LEADER 05538nam 2200685Ia 450 001 996197295303316 005 20240418065501.0 010 $a1-281-45022-7 010 $a9786611450229 010 $a0-470-38501-4 010 $a0-470-38479-4 035 $a(CKB)1000000000687197 035 $a(EBL)353501 035 $a(OCoLC)437219628 035 $a(SSID)ssj0000354089 035 $a(PQKBManifestationID)11249014 035 $a(PQKBTitleCode)TC0000354089 035 $a(PQKBWorkID)10314030 035 $a(PQKB)11444553 035 $a(MiAaPQ)EBC353501 035 $a(Au-PeEL)EBL353501 035 $a(CaPaEBR)ebr10296396 035 $a(CaONFJC)MIL145022 035 $a(EXLCZ)991000000000687197 100 $a19930524d1993 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aDesign and analysis of sensory optimization$b[electronic resource] /$fMaximo C. Gacula, Jr 205 $a1st ed. 210 $aTrumbull, Conn., USA $cFood & Nutrition Press$dc1993 215 $a1 online resource (316 p.) 225 1 $aPublications in food science and nutrition 300 $aDescription based upon print version of record. 311 $a0-917678-31-1 320 $aIncludes bibliographical references (p. 291-298) and index. 327 $aDESIGN AND ANALYSIS OF SENSORY OPTIMIZATION; PREFACE; CONTENTS; 1. INTRODUCTION; 1.1 Statistical Inference; 1.2 Experimental Design; 1.3 Sample Size; 1.4 Randomization; 1.5 Analysis of Variance; 1.6 Multiple Comparison Tests; Duncan's Multiple Range Test; Rank Sum Multiple Comparison Test; 1.7 Some Useful Tools for Data Analysis; Deviation from the Mean; Rejection of Outlying Observations; Test Procedures; 2. DESIGNS FOR COMPARING TWO POPULATIONS; 2.1 Paired Comparison Design; 2.2 Group Comparison Design; 3. COMPLETELY RANDOM AND RANDOMIZED COMPLETE BLOCK DESIGN 327 $a3.1 Completely Randomized Design3.2 Randomized Complete Block Design; 4. INCOMPLETE BLOCK DESIGNS; 4.1 Balanced Incomplete Block Design; 4.2 Incomplete Blocks Augmented with Control; 5. CROSSOVER DESIGN; 5.1 Crossover Design in Home-Use Consumer Tests; 5.2 Rating Scale Response; 5.3 Binary Response; 5.4 Analysis of Data with Carry-Over Effects; 6. FRACTIONAL FACTORIAL DESIGN FOR FACTORS AT TWO LEVELS; 6.1 The 2k Factorial Designs; The 22 Factorial Design; Estimate of Average Factor Effects; The 23 Factorial Design; Addition of Center Point in 2k Factorial Design; 6.2 One-Half Fraction of 24 327 $a6.3 One-Half and One-Fourth Fraction of 2k7. SCALING METHODS; 7.1 Sensory Measurements; Nominal Scale; Ordinal Scale; Interval Scale; Ratio Scale; 7.2 The Thurstone-Mosteller Model; 7.3 Ranking Method; Rank Scaling in Balanced Incomplete Block Designs; 7.4 Transitivity Property of Paired Comparison; 7.5 Scaling Consumer Acceptance; In-House Consumer Test; Home-Use Test; Central Location Test; Questionnaire Design; 8. PRODUCT OPTIMIZATION; 8.1 Preliminaries; Test for Adequacy of Statistical Model; Least Squares Estimation of Regression Parameters; 8.2 Why Use Optimization Technique? 327 $a8.3 Types of Optimization ExperimentsNonmixture Experiments; Mixture Experiments; Space Configuration of Nonmixture and Mixture Designs; 8.4 Plackett and Burman Design; 8.5 Box and Behnken Design; 8.6 Box and Wilson Design; 8.7 Mixture Designs; Mixture Models; Scheffe Simplex-Lattice Design; Scheffk Simplex-Centroid Design; Designs with Constraints on Proportion; 8.8 Search for Optimum Areas in Response Surfaces; 8.9 Use of Contour Maps in Product Reformulation; 8.10 Augmentation of Fractional Factorial Design; The Augmented 1/2 Fraction of 24; The Augmented 1/2 and 114 Fractions of 25 327 $aThe Augmented 1/4 Fraction of 268.11 Precaution of Fraction Factorial Designs; 8.12 Optimization of Discrete Variables; Discrete Variable Optimization; Optimization of Discrete and Continuous Variables; 8.13 Optimization for Robustness; The Taguchi Method; Types of Quality Characteristics; Problems with Perceived Quality Characteristics; The Measurement of Quality; Scales for Perceived Quality; The Use of Signal-to-Noise Ratio in Formula Selection; 9. CLAIM SUBSTANTIATION; 9.1 Claim Substantiation Guidelines; 9.2 Testing of Claims Hypothesis; 9.3 Experimental Design and Claims Support 327 $a9.4 Test for Equivalence and Superiority 330 $aThis book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully illustrated with real-life examples. In addition, the importance of fractional factorial designs are explained more fully than in books now available. The heart of this book is product optimization which covers in great detail designs and analysis of optimization studies with consumers. A rundown of this chapter includes: preliminaries, test for adequacy of statistical model and least squares estimation of regression parameters; why use optimization 410 0$aPublications in food science and nutrition. 606 $aQuality control$xStatistical methods 606 $aSensory evaluation 615 0$aQuality control$xStatistical methods. 615 0$aSensory evaluation. 676 $a658.5/62 676 $a664.072 700 $aGacula$b Maximo C$0859688 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197295303316 996 $aDesign and analysis of sensory optimization$91918495 997 $aUNISA