Intelligent Sensory Evaluation

Author: Da Ruan
Publisher: Springer Science & Business Media
ISBN: 366207950X
Size: 10.43 MB
Format: PDF, Docs
View: 496
Download
In today's industrial companies, sensory evaluation is widely used in quality inspection of products, in marketing study and in many other fields such as risk evaluation, investment evaluation and safety evaluation. This book collects a number of representative methods on sensory evaluation. The book reports recent research results and provides a state of the art on intelligent techniques-based sensory evaluation in industrial applications. The focus is especially on theoretical/analytical solutions to the problems of real interest in intelligent techniques with applications to engineers and managers of different industrial departments such as production, quality inspection, product design and development and marketing.

A Tribute To Prof Dr Da Ruan

Author: Jie Lu
Publisher: Springer Science & Business Media
ISBN: 3642303072
Size: 28.16 MB
Format: PDF, ePub, Mobi
View: 4515
Download
This volume is a tribute to Professor Dr Da Ruan, who passed away suddenly on July 31, 2011, aged 50. The flood of emails that spread throughout the fuzzy logic research community with the tragic news was testimony to the respect and liking felt for this remarkable man. Da was a hardworking , highly productive scientist who, during his short life, published 35 books and more than 250 research papers in highly ranked journals and conference proceedings. He established two successful conferences, FLINS and ISKE, as well as the international journal, JCIS. This book is a collection of contributions from 88 of Da's academic friends from 47 institutes, presented in 60 chapters and over 70 pictures. A Foreword by Lotfi Zadeh begins Da's story. Section 1 provides an overview of Da's funeral on August 6, 2011. Part II outlines Da’s scientific life, his education, scientific career, publications and keynote talks. Part III presents testimonials by Da's colleagues of academic activities, including guest professorships and his many visits to foreign institutes. Part IV contains thirty contributions from colleagues and friends across the world to describe their collaborative experience with Da. We hope this book will keep the memory of Da alive – great scientist, great friend, great humanitarian. He will remain in our hearts forever.

Consumer And Sensory Evaluation Techniques

Author: Cecilia Y. Saint-Denis
Publisher: John Wiley & Sons
ISBN: 1119405548
Size: 71.99 MB
Format: PDF, Docs
View: 4917
Download
The pillars of good consumer and sensory studies -- Sensory profile of a product : mapping internal sensory properties -- The foundations of consumer evaluation -- Study plans and strategy : sustainable short, mid and long-term vision -- Real-life anticipation with market factors : concept, price, brand, market channel -- Internal studies versus sub-contracting

Applied Computational Intelligence

Author: Da Ruan
Publisher: World Scientific
ISBN: 9812702660
Size: 45.43 MB
Format: PDF
View: 6992
Download
FLINS, originally an acronym for OC Fuzzy Logic and Intelligent technologies in Nuclear ScienceOCO, has now been extended to include computational intelligent systems for applied research. FLINS 2004, is the sixth in a series of international conferences, covers state-of-the-art research and development in applied computational intelligence for applied research in general and for power/nuclear engineering in particular. This book presents the latest research trends and future research directions in the field. The proceedings have been selected for coverage in: . OCo Index to Scientific & Technical Proceedings- (ISTP / ISI Proceedings). OCo Index to Scientific & Technical Proceedings (ISTP CDROM version / ISI Proceedings). OCo CC Proceedings OCo Engineering & Physical Sciences."

Sensory Evaluation Practices

Author: Herbert Stone
Publisher: Academic Press
ISBN: 0323139760
Size: 43.37 MB
Format: PDF, Kindle
View: 7645
Download
This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions

Sensory Evaluation Techniques Fourth Edition

Author: Morten C. Meilgaard
Publisher: CRC Press
ISBN: 9780849338397
Size: 70.20 MB
Format: PDF, ePub, Mobi
View: 2995
Download
From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.

Rapid Sensory Profiling Techniques

Author: J Delarue
Publisher: Elsevier
ISBN: 1782422587
Size: 78.27 MB
Format: PDF, ePub, Mobi
View: 4817
Download
Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.

Foundations And Applications Of Intelligent Systems

Author: Fuchun Sun
Publisher: Springer Science & Business Media
ISBN: 3642378293
Size: 43.13 MB
Format: PDF, ePub, Docs
View: 6247
Download
These proceedings present technical papers selected from the 2012 International Conference on Intelligent Systems and Knowledge Engineering (ISKE 2012), held on December 15-17 in Beijing. The aim of this conference is to bring together experts from different fields of expertise to discuss the state-of-the-art in Intelligent Systems and Knowledge Engineering, and to present new findings and perspectives on future developments. The proceedings introduce current scientific and technical advances in the fields of artificial intelligence, machine learning, pattern recognition, data mining, knowledge engineering, information retrieval, information theory, knowledge-based systems, knowledge representation and reasoning, multi-agent systems, and natural-language processing, etc. Furthermore they include papers on new intelligent computing paradigms, which combine new computing methodologies, e.g., cloud computing, service computing and pervasive computing with traditional intelligent methods. By presenting new methodologies and practices, the proceedings will benefit both researchers and practitioners who want to utilize intelligent methods in their specific fields. Dr. Fuchun Sun is a professor at the Department of Computer Science & Technology, Tsinghua University, China. Dr. Tianrui Li is a professor at the School of Information Science & Technology, Southwest Jiaotong University, Chengdu, China. Dr. Hongbo Li also works at the Department of Computer Science & Technology, Tsinghua University, China.

Sensory And Instrumental Evaluation Of Alcoholic Beverages

Author: Hildegarde Heymann
Publisher: Academic Press
ISBN: 0128027479
Size: 69.86 MB
Format: PDF, Kindle
View: 4355
Download
Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

A Handbook For Sensory And Consumer Driven New Product Development

Author: Maurice O'Sullivan
Publisher: Woodhead Publishing
ISBN: 0081003579
Size: 20.84 MB
Format: PDF, ePub
View: 1311
Download
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization