By Are Hugo Pripp (auth.)
Many statistical strategies are associated with purposes in foodstuff technology. for instance, the coed t-test (a statistical approach) was once constructed to observe the standard of stout on the Guinness Brewery and multivariate statistical tools are utilized greatly within the spectroscopic research of meals. however, statistical equipment are customarily linked to engineering, arithmetic, and the clinical sciences, and are infrequently considered pushed through nutrients technological know-how. therefore, there's a dearth of statistical tools aimed in particular at nutrients technology, forcing researchers to make use of tools meant for different disciplines. the target of this short could be to focus on the main wanted and suitable statistical equipment in nutrients technology and therefore dispose of the necessity to find out about those equipment from different fields. All tools and their functions might be illustrated with examples from learn literature.
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Additional resources for Statistics in food science and nutrition
In: Correlated data analysis: modeling, analytics, and applications. Springer, New York Tamine AY, Robinson RK (2007) Tamine and Robinson’s yoghurt science and technology, 3rd edn. CRC Press, Cambridge R Development Core Team (2012) The R project for statistical computing. r-project. org. Accessed 30 Apr 2012 Vittinghoff E, Glidden DV, Shiboski SC, McCulloch CE (2012) Regression methods in biostatistics: linear, logistic, survival and repeated measures models, 2nd edn. Springer, New York Chapter 3 Applying Statistics to Food Quality Abstract To apply statistics to food quality, quality must be quantified, measured, and assessed.
Org. Accessed 30 Apr 2012 Vittinghoff E, Glidden DV, Shiboski SC, McCulloch CE (2012) Regression methods in biostatistics: linear, logistic, survival and repeated measures models, 2nd edn. Springer, New York Chapter 3 Applying Statistics to Food Quality Abstract To apply statistics to food quality, quality must be quantified, measured, and assessed. Statistical process control is the application of statistical methods to the monitoring and control of a process to ensure that it operates to produce conforming products.
A product that has passed its shelf life might still be safe, but its quality is no longer guaranteed. In most food stores, shelf life is maximized by using stock rotation, which involves moving products with the earliest sell-by date to the front of the shelf, meaning that most shoppers will pick them up first and, thus, get them out of the store. This is important because some stores can be fined for selling out-of-date products, and most if not all will have to mark such products down as wasted, leading to a loss of profit.