Stability assessment and process capability analysis in a food pasta company

• Autores: González Álvarez, Roxana; Barrera García, Aníbal; Guerra Morffi, Ana Beatriz; Medina Mendieta, Juan Felipe
• Año de publicación: 2021
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Pasta; Quality control; Control charts; Process capability análisis; Six sigma
• Institución: Universidad Nacional de Misiones

Fil: González Álvarez, Roxana. University of Cienfuegos. Faculty of Engineering; Cuba.
Fil: Barrera García, Aníbal. University of Cienfuegos. Faculty of Engineering; Cuba.
Fil: Medina Mendieta, Juan Felipe. University of Cienfuegos. Faculty of Economics and Business; Cuba.
Fil: Guerra Morffi, Ana Beatriz. CIMEX Sucursal Cienfuegos; Cuba.
Statistical quality control is a set of tools and techniques that allows to verify, monitor and control the variability of processes to improve producto quality and business competitiveness. The objective of this study was to evaluate the pasta production process of a company that belongs to the food industry sector in terms of stability and compliance of quality specifications. The six sigma improvement methodology was used, which focuses on identifying and eliminating the causes of variation in the processes. Data collection was accomplished by the use of different techniques, such as: interviews, brainstorming, review of documents, teamwork and direct observation. In addition, process documentation techniques and classical quality tools including Pareto chart, control charts, process capability analysis, histogram, Ishikawa diagram and experimental design were used. Multivariate data reduction techniques were also applied. The results showed for the humidity quality characteristic that the process is out of statistical control and does not have enough ability to fulfill the required specifications, for which the causes were investigated and improvement actions were proposed, achieving an increase in the sigma quality level.