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|a 9781475711974
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|a 10.1007/978-1-4757-1197-4
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|a Hubbard, Merton R.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
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| 245 |
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|a Statistical Quality Control for the Food Industry
|h [electronic resource] /
|c by Merton R. Hubbard.
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| 250 |
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|a 1st ed. 1990.
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| 264 |
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|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 1990.
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| 300 |
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|a XI, 282 p.
|b online resource.
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| 336 |
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|a text
|b txt
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|a 1 Introduction -- Variability -- Quality Control Programs of the 1980s -- Problems with Tool Selection -- Quality Control Tools -- 2 Food Quality Systems -- Policy -- Quality Control Manual -- Product Research and Development -- Material Control -- Production Quality Control -- Departmental Relationships -- Product Performance -- Corrective Action -- Quality Personnel -- 3 Control Charts -- The Importance of Charting -- Procedure for Constructing X-Bar and R Charts -- Procedures for Constructing Attribute Charts -- 4 Fundamentals -- Analysis of Data -- Probability -- Binomial Distribution -- Poisson Distribution -- The Normal Distribution -- t-Distribution -- F-Distribution -- Analysis of Variance -- 5 Sampling -- Sampling Plans -- Why Sample? -- Samples from Different Distributions -- Sample Size -- How to Take Samples -- Types of Samples -- Types of Sampling Plans -- Types of Inspection -- Classes of Defects -- Sampling Risks -- Selection of Population to be Sampled -- Selection of Sample Frequency and Location -- Attribute Sampling Plans -- 6 Test Methods -- Basic Library -- Recommended References -- Test Methods -- Industry Test Methods -- 7 Product Specifications -- 8 Process Capability -- Capability Index -- 9 Process Control -- Chart Patterns -- 10 Sensory Testing -- The Senses -- Sensory Testing Methods -- Types of Panels -- Selection and Training of Panels -- 11 Net Content Control -- Evaluation of Net Content Performance -- 12 Design of Experiments -- Elimination of Extraneous Variables -- Handling Many Factors Simultaneously -- Experimental Design Analysis by Control Chart -- 13 Vendor Quality Assurance -- Vendor-Vendee Relations -- Specifications for Raw Materials, Ingredients, and Supplies -- Quality Assurance of Purchased Goods -- Selecting and Nurturing a Supplier -- 14 Implementing a Quality Control Program -- Management Commitment -- Getting Started -- An In-House Program -- Stepwise Procedures for Team Problem Solving -- Programs without Management Support -- Training Quality Control Technicians -- Summary.
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| 520 |
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|a 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.
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|a Loaded electronically.
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| 590 |
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|a Electronic access restricted to members of the Holy Cross Community.
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| 650 |
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|a Quality control.
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| 650 |
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|a Reliability.
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| 650 |
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|a Industrial safety.
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| 650 |
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|a Food—Biotechnology.
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| 690 |
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|a Electronic resources (E-books)
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