Essays about: "Production Control"

Showing result 1 - 5 of 988 essays containing the words Production Control.

  1. 1. Crucial Parameters for Additive Manufacturing of Metals : A Study in Quality Improvement

    University essay from KTH/Skolan för industriell teknik och management (ITM); KTH/Skolan för industriell teknik och management (ITM); KTH/Skolan för industriell teknik och management (ITM)

    Author : Lina Berglund; Filip Ivarsson; Marcus Rostmark; [2019]
    Keywords : Additive manufacturing; Production parameters; Sandvik; Quality improvement; Selective laser melting; Powder bed fusion; Process control;

    Abstract : Production by Additive Manufacturing creates opportunities to make customized products in small batches with less material than in traditional manufacturing. It is more sustainable and suitable for niche products, but entails new production demands to ensure quality. READ MORE

  2. 2. Control 4.0 : Creating a vision for the future of industrial control rooms under Industry 4.0

    University essay from Luleå tekniska universitet/Institutionen för ekonomi, teknik och samhälle

    Author : Erik Sundström; [2019]
    Keywords : Industry 4.0; Metallurgic Industries; Control Rooms; Attractive Work; Qualifications Development; Industrial Design Engineering; Industri 4.0; Metallindustri; Kontrollrum; Attraktivt Arbete; Kompetensutveckling; Teknisk Design;

    Abstract : Today’s industries are facing what some may call a new industrial revolution. Technological developments are heading towards more internet-based system solutions. This movement is often referred to as Industry 4.0 and is said to have the potential for more flexible, autonomous productions capable of managing themselves. READ MORE

  3. 3. Importance of fish community structure, nutrients and browning for shallow lake ecosystem dynamics : A modelling perspective

    University essay from Uppsala universitet/Institutionen för biologisk grundutbildning

    Author : Ylva Karlberg; [2019]
    Keywords : biological modelling; bowning; food webs; trophic interactions; top-down and bottom-up control; nutrients; light; shallow lake; biologisk modellering; brunifiering; födovävar; trofiska interaktioner; näring; ljus; grund sjö;

    Abstract : In a changing climate, it is increasingly important to be able to model environmental effects on food webs, and to do that, one must have appropriate dynamic models. I present a shallow lake ecosystem model where producers, grazers, carnivores, piscivores, and detritivores are coupled through resource (light, nutrients and detritus) fluxes between the benthic and pelagic habitats and through carnivore life history events (ontogenetic habitat and diet shifts). READ MORE

  4. 4. To be, or not to be, organic : Motives and barriers for Swedish wine farmers to use organic practices

    University essay from Uppsala universitet/Företagsekonomiska institutionen; Uppsala universitet/Företagsekonomiska institutionen

    Author : Andreas Länn; Philip Wikholm; [2019]
    Keywords : Organic farming; Viticulture; Wine; Organic wine; Self-determination theory; Motivation; Swedish wine;

    Abstract : Wine production is one of the farming practices with the highest negative environmental impacts, mainly due to a heavy use of pesticides, why it is important to find more sustainable wine production practices. One such practice is organic farming, but the transition is slow and the number of organic certified vineyards remain low. READ MORE

  5. 5. Stress and meat quality in two lines of the Yorkshire pig breed: Swedish and Dutch

    University essay from SLU/Dept. of Animal Environment and Health

    Author : Andreas Andersson; [2019]
    Keywords : Swedish Yorkshire; Dutch Yorkshire; stress; meat quality; behaviour test; novel Arena test; startle test; lactate; temperature and pH;

    Abstract : Pigs are exposed to several different environmental stressors in the modern production from weaning, mixing, crowding etc. Preslaughter stressors may result in meat quality problems, such as the formation of pale, soft and exudative meat as well as the formation of dark, firm and dry meat, which makes the meat to be unattractive. READ MORE