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Author : Subhash C Puri
Publisher : Unknown
Page : 11 pages
File Size : 44,5 Mb
Release : 2015
Category : Food
ISBN : OCLC:909084753
Author : Anonim
Publisher : Unknown
Page : 104 pages
File Size : 51,7 Mb
Release : 1989
Category : Electronic
ISBN : OCLC:919793491
Author : Subhash C. Puri,Canada. Agriculture Canada
Publisher : Agriculture Canada
Page : 99 pages
File Size : 43,7 Mb
Release : 1989
Category : Food industry and trade
ISBN : 0662172752
Author : Merton R. Hubbard
Publisher : Springer Science & Business Media
Page : 291 pages
File Size : 44,7 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9781475711974
If an automobile tire leaks or an electric light switch fails, if we are short changed at a department store or erroneously billed for phone calls not made, if a plane departure is delayed due to a mechanical failure - these are rather ordinary annoyances which we have come to accept as normal occur rences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if illness or discomfort occurs when a food product is eaten-the consumer reacts with anger, fear, and sometimes mass hysteria. The offending product is often returned to the seller, or a disgruntled letter is written to the manufacturer. In an extreme case, an expensive law suit may be filed against the company. The reaction is almost as severe if the failure is a difficult-to-open package or a leaking container. There is no tolerance for failure of food products. Dozens of books on quality written for hardware or service industries discuss failure rates, product reliability, serviceability, maintainability, warran ty, and repair. Manufacturers in the food industry cannot use these measure ments: food reliability must be 100%, failure rate 0%. Serviceability, main tainability, warranty, and repair are meaningless terms to food processors.
Author : Merton Hubbard
Publisher : Springer
Page : 352 pages
File Size : 48,6 Mb
Release : 1996
Category : Business & Economics
ISBN : STANFORD:36105018322631
Food quality systems; control charts; fundamentals; sampling; test methods; product specifications; process capability; process control; sensory control; net content control; design of experiments; vendor quality assurance; implementing a quality control program; the computer and process control.
Author : Are Hugo Pripp
Publisher : Springer Science & Business Media
Page : 71 pages
File Size : 54,8 Mb
Release : 2012-09-10
Category : Technology & Engineering
ISBN : 9781461450092
Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature.
Author : European Association of Agricultural Economists. Seminar,Ludwig Theuvsen
Publisher : Brill Wageningen Academic
Page : 520 pages
File Size : 44,8 Mb
Release : 2007
Category : Business & Economics
ISBN : WISC:89095215091
This publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis's (e.g. BSE, Foot-and-Mouth disease) and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years. Scientific knowledge about the features, the acceptance and the effectiveness and efficiency of these newly introduced quality management initiatives, has remained scarce until now. The material by experts in the field, focuses on the evaluation of quality management systems and quality assurance schemes. The main issues are the costs and benefits of quality management given the influence of the public sector and consumers' expectations about food quality and safety. Not only are benchmarking and harmonisation methods examined with regard to their impact on the effectiveness of quality assurance schemes, but, also the role of trust, cooperation and integration for efficient quality management is discussed. Different economic theories such as microeconomics, organization and marketing theory as well as advanced statistical methods are applied. Concepts are discussed from the various points of view of industrialised, export-oriented and developing countries throughout the book,.The information in this book give a comprehensive review of quality management concepts in food chains and highlight future research directions from a global perspective. This book is of interest to all those who concern themselves with the topic, be it in academia or in the professional sector.
Author : Ludwig Theuvsen,Achim Spiller,Martina Peupert,Gabriele Jahn
Publisher : BRILL
Page : 509 pages
File Size : 42,7 Mb
Release : 2023-08-28
Category : Technology & Engineering
ISBN : 9789086866052
This publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis’s (e.g. BSE, Foot-and-Mouth disease) and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years. Scientific knowledge about the features, the acceptance and the effectiveness and efficiency of these newly introduced quality management initiatives, has remained scarce until now. The material by experts in the field, focuses on the evaluation of quality management systems and quality assurance schemes. The main issues are the costs and benefits of quality management given the influence of the public sector and consumers' expectations about food quality and safety. Not only are benchmarking and harmonisation methods examined with regard to their impact on the effectiveness of quality assurance schemes, but, also the role of trust, cooperation and integration for efficient quality management is discussed. Different economic theories such as microeconomics, organization and marketing theory as well as advanced statistical methods are applied. Concepts are discussed from the various points of view of industrialised, export-oriented and developing countries throughout the book. The information in this book give a comprehensive review of quality management concepts in food chains and highlight future research directions from a global perspective. This book is of interest to all those who concern themselves with the topic, be it in academia or in the professional sector.
Author : Sarina A. Lim,Jiju Antony
Publisher : John Wiley & Sons
Page : 200 pages
File Size : 55,7 Mb
Release : 2019-05-28
Category : Business & Economics
ISBN : 9781119151982
A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally. Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent "cookbook" for the managers in the food industry to assess and initiating the SPC application in their respective companies. Covers concise and clear guidelines for the application of SPC tools in any food companies' environment Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC Explicitly comments on success factors, motivations, and challenges in the food industry Addresses quality and safety issues in the food industry Presents numerous, global, real-world case studies of SPC in the food industry Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It's also an excellent book for graduate students of food engineering, food quality management and/or food technology, and process management.
Author : Stephen B. Vardeman,J. Marcus Jobe
Publisher : Springer
Page : 437 pages
File Size : 45,5 Mb
Release : 2016-08-26
Category : Mathematics
ISBN : 9780387791067
This undergraduate statistical quality assurance textbook clearly shows with real projects, cases and data sets how statistical quality control tools are used in practice. Among the topics covered is a practical evaluation of measurement effectiveness for both continuous and discrete data. Gauge Reproducibility and Repeatability methodology (including confidence intervals for Repeatability, Reproducibility and the Gauge Capability Ratio) is thoroughly developed. Process capability indices and corresponding confidence intervals are also explained. In addition to process monitoring techniques, experimental design and analysis for process improvement are carefully presented. Factorial and Fractional Factorial arrangements of treatments and Response Surface methods are covered. Integrated throughout the book are rich sets of examples and problems that help readers gain a better understanding of where and how to apply statistical quality control tools. These large and realistic problem sets in combination with the streamlined approach of the text and extensive supporting material facilitate reader understanding. Second Edition Improvements Extensive coverage of measurement quality evaluation (in addition to ANOVA Gauge R&R methodologies) New end-of-section exercises and revised-end-of-chapter exercises Two full sets of slides, one with audio to assist student preparation outside-of-class and another appropriate for professors’ lectures Substantial supporting material Supporting Material Seven R programs that support variables and attributes control chart construction and analyses, Gauge R&R methods, analyses of Fractional Factorial studies, Propagation of Error analyses and Response Surface analyses Documentation for the R programs Excel data files associated with the end-of-chapter problem sets, most from real engineering settings
Author : Daniel Granato,Gastón Ares
Publisher : John Wiley & Sons
Page : 540 pages
File Size : 51,5 Mb
Release : 2014-03-03
Category : Technology & Engineering
ISBN : 9781118433683
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
Author : Graham B. McBride
Publisher : John Wiley & Sons
Page : 343 pages
File Size : 40,6 Mb
Release : 2005-05-27
Category : Technology & Engineering
ISBN : 9780471733201
STATISTICS IN PRACTICE A practical exploration of alternative approaches to analyzing water-related environmental issues Written by an experienced environmentalist and recognized expert in the field, this text is designed to help water resource managers and scientists to formulate, implement, and interpret more effective methods of water quality management. After presenting the basic foundation for using statistical methods in water resource management, including the use of appropriate hypothesis test procedures and some rapid calculation procedures, the author offers a range of practical problems and solutions on environmental topics that often arise, but are not generally covered. These include: * Formulating water quality standards * Determining compliance with standards * MPNs and microbiology * Water-related, human health risk modeling * Trends, impacts, concordance, and detection limits In order to promote awareness of alternative approaches to analyzing data, both frequentist and Bayesian, statistical methods are contrasted in terms of their applicability to various environmental issues. Each chapter ends with a number of set problems for which full answers are provided. The book also encourages discussion between technical staff and management before embarking on statistical studies.
Author : Filmore E Bender
Publisher : CRC Press
Page : 356 pages
File Size : 54,9 Mb
Release : 2020-08-19
Category : Science
ISBN : 9781000111576
This classic book will meet the needs of food and agricultural industries in both their research and business needs. Learn the fundamentals of applying statistics to the business and research needs in the food and agricultural industries. Statistical Methods for Food and Agriculture is a practical, hands-on resource that explores how statistics, a relatively recent development for science and business, facilitates the decision-making process. The range of techniques and applications explained and demonstrated in each of the four major sections of this volume provides a substantial course of study for those in business, government, and universities dealing with food, agriculture, and economics. Part I provides an introduction to the uses of statistics today, including basic concepts and definitions. Part II examines the statistical needs of the food researcher. The emphasis is on design of planned experiments, the analysis of data generated by planned experiments, and decision making in a research environment. Part III deals with statistical procedures that have a wide range of uses for the researcher and business analyst in both business and research situations. Part IV focuses on those statistical methods that have primarily a business application. This important volume is sufficiently detailed to enable the reader to learn and develop without outside assistance. References lead to more detailed presentations for those desiring additional specialized information, and helpful exercises at the end of each chapter permit the book?s use as a textbook as well.
Author : John A. Bower
Publisher : John Wiley & Sons
Page : 341 pages
File Size : 42,8 Mb
Release : 2013-06-21
Category : Technology & Engineering
ISBN : 9781118541623
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.
Author : Basil Jarvis
Publisher : Academic Press
Page : 352 pages
File Size : 44,7 Mb
Release : 2016-07-12
Category : Technology & Engineering
ISBN : 9780128039748
Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods Offers completely updated chapters and six new chapters Brings the reader up to date and allows easy access to individual topics in one place Corrects typographic and other errors present in the previous edition