UID:
almahu_9948026425602882
Format:
1 online resource (317 p.)
ISBN:
1-281-04693-0
,
9786611046934
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0-08-052971-2
Series Statement:
Food science and technology international series
Content:
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 ar
Note:
Description based upon print version of record.
,
Front Cover; Computer Applications in Food Technology: Use of Spreadsheets in Graphical, Statistical, and Process Analyses; Copyright Page; Contents; Preface; Chapter 1. A Primer on Using Spreadsheets; 1.1 Using a Mouse in Spreadsheets; 1.2 Starting Excel; 1.3 Using Menus and Dialog Boxes; 1.4 Use of Tool Bars; 1.5 Moving in a Worksheet; 1.6 Planning a Worksheet; 1.7 Entering Text; 1.8 Worksheet Calculations; 1.9 Naming the Worksheet; 1.10 Inserting and Deleting Rows and Columns; 1.11 Aligning Cell Contents; 1.12 Formatting Numbers; 1.13 Changing Fonts; 1.14 Adding Borders
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1.15 Protecting Cells1.16 Printing Worksheets (Previewing Pages, Headers and Footers); 1.17 Charts; 1.18 Creating a Chart; 1.19 Drawing on the Worksheet; 1.20 Creating Pivot Tables; 1.21 Macros; 1.22 Database; 1.23 Goal Seek; 1.24 Use of Data Analysis Command in Calculations; Chapter 2. Chemical Kinetics in Food Processing; 2.1 Determining Rate Constants of Zero-Order Reactions; 2.2 First-Order Rate Constants and Half-Life of Reactions; 2.3 Determining Energy of Activation of Vitamin Degradation during Food Storage; 2.4 Rates of Enzyme-Catalyzed Reactions
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Chapter 3. Microbial Destruction in Thermal Processing of Foods3.1 Determining Decimal Reduction Time from Microbial Survival Data; 3.2 Thermal Resistance Factor, z-Value, in Thermal Processing of Foods; 3.3 Sampling to Ensure That a Lot Is Not Contaminated with More Than a Given Percentage; 3.4 Determining Process Lethality for Conduction Heating Food with a Microorganism with a z-Value of 18°F; 3.5 Calculating Thermal Process Time for Food with a Microorganism with a z-Value of 180F
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3.6 Determining Center and Mass-Averaging Sterilizing Value for a Thermal Process (I. High Sterilizing Value Case)3.7 Determining Center and Mass-Average Sterilizing Values for a Thermal Process (II. Low Sterilizing Values); Chapter 4. Statistical Quality Control in Food Processing; 4.1 Control Charts; 4.2 Probability of Occurrence in a Normal Distribution; 4.3 Using Binomial Distribution to Determine Probability of Occurrence; 4.4 Probability of Defective Items in a Sample Obtained from a Large Lot; 4.5 Determining Confidence Limits for a Population Mean Using t-Distribution
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Chapter 5. Sensory Evaluation of Foods5.1 Statistical Descriptors of a Population Estimated from Sensory Data Obtained for a Sample; 5.2 Analysis of Variance: One-Factor, Completely Randomized Design; 5.3 Analysis of Variance for a Two-Factor Design without Replication; 5.4 Use of Linear Regression in Analyzing Sensory Data; Chapter 6. Mechanical Transport of Liquid Foods; 6.1 Measuring Viscosity of Liquid Foods Using a Capillary Tube Viscometer; 6.2 Using a Pitot Tube to Measure Velocity of Water in a Pipe; 6.3 Rheological Properties of Power Law Fluids; 6.4 Fluid Flow and Reynolds Number
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6.5 Friction Factors for Water Flow in a Pipe
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English
Additional Edition:
ISBN 0-12-646382-4
Language:
English
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