Quality Assurance for the Chemical and Process Industries
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Total Pages | : 56 |
Release | : 1987 |
Genre | : Quality assurance |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 56 |
Release | : 1987 |
Genre | : Quality assurance |
ISBN | : |
Author | : |
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Total Pages | : |
Release | : 1987 |
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Author | : Morton E. Bader |
Publisher | : CRC Press |
Total Pages | : 160 |
Release | : 2020-07-24 |
Genre | : History |
ISBN | : 1000110346 |
This book is a manual for designing and operating a basic quality management program; a practical discussion of what is needed and how to fulfill those needs on a practical basis. It will be helpful to chemical engineers, plant laboratory managers and those interested in quality management.
Author | : |
Publisher | : |
Total Pages | : 56 |
Release | : 1987 |
Genre | : Chemical engineering |
ISBN | : 9780873890359 |
Author | : Institution of Chemical Engineers (Great Britain) |
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Total Pages | : |
Release | : 1986 |
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Author | : Morton E. Bader |
Publisher | : CRC Press |
Total Pages | : 166 |
Release | : 2020-07-24 |
Genre | : Science |
ISBN | : 1000146197 |
This book is a manual for designing and operating a basic quality management program; a practical discussion of what is needed and how to fulfill those needs on a practical basis. It will be helpful to chemical engineers, plant laboratory managers and those interested in quality management.
Author | : Institution of Chemical Engineers. North Western Branch |
Publisher | : |
Total Pages | : |
Release | : 1988 |
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Author | : Fred Owen |
Publisher | : IChemE |
Total Pages | : 86 |
Release | : 1996 |
Genre | : Chemical engineering |
ISBN | : 9780852953723 |
This essential guide has now been fully revised and expanded to take into account the revision of ISO 9001 in 1994. The second edition also addresses the increasing demands, requirements and controls of information transfer, an activity which today is having a great impact on the success of engineering projects. The ISO 9000 series of standards is a formalized quality assurance management system designed to ensure that quality is built into every stage of the activity in hand. Wider application of the same principles across every aspect of a company's activities leads to Total Quality Management. The guidance given is intended to help contracting and operating companies in the chemical process industries, as well as those in the food, drink, pharmaceutical and building industries, as they strive for greater quality and to comply with ever-stricter legislation on safety and the environment.
Author | : G S Patnaik |
Publisher | : Notion Press |
Total Pages | : 199 |
Release | : 2021-06-25 |
Genre | : Business & Economics |
ISBN | : 1639403140 |
This book introduces the philosophy of Quality Assurance. The key components of the quality system are covered which is most appropriate to the needs of the particular industry. A detailed guide is given which addresses the nature and scope of tasks that must be undertaken in implementing a quality system. Quality starts at the design stage. A system will quantify by means of precise measurement and the production capability of the organisation. This will facilitate improved tolerance for the functionality of the product and the identification of areas of capability associated with specific tolerance demands. The correct application of the above will greatly facilitate the right-first-time manufacturing. Quality Assurance comprises administrative and procedural activities implemented in a quality system so that the requirements and goals for a product, service or activity will be fulfilled. It is the systematic measurement, comparison with a standard, monitoring of processes and an associated feedback loop that confers error prevention. This can be contrasted with quality control, which is focused on process output. Quality Assurance (QA) includes two principles: ‘Fit for use’ (the product should be suitable for the intended purpose); and the ‘right-first-time’ (mistakes should be eliminated). QA includes management of the quality of raw materials, assemblies, products and components, services related to production and management, production and inspection processes. The two principles also manifest before the background of developing a novel technical product.
Author | : C.O. Mohan |
Publisher | : CRC Press |
Total Pages | : 648 |
Release | : 2018-02-28 |
Genre | : Science |
ISBN | : 1351869639 |
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more