Suttle Precision Assuring System Of Quantificational Packaging Merchandise And Quality Control

Along with the coming forth of quantificational packaging merchandise in market, there are many issues need to be solved in the area of quality management. Some problems even haven't been touched, such as how to assure the suttle precision and how to control the quality, which are the hotspots need to be paid attention to imperatively.In recent years, the author participate several national projects and has some new discoveries in this field. This paper mainly conducts systematic and deep analysis and research on suttle precision assuring system of sausage quantificational packaging and quality control, explores the methods of distilling and analyzing the factors that influence the accuracy of suttle, tries to establish a model to forecast and control the suttle effectively, applying PCA and SVM. The paper brings forth the main results and originality as follows:Mainly analyze the rule of law of measuring and managing quantificational packaging merchandises, according to the principle that manage by government and pay attention to both consumer and producer. Bring forward some measuring basis to several aspects of problems, such as comprehending the concept of suttle, make the negative warp and AQL reasonly, make logical scheme of sampling, etc. Besides, deeply discuss the target value of controlling, establish a mathematical model to make reasonable target value of controlling.Consider the influencing factors of the suttle which is in different forms. Give some suggestions on how to control quality in the course of liquid transfers, materiel tmix and dryness. On the basis of it, a lot of useful results are given by investigating the product line of sausage: roboticized production hasn't been gained ground, the product line of sausage is also in the mode of dense working, it comes with the weak capability of dynamic controlling. experimental data showed that the relation between the weight of sausage lost and proportion of fat is linear. In the dryness course, the weight of sausage loses mainly in the front four hours, after that, it will experience a slow dryness course to become product.Sausage machining contains several working procedures: material disposal, mix round, material filling, dryness and packaging. The influencing factors in each working procedure are anfractuous, and the suttle of sausage is the result of the action of multiplex factors. Model established by multianalysis shows that it exists serious mulriple collective linear problem. Considering the relativity of the influencing factors, the paper applys PCA to establish a multiplex factors model, which can distill some main factors effectively. Via calculating, it concludes that in the precondition of the weight of sausage is uniform, the proportion of muscle and fat decides the weight of the final product.Apply the sort technology basis on SVM to on-line detection and analysis system, use genetic arithmetic to optimize the parameter of SVM. The study shows that SVM is capable to do preferences in the exceptional mode of the control chart, which is able to make the system be more accurate. The technology of on-line detection basis on the control chart can improve real time control of the sausage product line.