Application of Six Sigma project approach to improving the quality of health food packaging defect rate

• Main Authors: Lin ju ching, 林如卿
• Other Authors: Dr. Jiung-ming Huang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/63972780879075235876

碩士 === 國立勤益科技大學 === 研發科技與資訊管理研究所 === 102 === In recent years, the life of populations in the world are growing old, which increases in diseases of civilization and rises the consciousness for health; thus, health food markets have sprung up swiftly. However, excessive packaging will not only increase the manufacturing cost and waste natural resources. Health food product packaging in the past only considers the protection and aesthetic function. Today, process simplification and rapid packaging and green design should be considered. The purpose of this study is to find the commonly encountered problems of healthy food packaging, such as poor cutting, working temperature and working speed, material instability, etc. Through analysis of optimal forming parameters and taking corrective action to reduce process time and save costs. Use DMAIC, the five-stage-improving stages of six standard deviations (Six-Sigma) for empirical studies of the health food packaging process, construct health food packaging process scheme improvement and predict optimization mode of process. Apply TRIZ method to identify key factors, and use Taguchi methods and Response Surface Method for parametric design for process. Finally find out manufacturing process optimization level combinations for packing health food. First, consider the process of the health food packaging company, selecting four controllable factors and using Triz method to identify the key factors affecting the quality. Introduce the key factors of Taguchi method Box-Behnken and response surface methodology in the Design of the experimental design. Throuth the above analysises separately, identify the optimization of process parameters combinations of the two. Finally take optimal process vilification for process parameters by capability Cpk, and compare the differences of the two。The sequence appears：Taguchi experiment design of process capability CPK value increases from 0.98 to 1.31，Response surface methodology increased to 1.69，which proves that the process capability improvement of response surface methodology is better than that of Taguchi method。From the results of entire experiment and analysis, it shows that through the proposed six standard deviations for process improving can really enhance the quality of process capability and stability, reduce process inferior, lesson costs and reduce customers’ complaints.