Last edited by Mezisida
Thursday, July 9, 2020 | History

4 edition of Statistical quality control for the food industry found in the catalog.

Statistical quality control for the food industry

by Merton R. Hubbard

  • 180 Want to read
  • 17 Currently reading

Published by Van Nostrand Reinhold in New York .
Written in English

    Subjects:
  • Food industry and trade -- Quality control.

  • Edition Notes

    StatementMerton R. Hubbard.
    Classifications
    LC ClassificationsTP372.6 .H83 1990
    The Physical Object
    Paginationxi, 282 p. :
    Number of Pages282
    ID Numbers
    Open LibraryOL2214740M
    ISBN 100442001177
    LC Control Number89037825

    However, this book is a start. I would recommend the reader to read (purchase?) other statistical quality control books & material to complement this book. If you are math heavy it would help in understand SQC & SPC. As the only book that is titled specifically for the food industry I will treat this book with respect & TLC (until my company's 4/5(1). in the arena of quality control, carried on Shewhart’s work on statistical quality control to new heights. Deming’s contributions include not only a further development of procedures, but also a new philosophy, popularly known as Deming’s 14 points in modern statistical quality control literature. chapterqxd 3/25/03 PM Page 1.

    STATISTICAL QUALITY CONTROL FOR THE FOOD INDUSTRY, 3rd Edition Merton R. Hubbard Published Hardback Pages Price: [pounds sterling] (USA: Kluwer) Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principle methods of statistical quality and process control into a single, up-to-date.   3. Quality Control for the Food Industry (Vol. I and II) by Kramer and Twigg (AVI) 4. Laboratory Methods of Sensory Evaluation by Larmond 5. Sensory Analysis by Piggot 6. Hand Book of Food Analysis by S.N. Mahindru 7. The Chemical Analysis of Food and Food Products by Jacobs Size: 2MB.

    The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real data given in the many references. Once solely the domain of engineers, quality control has become a vital business operation used to increase productivity and secure competitive advantage. Introduction to Statistical Quality Control offers a detailed presentation of the modern statistical methods for quality control and improvement. Thorough coverage of statistical process control (SPC) demonstrates the efficacy of.


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Statistical quality control for the food industry by Merton R. Hubbard Download PDF EPUB FB2

Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical.

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. Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume.

In an easily understood and highly readable style, the author clearly explains underlying concepts andBrand: Springer US. Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume.

In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical /5(4).

Statistical quality control for the food industry Merton R. Hubbard Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume.

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.

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 Book Edition: 1.

Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques.5/5(1).

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.

Statistical process control (SPC) is defined as the use of statistical techniques to control a process or production method. SPC tools and procedures can help you monitor process behavior, discover issues in internal systems, and find solutions for production issues.

Book Description Springer-Verlag New York Inc., United States, Paperback. Condition: New. Language: English. Brand new Book. Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume.4/5(1).

This paper presents a systematic review on the reported implementation of Statistical Process Control (SPC) in the food industry. The final selection comprehends 41 articles selected and comprehensively analysed to assess SPC development in the food industry Cited by: 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 %, failure rate 0%.Brand: Springer US.

This book is about the use of modern statistical methods for quality control and improvement. It provides comprehensive coverage of the subject from basic principles to state-of-the-art concepts and applications. The objective is to give the reader a sound understanding of the principles and the basis for applying them in a variety of situations.

Additional Physical Format: Online version: Hubbard, Merton R. Statistical quality control for the food industry. New York: Van Nostrand Reinhold, © Facts is your complete guide to Statistical Quality Control for the Food Industry.

In this book, you will learn topics such as as those in your book plus much more. With key features such as key terms, people and places, Facts gives you all the information you need to prepare for your next. 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.

Get this from a library. Statistical quality control for the food industry. [Merton R Hubbard] -- "Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality.

STATISTICAL QUALITY CONTROL FOR THE FOOD INDUSTRY, 3rd Ed. Hubbard, Merton R., editor. Kluwer Academic/Plenum Publishers, Spring St., New York, NY pages. ISBN ‐‐9.

$ Authoritative and lucid are two adjectives which apply to this book. This paper is a report of an investigation carried out on the growth of statistical quality control methods and Total Quality Control in the food industry.

View Show abstractAuthor: Maria Ivette Gomes. Considering the ability of food processing companies to consistently manu­ facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control improvements would be marginal.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.Statistical Process Control (SPC) was initially developed over sixty-five years ago by Walter A.

Shewhart as a method to improve or achieve quality control in a manufacturing process. In this method, statistical tools like frequency distribution, histograms, scatter diagrams and Pareto charts are used to view and reduce process variation.