Handbook of Food Process Modeling and Statistical Quality Control PDF Download
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Author: Mustafa Ozilgen
Publisher: CRC Press
ISBN: 143987767X
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
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: Mustafa Ozilgen
Publisher: CRC Press
ISBN: 143987767X
Category : Technology & Engineering
Languages : en
Pages : 696
Get Book Here
Book Description
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: Mustafa Özilgen
Publisher: Taylor & Francis US
ISBN: 9781439819388
Category : Technology & Engineering
Languages : en
Pages : 690
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Book Description
Rev. ed. of: Food process modeling and statistical quality control. 1998.
Author: Mustafa Ozilgen
Publisher: CRC Press
ISBN: 1466586109
Category : Medical
Languages : en
Pages : 412
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Book Description
Over the past several decades there has been increasing research interest in thermodynamics as applied to biological systems. This concerns topics such as muscle work and internal energy such as fat and starch. Applications of the first and second laws of thermodynamics to the human body are important to dieticians and health science experts, and applications of these concepts to the animal body are a major concern of animal scientists. This book covers these key topics, which are typically not covered in classic or traditional thermodynamics texts used in mechanical and chemical engineering.
Author: Bernd Hitzmann
Publisher: Springer
ISBN: 3319601113
Category : Technology & Engineering
Languages : en
Pages : 201
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Book Description
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.
Author: N. Veena
Publisher: CRC Press
ISBN: 1000735591
Category : Technology & Engineering
Languages : en
Pages : 370
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Book Description
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Author: Stefan H. Steiner
Publisher: Quality Press
ISBN: 0873891368
Category : Business & Economics
Languages : en
Pages : 717
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Book Description
Reducing the variation in process outputs is a key part of process improvement. For mass produced components and assemblies, reducing variation can simultaneously reduce overall cost, improve function and increase customer satisfaction with the product. The authors have structured this book around an algorithm for reducing process variation that they call "Statistical Engineering." The algorithm is designed to solve chronic problems on existing high to medium volume manufacturing and assembly processes. The fundamental basis for the algorithm is the belief that we will discover cost effective changes to the process that will reduce variation if we increase our knowledge of how and why a process behaves as it does. A key way to increase process knowledge is to learn empirically, that is, to learn by observation and experimentation. The authors discuss in detail a framework for planning and analyzing empirical investigations, known by its acronym QPDAC (Question, Plan, Data, Analysis, Conclusion). They classify all effective ways to reduce variation into seven approaches. A unique aspect of the algorithm forces early consideration of the feasibility of each of the approaches. Also includes case studies, chapter exercises, chapter supplements, and six appendices. PRAISE FOR Statistical Engineering "I found this book uniquely refreshing. Don't let the title fool you. The methods described in this book are statistically sound but require very little statistics. If you have ever wanted to solve a problem with statistical certainty (without being a statistician) then this book is for you. - A reader in Dayton, OH "This is the most comprehensive treatment of variation reduction methods and insights I’ve ever seen."- Gary M. Hazard Tellabs "Throughout the text emphasis has been placed on teamwork, fixing the obvious before jumping to advanced studies, and cost of implementation. All this makes the manuscript !attractive for real-life application of complex techniques." - Guru Chadhabr Comcast IP Services COMMENTS FROM OTHER CUSTOMERS Average Customer Rating (5 of 5 based on 1 review) "This is NOT a typical book on statistical tools. It is a strategy book on how to search for cost-effective changes to reduce variation using empirical means (i.e. observation and experiment). The uniqueness of this book: Summarizes the seven ways to reduce variation so we know the goal of the data gathering and analysis, present analysis results using graphs instead of P-value, and integrates Taguchi, Shainin methods, and classical statistical approach. It is a must read for those who are in the business of reducing variation using data, in particular for the Six Sigma Black Belts and Master Black Belts. Don't forget to read the solutions to exercises and supplementary materials to each chapter on the enclosed CD-ROM." - A. Wong, Canada
Author: Christina M. Mastrangelo
Publisher: Wiley
ISBN:
Category : Business & Economics
Languages : en
Pages : 244
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Book Description
Revised and expanded, this Second Edition continues to explore the modern practice of statistical quality control, providing comprehensive coverage of the subject from basic principles to state-of-the-art concepts and applications. The objective is to give the reader a thorough grounding in the principles of statistical quality control and a basis for applying those principles in a wide variety of both product and nonproduct situations. Divided into four parts, it contains numerous changes, including a more detailed discussion of the basic SPC problem-solving tools and two new case studies, expanded treatment on variable control charts with new examples, a chapter devoted entirely to cumulative-sum control charts and exponentially-weighted, moving-average control charts, and a new section on process improvement with designed experiments.
Author: Daniel Granato
Publisher: John Wiley & Sons
ISBN: 1118433688
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
Author: Robert James Oakland
Publisher: Routledge
ISBN: 1351662686
Category : Business & Economics
Languages : en
Pages : 430
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Book Description
The business, commercial and public-sector world has changed dramatically since John Oakland wrote the first edition of Statistical Process Control – a practical guide in the mid-eighties. Then people were rediscovering statistical methods of ‘quality control’ and the book responded to an often desperate need to find out about the techniques and use them on data. Pressure over time from organizations supplying directly to the consumer, typically in the automotive and high technology sectors, forced those in charge of the supplying production and service operations to think more about preventing problems than how to find and fix them. Subsequent editions retained the ‘took kit’ approach of the first but included some of the ‘philosophy’ behind the techniques and their use. The theme which runs throughout the 7th edition is still processes - that require understanding, have variation, must be properly controlled, have a capability, and need improvement - the five sections of this new edition. SPC never has been and never will be simply a ‘took kit’ and in this book the authors provide, not only the instructional guide for the tools, but communicate the management practices which have become so vital to success in organizations throughout the world. The book is supported by the authors' extensive and latest consulting work within thousands of organisations worldwide. Fully updated to include real-life case studies, new research based on client work from an array of industries, and integration with the latest computer methods and Minitab software, the book also retains its valued textbook quality through clear learning objectives and end of chapter discussion questions. It can still serve as a textbook for both student and practicing engineers, scientists, technologists, managers and for anyone wishing to understand or implement modern statistical process control techniques.
Author: Zeki Berk
Publisher: Academic Press
ISBN: 0124159869
Category : Technology & Engineering
Languages : en
Pages : 721
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Book Description
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
