Computer Applications in Food Technology: Use of Spreadsheets in Graphical, Statistical, And Process Analysis
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Table of contents
- Cover
- Contentsv
- Prefacexi
- Chapter 1. A Primer on Using Spreadsheets1
- 1.1 Using a Mouse in Spreadsheets3
- 1.2 Starting Excel4
- 1.3 Using Menus and Dialog Boxes7
- 1.4 Use of Tool Bars11
- 1.5 Moving in a Worksheet12
- 1.6 Planning a Worksheet13
- 1.7 Entering Text14
- 1.8 Worksheet Calculations17
- 1.9 Naming the Worksheet31
- 1.10 Inserting and Deleting Rows and Columns34
- 1.11 Aligning Cell Contents37
- 1.12 Formatting Numbers40
- 1.13 Changing Fonts42
- 1.14 Adding Borders44
- 1.15 Protecting Cells45
- 1.16 Printing Worksheets (Previewing Pages, Headers and Footers)48
- 1.17 Charts51
- 1.18 Creating a Chart53
- 1.19 Drawing on the Worksheet62
- 1.20 Creating Pivot Tables68
- 1.21 Macros74
- 1.22 Database80
- 1.23 Goal Seek84
- 1.24 Use of Data Analysis Command in Calculations87
- Chapter 2. Chemical Kinetics in Food Processing91
- 2.1 Determining Rate Constants of Zero-Order Reactions93
- 2.2 First-Order Rate Constants and Half-Life of Reactions96
- 2.3 Determining Energy of Activation of Vitamin Degradation during Food Storage100
- 2.4 Rates of Enzyme-Catalyzed Reactions104
- Chapter 3. Microbial Destruction in Thermal Processing of Foods109
- 3.1 Determining Decimal Reduction Time from Microbial Survival Data111
- 3.2 Thermal Resistance Factor, z-Value, in Thermal Processing of Foods115
- 3.3 Sampling to Ensure That a Lot Is Not Contaminated with More Than a Given Percentage119
- 3.4 Determining Process Lethality for Conduction Heating Food with a Microorganism with a z-Value of122
- 3.5 Calculating Thermal Process Time for Food with a Microorganism with a z-Value of 180F126
- 3.6 Determining Center and Mass-Averaging Sterilizing Value for a Thermal Process (I. High Sterilizi130
- 3.7 Determining Center and Mass-Average Sterilizing Values for a Thermal Process (II. Low Sterilizin134
- Chapter 4. Statistical Quality Control in Food Processing139
- 4.1 Control Charts141
- 4.2 Probability of Occurrence in a Normal Distribution147
- 4.3 Using Binomial Distribution to Determine Probability of Occurrence149
- 4.4 Probability of Defective Items in a Sample Obtained from a Large Lot152
- 4.5 Determining Confidence Limits for a Population Mean Using t-Distribution155
- Chapter 5. Sensory Evaluation of Foods159
- 5.1 Statistical Descriptors of a Population Estimated from Sensory Data Obtained for a Sample161
- 5.2 Analysis of Variance: One-Factor, Completely Randomized Design164
- 5.3 Analysis of Variance for a Two-Factor Design without Replication168
- 5.4 Use of Linear Regression in Analyzing Sensory Data173
- Chapter 6. Mechanical Transport of Liquid Foods177
- 6.1 Measuring Viscosity of Liquid Foods Using a Capillary Tube Viscometer179
- 6.2 Using a Pitot Tube to Measure Velocity of Water in a Pipe182
- 6.3 Rheological Properties of Power Law Fluids186
- 6.4 Fluid Flow and Reynolds Number190
- 6.5 Friction Factors for Water Flow in a Pipe193
- Chapter 7. Steady State Heat Transfer in Food Processing197
- 7.1 Reducing Heat Transfer through a Wall Using Insulation199
- 7.2 Log Mean and Average Areas in Cylindrical Pipes202
- 7.3 Selecting Insulation to Reduce Heat Loss from Cylindrical Pipes205
- 7.4 Convective Heat Transfer Coefficient in Laminar Flow Conditions209
- 7.5 Convective Heat Transfer Coefficient in Turbulent Flow Conditions212
- Chapter 8. Transient Heat Transfer in Food Processing215
- 8.1 Predicting Temperature in a Liquid Food Heated in a Steam-Jacketed Kettle217
- 8.2 Transient Heat Transfer in Spherical-Shaped Foods221
- 8.3 Prediction of Temperature in an Infinite Cylinder during Heating or Cooling Processes226
- 8.4 Predicting Transient Heat Transfer in an Infinite Slab during Heating or Cooling Processes229
- 8.5 Predicting Transient Heat Transfer in a Finite Cylinder232
- 8.6 Transient Heat Transfer in a Cube238
- 8.7 Transient Heat Transfer in a Semi-infinite Slab242
- Chapter 9. Refrigeration, Freezing, and Cold Chain245
- 9.1 Pressure–Temperature Relations for Ammonia Used as a Refrigerant in a Vapor Compression Refrig247
- 9.2 Pressure–Enthalpy Values of Ammonia when Used as a Refrigerant in a Vapor Compression Refriger252
- 9.3 Coefficient of Performance of a Vapor Compression Refrigeration System255
- 9.4 Pressure–Enthalpy Relationships for Freon (R–12) Used as a Refrigerant in a Vapor Compressio259
- 9.5 Predicting Freezing Times in Foods Using Plank's Equation262
- 9.6 Loss of Quality in the Cold Chain268
- Chapter 10. Evaporation, Steam Properties, and Psychrometrics271
- 10.1 Solving Simultaneous Equations in Designing Multiple-Effect Evaporators273
- 10.2 Properties of Saturated and Superheated Steam276
- 10.3 Psychrometric Properties of Air281
- 10.4 Describing the Process of Adiabatic Saturation of Air Using Psychrometrics284
- References287
- Appendix: Short-Cut Keys in Excel289
- Index295
- Limited Warranty and Disclaimer of Liability303
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
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