Increasing Frozen Chicken Yields in the Pet Food Topping Process
DOI: 10.14416/j.ind.tech.2023.07.001
Keywords:
productivity, efficiency, DMAIC, pet food, frozen chickenAbstract
Chicken breast and chicken tenderloin are the main raw material used in the topping production of pet food products, which is the core product of the company and also increased production capacity every year. But it was also found in the topping production including chicken thawing, chicken boiling, and flake production, occurring a high percentage of the weight loss of the main raw material (Drip loss). As a result, the cost of raw materials is increased and the percentage yield (%Yield) of the production target cannot be achieved. Therefore, this research aims to increase the yield of frozen chicken in the pet foodtopping process by applying DMAIC principles. The 3 solutions are proposed; (1) to change the method of thawing the chicken from set up immersion in a normal-water thawing tank change to electric defrosting with water and air, (2) the standard time for the chicken boiling process as the size of chicken breast and chicken tenderloin, and (3) to re-design a tray under the flaking machine. The results showed that in normal boiling, the yield of chicken breasts and tenderloin increased by 8.55% and 7.55%, respectively. In dry-boiling, the yield of chicken breasts and tenderloin increased by 1.70%. and 5.30%, respectively.
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ผลงานวิจัยและบทความวิชาการที่ปรากฏในวารสารนี้ เป็นความคิดเห็นอิสระของผู้เขียน ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใด ๆ ที่อาจจะเกิดขึ้นจากบทความนั้น กองบรรณาธิการและคณะจัดทำวารสารฯไม่จำเป็นต้องเห็นด้วยเสมอไป