<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The paper presents a study on the control of the canned fish seaming with the so-called double seam and statistical analysis of correctness of seaming. The use of standard control charts enabled observation and intervention in case irrelevant parameters occur to keep the stability of the process. Based on the analysis made in Statistica program, a moment could have been captured when a machine had to be regulated in case the value of parameters of the double seam decreased and it had to be concluded unanimously when the most important seaming tools (rolls) should be replaced. A problem that had been solved consists mainly in ensuring the stability of the process during constant monitoring of the seaming process of the canned food.</p></abstract>

The paper presents a study on the control of the canned fish seaming with the so-called double seam and statistical analysis of correctness of seaming. The use of standard control charts enabled observation and intervention in case irrelevant parameters occur to keep the stability of the process. Based on the analysis made in Statistica program, a moment could have been captured when a machine had to be regulated in case the value of parameters of the double seam decreased and it had to be concluded unanimously when the most important seaming tools (rolls) should be replaced. A problem that had been solved consists mainly in ensuring the stability of the process during constant monitoring of the seaming process of the canned food.

Statitstical Analysis of Correctness of Seaming Canned Food in Food Production with the Use of Standard Control Chart

Department of Food Industry Processes and Facilities

Agricultural Engineering

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The paper presents a study on the control of the canned fish seaming with the so-called double seam and statistical analysis of correctness of seaming. The use...

Statitstical Analysis of Correctness of Seaming Canned Food in Food Production with the Use of Standard Control Chart

Online veröffentlicht: 31. Dez. 2019

Seitenbereich: 31 - 39

Eingereicht: 01. Aug. 2019

Akzeptiert: 01. Dez. 2019

DOI: https://doi.org/10.1515/agriceng-2019-0034

Schlüsselwörter
canned fish, double seaming, quality control

© 2019 Michał Michałowski et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Statitstical Analysis of Correctness of Seaming Canned Food in Food Production with the Use of Standard Control Chart

Online veröffentlicht: 31. Dez. 2019

Seitenbereich: 31 - 39

Eingereicht: 01. Aug. 2019

Akzeptiert: 01. Dez. 2019

DOI: https://doi.org/10.1515/agriceng-2019-0034

Schlüsselwörtercanned fish, double seaming, quality control

© 2019 Michał Michałowski et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
canned fish, double seaming, quality control