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Statistical Quality Control for the Food Industry

  • Book
  • © 1996

Overview

Authors:
  1. Merton R. Hubbard

    1. Hillsborough, USA

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xv
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  2. Introduction

    • Merton R. Hubbard
    Pages 1-12

  3. Food Quality Systems

    • Merton R. Hubbard
    Pages 13-44

  4. Control Charts

    • Merton R. Hubbard
    Pages 45-66

  5. Fundamentals

    • Merton R. Hubbard
    Pages 67-113

  6. Sampling

    • Merton R. Hubbard
    Pages 114-146

  7. Test Methods

    • Merton R. Hubbard
    Pages 147-152

  8. Product Specifications

    • Merton R. Hubbard
    Pages 153-157

  9. Process Capability

    • Merton R. Hubbard
    Pages 158-170

  10. Process Control

    • Merton R. Hubbard
    Pages 171-179

  11. Sensory Testing

    • Merton R. Hubbard
    Pages 180-191

  12. Net Content Control

    • Merton R. Hubbard
    Pages 192-209

  13. Design of Experiments

    • Merton R. Hubbard
    Pages 210-244

  14. Vendor Quality Assurance

    • Merton R. Hubbard
    Pages 245-266

  15. Implementing a Quality Control Program

    • Merton R. Hubbard
    Pages 267-280

  16. The Computer and Process Control

    • Merton R. Hubbard
    Pages 281-298

  17. Back Matter

    Pages 299-327
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Keywords

About this book

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. On the other hand, these changes have already provided sub­ stantial opportunities for process and product improvement. This second edition is intended to update the basic concepts and discuss some of the new ones. Preface to the First Edition 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 de­ parture is delayed due to a mechanical failure-these are rather ordinary annoy­ ances which we have come to accept as normal occurrences. 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 hys­ teria. 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 dif­ ficult-to-open package or a leaking container. There is no tolerance for failure of food products.

Authors and Affiliations

  • Hillsborough, USA

    Merton R. Hubbard

Bibliographic Information

  • Book Title: Statistical Quality Control for the Food Industry

  • Authors: Merton R. Hubbard

  • DOI: https://doi.org/10.1007/978-1-4899-2677-7

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1996

  • Softcover ISBN: 978-1-4899-2679-1Published: 29 June 2013

  • eBook ISBN: 978-1-4899-2677-7Published: 11 November 2013

  • Edition Number: 1

  • Number of Pages: XV, 327

  • Number of Illustrations: 19 b/w illustrations

  • Topics: Quality Control, Reliability, Safety and Risk, Food Science

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