Issue 63 (1)
Lynne B. Hare1
The quality of a laboratory’s most important product, information, can be assured through the proper use of statistical tools that support the quest for method accuracy and precision...
Devendra Paudel, Melanie Caffe-Treml, and Padmanaban Krishnan1
Effective near-infrared reflectance spectroscopy (NIRS) predictive calibrations were developed for simultaneous multiple component measurement of constituents (protein, oil, and β-glucan contents) in whole and ground oat groats.
Analytical instrumentation and methods continue to measure ever lower concentrations of contaminants in foods. As this trend progresses, effective monitoring of our food supply chain...
Terry C. Nelsen1
Just as the modern electronic age has changed the way we study chemistry, it has also changed the way we perform statistical analysis. In the old “wet chemistry” days, we worked for hours to produce a few measurements.
James D. DeVault1
The milling industry has been slow to accept many of the processes that are emerging throughout the food manufacturing industry; however, the development of food safety programs within the food industry has taken hold rapidly
Statistical process control (SPC) and process capability (PC) may not be the latest-and-greatest analytics approaches in food manufacturing, but they deliver what other analytics approaches cannot: a defined path to quickly improve quality,...
Richard F. Stier1
Most food, beverage, and ingredient processors, even multinational operations, will utilize an outside or third-party laboratory on occasion. A program should be developed that documents precisely how a laboratory should be selected...