Wojtczak) confirmed

2.5   Comparisons of means and variances (Zsuzsa H. Horváth, Cecília Hodúr) confirmed

2.6   Quantification of variability using Variance Component Analysis (Gerhard Schleining) confirmed

2.7   Summarizing and presenting data (Victoria Jideani, Israel Jideani, Ivanka Zheleva, Todor Todorov, Hüseyin Bozkurt, Fahrettin Gögüs) confirmed

2.8   Data treatment using MathCAD software (Edward Muntean updated.docx; Gerhard to update structure) confirmed

2.9   Fitting data to models (Ivanka Zheleva, Todor Todorov, Hüseyin Bozkurt, Fahrettin Gögüs) confirmed 2.10           Finding correlations, relationships and underlying structures of multivariate data (Prisana Suwannaporn) confirmed

2.11           Multiresponse modelling (Teresa Brandão, Mafalda Quintas, Cristina Silva) confirmed

2.12           Validation of Multivariate models (Davide Ballabio, Viviana Consonni, Saverio Mannino) confirmed

3.       Statistic for Food Product and Process Development

3.1   Mixture Design for development of a vegetable, fish, and meat burger (Maria Margarida Cortez Vieira) confirmed

3.2   Mixture Experiments using factorial designs with ratios of components (Helmut Zenz) to be confirmed

3.3   Optimization of an apple juice clarifying process using Response Surface Design (Sócrates Quispe-Condori) to be confirmed

3.4   Classification of rice amylose group using discriminant analysis (Prisana Suwannaporn) confirmed

3.5   Multivariate classification of olive oils using MATLAB (Saverio Mannino) confirmed

4.       Statistical Process Control

4.1   Introduction and implementation of Statistical Process Control (SPC) (Lester Wilson, Daniela Borda) confirmed

4.2   Application of process control charts (Daniela Borda, Iuliana Banu, Iulia Bleoanca) confirmed

4.3   Analysing process capability (Daniela Borda, Iulia Bleoanca, Iuliana Banu) confirmed

4.4   Multicriteria Decision Methods for Process Analytical Technology (PAT) (Davide Ballabio, Saverio Mannino) confirmed

5.       Statistic for sensory science

5.1   Preference and analytical discriminative difference tests in sensory science (Eugenios Katsanidis) confirmed 5.2   Examples of using R in sensory science (Peter Ho) confirmed

6.       Statistic for Analytical Methods

6.1   Optimization of LC-MS/MS signal response in pesticides (Semih Otles) confirmed 6.2   Validation of method to determine phosphorus content in white wine (Ulrike Zitz) confirmed 6.3   Standardization of a quantitative microbiological method based on colony count techniques (Ulrike Zitz) confirmed

Über Autor(innen)

Dr. Gerhard Schleining is a member of ISEKI-Food Association

Dr. Saverio Mannino is a member of ISEKI-Food Association

Dr. Prisana Suwannaporn is a Researcher at Kasetsart University