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Consider a quality characteristic with a target of 100.00 μm and upper and lower specification limits of 106.00 μm and 94.00 μm, respectively. If, after carefully monitoring the process for a while, it appears that the process is out of control and producing output unpredictably (as depicted in the run chart below), one can't meaningfully estimate its mean and standard deviation.
The ability of a process to meet specifications can be expressed as a single number using a process capability index or it can be assessed using control charts. Either case requires running the process to obtain enough measurable output so that engineering is confident that the process is stable and so that the process mean and variability can ...
Values near or below zero indicate processes operating off target (^ far from T) or with high variation. Fixing values for minimum "acceptable" process capability targets is a matter of personal opinion, and what consensus exists varies by industry, facility, and the process under consideration.
Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F
Cooking With Convection Since convection ovens work so fast, the foods don't have to be cooked for as long a time as in conventional ovens. Plus the temperature can be set lower, at about 25 ...
Cooking, salad dressings, stir frying, frying, margarine Tallow [14] 43% 50% 4% 1% 3% 249 °C (480 °F) Cooking, shortening, pemmican, deep frying
The "chart" actually consists of a pair of charts: one, the individuals chart, displays the individual measured values; the other, the moving range chart, displays the difference from one point to the next.
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated