Quality assurance and quality control. current furtherances and hereafter point of view

Quality assurance can be delineated as "section of quality management concentrated on furnishing confidence that quality must-have will be performed." The confidence delivered by quality assurance is twice intrinsically to management and extrinsically to clients, government agencies, regulators, certifiers, and third parties. An alternate delineation is "entire the aimed and organized activities accomplishment within the quality method that can be substantiated to hand over confidence that a commodity or service will perform must-have for quality. Quality assurance is across-the-board and does not have to do with the specific must-have of the product being developed. QA hobbies and responsibilities fill in practically entire of the fantabulous technique in lone fashion or distinctive, while QC is a subset of the QA hobbies. Also, constituents in the fantabulous technique might not be concretely substituted by QA/QC hobbies and responsibilities but perhaps enclose QA and QC. Quality control is a procedure which contemplates on performing the quality demand. Quality control intend to distinguish (and dead-on) imperfection in the finished product. Quality control, in consequence, is a reactive procedure. Quality control can be delineated as "section of quality management emphasized on furnishing quality must-have.

Incorporation of post-consumer pizza boxes in the recovered fiber stream: Impacts of grease on finished product quality

Grease and cheese contamination of used pizza boxes has led to misunderstanding and controversy about the recyclability of pizza boxes. Some collection facilities accept pizza boxes while others do not. The purpose of this study is to determine whether typical grease or cheese contamination levels associated with pizza boxes impact finished product quality. Grease (from vegetable oil) and cheese are essentially hydrophobic and in sufficiently high concentration could interfere with interfiber bonding, resulting in paper strength loss. Findings from this study will be used to determine the viability of recycling pizza boxes at current and future concentrations in old corrugated containers (OCC) recovered fiber streams. These findings will also be used to inform the acceptability of pizza boxes in the recycle stream and educate consumers about acceptable levels of grease or cheese residue found on these recycled boxes.

The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The maximum drying duration before reaching a moisture level of 10% corresponds to the formulation containing barley and peas. Sensory analysis on quality assessment showed that pasta with a high content of millet and oats received the highest score 93. Other mixtures also received good grades, indicating a balanced composition of all formulations. The optimum drying temperature for these mixtures was found to be 60° C from the point of view of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.

Effects of protein-containing additives on pasta quality and biological value

The present work includes results on enrichment of pasta, a mass-consumption product, with protein. Meat products, legume (Leguminosae L.) flour and plant protein isolates were used as protein-containing additives. The content of protein and essential amino acids in the additives makes them promising for improving the biological value of pasta. We studied effects of the additives on raw gluten and wheat flour starch properties, pasta dough rheo- logical characteristics, and finished product quality. As a result, the following optimal amounts of the additives were established: 15% by weight of flour for meat, 10% by weight of the mixture for pea and lentil flour as well as plant isolates, and 7.5% by weight of the mixture for soy flour. The enriching components added in pasta dough were found to have a positive effect on pasta quality. These increased protein content by 1.59–8.19%, biological value by 6–16%, utility coefficient of amino acid composition by 0.2–0.26, protein digestibility by pepsin by 11–24%, and daily pro- tein intake level by 31.4–12.5%.

Quality Determination (In-process & Finished product Quality Testing Parameters) of Triamcinolone Acetonide Injectable Suspension

Triamcinolone acetonide is an antiinflammatory drug that has been used for more than 50 years for the treatment of various inflammatory disorders including the arthritis & gout etc. Moreover, in recent years its use has been rapidly increased for the treatment of retinal vasculature disease and Uveitis, periocular and intraocular treatment. This review summarizes the whole manufacturing process of this formulation along with the complete in-process QC & Finished dosage form test parameters that ensures the efficacy and safety of this drug. Furthermore, the industrial requirements in the production and QC department to manufacture this product are emphasized to optimize the production as well as the quality of the Product.

Modernization of continuous casting machines with the purpose of increasing of finished product quality

To prevent formation or suppress development of crystallization,shrink and liquating defects different methods of physical impact on setting melt are used. For technology selection in every case economy, efficiencyand ecological norms should be considered first of all.Methods of physical impact on crystallizable billet considered: electro-hydro impulse impact, gas-impulse stirring, modifier input, inoculator input, consumable coolers input, ultrasonic impact, “soft” reduction, electromagnetic stirring (EMS).Due to authors’ opinion, EMS of liquid portion of a CC billet is the most effective method ofactive impact on crystallization process of a CC billet directly during casting resulted in a guarantee possibility to control the process of structure formation. At present in world practice the EMS of liquid metal at CC machines became an integral part of advanced technology of high quality billets obtaining. The requirements increase to products qualityand development of effective methods and means of melts electromagnetic processing resulted in a requirement of obligatory EMS usage when producing products of high quality steels.It was shown, that for a number of CC bullet macrostructure defects, arising from crystallization process, shrinkage and liquating phenomena, which can not be eliminated completely even at optimal CC machinesdesign features and rational technology parameters of CC process, additional methods of physical impact on the liquid metal setting needed. The method to be used depends on the CC technology and existing CC machines equipment.

Hot Strip Mill Transportation in Rourkela Steel Plant

This paper discussed possible adaptation of electronic transport means in Hot Strip Mill for improving finished product quality. The present system operating in Rourkela steel plant is discussed. Additional electronic means are proposed.