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Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
| Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr |
| Autore | Gacula Maximo C |
| Pubbl/distr/stampa | Trumbull, Conn., USA, : Food & Nutrition Press, c1993 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina |
658.5/62
664.072 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Quality control - Statistical methods
Sensory evaluation |
| ISBN |
1-281-45022-7
9786611450229 0-470-38501-4 0-470-38479-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DESIGN 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
3.1 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 6.3 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? 8.3 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 The 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 9.4 Test for Equivalence and Superiority |
| Record Nr. | UNINA-9910144385003321 |
Gacula Maximo C
|
||
| Trumbull, Conn., USA, : Food & Nutrition Press, c1993 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
| Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr |
| Autore | Gacula Maximo C |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Trumbull, Conn., USA, : Food & Nutrition Press, c1993 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina |
658.5/62
664.072 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Quality control - Statistical methods
Sensory evaluation |
| ISBN |
1-281-45022-7
9786611450229 0-470-38501-4 0-470-38479-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DESIGN 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
3.1 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 6.3 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? 8.3 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 The 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 9.4 Test for Equivalence and Superiority |
| Record Nr. | UNISA-996197295303316 |
|
Gacula Maximo C
|
||
| Trumbull, Conn., USA, : Food & Nutrition Press, c1993 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr
| Design and analysis of sensory optimization [[electronic resource] /] / Maximo C. Gacula, Jr |
| Autore | Gacula Maximo C |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Trumbull, Conn., USA, : Food & Nutrition Press, c1993 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina |
658.5/62
664.072 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Quality control - Statistical methods
Sensory evaluation |
| ISBN |
1-281-45022-7
9786611450229 0-470-38501-4 0-470-38479-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DESIGN 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
3.1 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 6.3 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? 8.3 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 The 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 9.4 Test for Equivalence and Superiority |
| Record Nr. | UNINA-9910827877803321 |
|
Gacula Maximo C
|
||
| Trumbull, Conn., USA, : Food & Nutrition Press, c1993 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||