Robust Design for Food Manufacturing Process - Taking Nougat as the Subject of Case Analysis

• Main Authors: Kai-Lin Yang, 楊鎧璘
• Other Authors: Shih-Tao Huang
• Format: Others
• Language: en_US
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/6gj638

碩士 === 國立高雄應用科技大學 === 工業工程與管理系碩士在職專班 === 103 === Nougats have become more and more diversified in Taiwan since 2010, from peanut milk flavor made purely by sugar to various flavors made by trehalose for the more health conscious, which makes this candy, hundreds of years after its creation in France, popular in annual candy gift boxes in Taiwan. However, the consumers have increasing expectations on its taste. Therefore, how to effectively reduce and control manufacturing costs for nougat production and improve its texture have become the major considerations for maintaining sustainable competitiveness. The purpose of this paper is to apply the Taguchi quality engineering method to predict the temperature data of nougat and determine the best combination of factors as well as the optimal parameter design. For the general, popular nougat variety, sweetness, texture, and hardness, etc. must be considered. Meanwhile, production factors such as indoor temperature, temperature of the bottom of the pot, sugar types, protein ingredients and use of different thermometers, etc., should also be considered together with their interaction with each other. Based on the robust design of process parameters, the quality of nougat is ensured. Through the Taguchi method in analyzing nougat processing, the most significant factor influencing the process can be detected, variation reduced and quality improved, which can be a helpful reference for nougat manufacturers.