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.
• 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.