Processing quality

D. A. Kimball, Citrus Processing Quality Control and Technology, Van Nostrand Reiohold, New York, 1991. 

M. G. Pecht, L. Nyugen, and E. B. Hakim, Plastic Encapsulated Microelectronics Materials, Processes Quality, Reliability and Applications, John Wiley Sons, Inc., New York, 1995. 

Historical DataBase Subsystem We have discussed the use of on-hne databases. An historical database is built similar to an on-line database. Unlike their on-line counterparts, the information stored in a historical database is not normally accessed directly by other subsystems for process control and monitoring. Periodic reports and longterm trends are generated based on the archived data. The reports are often used for long-term planning and system performance evaluations such as statistical process (quality) control. The trends may be used to detect process drifts or to compare process variations at different times. 

Is any processes quality management system certified under the requirements of an ISO 9000 or ISO 14000 standard If yes, skip question number 5. ... 

The tests for insulation resistance and dielectric loss factor should, however, be carried out on a completed machine also with formed coils to establish reference data for field tests, as noted in Section 9.6. However, these tests on a completed machine with formed coils do not monitor the process quality of insulation. 

Gerth, R. and Hancock, W. M. 1995 Reduction of the Output Variation of Production Systems Involving a Large Number of Processes. Quality Engineering, 8(1), 145-163. 

Product and process quality will be improved as a result of implementing several new requirements, including ... 

Edward J. Kane, IBM s quality focus on the business process, Quality Progress, April 1986. 

The size of each raw material source must be determined in the light of e.xisling and estimated future requirements. An attempt must be made to estimate the life of the raw material source based on future requirements. Alternate sources or substitutes in the area should also be located and evaluated. The eost of delivering raw material to the plant site can then be determined for all sourees that meet the process quality and quantity specifications. 

III. MANUFACTURING PROCESSES QUALITY AND SPECIFICATIONS OF ORGANIC FEEDSTOCKS... 

Manufacturing process, quality and specifications of organic feedstocks, presented by I. Adami, Center for Professional Advancement, P.O. Box H, East Brunswick, New Jersey 08816 USA (1994). 

The nature of the performance metric, y, is determined by the characteristics of the specific process under analysis. Since we are particularly interested in analyzing situations where y is related to product or process quality, it is quite common to find systems where a categorical variable y is chosen to classify and evaluate their performance. This may happen due to the intrinsic nature of y (e.g., it can only be measured and assume qualitative values, such as good, high, and low ), or because y is derived from a quantization of the values of a surrogate continuous measure of performance (e.g., y = good if some characteristic z of the product has value within the range of its specifications, and y= bad, otherwise). 

In-process quality control is the control exercised over starting materials and intermediates. Its importance stems from the opportunities that it provides for the examination of a product at the stages in its manufacture at which testing is most likely to provide the most meaningful information. The WHO Requirements and national authorities stipulate many in-process controls but manufacturers often perform tests in excess of those stipulated, especially sterility tests (Chapter 23) as, by so doing, they obtain assurance that production is proceeding normally and that the final product is likely to be satisfactory. Examples of in-process control abound but three of different types should suffice. 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

Most QI programs build upon an established quality assurance (QA) process. Quality assurance can be defined as a formal and systematic process in which problems in delivering health care are identified, solutions to the problems are developed and implemented, and follow-up monitoring then is carried out [30]. QA begins with problem identification. After possible sources of the problem are determined, solutions are developed and implemented. Then, the results of the intervention or solution are evaluated to determine whether or not the problem has been resolved. By incorporating a goal of continual improvement, a QA process can contribute to quality improvement activities. 

In contrast to variable testing (comparison of measured values or analytical values), attribute testing means testing of product or process quality (nonconformity test, good-bad test) by samples. Important parameters are the sample size n (the number of units within the random sample) as well as the acceptance criterion naccept, both of which are determined according to the lot size, N, and the proportion of defective items, p, within the lot, namely by the related distribution function or by operational characteristics. 

O Brien B, Ryan G, Meaney WJ, McDonagh D and Kelly A (2002), Effect of frequency of milking on yield, composition and processing quality of milk Journal of Dairy Research, 69, 367-374. 

Although basic scientific research deals with variation and its sources, the results of research work are mainly described and compared in terms of mean values supplemented with information about whether specific factors have a significant impact or not. Most research studies focus on individual factors in isolation and there are limited data in the literature on the interaction of a number of factors, particularly in relation to on-farm production practice. Consequently, the meaningfulness of previous results is often limited and often does not allow general conclusions to be drawn. As the relevance of the various factors changes between different production systems it is even more difficult to assess the ranking position of each factor within each production system in relation to the variation of product and process quality traits. 

Optimising product and process quality (animal health and welfare, environmentally friendly production, naturalness)... 

Elements of Testing Process Quality Assurance Issues Responsibility... 

Guide to Data Analysis and Quality Control Using CUSUM Techniques. CUSUM Methods for Process/Quality Control Using Measured Data , BS 5703-3 2003, British Standards Institute (BSI), London, UK, 2003. 

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