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研究生： Rizki Aviandri Suharto
Rizki Aviandri Suharto
論文名稱： 食品業中Zero-Inflated卜瓦松分配的雙次抽樣計畫
A Double Sampling Plan for the Zero-Inflated Poisson Distribution in the Food Industry
指導教授： 王福琨
Fu-Kwun Wang
口試委員: 羅士哲
Shih-Che Lo
Yeneneh Tamirat
Yeneneh Tamirat
學位類別： 碩士
Master
系所名稱： 管理學院 - 工業管理系
Department of Industrial Management
論文出版年： 2017
畢業學年度： 105
語文別： 英文
論文頁數： 65
中文關鍵詞： 驗收抽樣方案 、屬性雙抽樣方案 、zero-inflated卜瓦松 、食品行業
外文關鍵詞： acceptance sampling plan, double sampling plan by attributes, zero-inflated Poisson, food industry
相關次數： 點閱：226  下載：3 
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  •  上一筆

    • 實施合適的抽樣計劃，在食品業中是保護消費者免受於致病微生物
    的重要任務。在本研究中，我們替Zero-inflated卜瓦松分配開發了
    一個雙次抽樣計畫（DSP）作為替代抽樣方案。本研究提供了R軟體的
    code來決定第一階段方案的參數，如樣本大小、可接受的值和拒絕的值
    （n_1，c_1，r_1），以及在第二階段的樣本數和接受值（n_2，c_2）。就平均樣本大小（ASN）和相同水準品質總風險、可接受品質水準（AQL） 以
    及拒收水準而言(LTPD)，DSP的表現優於單次抽樣計劃（SSP）。使用各種給定的混合比例（φ）和指定值（p_1，α，p_2，β）的模擬數據來說明應用。

    Implementing appropriate sampling plan is an important task to protect consumers from pathogenic microorganisms in the food industry. In this study, we develop a double sampling plan (DSP) for the zero-inflated Poisson distribution as an alternative sampling plan. This research provides R-code to determine the plan parameters such as the number of sample size, the acceptance number, and the rejection number on the first stage (n_1, c_1, and r_1), and the number of the sample size and the acceptance number on the second stage (n_2 and c_2). The DSP performs better than the single sampling plan (SSP) in terms of average sample size (ASN) and total risk with the same level quality, acceptable quality level (AQL) and lot of tolerance percent defective (LTPD). Simulated data with various set of given mixing proportion (φ) and specified values (p_1,α,p_2,β) are used to illustrate the applications.

    摘要 I ABSTRACT II ACKNOWLEDGEMENT III TABLE OF CONTENTS IV LIST OF FIGURES V LIST OF TABLES VI LIST OF APPENDICES VII CHAPTER 1: INTRODUCTION 1 1.1 Research background and motivation 1 1.2 Research objectives 3 1.3 Research limitations 3 1.4 Research flow 3 CHAPTER 2: LITERATURE REVIEW 6 2.1 Sampling plan in the food industry 6 2.2 Single sampling plan by attributes 9 2.3 Sampling plan for the zero-inflated Poisson distribution 12 2.4 Double sampling plan by attributes 14 CHAPTER 3: RESEARCH METHOD 17 CHAPTER 4: ANALYSIS AND DISCUSSION 22 4.1 Comparison between DSP and SSP 23 4.2 Illustrative examples 30 CHAPTER 5: CONCLUSIONS AND FUTURE RESEARCH DIRECTION 40 5.1 Conclusion. 40 5.2 Future research direction. 40 REFERENCES 42 APPENDICES 46

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