Multifunctional Team Approach to Food Plant Design


Surak, John G.; Henning, Kathleen A.   (1992, ASQC)   Clemson University, Clemson, SC 29634-0371

Annual Quality Congress, Nashville TN    Vol. 46    No. 0
QICID: 9896    May 1992    pp. 748-754
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Article Abstract

Designing food processing facilities is costly and a design process that yields unnecessary or inadequate facilities or processes makes it even more so. Potential problems are corrected early when multifunctional design teams use process management, functional modeling, simulation modeling, and computer-aided design/computer-aided engineering (CAD/CAE) to plan construction.To design new processes or facilities, a team is selected that includes engineers from the architectural, engineering, and construction firm; central engineering; corporate management; and workers familiar with the process and facilities being designed.The team uses problem seeking to establish goals, collect facts, uncover concepts, and identify needs. They identify the final product delivered to the customer and work backwards to create a flow diagram containing all of the steps necessary to create that product. Each step is translated into the requirements for a process to accomplish it. Next, a functional model shows the raw material and information required to satisfy those requirements. The functional model is converted to a mathematical simulation that can be manipulated to verify that required inputs produce expected outputs. Last, the physical facility in which the process takes place is presented in a three dimensional CAD/CAE model that the team can "walk through" to check for problems.The collective wisdom of the team and the early-detection capability of the design tools minimize the chances of adding new facilities or process that are flawed or inadequate.


Computer-Aided Design (CAD),Modeling,Simulations,Teams

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