The Production Process Improvement to Reduce Defect in Hamburger Buns by Applying DMAIC Technique: A Case Study of President Bakery Public Company Limited
10.14416/j.ind.tech.2025.08.002
Keywords:
Process improvement, Defect, Hamburger Buns, DMAIC TechniqueAbstract
Producing hamburger buns that meet high-quality standards and are free from defects remains a critical challenge in the food production industry. This research aims to apply the DMAIC technique to systematically investigate and improve hamburger bun production processes, with the goal of reducing manufacturing variability and enhancing product quality. An initial defect analysis identified warpage (21%) as the most frequent defect, attributed to mold deterioration and resolved through mold replacement. Therefore, efforts focused on reducing color variation (20%), the second most prevalent defect, linked to process instability. Root cause analysis using a cause and effect diagram identified that the volume of cooling water in the sponge process and the mixing velocity during the dough process significantly influenced the occurrence of discoloration (p<0.05). Following process improvements, the defect rate of hamburger buns with discoloration decreased by 77.29%. This study proposes a structured framework to enhance operational efficiency, reduce product variability, and ensure quality compliance, thereby offering a strategic approach for improving hamburger bun production and extend its applicability to other food manufacturing processes.
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