Process capability analysis includes a set of analytic tools that allow comparing the real variability of a parameter, measured during a process, with the theoretical variability of the same parameter. This work has two aims. First, to implement the process capability tools for the analysis of a production process of bakery goods; second, to use such tools to check the outcomes of the process and to derive suggestions for process improvements, so as to reach the optimal condition. This study was carried out inside a well-known multinational food industry, located near Parma (Italy), and specialized in the manufacturing of biscuits and bread sticks. The choice of the product and process to be investigated was made after a preliminary analysis of the current situation of the manufacturing processes, with a particular regard to the number of blocks occurring during manufacturing, due to the detection of out-of-control features of the products. The rusk production line was found to be particularly weak in this regard, and was selected for process capability implementation. Moreover, humidity of the final product was identified as the main parameter to control. For such product, we conducted a process capability analysis of the “as is” manufacturing process, by cooking about 50 samples of rusks. As a result, the process was proven to be characterized by excessive variability in terms of humidity in the final products. We thus performed further statistical analyses to investigate in greater detail the main factors affecting the humidity in the product, and identified specific interventions for improving the process capability. Such interventions were implemented in the manufacturing line, which was finally re-examined in terms of the process capability, showing relevant improvements. The process capability analysis conducted provided significant benefits to the company, by improving the production process of bakery lines, reducing the number of defects and stabilizing the humidity of the finished product.
Optimization of Bakery Products Manufacturing through Process Capability Analysis / Bottani, Eleonora; Vignali, Giuseppe. - 1:(2011). (Intervento presentato al convegno 6th International Technical Symposium of CIGR section VI “Toward a Sustainable Food Chain” tenutosi a Nantes (Francia) nel 18-20 Aprile 2011).
Optimization of Bakery Products Manufacturing through Process Capability Analysis
BOTTANI, Eleonora;VIGNALI, Giuseppe
2011-01-01
Abstract
Process capability analysis includes a set of analytic tools that allow comparing the real variability of a parameter, measured during a process, with the theoretical variability of the same parameter. This work has two aims. First, to implement the process capability tools for the analysis of a production process of bakery goods; second, to use such tools to check the outcomes of the process and to derive suggestions for process improvements, so as to reach the optimal condition. This study was carried out inside a well-known multinational food industry, located near Parma (Italy), and specialized in the manufacturing of biscuits and bread sticks. The choice of the product and process to be investigated was made after a preliminary analysis of the current situation of the manufacturing processes, with a particular regard to the number of blocks occurring during manufacturing, due to the detection of out-of-control features of the products. The rusk production line was found to be particularly weak in this regard, and was selected for process capability implementation. Moreover, humidity of the final product was identified as the main parameter to control. For such product, we conducted a process capability analysis of the “as is” manufacturing process, by cooking about 50 samples of rusks. As a result, the process was proven to be characterized by excessive variability in terms of humidity in the final products. We thus performed further statistical analyses to investigate in greater detail the main factors affecting the humidity in the product, and identified specific interventions for improving the process capability. Such interventions were implemented in the manufacturing line, which was finally re-examined in terms of the process capability, showing relevant improvements. The process capability analysis conducted provided significant benefits to the company, by improving the production process of bakery lines, reducing the number of defects and stabilizing the humidity of the finished product.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
