Statistical design and analysis of experiments in cheese technology

被引：24

作者：

Hunter, EA ^{[1
]}

McNulty, DA ^{[1
]}

Banks, JM ^{[1
]}

机构：

[1] HANNAH RES INST, AYR KA6 5HL, SCOTLAND

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1997年 / 30卷 / 02期

关键词：

cheese technology; experimental design; analysis of experimental data;

D O I：

10.1006/fstl.1996.0167

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this tutorial paper, which is targeted at food technologists working on cheese, the opportunities and the restraints affecting experiments are discussed It is shown that there are many advantages in working with pilot plant equipment with a vat size of approximately 50 L. Experimental designs with 16 units are considered. It is shown that as many as eight factors, each at two levels can be tested in the same experiment. The importance of blocking to control variation and randomisation to eliminate bias are emphasised.

引用

页码：121 / 128

页数：8

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