Statistical quality control for the food industry [3rd ed.] 0306477289, 9780306477287

Table of contents :
Front Matter......Page 1
Preface to the Third Edition......Page 3
Preface to the Second Edition......Page 5
Preface to the First Edition......Page 7
Acknowledgments......Page 9
Table of Contents......Page 0
Contents.pdf......Page 10
1. Introduction......Page 15
Variability......Page 16
Quality Control Programs......Page 17
Quality Control Tools......Page 22
The Formalized Quality System......Page 28
Quality System Guidelines......Page 29
Malcolm Baldridge National Quality Award......Page 40
Total Quality Management......Page 41
Summary......Page 43
The Importance of Charting......Page 62
Procedure for Constructing X-Bar and R Charts......Page 66
Procedures for Constructing Attribute Charts......Page 70
Analysis of Data......Page 83
Probability......Page 88
Binomial Distribution......Page 90
The Normal Distribution......Page 94
Distribution of Sample Means......Page 96
Normal Approximation to the Binomial Distribution......Page 102
t-Distribution......Page 104
Confidence Limits for the Population Mean......Page 105
Statistical Hypotheses - Testing Hypotheses......Page 107
Distribution of the Difference between Means......Page 112
Paired Observations......Page 115
F-Distribution......Page 116
Analysis of Variance......Page 117
Two Criteria of Classification......Page 123
Sampling Plans......Page 126
Why Sample?......Page 127
Samples from Different Distributions......Page 128
Sample Size......Page 129
How to Take Samples......Page 134
Types of Samples......Page 139
Types of Inspection......Page 142
Classes of Defects......Page 143
Sampling Risks......Page 146
Selection of Population to be Sampled......Page 147
Selection of Sample Frequency and Location......Page 148
Hazard Analysis Critical Control Point......Page 149
Attribute Sampling Plans......Page 160
6. Test Methods......Page 162
Sensory......Page 164
7. Product Specifications......Page 167
8. Process Capability......Page 172
Capability Index......Page 179
Benchmarking......Page 182
9. Process Control......Page 185
Chart Patterns......Page 187
Using the Control Chart as a Quality Management Tool......Page 192
10. Sensory Testing......Page 194
The Senses......Page 195
Sensory Testing Methods......Page 196
Types of Panels......Page 201
Selection and Training......Page 204
11. Net Content Control......Page 207
Interpreting Net Content Control......Page 211
Procedures for Setting Fill Targets......Page 219
Introduction......Page 225
Elimination of Extraneous Variables......Page 228
Handling many Factors Simultaneously......Page 232
Full Factorial Designs......Page 233
Fractional Factorial Designs......Page 238
Response Surface Designs......Page 242
Mixture Designs......Page 245
Experimental Design Analysis by Control Chart......Page 254
13. Vendor Quality Assurance......Page 259
Vendor-Vendee Relations......Page 261
Specifications for Raw Materials......Page 263
Quality Assurance of Purchased Goods......Page 265
Selecting and Nurturing a Supplier......Page 269
Packaging Supplier Quality Assurance......Page 272
Supplier Certification Programs......Page 277
Management Commitment......Page 281
Getting Started......Page 282
An In-House Program......Page 283
Team Quality Systems......Page 285
Stepwise Procedures for Team Problem Solving......Page 288
Programs without Management Support......Page 290
Training Quality Control Technicians......Page 293
Summary......Page 294
Computer Integrated Management......Page 295
Artificial Intelligence and Expert Systems......Page 297
Computer-Controlled Processing......Page 300
Summary......Page 313
16. Six-Sigma......Page 314
Summary......Page 318
Appendix......Page 319
References......Page 339
B......Page 342
C......Page 343
D......Page 346
E......Page 347
G......Page 348
I......Page 349
M......Page 350
P......Page 351
Q......Page 353
S......Page 354
T......Page 357
V......Page 358
Z......Page 359