Tommy Choi Is The Quality Assurance Director At Bimbo Bakery Corporate R D Facility They Are Investigating A Moisture I 1 (46.78 KiB) Viewed 36 times
Tommy Choi Is The Quality Assurance Director At Bimbo Bakery Corporate R D Facility They Are Investigating A Moisture I 2 (34.37 KiB) Viewed 36 times
Tommy Choi is the quality assurance director at Bimbo Bakery Corporate R&D Facility. They are investigating a moisture issue, where excessive moisture would create microbial growth negatively affecting the shelf life of their products. Moisture (mean) for the bread is about 37.5%, +/- 4.0%. Tommy conducted an extensive assessment, and found that gives the optimal shelf life. 3 models of Mettler Toledo moisture analyzers are being evaluated. Model HC 103, priced at $4,500. Mean = 38.50%, standard deviation at 0.95% Model HE 53 priced at $3,000. Mean = 36.50%, standard deviation at .75% Model HX 204, priced at $12,000. Mean = 36.9%, standard deviation at 0.89% All answers to 3 significant figures
a. What is the design tolerance (difference from Upper to Lower Specification Limits), from Tommy's specifications. [ Select) b. What is Cp. Cpk of the HC 103 [Select] [ [ Select] c. Cp, Cpk of the HE 53 [ Select] [ Select] d. Cp, Cpk of HX 204 [Select) [Select ] e. Based on Cpk, which moisture analyzer should Tommy be selecting [ Select]
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