Download or read book Handbook of Food Process Modeling and Statistical Quality Control written by Mustafa Ozilgen and published by CRC Press. This book was released on 2011-03-01 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Handbook of Food Process Modeling and Statistical Quality Control written by Mustafa Özilgen and published by Taylor & Francis US. This book was released on 2011 with total page 690 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rev. ed. of: Food process modeling and statistical quality control. 1998.

Download or read book Statistical Quality Control for the Food Industry written by Merton R. Hubbard and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Statistical Quality Control for the Food Industry written by Merton Hubbard and published by Springer. This book was released on 1996 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Statistical Process Control for the Food Industry written by Sarina A. Lim and published by John Wiley & Sons. This book was released on 2019-03-08 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Quality Control in the Food Industry V1 written by S Herschdoerfer and published by Elsevier. This book was released on 2012-12-02 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food Process Modelling written by L M M Tijskens and published by Woodhead Publishing. This book was released on 2001-06-14 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.

Download or read book Handbook of Food Process Design 2 Volume Set written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-05-21 with total page 1543 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Biothermodynamics written by Mustafa Ozilgen and published by CRC Press. This book was released on 2016-11-18 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Measurement Modeling and Automation in Advanced Food Processing written by Bernd Hitzmann and published by Springer. This book was released on 2017-08-11 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Novel and Alternative Methods in Food Processing written by N. Veena and published by CRC Press. This book was released on 2023-08-04 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 679 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Download or read book Food Engineering Handbook written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-11-24 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehy

Download or read book Handbook of Food and Bioprocess Modeling Techniques written by Shyam S. Sablani and published by CRC Press. This book was released on 2006-12-19 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Download or read book Statistical Engineering written by Stefan H. Steiner and published by Quality Press. This book was released on 2005-01-02 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Handbook of Statistical Quality Control written by G. Geoffrey Vining and published by Wiley-Blackwell. This book was released on 2013-01-24 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only accessible book on the subject written by a top expert in the field, Handbook of Quality Control provides a practical, one–stop reference on statistical quality control (SQC) and statistical process control (SPC). Focusing on the tools practitioners need to apply to products or processes, this comprehensive collection of the SQC/SPC tools and their associated methods provides a quick and convenient reference or "refresher" on ideas and methods that are useful for students and professionals (including Sig Sigma devotees).