14. Statistical Design: Experimental Units and Proper Designs

  1. Jacqueline H. Beckley,
  2. M. Michele Foley,
  3. Elizabeth J. Topp,
  4. J. C. Huang and
  5. Witoon Prinyawiwatkul
  1. T. Kassel and
  2. J. C. Huang

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277621.ch14

Accelerating New Food Product Design and Development

Accelerating New Food Product Design and Development

How to Cite

Kassel, T. and Huang, J. C. (2007) Statistical Design: Experimental Units and Proper Designs, in Accelerating New Food Product Design and Development (eds J. H. Beckley, M. M. Foley, E. J. Topp, J. C. Huang and W. Prinyawiwatkul), Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470277621.ch14

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 19 MAR 2007

ISBN Information

Print ISBN: 9780813808093

Online ISBN: 9780470277621

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Keywords:

  • food scientists;
  • ingredient;
  • experimental unit;
  • produces;
  • dough

Summary

This chapter contains sections titled:

  • Definition of Experimental Unit and Subsample

  • Experimental Unit of Instrumental and Sensory Data

  • Replications

  • Experimental Design Structure

  • Analysis of Variance Table

  • Two Factors Experiment

  • Three Factors Experiment

  • Nested Factorial Experiment and Split-Plot Design