Вимірювальна техніка та метрологія. – 2015. – Випуск 76

Permanent URI for this collectionhttps://ena.lpnu.ua/handle/ntb/32930

Міжвідомчий науково-технічний збірник.

Вимірювальна техніка та метрологія : міжвідомчий науково-технічний збірник / Міністерство освіти і науки України ; відповідальний редактор Б. І. Стадник. – Львів : Видавництво Львівської політехніки, 2015. – Випуск 76. – 165 с. : іл.

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Встановлення зв’язків між вимогами замовника та показниками виробу з використанням методу QFD та Fuzzy Logic
(Видавництво Львівської політехніки, 2015) Бойко, Тарас; Мельник, Володимир
Запропоновано алгоритм, який використовує розгортання функції якості для перетворення вимоги замовника на характеристики властивостей виробів, їх матеріалів, вимоги виробничих процесів, нормативних документів тощо. Алгоритм використовує також нечітку логіку для підвищення точності оцінювання вимог, оскільки забезпечує математичні операції із лінгвістичними змінними. Запропонована практична реалізація алгоритму на прикладі напірної поліетиленової труби для підземних газогонів. Сформовано структуру показників, що характеризують перелічені складові й можуть бути використані для діагностування готового виробу. Предложен алгоритм, который использует развертывание функции качества для преобразованиятребования заказчика в характеристики свойств изделий, их материалов, требования производственных процессов, нормативных документов итому подобное. Алгоритм используеттакже нечеткую логику для повышения точности оценкитребований, поскольку обеспечивает математические операции с лингвистическими переменными. Предложенная практическая реализация алгоритма на примере напорной полиэтиленовойтрубы для подземных газопроводов. Сформирована структура показателей, характеризующих перечисленные составляющие, которые могут быть использованы для диагностики готового изделия. Now for the developed countries of the world community is inherent to ensure quality by organizational and management measures, namely development, implementation, certification and continuous improvement of quality systems. Proceedings of the outstanding scientists of the twentieth century W. Shewhart, W. E. Deming, Joseph M. Juran (first introduced the concept of “quality control”), F. Crosby, K. Ishikawa, Armand V. Feigenbaum, H. Taguchi, T. Seyfi formed a modern strategy based on the application of quality management systems (QMS). Within an effective QMS in the company created an environment so that products could be of high quality. In particular, the main criterion for evaluating the QMS is to have a continuous improvement process that should lead to greater customer satisfaction, apparently due to the continuous improvement of products, or, in other words, increase its quality. Therefore, the development of new methods of generating quality factors and their importance for evaluating the quality of products is an urgent task. Mixed-economic approach to forming index of products quality using standard economic “tools” for enhancing the competitiveness of enterprises, such as benchmarking, reverse engineering analysis and quality function deployment is proposed. Overall benchmarking is the process of finding a standard or reference more cost effective enterprise-rival to compare with their own and adopting best practice. The essence of the present interpretation of benchmarking can be formulated as nonstop systematic search and implementation of best practices that will lead the organization to a more perfect form. Therefore it is considered that benchmarking is an effective tool for determining the position of your company compared to others of a similar size and / or scope of activities and organizations. To elucidate the causes of advantages competitors perform the so-called reverse engineering analysis, which is also a form of benchmarking. The method is aimed at answering the following question – how to provide with high performance products? The results of engineering analysis are also presented in the form of matrices that are recommended to be built separately for components, materials, methods of manufacture and assembly, although it complicates their comparison. The weak point of engineering analysis is the lack of algorithm for continuous communication engineering parameters of the product with manufacturing operations and production requirements. This algorithm can be realized on the base of QFD (quality function deployment), in fact, it is a technology of engineering design products and processes for their manufacture and “converts” the wishes of consumers in the technical specifications of the product as well as process parameters of its production. Besides, QFD allows to assess the importance of consumer product options, linking them to the requirements of customers. Moreover consumers’ wishes are taken into consideration for their “transformation” into the measured parameters by using tools of qualimetry. The basis of the quality function deployment - QFD, or as it is called simultaneous engineering method is the use of a series of two-or even three-dimensional tables, matrices, socalled “houses of quality”. These matrices allow consumers to link requirements to the quality of the performance of the product, product performance link with characteristics of engineering components, component specifications link with manufacturing operations and production operations to the requirements of production. Thus, it is preferable to use four table-matrix. As a result, it can be stated that the method QFD provides: – the relationship between the demands of consumers, product specifications, options of its functional subsystems and their components at all stages of development; – way of shifting consumer demands in a controlled set of features (most of this activity requires benchmarking) and requirements for manufacturing technology products.
Ризики харчового ланцюга біологічно активних добавок (на прикладі вітамінних додатків, що містять аскорбінову кислоту)
(Видавництво Львівської політехніки, 2015) Бойко, Тарас; Христина, Дух
Проаналізовано структуру вимог до біологічно активних добавок відповідно до міжнародних нормативних документів; виконано їх порівняльний аналіз з національними вимогами. Показано, що вдосконалення чинного нормативного забезпечення щодо вимог безпеки біологічно активних добавок повинно ґрунтуватись на вимогах HACCP. Запропоновано визначати ризики як комбінацію втрат, оцінених через “втрату якості” схильних до небезпеки об’єктів, та вірогідності виникнення небезпеки, отриманої експертним оцінюванням ймовірності її виникнення. Зроблено висновок, що, ідентифікуючи на основі отриманих оцінок у продукті небезпечні чинники з найвищим ризиком, можна достовірно визначати критичні точки контролю і здійснювати відповідні коригувальні дії, а отже, підвищити ефективність системи НАССР. Проанализирована структура требований к биологически активным добавкам согласно международным нормативным документам; выполнен их сравнительный анализ с национальными требованиями. Показано, что совершенствование существующего нормативного обеспечения требований безопасности биологически активных добавок должно базироваться на требованиях HACCP. Предложено определять риски как комбинацию потерь, оцененных как “потеря качества” предрасположенных к опасности объектов, и достоверность возникновения опасности как экспертная оценка вероятности ее возникновения. Сделан вывод, что, идентифицируя на основе полученных оценок в продукте опасные факторы с наивысшим риском, можно достоверно определять критические точки контроля и соответствующие корректирующие действия, а следовательно, повысить эффективность системы НАССР. Biologically active additives (Dietary Supplements) - a special product that is used to correct the structure of human nutrition and to prevent certain diseases. One of the most common supplements are vitamin supplements. Their use is recommended in situation when the number of vitamin in the body is insufficient. That is why vitamin additives should be considered as an important products that require a responsible attitude to the evaluation of their quality characteristics. First of all it concerns safety hazard - risks. Organization that specifically created for standardization requirements for food products is the Codex Alimentarius Commission. The Commission acknowledges dietary supplements that contain vitamins and minerals as food, it is obvious that they should apply the requirements of ISO 22000: 2005. According to the standard, the concept of food safety means that food will not cause harm to the consumer when it is prepared and / or consumed in food according to its intended use. Food is characterized by the food chain, which is the sequence of stages and operations since primary production to consumption. Food Safety should be monitored at all stages of the food chain. Basic concept by which determined food safety is a food safety hazard. It is a biological, chemical or physical agent in food or a condition of product, potentially causing adverse health effects. Risk as combinations of likelihood of damage and the effects of the damage. Risk is a quantitative assessment of food safety hazard. In particular, in the context of food safety risk is determined as a function the likelihood of adverse health effects (eg, the probability of disease) and materiality consequences of such exposure (eg, disease severity). In turn, severity, such as can be determined indirectly through duration of lasting disability of the employee in the event of defeat this dangerous factor and the probability determined by the characteristics of the distribution of probability derived from statistical processing of disability cases for the period. For mentioned the size of the losses (primarily as a component of risk) assessment of the proposed so-called "quality loss". The concept requires explanation. Let facility in certain circumstances, can become a source of potential danger. If its quality as a set of properties that are responsible for security, goes to the “one”, the danger of such an object goes to zero and vice versa. Quality, as we know, can be estimated using the methodology of qualimetry using indicators of quality, which in our case will be safety indicators. The contribution of each indicator in the overall assessment of the factors traditionally expressed by weight coefficients. The risk can be determinated as a danger of loss quality, means deviation qualimetric assessment from “one”. Probability danger (the second component of risk) should be determined based on the prerequisite programme food safety, which is the basic conditions and activities necessary to maintain the desired environmental hygiene throughout the food chain. Separate prerequisite programme is specific in each field, depending on the segment of the food chain, which operates the organization and type of organization. For example, it may be: Good Agricultural Practices (GAP), Good Veterinary Practice (GVP), Good Manufacturing Practice (GMP), Good Hygiene Practices (GHP), Good Practice Primary Production (GPP), Good Distribution practice (GDP). The specified for certain products are operational prerequisite programme, containing identification and analysis of hazards that are significant to control their introduction to the food product. Identification, analysis and setting of values of probability in expert way involving, for example, the method of direct evaluation. As food safety depends on the presence of these dangerous factors at the time of consumption, and the hazards can appear on any stage of the food chain, for adequate control in each link of the food chain must have the specific values of all possible risks. Accordingly, the requirements ofHACCP should form the operational prerequisite programme identification and analysis of dangerous factors, which are essential to control the probability of introduction to food and to provide control measures and monitoring. Required to identify hazards in the product at high risk (assessment). And for each establish critical control points, critical limits, monitoring procedures and corrective actions.