Tuna Canning Improvement through DOE, SPC


Espino-Ramirez, Rosa M.; Allison, Jack T.   (1992, ASQC)   Caribbean University College, Bayamon, Puerto Rico

Annual Quality Congress, Nashville TN    Vol. 46    No. 0
QICID: 9864    May 1992    pp. 451-457
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Article Abstract

This paper describes Statistical Process Control (SPC) and experimental design (DOE), two tools used by industrial engineers to detect, analyze, and solve problems. The goal was to minimize the interruptions in the packing process at a tuna canning plant.

The factors identified as probable assignable causes for process interruptions included: (1) the weight of the tuna in the can, (2) the height of the operators, (3) the speed of the packers, and (4) the rpm of the can sealer. Four hundred observations were made for the study, and the order of the experimental conditions measured was randomized in order to protect the design against the influence of unidentified factors. Daniel's method (described by Montgomery, 1989) was used to analyze the data and create a graph showing the estimates of the effects. The following actions were necessary to control the packing line process: (1) The results of the DOE were put into effect; (2) Operators were re-trained; (3) inspections provided the mechanism for operator and process feedback; (4) manufacturing engineers became more involved in the packing process; (5) films were produced to train operators in an improved method of cleaning the fish; (6) the quality of the product was defined as the answer to the problem; and (7) employees learned to prepare and use control charts. These measures, together with strong management support, resulted in substantial improvements and a potential monthly savings of $88,335.


Cost of quality (COQ),Design of experiments (DOE),Process control,Puerto Rico,Statistical process control (SPC)

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