scholarly journals MECHANICAL TREATMENT'S STABILITY QUANTITATIVE ASSESSMENT

2021 ◽  
pp. 41-44
Author(s):  
Ju. L. Tchigirinsky ◽  
A. V. Evtiynin ◽  
V. O. Kharlamov
Keyword(s):  
Quality Management ◽  
Product Quality ◽  
Quantitative Assessment ◽  
Mechanical Engineering ◽  
Technical Documentation ◽  
Fisher Criterion ◽  
Machining Processes ◽  
Term Stability ◽  
Digital Production ◽  
The Stability

The ambivalence of the content of the term «stability» of machining processes in the transition to the construction of digital production is established based on the analysis of regulatory and technical documentation regulating the issues of product quality management in mechanical engineering. It is shown that the Fisher criterion can be a quantitative assessment of the stability of processes that are in a state of statistical controllability.

scholarly journals Stability assessment methods of technological processes

2021 ◽  
Vol 346 ◽  
pp. 03013
Author(s):  
Julius Tchigirinsky ◽  
Nataly Chigirinskaya ◽  
Alexander Evtyunin
Keyword(s):  
Adaptive Control ◽  
Quality Management ◽  
Product Quality ◽  
Quality Indicators ◽  
Stability Assessment ◽  
Statistical Control ◽  
Fisher Criterion ◽  
Standard Process ◽  
Digital Production ◽  
The Stability

Ensuring the stability of quality indicators and product accuracy in modern conditions requires not only classical production measures but also organizational arrangements, which deals with clarifying and modernizing the conceptual apparatus. The study analyzes the methods for assessing the stability of machining, established in the standard process documents regulating the issues of product quality management in mechanical engineering, and reveals the ambiguity of the term ‘stability’ relating to processes under transition to the arrangement of digital production and the use of equipment with adaptive control. The Fisher criterion can be used for quantitatively analyzing the stability of processes under statistical control.

Special Issue on Measurement Technology for Process and Product Quality Control

2014 ◽  
Vol 8 (1) ◽  
pp. 3-3
Author(s):  
Yasuhiro Takaya ◽  
Tomohiko Maeda
Keyword(s):  
Quality Control ◽  
Quality Management ◽  
Product Quality ◽  
Industrial Applications ◽  
Process Quality ◽  
Measurement Technology ◽  
Special Issue ◽  
Production Engineering ◽  
Machining Processes ◽  
Product Quality Control

A broad sense of values, globalization, and ecology is needed in production activities because production processes are becoming rapidly more complex due to demands for downsizing, functionality, quality. This is in addition to cost reduction, shorter lead times, and energy saving in fabrication. Many types of measurement system and large amounts of production information are therefore needed in production engineering. In-process and on-machine measurements are used to evaluate a variety of machining factors and conditions and work done on machine tools. With increasingly complex machining processes and greater needs for accuracy and precision, the demand for advances in process optimization has also grown. This special issue covers manufacturing metrology and quality management as its two main fields of interest, together with their important implications for science, industry, and engineering. This special issue also covers novel in-process and on-machine measurement and sensing and quality management techniques now being widely applied to production engineering, focusing on the important role of measurement in manufacturing technology as it progresses from inspection tools to strategic production tools in managing process quality and product quality control. The advanced papers in this special issue present the latest advancements in these fields, ranging from fundamental research to industrial applications. These reports will thus enable readers to share their experience and knowledge in technology, new development, and potential applications of promising techniques in measurement and in product and process quality control. We thank the authors for their invaluable contributions and the reviewers for their always useful advice, which have helped make this special issue both fascinating and far-reaching.

System of integrated product quality management at PJSC "ZAPOROZHCOKE"

2018 ◽  
Vol 4 ◽  
pp. 36-46
Author(s):  
V.A. Litovka ◽  
A.S. Gaidaenko ◽  
A.A. Bekhter ◽  
A.Yu Balasanyan
Keyword(s):  
Quality Management ◽  
Product Quality

Development of a Quality Manual for Radioisotope Production Plants

2014 ◽  
Author(s):  
Yasser E. Tawfik
Keyword(s):  
Quality Management ◽  
Product Quality ◽  
Management System ◽  
Quality Management System ◽  
Quality System ◽  
Atomic Energy ◽  
Production Plant ◽  
Production Facility ◽  
Radioisotope Production ◽  
Atomic Energy Authority

The purpose of issuing a quality manual for the radioisotope production plants is to define and describe the quality system implemented by the plant. It provides general procedures for all activities comprising the quality system, defines the authorities and responsibilities of all personnel affected by the system and provides a way to inform our customers of the specific controls that are in place at radioisotope production plants to assure continued product quality. Such a quality manual is regularly updated to depict the quality management system implemented by radioisotope production plant as accurately as possible. Example of this type of quality manual is developed for the radioisotope production facility (RPF) located in ETRR-2 Complex site – Egyptian Atomic Energy Authority – Inshas-EGYPT.

scholarly journals Product quality pointers for small lots production: a new driver for Quality Management Systems

2008 ◽  
Vol 5 (1/2) ◽  
pp. 199 ◽  
Author(s):  
Matteo M. Savino ◽  
Stefano Apolloni ◽  
Yacine Ouzrout
Keyword(s):  
Quality Management ◽  
Product Quality ◽  
Management Systems ◽  
Quality Management Systems

Pulsed Infrared Roasting of Groundnuts and its Quality

2009 ◽  
Vol 5 (4) ◽  
Author(s):  
Sanjeet Kumar ◽  
Sukumar Debnath ◽  
Umesh H Hebbar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Product Quality ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Central Composite Rotatable Design ◽  
The Stability ◽  
Central Composite ◽  
Sand Roasting

The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as oil and moisture content, peroxide value and sensory characteristics of roasted nuts are also evaluated for the select temperature-duration combinations. The oil yield increased marginally with roasting duration and temperature. Peroxide number, an indicator of the stability of fat, did not vary during infrared roasting. Groundnuts processed at 180°C for 8 min scored high in terms of sensory attributes. Infrared roasting resulted in better product quality as compared to drum and sand roasting.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

scholarly journals INFLUENCE OF MARKETING TOOLS ON IMPROVING PRODUCT QUALITY

2020 ◽  
Vol 15 (1) ◽  
pp. 111-116
Author(s):  
Margarita Karimova ◽  
Nazira Sagitova
Keyword(s):  
Quality Management ◽  
Product Quality ◽  
Building Materials ◽  
Marketing Research ◽  
Target Audience ◽  
New Type ◽  
Quality Of Products ◽  
Object Of Study ◽  
Competitive Product

The high quality of products and services is a guarantee of the company’s success in the market. The purpose of our study is to assess the feasibility of developing a new competitive product, taking into account the preferences of consumers. To achieve this, marketing tools aimed at product quality management were used. In the course of the work, a full cycle of marketing research was conducted, including questionnaires, the formation of a portrait of a consumer of products, and economic calculations. Object of study - a large regional enterprise - a center for sales of building materials. The work performed at the junction of two scientific fields (marketing and quality management) provided a synergistic effect in terms of cost reduction when creating a competitive product, and also allowed us to offer original recommendations for improving quality in general. According to the results of marketing research, which consisted in questioning the target audience using the free “Google Forms” service, such characteristics as “assortment” and “appearance” were recognized as the least satisfying consumers in the existing market for facing bricks. Based on the detailed analysis, a new type of product (“Chocolate velvet” brick) was developed that meets the wishes of the target audience of customers. An additional positive effect from the transition of the enterprise to its production in the amount of 91,600 conventional units per month will be an increase in profit, compared to 2017 (942,500 rubles), by 1,1533240 rubles, the expected efficiency of transferring an innovative product to production (profit growth / costs) will be 1.22. Determination of consumer requirements specifies the technological task during the transition to the production of a new type of product. Replacing the production of old-style finishing bricks with the release of a new type of product allows you to create a customized product that is guaranteed to find its customer due to its high customer loyalty

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