TY  - BOOK
AU  - Singh,R.Paul
TI  - Computer applications in food technology: use of spreadsheets in graphical, statistical, and process analyses 
T2  - Food science and technology international series
SN  - 9780080529714
AV  - TP370.5 .S56 1996eb
U1  - 664/.00285/53 22
PY  - 1996///
CY  - San Diego
PB  - Academic Press
KW  - Food industry and trade
KW  - Data processing
KW  - Electronic spreadsheets
KW  - Tableurs
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Food science
KW  - Electronic books
N1  - Includes bibliographical references (pages 287-288) and index; 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
N2  - 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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