More quality: oven data analysis in the food industry
Historically, the concept of quality is understood as the ability of a product or service to meet or exceed consumer expectations. Over the years, this concept has also come to be considered as “compliance with specifications”, due to the creation of parameters that guide the production process.
The first era of quality is known as the “inspection era”, which emerged at the end of the nineteenth century.
Next came the “era of statistical control”, beginning in the 1920s with contributions from Walter A. Shewhart, known as the father of Statistical Process Control (SPC). During this era, quality began to be controlled through statistical techniques, focusing on identifying process variability to ensure greater stability.
The third era is the “era of total quality management”. This phase emerged in the early 1980s and extended to the present day. In this era, quality control is no longer the responsibility of just one sector but of all employees within the organization. The principle developed is the pursuit for continuous improvement, based on methods such as PDCA.
The incorporation of innovative technologies, such as data science, can further enhance this process. With devices like the Internet of Things (IoT), data collection that underpins quality-focused decision-making is automated, resulting in greater reliability.
This case study discusses how a major multinational in the food sector used ST-One Solution™ to ensure production quality. This was done through the temperature analysis of industrial oven. Learn more about us.
Copyright: ST-One