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    QC Tools For Process/Product Establishment: R&D Feb 16, 2012

    Uploaded by

    rajeevtyagi41
    This document discusses quality control tools for optimizing maize starch quality. It outlines objectives like collecting data during trials, analyzing the data using control charts, and monitoring the reviewed process. It then presents data on the effect of base starch on viscosity, pH, and moisture content. The data is analyzed for the optimized maize starch grade 3. The conclusion states that the optimized maize starch quality has a moisture content of 4.5%, pH of 2.1, and viscosity of 1400 cps. It also optimizes the control limits and specifications.

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    © All Rights Reserved
    Download as ODP, PDF, TXT or read online from Scribd

    QC Tools For Process/Product Establishment: R&D Feb 16, 2012

    Uploaded by

    rajeevtyagi41
    1 views11 pages
    This document discusses quality control tools for optimizing maize starch quality. It outlines objectives like collecting data during trials, analyzing the data using control charts, and monitoring the reviewed process. It then presents data on the effect of base starch on viscosity, pH, and moisture content. The data is analyzed for the optimized maize starch grade 3. The conclusion states that the optimized maize starch quality has a moisture content of 4.5%, pH of 2.1, and viscosity of 1400 cps. It also optimizes the control limits and specifications.

    Original Description:

    R& D management

    Original Title

    7QCin R&D -16.02.2012

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    © © All Rights Reserved

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    This document discusses quality control tools for optimizing maize starch quality. It outlines objectives like collecting data during trials, analyzing the data using control charts, and monitoring the reviewed process. It then presents data on the effect of base starch on viscosity, pH, and moisture content. The data is analyzed for the optimized maize starch grade 3. The conclusion states that the optimized maize starch quality has a moisture content of 4.5%, pH of 2.1, and viscosity of 1400 cps. It also optimizes the control limits and specifications.

    Copyright:

    © All Rights Reserved
    Download as ODP, PDF, TXT or read online from Scribd
    Download as odp, pdf, or txt
    1 views11 pages

    QC Tools For Process/Product Establishment: R&D Feb 16, 2012

    Uploaded by

    rajeevtyagi41
    This document discusses quality control tools for optimizing maize starch quality. It outlines objectives like collecting data during trials, analyzing the data using control charts, and monitoring the reviewed process. It then presents data on the effect of base starch on viscosity, pH, and moisture content. The data is analyzed for the optimized maize starch grade 3. The conclusion states that the optimized maize starch quality has a moisture content of 4.5%, pH of 2.1, and viscosity of 1400 cps. It also optimizes the control limits and specifications.

    Copyright:

    © All Rights Reserved
    Download as ODP, PDF, TXT or read online from Scribd
    Download as odp, pdf, or txt
    of 11

    QC Tools for Process/Product

    Establishment
    R&D
    Feb 16, 2012

    Objectives

    Collection of data during trials

    Analysis of data through Control chart to set LCL,


    CL!

    "evie# the $rocess condition % ste$ ta&en for


    corrective action

    'onitor the revie#ed $rocess and $re$are control


    charts for $rocess consistency

    (et the final (OPs % ($ecification of $roducts #ith


    u$$er and lo#er limit!

    O$timi)ation of 'ai)e starch Quality
    to *evelo$ (i)elon + ,
    Starch
    Grade
    Brookfield
    Viscosity
    pH oist!re
    - -.// .!, -0!0
    0 -1,/ 2!/ -/!/
    3 -4// 2!, 2!4

    " f f e c t o f B a s e S t a r c h o # V i s c o s i t y
    5
    ,
    .
    1
    2
    4
    - /
    - -
    - 0
    / - 0 3 5
    F r e $ ! e # c y
    B
    %
    R
    &

    '
    !
    p

    V
    i
    s
    c
    o
    s
    i
    t
    y

    (
    S
    e
    c
    )
    1 * 0 0 c p s
    1 + , 0 c p s
    1 6 0 0 c p s

    " f f e c t o f B a s e S t a r c h o # p H
    5
    5 ! ,
    ,
    , ! ,
    .
    . ! ,
    1
    1 ! ,
    2
    / - 0 3 5
    F r e $ ! e # c y
    p
    H
    - . , p H
    6 . , p H
    - . 0 p H

    " f f e c t o f B a s e S t a r c h o # o i s t ! r e
    - /
    - -
    - 0
    - 3
    - 5
    - ,
    - .
    - 1
    - 2
    / - 0 3 5
    F r e $ ! e # c y

    o
    i
    s
    t
    !
    r
    e

    '
    o
    #
    t
    e
    #
    t

    (
    /
    )
    1 2 . , / o i s t ! r e
    - . * / o i s t ! r e
    1 0 / o i s t ! r e

    Analysis of *ata + 6T"A 7isc!
    8ith O$timi)ed 'ai)e (tarch Quality 9:rade 3;
    B % R & ' ! p V i s c o s i t y
    4
    4 ! ,
    - /
    - / ! ,
    - -
    - - ! ,
    - 0
    - 0 ! ,
    - 3
    / , - / - , 0 / 0 ,
    F r e $ ! e # c y
    V
    i
    s
    c
    o
    s
    i
    t
    y

    (
    S
    e
    c
    )
    0 ' 1
    1 ' 1
    ' 1

    Analysis of *ata + $<
    8ith O$timi)ed 'ai)e (tarch Quality 9:rade 3;
    p H
    .
    . ! ,
    1
    1 ! ,
    2
    2 ! ,
    4
    / , - / - , 0 / 0 ,
    F r e $ ! e # c y
    p
    H
    0 ' 1
    1 ' 1
    ' 1

    Analysis of *ata + 'oisture
    8ith O$timi)ed 'ai)e (tarch Quality 9:rade 3;
    o i s t ! r e ' o # t e # t s
    - 0
    - 0 ! 0
    - 0 ! 5
    - 0 ! .
    - 0 ! 2
    - 3
    - 3 ! 0
    / , - / - , 0 / 0 ,
    F r e $ ! e # c y

    o
    i
    s
    t
    !
    r
    e

    (
    /
    )
    0 ' 1
    1 ' 1
    ' 1

    Conclusion

    'ai)e starch Quality

    'oisture = 4!/ 'a>

    $< = 2!, min

    7isc! = -4// c$s 'in

    O$timi)ed CL % LCL
    Parameter LCL CL
    6T"A 7isc 9sec; 4!2 -0!5
    $< .!4 2!,
    'oisture 9?; -0!- -3!-

    %H&23S

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