TAPPI TIP 0304-14 PDF
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Statistical Process Control of Starch Gelatinization Temperature
| Published by | Publication Date | Number of Pages |
| TAPPI | 07/01/2002 | 5 |
TAPPI TIP 0304-14 – Statistical Process Control of Starch Gelatinization Temperature
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. Consistent gel temperatures in fresh batches day after day indicate that raw materials and makeup procedures are holding constant. 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. TIP 0304-08 reviews numerous common questions and answers concerning gel temperature.
Product Details
- Published:
- 07/01/2002
- Number of Pages:
- 4
- File Size:
- 1 file , 300 KB
- Note:
- This product is unavailable in Ukraine, Russia, Belarus
