Titlebook: Statistical Quality Control for the Food Industry; Merton R. Hubbard Book 2003Latest edition Kluwer Academic/Plenum Publishers, New York 2

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Introduction,ced in the United States, but the quality level and uniformity were excellent— a far cry from the shoddy reputation the Orient suffered throughout the first half of the 20th century. This has raised fears that the Orient would ultimately take over the production of all of our products, and that the

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Control Charts,numbers are not well understood, a picture of a process may be far easier to grasp than a quality summary laced with standard deviations, averages, equations, and numerical computations. The control charts used in statistical quality control represent a picture of a process. When used and continuous

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Sampling, the population and examine it. Rarely is it either desirable or even possible to examine 100% of a lot to determine its quality, hence some assumptions must be made so that a rational sample can be selected which represents the quality of the underlying population. Needless to say, if the sample se

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Corral

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Process Capability,r to be a trivial task. According to the dictionary, “process” refers to steps (or operations, or changes) leading to a particular result. “Capability” is defined as the capacity for an indicated use. Let us explore a few of the definitions proposed by various authorities in the field.

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Design of Experiments,s of raw materials, process, and product; improved product performance; less variability in the product; or higher production capacity to meet increasing demand. In large companies with specialized departments, experimental design is the province of engineers, food scientists, or the research and de

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