小磨香油数字化质量管控数据集

一级小磨香油酸价要求小于等于2.0，为保证产品质量安全，一般企业内部控制1.5以内，因此降低小磨香油酸价指标是保证产品质量的重要环节。小磨香油生产过程主要有：筛选、水洗、炒制、扬烟、磨浆、兑浆搅油、震荡分油、沉淀、过滤、灌装等，通过对同一批原料进行检测，检测每一工序酸价的改变情况，确定影响因素。通过检测确认传统工艺中存在的影响产品质量的弊端，并利用现代化设备进行改善。For first-grade stone-milled sesame oil, the statutory limit for acid value is ≤2.0. To ensure product quality and safety, most enterprises set a stricter internal control limit of ≤1.5. Therefore, reducing the acid value index of stone-milled sesame oil is a critical step to guarantee product quality. The main production procedures of stone-milled sesame oil include: screening, water washing, roasting, fume removal, pulp grinding, pulp mixing and oil stirring, oscillatory oil separation, precipitation, filtration, and filling. By testing the same batch of raw materials and monitoring the changes in acid value at each production step, the influencing factors can be identified. The defects affecting product quality existing in the traditional production process can be confirmed through testing, and then improved by utilizing modern production equipment.

搜集汇总

背景与挑战

背景概述

该数据集围绕小磨香油生产流程中的酸价控制展开，记录各工序酸价变化数据，旨在通过检测分析优化传统工艺，提升产品质量。主要涉及筛选至灌装等关键环节的酸价指标监测。