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Food production per capita since 1961 Grain silos Rice plantation in Thailand Cambodians planting rice, 2004. Agricultural productivity is measured as the ratio of agricultural outputs to inputs. [1] While individual products are usually measured by weight, which is known as crop yield, varying products make measuring overall agricultural ...
Closely related terms are the rejectable quality limit and rejectable quality level (RQL). [1] [2] In a quality control procedure, a process is said to be at an acceptable quality level if the appropriate statistic used to construct a control chart does not fall outside the bounds of the acceptable quality limits. Otherwise, the process is said ...
Environmentally sustainable practices, animal welfare, and authenticity play a subjective role when considering the quality of food. [1]Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).
Accuracy is a function of analysis methodology, data quality and consistency of execution. Precision is a function of the selected metrics and computational methods. Risk presented as a single numeric value (as in a quantitative analysis) does not guarantee greater accuracy compared to a risk matrix (as in a qualitative analysis), because of ...
FMEA is an inductive reasoning (forward logic) single point of failure analysis and is a core task in reliability engineering, safety engineering and quality engineering. A successful FMEA activity helps identify potential failure modes based on experience with similar products and processes—or based on common physics of failure logic.
Plant growth analysis refers to a set of concepts and equations by which changes in size of plants over time can be summarised and dissected in component variables. It is often applied in the analysis of growth of individual plants, but can also be used in a situation where crop growth is followed over time.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
In engineering, reliability, availability, maintainability and safety (RAMS) [1] [2] is used to characterize a product or system: Reliability: Ability to perform a specific function and may be given as design reliability or operational reliability; Availability: Ability to keep a functioning state in the given environment