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研究生: Vinno Arifiansyah
Vinno Arifiansyah
論文名稱: 基於正卜瓦松分布的重抽樣之屬性計畫設計
Resubmitted Lots with Single Sampling Plan by Attributes Under the Conditions of Zero Truncated Poisson Distribution
指導教授: 羅士哲
Shih-Che Lo
口試委員: 王福琨
Fu-Kwun Wang
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: 53
中文關鍵詞: 允收抽樣計畫單一抽樣計畫重複抽樣計畫正卜瓦松分布食品 工業
外文關鍵詞: Acceptance sampling plan, Single sampling plan, Resubmitted single sampling plan, Zero Truncated Poisson Distribution, Food industry
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  • 在每個產品之中都存在一定程度的變異性,同時沒有兩個產品是完全一樣的,既然變異性可以用統計方法來敘述,因此統計方法在品質改善中扮演一個標竿模型。允收抽樣是在品質管制中的一個統計方法,用來幫助決定一個生產程序的輸出產品符合規格。允收抽樣的主要目的是決定要接受或拒絕一批產品,當我們想要控制存在食品中某些成分的比例時,例如防腐劑,我們假設存在食品中的防腐劑會依循正卜瓦松分布。
    本篇研究嘗試設計基於正卜瓦松分布的單一與重抽樣之屬性計畫,抽樣程序與作業曲線分別建立與造表,並整理在本研究之中。也為了使用說明的目的,我們利用實務上的範例來說明如何使用與實行基於正卜瓦松分布的單一與重抽樣之屬性計畫。


    There is a certain amount of variability in every product, consequently, no two products are ever identical. Since variability can only be described in statistical terms, statistical methods become a role model in quality improvement efforts. Acceptance sampling is one of the statistical methods in quality control area to help ensure that the output of a process meets requirements. The main purpose of acceptance sampling is to decide whether to accept or reject a lot of product. When we want to control some of proportion of substance that existed in food products like preservative, we can assume that preservative that existed in the food product is followed Zero Truncated Poisson (ZTP) distribution.
    This research attempt to design single and resubmitted sampling plan under the conditions of ZTP distribution. Sampling process and operation curves with tables were created and organized in this research. For illustrative purpose, an example is presented to demonstrate the use of determination of single sampling plan and resubmitted sampling plan by attributes under the conditions of ZTP distribution.

    摘要 i Abstract ii Table of Content iii List of Figure v List of Table vi CHAPTER 1 INTRODUCTION 1 1.1. Research Motivation 1 1.2. Research Objective 2 1.3. Research Structure 5 CHAPTER 2 LITERATURE REVIEW 6 2.1. Acceptance Sampling Plan 6 2.2. Single Sampling Plan and Resubmitted Sampling Plan 8 2.3. Acceptance Sampling Plan in Food Industry 9 2.4. Zero Truncated Poisson 11 CHAPTER 3 RESEARCH METHOD 13 3.1. Operating Procedure and Decision-Making Rules SSP 13 3.2. Operating Procedure and Decision-Making Rules RSSP 16 3.3. Average Sample Number (ASN) 18 CHAPTER 4 EXPERIMENTS AND CASE STUDY 19 4.2. The Required Sample Size and the Critical Acceptance Value 19 4.2. Illustration Example of SSP 36 4.3. Illustration Example of RSSP 37 CHAPTER 5 CONCLUSIONS 39 5.1. Conclusions 39 5.2. Future Research 40 REFERENCES 41 APPENDIX A.1. 44 APPENDIX A.2. 45

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