Statistical Quality Control For The Food Industry 3e

Author : Merton R. Hubbard
Publisher : Springer Science & Business Media
Page : 291 pages
File Size : 51,7 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9781475711974

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Statistical Quality Control for the Food Industry by Merton R. Hubbard Pdf

If an automobile tire leaks or an electric light switch fails, if we are short changed at a department store or erroneously billed for phone calls not made, if a plane departure is delayed due to a mechanical failure - these are rather ordinary annoyances which we have come to accept as normal occur rences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if illness or discomfort occurs when a food product is eaten-the consumer reacts with anger, fear, and sometimes mass hysteria. The offending product is often returned to the seller, or a disgruntled letter is written to the manufacturer. In an extreme case, an expensive law suit may be filed against the company. The reaction is almost as severe if the failure is a difficult-to-open package or a leaking container. There is no tolerance for failure of food products. Dozens of books on quality written for hardware or service industries discuss failure rates, product reliability, serviceability, maintainability, warran ty, and repair. Manufacturers in the food industry cannot use these measure ments: food reliability must be 100%, failure rate 0%. Serviceability, main tainability, warranty, and repair are meaningless terms to food processors.

Author : Merton Hubbard
Publisher : Springer
Page : 352 pages
File Size : 46,5 Mb
Release : 1996
Category : Business & Economics
ISBN : STANFORD:36105018322631

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Statistical Quality Control for the Food Industry by Merton Hubbard Pdf

Food quality systems; control charts; fundamentals; sampling; test methods; product specifications; process capability; process control; sensory control; net content control; design of experiments; vendor quality assurance; implementing a quality control program; the computer and process control.

Author : Sarina A. Lim,Jiju Antony
Publisher : John Wiley & Sons
Page : 200 pages
File Size : 47,6 Mb
Release : 2019-05-28
Category : Business & Economics
ISBN : 9781119151982

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Statistical Process Control for the Food Industry by Sarina A. Lim,Jiju Antony Pdf

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 : S Herschdoerfer
Publisher : Elsevier
Page : 404 pages
File Size : 52,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323152068

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Quality Control in the Food Industry V1 by S Herschdoerfer Pdf

Quality Control in the Food Industry, Volume 1 focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution. The book describes the principles of quality control and some important concepts such as sensory assessment and statistical approaches, along with food standards and health problems in quality control. This volume is organized into six chapters and begins with an overview of the application, organization, related problems, techniques, and prospects of quality control. The next chapters focus on the chemical and microbiological aspects of health problems in quality control; fundamental concepts in statistics as applied to quality control from sampling to the estimation of ingredients; and taste testing as an approach to quality control of processed foods. The book concludes by considering the importance, limitations, and problems associated with food standards, with special reference to their international aspects. This book will be of interest to food scientists and technologists, managers in the food industry, and students.

Author : Sarina A. Lim,Jiju Antony
Publisher : John Wiley & Sons
Page : 188 pages
File Size : 53,8 Mb
Release : 2019-02-25
Category : Business & Economics
ISBN : 9781119152002

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Statistical Process Control for the Food Industry by Sarina A. Lim,Jiju Antony Pdf

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 : Mustafa Ozilgen
Publisher : CRC Press
Page : 696 pages
File Size : 47,6 Mb
Release : 2011-03-01
Category : Technology & Engineering
ISBN : 9781439877678

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Handbook of Food Process Modeling and Statistical Quality Control by Mustafa Ozilgen Pdf

Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kin

Author : Merton Hubbard
Publisher : Springer
Page : 339 pages
File Size : 49,5 Mb
Release : 2013-11-11
Category : Technology & Engineering
ISBN : 9781489926777

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Statistical Quality Control for the Food Industry by Merton Hubbard Pdf

Considering the ability of food processing companies to consistently manu facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control improvements would be marginal. On the other hand, these changes have already provided sub stantial opportunities for process and product improvement. This second edition is intended to update the basic concepts and discuss some of the new ones. Preface to the First Edition If an automobile tire leaks or an electric light switch fails, if we are short-changed at a department store or erroneously billed for phone calls not made, if a plane de parture is delayed due to a mechanical failure-these are rather ordinary annoy ances which we have come to accept as normal occurrences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if illness or discomfort occurs when a food product is eaten-the consumer reacts with anger, fear, and sometimes mass hys teria. The offending product is often returned to the seller, or a disgruntled letter is written to the manufacturer. In an extreme case, an expensive law suit may be filed against the company. The reaction is almost as severe if the failure is a dif ficult-to-open package or a leaking container. There is no tolerance for failure of food products.

Author : Institute of Food Science and Technology,Louise Manning
Publisher : John Wiley & Sons
Page : 277 pages
File Size : 42,8 Mb
Release : 2012-11-26
Category : Technology & Engineering
ISBN : 9781118318232

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Food and Drink - Good Manufacturing Practice by Institute of Food Science and Technology,Louise Manning Pdf

Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution. First launched in 1986, IFST’s Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP. The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area. About IFST IFST is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST members are drawn from all over the world and from all ages and backgrounds, including industry (manufacturing, retailing and food service), universities and schools, government, research and development, quality assurance and food law enforcement. IFST qualifications are internationally recognised as a sign of proficiency and integrity.

Author : Merton R. Hubbard
Publisher : Springer
Page : 0 pages
File Size : 45,6 Mb
Release : 2012-08-14
Category : Technology & Engineering
ISBN : 146840041X

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Statistical Quality Control for the Food Industry by Merton R. Hubbard Pdf

Considering the ability of food processing companies to consistently manu facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control improvements would be marginal. On the other hand, these changes have already provided sub stantial opportunities for process and product improvement. This second edition is intended to update the basic concepts and discuss some of the new ones. Preface to the First Edition If an automobile tire leaks or an electric light switch fails, if we are short-changed at a department store or erroneously billed for phone calls not made, if a plane de parture is delayed due to a mechanical failure-these are rather ordinary annoy ances which we have come to accept as normal occurrences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if illness or discomfort occurs when a food product is eaten-the consumer reacts with anger, fear, and sometimes mass hys teria. The offending product is often returned to the seller, or a disgruntled letter is written to the manufacturer. In an extreme case, an expensive law suit may be filed against the company. The reaction is almost as severe if the failure is a dif ficult-to-open package or a leaking container. There is no tolerance for failure of food products.

Author : Anonim
Publisher : Unknown
Page : 104 pages
File Size : 45,8 Mb
Release : 1989
Category : Electronic
ISBN : OCLC:919793491

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Statistical Methods for Food Quality Management by Anonim Pdf

Author : Merton R. Hubbard
Publisher : Springer Science & Business Media
Page : 347 pages
File Size : 45,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461501497

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Statistical Quality Control for the Food Industry by Merton R. Hubbard Pdf

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.

Author : Subhash C. Puri,Daniel Ennis,Kenneth Mullen
Publisher : Macmillan Reference USA
Page : 192 pages
File Size : 53,6 Mb
Release : 1979
Category : Law
ISBN : UOM:39015002950270

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Statistical Quality Control for Food and Agricultural Scientists by Subhash C. Puri,Daniel Ennis,Kenneth Mullen Pdf

Total quality function. Life cycle of quality. quality management. Statistical review. Sampling methods. Acceptance sampling. Controle charts.

Author : Charles Ralph Buncher,Jia-Yeong Tsay
Publisher : CRC Press
Page : 606 pages
File Size : 47,6 Mb
Release : 1993-11-17
Category : Mathematics
ISBN : 0824790731

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Statistics In the Pharmaceutical Industry, 3rd Edition by Charles Ralph Buncher,Jia-Yeong Tsay Pdf

This rewritten and updated second edition provides comprehensive information on the wide-ranging applications of statistics in the pharmacological field. Focusing on practical aspects, it sets out to bridge the gap between industry and academia.;Reflecting the changes that have taken place since publication of the first edition, this volume covers new topics such as: cancer clinical trials, clinical trials of AIDS patients and animal tumorigenicity studies; the development of antiepileptic drugs; the role of epidemiology in postmarketing trials and adverse drug experience; computer-assisted new drug application (CANDA) submissions; contract research organizations; interim analysis in clinical trials; and room-temperature tests for the stability of drugs.;This work is intended as: a reference for statisticians, biostatisticians, pharmacologists, administrators, managers, and scientists in the pharmaceutical industry; and a text for graduate students taking courses in applied statistics or pharmaceutical statistics.

Author : Mustafa Ozilgen
Publisher : CRC Press
Page : 550 pages
File Size : 41,5 Mb
Release : 1998-09-16
Category : Technology & Engineering
ISBN : 9056991434

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Handbook of Food Process Modeling and Statistical Quality Control by Mustafa Ozilgen Pdf

Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. Statistical process analysis and quality control as applied to the food industry are also discussed. The book's main feature is the large number of worked examples presented throughout. Included are examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step- by-step worked solution.

Author : Filmore E Bender
Publisher : CRC Press
Page : 356 pages
File Size : 47,9 Mb
Release : 2020-08-19
Category : Science
ISBN : 9781000111576

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Statistical Methods for Food and Agriculture by Filmore E Bender Pdf

This classic book will meet the needs of food and agricultural industries in both their research and business needs. Learn the fundamentals of applying statistics to the business and research needs in the food and agricultural industries. Statistical Methods for Food and Agriculture is a practical, hands-on resource that explores how statistics, a relatively recent development for science and business, facilitates the decision-making process. The range of techniques and applications explained and demonstrated in each of the four major sections of this volume provides a substantial course of study for those in business, government, and universities dealing with food, agriculture, and economics. Part I provides an introduction to the uses of statistics today, including basic concepts and definitions. Part II examines the statistical needs of the food researcher. The emphasis is on design of planned experiments, the analysis of data generated by planned experiments, and decision making in a research environment. Part III deals with statistical procedures that have a wide range of uses for the researcher and business analyst in both business and research situations. Part IV focuses on those statistical methods that have primarily a business application. This important volume is sufficiently detailed to enable the reader to learn and develop without outside assistance. References lead to more detailed presentations for those desiring additional specialized information, and helpful exercises at the end of each chapter permit the book?s use as a textbook as well.