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Distillation Control

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Learn to Design the Best Control Configuration for Any Distillation Column Today, distillation is by far the most common separation technique used in the chemical and petroleum industries. All distillation columns need to be carefully controlled in order to meet specified production and quality levels. Distillation Control enables readers to do this by approaching the subject from a process to develop, analyze, and troubleshoot all aspects of column controls. Readers are efficiency and effectiveness and minimizing coats. Distillation Control begins with a chapter dedicated to underlying principles, including separation processes, reflux and boilup ratios, and composition dynamics. Next, the author covers such critical topics as: Composition control Pressure control and condensers Reboilers and feed preheaters Application of feedforward Unit optimization Complex towers As readers progress through the text, they’ll discover that the best control configuration for a distillation column is largely determined using steady-state process characteristics. The stage-by-stage separation models that the author sets forth for column design, therefore, provide information that is essential in developing the optimal control configuration. In addition to its clear explanations, Distillation Control is filled with clear diagrams and illustrations that clarify complex concepts and guide readers through multi-step procedures. Engineers as well as other professionals working in process facilities that use distillation to separate materials will fin that this book enables them to implement the latest tested and proven distillation control methods to meet their particular processing needs.
Category: Technology. ISBN: 9780470381946

Statistical Method from the Viewpoint of Quality Control

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Important text offers lucid explanation of how to regulate variables and maintain control over statistics in order to achieve quality control over manufactured products, crops and data. First inexpensive paperback edition.
Category: Mathematics. ISBN: 9780486652320

Biosensors in Food Processing, Safety, and Quality Control

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This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.
Category: Technology. ISBN: 9781138116009

Quality control and assurance in advanced surface engineering

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A key to the successful exploitation of modern coating systems lies in the generation and acceptance of appropriate quality assurance and control (QA and QC) standards. There is a proliferation of papers in the literature extolling the benefits of novel coatings and coating systems but there is still an urgent need to characterise, understand and interpret the reported enhanced performance of such coatings. This book addresses comprehensively quality issues.
Category: Technology. ISBN: 9781861250377

Sensory Analysis for Food and Beverage Quality Control

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Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Category: Technology. ISBN: 9781845694760

Colloid and Interface Chemistry for Water Quality Control

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Colloid and Interface Chemistry for Water Quality Control provides basic but essential knowledge of colloid and interface science for water and wastewater treatment. Divided into two sections, chapters 1 to 8presents colloid chemistry including simple history and basic concepts, diffusion and Brown Motion, sedimentation, osmotic pressure, optical properties, rheology properties, electric properties, emulsion, foam and gel, and so on; chapters 9 to provides interface chemistry theories including the surface of liquid, the surface of solution, and the surface of solid. This valuable book is the only one that presents colloid and interface chemistry from the water quality control perspective. This book was written for graduate students in the area of water treatment and environmental engineering, and it could be used as the reference for researchers and engineers in the same area. Concise content makes this suitable for both teaching and learning Focuses on water treatment technology and methods, links colloid and surface chemistry to water treatment applications Not only addresses all the important physical-chemistry principles and theories, but also presents new developed knowledge on water treatment Includes exercises, problems and solutions, which are very helpful for testing learning and understanding
Category: Technology. ISBN: 9780128093153

Computational Inference and Control of Quality in Multimedia Services

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This thesis focuses on the problem of optimizing the quality of network multimedia services. This problem spans multiple domains, from subjective perception of multimedia quality to computer networks management. The work done in this thesis approaches the problem at different levels, developing methods for modeling the subjective perception of quality based on objectively measurable parameters of the multimedia coding process as well as the transport over computer networks. The modeling of subjective perception is motivated by work done in psychophysics, while using Machine Learning techniques to map network conditions to the human perception of video services. Furthermore, the work develops models for efficient control of multimedia systems operating in dynamic networked environments with the goal of delivering optimized Quality of Experience. Overall this thesis delivers a set of methods for monitoring and optimizing the quality of multimedia services that adapt to the dynamic environment of computer networks in which they operate.
Category: Business. ISBN: 9783319247908

Infrared Spectroscopy for Food Quality Analysis and Control

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Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. *Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control *Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application *Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA
Category: Technology. ISBN: 9780123741363

Characterization and Control of Interfaces for High Quality Advanced Materials

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Interface characterization and control are critical in the design and manufacture of high quality advanced materials, particularly, for nanomaterials. This proceedings features papers on interface science and technology that provide a unique and state-of-the art perspective on interface characterization and control. Articles from scientists and engineers from 11 different countries address interface control, high temperature interfaces, nanoparticle design, nanotechnology, suspension control, novel processing, particulate materials, microstructure, and hot gas cleaning. This unique volume will serve as a valuable reference for scientists and engineers interested in interfaces, particulate materials, and nanotechnology. Proceedings of the International Conference on ICCCI 2003, Kurashiki, Japan, 2003; Ceramic Transactions, Volume 146.
Category: Technology. ISBN: 9781574981704

From Total Quality Control to Lean Six Sigma

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This book examines the evolution of six important management systems: Japanese Total Quality Control (JTQC), Total Quality Management (TQM), Deming's System of Profound Knowledge, Business Process Reengineering (BPR), Lean Thinking and Six Sigma.
Category: Business. ISBN: 9788847026575
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