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Control charts are graphical plots used in production control to determine whether quality and manufacturing processes are being controlled under stable conditions. (ISO 7870-1) [1] The hourly status is arranged on the graph, and the occurrence of abnormalities is judged based on the presence of data that differs from the conventional trend or deviates from the control limit line.
A time temperature indicator (TTI) is a device or smart label that shows the accumulated time-temperature history of a product. Time temperature indicators are commonly used on food, pharmaceutical, and medical products to indicate exposure to excessive temperature (and time at temperature). [1] In contrast, a temperature data logger measures ...
Simple example of a process control chart, tracking the etch (removal) rate of Silicon in an ICP Plasma Etcher at a microelectronics waferfab. [1] Time-series data shows the mean value and ±5% bars. A more sophisticated SPC chart may include "control limit" & "spec limit" % lines to indicate whether/what action should be taken.
The resulting plots are analyzed as for other control charts, using the rules that are deemed appropriate for the process and the desired level of control. At the least, any points above either upper control limits or below the lower control limit are marked and considered a signal of changes in the underlying process that are worth further ...
A continuous physical system is represented through variables that are smooth and uninterrupted in time. The control of the water temperature in a heating jacket, for example, is an example of continuous process control. Some important continuous processes are the production of fuels, chemicals and plastics.
Isothermal transformation diagrams (also known as time-temperature-transformation (TTT) diagrams) are plots of temperature versus time (usually on a logarithmic scale). They are generated from percentage transformation-vs time measurements, and are useful for understanding the transformations of an alloy steel at elevated temperatures.
Since 1982, STP has been defined as a temperature of 273.15 K (0 °C, 32 °F) and an absolute pressure of exactly 1 bar (100 kPa, 10 5 Pa). NIST uses a temperature of 20 °C (293.15 K, 68 °F) and an absolute pressure of 1 atm (14.696 psi, 101.325 kPa). [3] This standard is also called normal temperature and pressure (abbreviated as NTP).
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]