The effect of isostatic pressing pressure on product properties in the porcelain tableware industry and its investigation with statistical process control methods

Statistical Process Control (SPC) has gained an active place in production by actively using technology in developed countries with advanced techniques. In this study, the effects of different isostatic pressing pressures on the physical and mechanical properties of the products in the production of porcelain tableware were examined with various characterization techniques. Studies Bonna Porcelain It was carried out in three stages under A.Ş. production conditions. In the first stage, samples were prepared at different isostatic pressure values under production conditions with the Dorst Technologies Pressing machine. In the second stage, while the production samples continued to progress in the current processes, samples were prepared for tests under R&D laboratory conditions with the same recipe and standard granule structure. In the third stage, semi-finished and final quality control results and variables related to isostatic press pressure were interpreted. The information obtained at the end of this study shows that determining the optimal isostatic pressing pressure of porcelain products is critical to improve product quality, and this study emphasizes the importance of determining this optimal pressure level. In addition, continuous monitoring of isostatic pressure change and the use of statistical process control methods are of high importance to ensure the stability of the production process and meet quality standards.