การประยุกต์ใช้หลักการซิกซ์ ซิกม่าเพื่อลดสินค้าที่ไม่เป็นไปตามข้อกำหนดในกระบวนการบรรจุเครื่องดื่ม

Abstract

The objective of this paper was to reduce non-conforming product from filling the beverages process. The DMAIC method from Sig Sigma was applied as a research methodology to reduce variability in the beverage filling process, which consists of five phases including define, measure, analyze, improve, and control. In the analyze phase, Design of Experiment (DOE) with the 2^k Factorial Design method at two levels was used for identifying factors that affect with non-conforming product. The experimental results showed that when the machine was configured with the following optimal settings: increasing the length of the vent tube by 3 millimeters, increasing the pressure in the ring bowl by 0.1 bar, and raising the water level in the ring bowl by 20 millimeters from the original settings, the waste from overfill was reduced from 16.31% to 0%, and Process Capability (C_pk) increased from 0.33 to 0.68.