Statistical Process Analysis and Quality Control

Authored by: Mustafa Özilgen

Handbook of Food Process Modeling and Statistical Quality Control

Print publication date:  March  2011
Online publication date:  March  2011

Print ISBN: 9781439814864
eBook ISBN: 9781439877678
Adobe ISBN:


 Download Chapter



The application of the statistical techniques to maintain the desired quality level during all stages of production or storage is called statistical quality control. The quality of the commodities may be evaluated after comparing the measurements or attributes of the quality factor with the desired standard. If their difference is greater than the tolerable limits than the process inputs are readjusted to decrease or eliminate the difference. This is called the closed-loop feed-back control (Figure 5.1).

Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.