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STATISTICAL PROCESS CONTROL OF STARCH GELATINIZATION TEMPERATURE

Statistical methods, Adhesives, Starch, Gels, Starch conversion, Statistics, Temperature, Process control.

Provider: TAPPI
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Price: $35.00
Product Details

  • The gelatinization temperature, or point at which the adhesive begins to increase in viscosity to start the bond formation process, is an important quality parameter.
  • To obtain a true picture of the state of control over the starch making process, statistical process control techniques should be employed.
  • It should be noted that the intent of this Technical Information Paper is to discuss the benefits of the use of SPC techniques and the application of these techniques to starch-based corrugating adhesives.
  • TIP 0304-05 provides detailed information about gel temperature measurement equipment and procedures.

It Provides information on:

  • Scope.
  • Safety Precaution.
  • Content.
  • Test Methods.
  • Sampling.
  • Statistical process control techniques.

It Benefits:

  • Researchers.
  • Laboratory Personal.
  • Analyst.

 

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