将六西格玛作为降低重量变异性的方法:安东尼奥乳业案例研究

W. Santander Romero, J. Moyano Alulema, A. Guamán Lozano, E. García Cabezas
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引用次数: 0

摘要

其目的是运用六西格玛改进安东尼奥乳制品公司的奶酪制作程序。以下工作的重点是减少生产单位重量的变化。首先,在问题定义阶段采用 DMAIC 方法,记录生产部分的数据,应用五个为什么、石川图、差异分析等工具。考虑到凝乳的排出速度、硬化时间和在加工过程中工作的操作人员,执行了三因素混合实验设计,确定 70.26% 的奶酪重量变化是由这三个因素造成的。在与本研究中详细介绍的产品生产工艺改进结果相对应的部分中,重点关注了这些要点。在改进工艺的应用方面,在将卸载速度作为变量进行标准化后,凝乳的硬化时间增加了 15 分钟。通过上述改进,配料机上的所有工作人员都能减少 24.37% 的可变性,同样也减少了生产线上的切割次数和浪费,每年可节省 44 616 美元。关键词六西格玛、DMAIC、重量变化、标准化、乳制品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Six Sigma as a Methodology to Reduce Weight Variability: Antonio Dairy Case Study
The purpose of this was to improve the procedure for making cheese in the Antonio dairy company applying Six Sigma. The following work was presented, which focused on reducing the variability of the weight of the units made. It begins with the DMAIC methodology in the definition phase of the problem with the data record of the productive part to apply tools such as the five whys, Ishikawa diagram, analysis of variances. The mixed experimental design of three factors is executed, taking into account the discharge speed of the curd, hardening time, and the operators who work in the process, where it is determined that 70.26% of the variability of the weight of the cheeses are caused by these three factors. In the part that corresponds to results in the improvement of the production process of the product detailed in this study, it is focused on these important points. Regarding the application of the improvement of the process, a 15 minutes increase is made in the hardening of the curd after having carried out the standardization in the unloading taking speed as a variable. In said improvement, all the personnel that work in the dosing machine, thus managing to reduce variability by 24.37% and likewise reduce the number of cuts and waste in the production line with a saving of 44,616 USD per year. Keywords: Six Sigma, DMAIC, variability of weights, standardization, dairy.
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