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| Author | : Zhihong Chang |
| Publisher | : |
| Total Pages | : 284 |
| Release | : 1995 |
| Genre | : Food |
| ISBN | : |
| Author | : Bert Keats |
| Publisher | : CRC Press |
| Total Pages | : 317 |
| Release | : 2020-11-26 |
| Genre | : Business & Economics |
| ISBN | : 1000147150 |
This book provides an introduction to statistical process control in automated manufacturing and suggests implementation strategies. It focuses on time series applications in statistical process control and explores the role of knowledge-based systems in process control.
| Author | : Sarina A. Lim |
| Publisher | : John Wiley & Sons |
| Total Pages | : 188 |
| Release | : 2019-02-25 |
| Genre | : Business & Economics |
| ISBN | : 1119152003 |
A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally. Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent "cookbook" for the managers in the food industry to assess and initiating the SPC application in their respective companies. Covers concise and clear guidelines for the application of SPC tools in any food companies' environment Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC Explicitly comments on success factors, motivations, and challenges in the food industry Addresses quality and safety issues in the food industry Presents numerous, global, real-world case studies of SPC in the food industry Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It's also an excellent book for graduate students of food engineering, food quality management and/or food technology, and process management.
| Author | : Merton R. Hubbard |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 348 |
| Release | : 2001 |
| Genre | : Business & Economics |
| ISBN | : 9780834220935 |
Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system. Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality control. Specifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in total quality control efforts.
| Author | : Hubbard |
| Publisher | : |
| Total Pages | : 360 |
| Release | : 2005-01-01 |
| Genre | : |
| ISBN | : 9788181283511 |
| Author | : J. Bert Keats |
| Publisher | : CRC Press |
| Total Pages | : 530 |
| Release | : 1996-03-15 |
| Genre | : Science |
| ISBN | : 9780824797119 |
This work presents significant advances and new methods both in statistical process control and experimental design. It addresses the management of process monitoring and experimental design, discusses the relationship between control charting and hypothesis testing, provides a new index for process capability studies, offers practical guidelines for the design of experiments, and more.
| Author | : Yanbo Huang |
| Publisher | : CRC Press |
| Total Pages | : 241 |
| Release | : 2001-06-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1420039024 |
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantizatio
| Author | : Leonard A. Doty |
| Publisher | : Industrial Press Inc. |
| Total Pages | : 396 |
| Release | : 1996 |
| Genre | : Business & Economics |
| ISBN | : 9780831130695 |
This in-depth introduction to SPC examines the technical aspects of the practices and procedures that are used to apply the quality management system in manufacturing. As in the successful first edition, the author provides a description and history of SPC along with an analysis of how it is applied to control quality costs, productivity, product improvement, and work efficiency. New to this edition are an explanation of seven basic tools, new charts, and an exploration of current trends.
| Author | : I. McFarlane |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 260 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461521874 |
In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application. Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace. In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues. The content of this edition has been rearranged to include descriptions of recent developments and to reflect the influence of new technology on the control and operations of automated plant. Original examples have been retained where relevant and these, together with many new illustrations, provide a comprehensive guide to good practice.
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 366 |
| Release | : 2021-10-21 |
| Genre | : Technology & Engineering |
| ISBN | : 0323915523 |
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things
