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Library of Congress Cataloging-in-Publication Data

Mathematical and statistical methods in food science and technology / edited

by Daniel Granato and Gaston Ares.

pages cm

Includes bibliographical references and index.

ISBN 978-1-118-43368-3 (cloth)

1. Food–Analysis–Stistical methods. 2. Food

contamination–Research–Statistical methods. 3. Food supply–Mathematics.

I. Granato, Daniel, editor of compilation. II. Ares, Gaston, editor of compilation.

TX541.M377 2013

664′.07–dc23

2013026555

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Titles in the IFT Press Series

• Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul)

• Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)

• Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li-Chan, and Bo Jiang)

• Biofilms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)

• Calorimetry in Food Processing: Analysis and Design of Food Systems (Gönül Kaletunç)

• Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu)

• Food Carbohydrate Chemistry (Ronald E. Wrolstad)

• Food Ingredients for the Global Market (Yao-Wen Huang and Claire L. Kruger)

• Food Irradiation Research and Technology, Second Edition (Christoper H. Sommers and Xuetong Fan)

• Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)

• High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)

• Hydrocolloids in Food Processing (Thomas R. Laaman)

• Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)

• Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)

• Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)

• Microbiology and Technology of Fermented Foods (Robert W. Hutkins)

• Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg)

• Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay

• Nanoscience and Nanotechnology in Food Systems (Hongda Chen)

• Natural Food Flavors and Colorants (Mathew Attokaran)

• Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)

• Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)

• Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)

• Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)

• Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O ' Bryan)

• Packaging for Nonthermal Processing of Food (Jung H. Han)

• Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace (J. Peter Clark and Christopher Ritson)

• Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)

• Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal-Eldin)

• Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)

• Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)

• Resistant Starch: Sources, Applications and Health Benefits (Yong-Cheng Shi and Clodualdo Maningat)

• Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)

• Sustainability in the Food Industry (Cheryl J. Baldwin)

• Thermal Processing of Foods: Control and Automation (K.P. Sandeep)

• Trait - Modified Oils in Foods (Frank T. Orthoefer and Gary R. List)

• Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)

• Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth)

About the Editors

Daniel Granato is a Food Engineer. He completed his Master's degree in Food Technology (Federal University of Paraná, Brazil) in 2009 and undertook his Doctoral degree in Food Science (University of São Paulo, Brazil) from 2009–2011. In his Master's dissertation, he used Response Surface Methodology (RSM) to model and optimize physico-chemical and sensory properties of a dairy-free dessert. In his PhD thesis, he used multivariate statistical techniques to assess the influence of the grape variety, origin, price, sensory properties, in vitro antioxidant capacity, instrumental colour and chemical composition of red wines from South America on in vivo antioxidant activity (using Wistar rats). He has worked at the Adolfo Lutz Institute (São Paulo, Brazil) as a Researcher in the Department of Analysis and Data Processing since 2012. He has authored more than 40 articles in international refereed journals and various presentations at Congresses. He has worked and collaborated with many research groups in the following fields: food safety, food development/optimization using RSM, chemistry, sensory analysis, chemometrics and sensometrics applied in food science and technology. He is an active reviewer of more than 30 scientific peer-reviewed journals.

Gastón Ares is a Food Engineer. He received his PhD in chemistry, focusing on sensory and consumer science, from the Universidad de la República (Uruguay) in 2009. He has worked as professor and researcher in the Food Science and Technology Department of the Chemistry Faculty of the Universidad de la República (Uruguay) since 2005. His research has been focused on the application of novel methodologies for the development and evaluation of food products and processes. He has extensive experience in the application of multivariate statistical and mathematical techniques. He has authored more than 80 articles in international refereed journals and numerous presentations in scientific meetings. He was awarded the 2007 Rose Marie Pangborn Sensory Science Scholarship, granted to PhD students in sensory science worldwide. In 2011 he won the Food Quality and Preference Award for a young researcher for his contributions to sensory and consumer science, and the Scopus Uruguay Award in Engineering and Technology. He is member of the Editorial Boards of both the Journal of Sensory Studies and the journal Food Quality and Preference, as well as associate editor of Food Research International.

Acknowledgements

Firstly, I need to thank God that I am here doing what I love: research. All people I love are part of this book and I dedicate this effort to them: Maria Aparecida Granato, Marcos Granato, Gustavo Granato, Felipe Borges, and all my dearest friends. Thank you for understanding and supporting me, no matter what.

I also would like to thank Professor Dr Anderson Sant'Ana for suggesting some of the topics covered in this book and for his support. I want to thank all authors who accepted the invitation to contribute to this book.

Daniel Granato

Thanks to all the authors for joining the project and providing high-quality contributions.

On a personal level I would like to thank my family and friends for their continuous love and support. Thanks for giving me the strength to achieve all my dreams.

Gastón Ares

List of Contributors

Azila Abdul-Aziz, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

José Manuel Amigo, Department of Food Science, Faculty of Sciences, University of Copenhagen, Frederiksberg, Denmark

Gastón Ares, Department of Food Science and Technology, Facultad de Química, Universidad de la República, Montevideo, Uruguay

Ramlan Aziz, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Andreas Baierl, Department of Statistics and Operations Research, University of Vienna, Vienna, Austria

Débora Cristiane Bassani, Department of Biomedicine, Centro Educacional das Faculdades Metropolitanas Unidas, São Paulo, SP, Brazil

Francis Butler, School of Biosystems Engineering, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin 4, Ireland

Vasco Augusto Pilão Cadavez, CIMO Mountain Research Centre, School of Agriculture (ESA) of the Polytechnic Institute of Bragança (IPB), Bragança, Portugal

Shin-Kyo Chung, School of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of Korea

Maria G. Corradini, Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA

Daniel Cozzolino, School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, Glen Osmond, SA, Australia

Verônica Maria de Araújo Calado, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

Eva Derndorfer, University of Applied Sciences Burgenland, University of Salzburg, UMIT Hall in Tirol, and independent sensory consultant, Vienna, Austria

Rolf Ergon, Telemark University College, Porsgrunn, Norway

Tamas Ferenci, Physiological Control Group, Institute of Information Systems, John von Neumann Faculty of Informatics, Obuda University, Budapest, Hungary

Ursula Andrea Gonzales-Barron, CIMO Mountain Research Centre, School of Agriculture (ESA) of the Polytechnic Institute of Bragança (IPB), Bragança, Portugal

Daniel Granato, Food Science and Technology Graduate Programme, State University of Ponta Grossa, Ponta Grossa, Brazil

Aurea Grané, Statistics Department, Universidad Carlos III de Madrid, Getafe, Spain

Jos A. Hageman, Plant Sciences Group, Wageningen UR, Wageningen, The Netherlands

Noor Hafiza Harun, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Anthony D. Hitchins, Rockville, MD, USA [Center for Food Safety and Applied Nutrition, United States Food and Drug Administration (retired)]

François Husson, Laboratoire de mathématiques appliqués, Agrocampus Ouest, Rennes Cedex, France

Agnieszka Jach, Statistics Department, Universidad Carlos III de Madrid, Getafe, Spain

Jeffrey E. Jarrett, University of Rhode Island, Kingston, RI, USA

Basil Jarvis, Department of Food and Nutrition Sciences, School of Chemistry, Food and Pharmacy, The University of Reading, Whiteknights, Reading, Berkshire, UK

Jasenka Gajdos Kljusuric, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Levente Kovacs, Physiological Control Group, Institute of Information Systems, John von Neumann Faculty of Informatics, Obuda University, Budapest, Hungary

Zelimir Kurtanjek, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

João A. Lopes, REQUIMTE, Laboratório de Análises Químicas e Físico-Químicas, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal

Mohd Faizal Muhammad, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Sulaiman Ngadiran, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Mark D. Normand, Department of Food Science, Chenoweth Laboratories, University of Massachusetts, Amherst, MA, USA

Domingos Sávio Nunes, Department of Chemistry, Universidade Estadual de Ponta Grossa, Ponta Grossa, PR, Brazil

Massimo Pacella, Dipartimento di Ingegneria dell'Innovazione, Università del Salento, Lecce, Italy

Jérôme Pagès, Laboratoire de mathématiques appliqués, Agrocampus Ouest, Rennes Cedex, France

Micha Peleg, Department of Food Science, Chenoweth Laboratories, University of Massachusetts, Amherst, MA, USA

Fernando Pérez-Rodríguez, Department of Food Science and Technology, University of Cordoba – International Campus of Excellence in the AgriFood Sector ceiA3, Campus Rabanales, Edificio Darwin – Córdoba, Spain

Roshanida Abdul Rahman, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Marco S. Reis, CIEPQPF, Department of Chemical Engineering, University of Coimbra, Coimbra, Portugal

Åsmund Rinnan, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark

Ernie Surianiy Rosly, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Quirico Semeraro, Dipartimento di Meccanica, Politecnico di Milano, Milan, Italy

Thomas Skov, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark

Clara C. Sousa, REQUIMTE, Laboratório de Microbiologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal

Panagiotis H. Tsarouhas, Department of Standardization & Transportation of Products – Logistics, Alexander Technological Educational Institute of Thessaloniki, Katerini, Greece

Grishja van der Veer, RIKILT Institute of Food Safety, Wageningen UR, Wageningen, The Netherlands

Saskia M. van Ruth, Product Design and Quality Group, Wageningen UR and RIKILT Institute of Food Safety, Wageningen UR, Wageningen, The Netherlands

Paula Varela, Propiedades físicas y sensoriales de alimentos y ciencia del consumidor, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna (Valencia), Spain

Wan Mastura Wan Zamri, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Harisun Yaakob, Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

Hu-Zhe Zheng, Department of Food & Nutrition Engineering, Jiangsu Food & Pharmaceutical Science College, Jiangsu Huai'an, China

Section 1