Handbook Of Food Process Modeling And Statistical Quality Control Second Edition
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Handbook Of Food Process Modeling And Statistical Quality Control
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Author : Mustafa Ozilgen
language : en
Publisher: CRC Press
Release Date : 2011-03-01
Handbook Of Food Process Modeling And Statistical Quality Control written by Mustafa Ozilgen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-01 with Technology & Engineering categories.
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
Handbook Of Food Process Modeling And Statistical Quality Control
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Author : Mustafa Özilgen
language : en
Publisher: Taylor & Francis US
Release Date : 2011
Handbook Of Food Process Modeling And Statistical Quality Control written by Mustafa Özilgen and has been published by Taylor & Francis US this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Technology & Engineering categories.
Rev. ed. of: Food process modeling and statistical quality control. 1998.
Statistical Quality Control For The Food Industry
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Author : Merton R. Hubbard
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Statistical Quality Control For The Food Industry written by Merton R. Hubbard and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
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.
Statistical Quality Control For The Food Industry
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Author : Merton Hubbard
language : en
Publisher: Springer
Release Date : 1996
Statistical Quality Control For The Food Industry written by Merton Hubbard and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Business & Economics categories.
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.
Statistical Process Control For The Food Industry
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Author : Sarina A. Lim
language : en
Publisher: John Wiley & Sons
Release Date : 2019-03-08
Statistical Process Control For The Food Industry written by Sarina A. Lim and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-08 with Business & Economics categories.
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.
Handbook Of Analysis And Quality Control For Fruit And Vegetable Products
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Author : S. Ranganna
language : en
Publisher: Tata McGraw-Hill Education
Release Date : 1986
Handbook Of Analysis And Quality Control For Fruit And Vegetable Products written by S. Ranganna and has been published by Tata McGraw-Hill Education this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Architecture categories.
The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards-PFA, ISI or FAO/WHO Codex Alimentarius are given. With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science.
Quality Control In The Food Industry
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Author : S Herschdoerfer
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Quality Control In The Food Industry written by S Herschdoerfer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
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.
Handbook Of Food Process Design 2 Volume Set
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2012-05-21
Handbook Of Food Process Design 2 Volume Set written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-21 with Technology & Engineering categories.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Bpmn 2 0 Handbook Second Edition
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Author : Stephen A. White
language : en
Publisher: Future Strategies Inc.
Release Date : 2011-12-01
Bpmn 2 0 Handbook Second Edition written by Stephen A. White and has been published by Future Strategies Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-01 with BPMN 2.0 standard categories.
Examines what's new and updated in BPMN 2.0 and look at interchange, best practice, analytics, conformance, optimization, choreography from a technical perspective. Also addresses the business imperative for widespred adoption of the standard by examining best practice guidelines, BPMN busines strategy and the human interface including real-life case studies. Other chapters tackle the practical aspects of making BPMN model executable and the basic time-line analysis of a BPMN model.
Fundamentals Of Quality Control For The Food Industry
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Author : Amihud Kramer
language : en
Publisher:
Release Date : 1962
Fundamentals Of Quality Control For The Food Industry written by Amihud Kramer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Food industry and trade categories.
Responsibilities and organization of the quality control department; Some general principles; Color and gloss; Viscosity and consistency; Size and shape; Defects; Kinesthetics or texture; Flavor; Taste testing; Microanalytical methods; Water, waste control, and sanitation; Government and trade standards of quality; Development of grades and standards of quality; Acceptance sampling and inspection; Recording and reporting - control charts; Evolutionary operations - EVOP; Production control; Inventory control and budgeting; Transportation.