Computer Applications in Food Technology (eBook)

Use of Spreadsheets in Graphical, Statistical, And Process Analysis

R. Paul Singh (Autor)

eBook Download: PDF

1996 | 1. Auflage
300 Seiten
Elsevier Science (Verlag)
978-0-08-052971-4 (ISBN)

Infos

The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing.Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.
Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.

Key Features
* The first book to integrate speadsheets in teaching food science and technology
* Includes more than 50 solved examples of spreadsheet use in food science and engineering
* Presents a step-by-step introduction to spreadsheet use
* Provides a food composition database on a computer disk

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The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"e;require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."e;Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.Key Features* The first book to integrate speadsheets in teaching food science and technology* Includes more than 50 solved examples of spreadsheet use in food science and engineering* Presents a step-by-step introduction to spreadsheet use* Provides a food composition database on a computer disk

Inhalt

Front Cover 1
Computer Applications in Food Technology: Use of Spreadsheets in Graphical, Statistical, and Process Analyses 4
Copyright Page 5
Contents 6
Preface 12
Chapter 1. A Primer on Using Spreadsheets 14
1.1 Using a Mouse in Spreadsheets 16
1.2 Starting Excel 17
1.3 Using Menus and Dialog Boxes 20
1.4 Use of Tool Bars 24
1.5 Moving in a Worksheet 25
1.6 Planning a Worksheet 26
1.7 Entering Text 27
1.8 Worksheet Calculations 30
1.9 Naming the Worksheet 44
1.10 Inserting and Deleting Rows and Columns 47
1.11 Aligning Cell Contents 50
1.12 Formatting Numbers 53
1.13 Changing Fonts 55
1.14 Adding Borders 57
1.15 Protecting Cells 58
1.16 Printing Worksheets (Previewing Pages, Headers and Footers) 61
1.17 Charts 64
1.18 Creating a Chart 66
1.19 Drawing on the Worksheet 75
1.20 Creating Pivot Tables 81
1.21 Macros 87
1.22 Database 93
1.23 Goal Seek 97
1.24 Use of Data Analysis Command in Calculations 100
Chapter 2. Chemical Kinetics in Food Processing 104
2.1 Determining Rate Constants of Zero-Order Reactions 106
2.2 First-Order Rate Constants and Half-Life of Reactions 109
2.3 Determining Energy of Activation of Vitamin Degradation during Food Storage 113
2.4 Rates of Enzyme-Catalyzed Reactions 117
Chapter 3. Microbial Destruction in Thermal Processing of Foods 122
3.1 Determining Decimal Reduction Time from Microbial Survival Data 124
3.2 Thermal Resistance Factor, z-Value, in Thermal Processing of Foods 128
3.3 Sampling to Ensure That a Lot Is Not Contaminated with More Than a Given Percentage 132
3.4 Determining Process Lethality for Conduction Heating Food with a Microorganism with a z-Value of 18°F 135
3.5 Calculating Thermal Process Time for Food with a Microorganism with a z-Value of 180F 139
3.6 Determining Center and Mass-Averaging Sterilizing Value for a Thermal Process (I. High Sterilizing Value Case) 143
3.7 Determining Center and Mass-Average Sterilizing Values for a Thermal Process (II. Low Sterilizing Values) 147
Chapter 4. Statistical Quality Control in Food Processing 152
4.1 Control Charts 154
4.2 Probability of Occurrence in a Normal Distribution 160
4.3 Using Binomial Distribution to Determine Probability of Occurrence 162
4.4 Probability of Defective Items in a Sample Obtained from a Large Lot 165
4.5 Determining Confidence Limits for a Population Mean Using t-Distribution 168
Chapter 5. Sensory Evaluation of Foods 172
5.1 Statistical Descriptors of a Population Estimated from Sensory Data Obtained for a Sample 174
5.2 Analysis of Variance: One-Factor, Completely Randomized Design 177
5.3 Analysis of Variance for a Two-Factor Design without Replication 181
5.4 Use of Linear Regression in Analyzing Sensory Data 186
Chapter 6. Mechanical Transport of Liquid Foods 190
6.1 Measuring Viscosity of Liquid Foods Using a Capillary Tube Viscometer 192
6.2 Using a Pitot Tube to Measure Velocity of Water in a Pipe 195
6.3 Rheological Properties of Power Law Fluids 199
6.4 Fluid Flow and Reynolds Number 203
6.5 Friction Factors for Water Flow in a Pipe 206
Chapter 7. Steady State Heat Transfer in Food Processing 210
7.1 Reducing Heat Transfer through a Wall Using Insulation 212
7.2 Log Mean and Average Areas in Cylindrical Pipes 215
7.3 Selecting Insulation to Reduce Heat Loss from Cylindrical Pipes 218
7.4 Convective Heat Transfer Coefficient in Laminar Flow Conditions 222
7.5 Convective Heat Transfer Coefficient in Turbulent Flow Conditions 225
Chapter 8. Transient Heat Transfer in Food Processing 228
8.1 Predicting Temperature in a Liquid Food Heated in a Steam-Jacketed Kettle 230
8.2 Transient Heat Transfer in Spherical-Shaped Foods 234
8.3 Prediction of Temperature in an Infinite Cylinder during Heating or Cooling Processes 239
8.4 Predicting Transient Heat Transfer in an Infinite Slab during Heating or Cooling Processes 242
8.5 Predicting Transient Heat Transfer in a Finite Cylinder 245
8.6 Transient Heat Transfer in a Cube 251
8.7 Transient Heat Transfer in a Semi-infinite Slab 255
Chapter 9. Refrigeration, Freezing, and Cold Chain 258
9.1 Pressure–Temperature Relations for Ammonia Used as a Refrigerant in a Vapor Compression Refrigeration System 260
9.2 Pressure–Enthalpy Values of Ammonia when Used as a Refrigerant in a Vapor Compression Refrigeration System 265
9.3 Coefficient of Performance of a Vapor Compression Refrigeration System 268
9.4 Pressure–Enthalpy Relationships for Freon (R–12) Used as a Refrigerant in a Vapor Compression Refrigeration System 272
9.5 Predicting Freezing Times in Foods Using Plank's Equation 275
9.6 Loss of Quality in the Cold Chain 281
Chapter 10. Evaporation, Steam Properties, and Psychrometrics 284
10.1 Solving Simultaneous Equations in Designing Multiple-Effect Evaporators 286
10.2 Properties of Saturated and Superheated Steam 289
10.3 Psychrometric Properties of Air 294
10.4 Describing the Process of Adiabatic Saturation of Air Using Psychrometrics 297
References 300
Appendix: Short-Cut Keys in Excel 302
Index 308
Limited Warranty and Disclaimer of Liability 316

Produkt-Details

• Erscheint lt. Verlag: 12.8.1996
• Mitarbeit: Herausgeber (Serie): Steve Taylor
• Sprache: englisch
• Themenwelt: Informatik ► Office Programme ► Outlook
• Themenwelt: Mathematik / Informatik ► Informatik ► Theorie / Studium
• Themenwelt: Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-08-052971-2 / 0080529712
• ISBN-13: 978-0-08-052971-4 / 9780080529714