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Computer applications in food technology [electronic resource] : use of spreadsheets in graphical, statistical, and process analyses / R. Paul Singh.

By: Singh, R. Paul.
Material type: TextTextSeries: Food science and technology international series: Publisher: San Diego : Academic Press, c1996Description: 1 online resource (xii, 300 p.) : ill.ISBN: 9780080529714 (electronic bk.); 0080529712 (electronic bk.).Subject(s): Food industry and trade -- Data processing | Electronic spreadsheets | TECHNOLOGY & ENGINEERING -- Food Science | Food scienceGenre/Form: Electronic books.Additional physical formats: Print version:: Computer applications in food technology.DDC classification: 664/.00285/53 Online resources: EBSCOhost
Contents:
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; Chapter 2. Chemical Kinetics in Food Processing; Chapter 3. Microbial Destruction in Thermal Processing of Foods; Chapter 4. Statistical Quality Control in Food Processing; Chapter 5. Sensory Evaluation of Foods; Chapter 6. Mechanical Transport of Liquid Foods; Chapter 7. Steady State Heat Transfer in Food Processing; Chapter 8. Transient Heat Transfer in Food Processing
Summary: 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,
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Includes bibliographical references (p. 287-288) and index.

Description based on print version 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; Chapter 2. Chemical Kinetics in Food Processing; Chapter 3. Microbial Destruction in Thermal Processing of Foods; Chapter 4. Statistical Quality Control in Food Processing; Chapter 5. Sensory Evaluation of Foods; Chapter 6. Mechanical Transport of Liquid Foods; Chapter 7. Steady State Heat Transfer in Food Processing; Chapter 8. Transient Heat Transfer in Food Processing

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,

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Computer applications in food technology by Singh, R. Paul. ©1996
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