Ratio Scaling of Psychological Magnitude PDF Download

Author: Stanley J. Bolanowski, Jr.
Publisher: Psychology Press
ISBN: 1134757611
Category : Education
Languages : en
Pages : 344

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Book Description
Presenting the proceedings of a conference held at Syracuse University in honor of S.S. Stevens, a pioneer in the scaling of sensory magnitudes and the originator of the method of magnitude estimation, this volume brings together the work of 20 authorities on the procedures of ratio scaling. These experts--psychophysicists, physiologists, and theoreticians--offer their views on whether or not psychological magnitudes can be measured and whether the judgments of psychological magnitudes constitute the basis for the construction of a ratio scale. Also discussed is the question of whether any single method could stand out as a potential standard technique for measuring psychological magnitudes.

Author: Herbert Stone
Publisher: Elsevier
ISBN: 0323155812
Category : Technology & Engineering
Languages : en
Pages : 327

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Book Description
Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.

Author: Harry T. Lawless
Publisher: Springer Science & Business Media
ISBN: 1441964886
Category : Technology & Engineering
Languages : en
Pages : 603

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Book Description
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Author: J. J. Powers
Publisher: ASTM International
ISBN: 9780803103122
Category : Computer programs
Languages : en
Pages : 144

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Book Description

Author: Hildegarde Heymann
Publisher: Springer Science & Business Media
ISBN: 1441974520
Category : Technology & Engineering
Languages : en
Pages : 842

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Book Description
The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced well beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV xvi PREFACE measurement problems that are not present in instrumental methods.

Author: Harry T. Lawless
Publisher: John Wiley & Sons
ISBN: 1118684796
Category : Technology & Engineering
Languages : en
Pages : 460

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Book Description
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data – vital for informed new product development. Written by a globally-recognised learer in the field, this book is suitable for industrial sensory evaluation practitioners, sensory scientists, advanced undergraduate and graduate students in sensory evaluation and sensometricians.

Author: H.R. Moskowitz
Publisher: Springer Science & Business Media
ISBN: 9401022453
Category : Computers
Languages : en
Pages : 458

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Book Description
We planned this book as a Festschrift for Smitty Stevens because we thought he might be retiring around 1974, although we knew very well that only death or deep illness would stop Smitty from doing science. Death came suddenly, unexpectedly - after a full day of skiing at Vail, Colorado on the annual trip with wife Didi to the Winter Conference on Brain Research. Smitty liked winter conferences near ski resorts and often tried to get us other psychophysicists to organize one. Every person is unique. Smitty would have said it's mainly because each of us has so many genes that two combinations just alike would be well-nigh impossible. But most of us strive in many ways to be like others, and to abide by the norms (some smaller number try even harder to be unlike other people); as a result many persons seem to lose their uniqueness, their individuality. Not Smitty. He tried neither to be like others nor to be different. He took himself as he found himself, and ascribed peculiarities, strengths, and weaknesses to his pioneering Utah forebears, in whom he took much pride. His was the true and right nonconformity. He approached each task, each problem, ready to grapple with the facts and set them into meaningful order. And if the answer he came up with was different from everyone else's, well that was too bad.

Author: Lauren Rogers
Publisher: Woodhead Publishing
ISBN: 0081011156
Category : Technology & Engineering
Languages : en
Pages : 376

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Book Description
Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology's Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). - Discusses sensory panels for testing food and non-food based products - Covers best practices for recruitment, selection and training of panels - Provides examples of training plans for sensory panels - Encompasses experimental design and data analysis of panel results - Organized in modular format for practical uses

Author: Markus Wiencke
Publisher: Springer
ISBN: 3319323318
Category : Medical
Languages : en
Pages : 400

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Book Description
This book aims at exploring the link between corporate and organizational culture, public and private policies, leadership and managerial skills or attitudes, and the successful implementation of work-related healthcare in Europe. Therefore it brings together a wide range of empirical and theoretical contributions from occupational health, management, psychology, medicine, economics, and (organizational) sociology to address the question of how to sustainably promote occupational health. Such important questions are explored as: What aspects of a corporate culture can be associated with health issues? How does leadership style affect the health of employees? How are health-related decisions in the workplace affected by the political environment? To what extent are interventions influenced by corporate culture, leadership and public policy? How can we make such interventions sustainable?

Author: A. M. Pearson
Publisher: Springer
ISBN: 146152167X
Category : Technology & Engineering
Languages : en
Pages : 521

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Book Description
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.