In-line process and product control using spectroscopy and multivariate calibration
Publikasjonsdetaljer
Tidsskrift : Journal of Quality Technology , vol. 37 , p. 1–20–20 , 2005
Utgiver : Taylor & Francis
Internasjonale standardnummer
:
Trykt
:
0022-4065
Elektronisk
:
2575-6230
Publikasjonstype : Vitenskapelig artikkel
Sak : 1
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The quality of a product is dynamic in nature and develops over time. We present a case study from the food industry in which the concept of measuring the end-product quality is extended to incorporate the shelf-life period of the product with practical examples showing the harm of ignoring the changes that occur in the product quality as a function of time. The article also addresses the use of in-line spectroscopy to relate the variations in the input parameters, such as the raw materials, and the process variables to the final product quality over the entire shelf-life of the product. We also discuss multivariate statistical process control and monitoring issues.