Construction of quality control charts with sub-optimal size samples

Date

1998-02-01

Author

Ozilgen, M

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A case study is presented for construction of the quality control charts with suboptimum size samples obtained in a commercial brewery after measuring total acidity, apparent extract and pH of the wort; alcohol, real extract, carbon dioxide total acidity and pH of the bottled beer. Logarithmic transformation of the data was employed to construct the quality control charts, and centering of the data between the specification limits was assessed by means of the process capability index values.

URI

https://hdl.handle.net/11511/64010

Journal

FOOD CONTROL

DOI

https://doi.org/10.1016/s0956-7135(97)00069-8

Collections

Department of Food Engineering, Article

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Citation Formats

M. Ozilgen, “Construction of quality control charts with sub-optimal size samples,” FOOD CONTROL, pp. 57–60, 1998, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/64010.