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Assignment Two GG

This case study examines production processes and quality control at an African food complex. The production process has 4 main steps: pressing, drying, cooling, and packaging. Defective products are formed due to issues in the production process, machines, raw materials, operators, or power interruptions. Data is collected on different types of defective by-products over one month. Control charts are developed using humidity measurement data collected every 30 minutes for 18 days from the pre-dryer process to analyze variation. Recommendations are needed to address inspection problems and temperature factors affecting quality at a leather manufacturing company.

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Argaw Dagne
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19 views

Assignment Two GG

This case study examines production processes and quality control at an African food complex. The production process has 4 main steps: pressing, drying, cooling, and packaging. Defective products are formed due to issues in the production process, machines, raw materials, operators, or power interruptions. Data is collected on different types of defective by-products over one month. Control charts are developed using humidity measurement data collected every 30 minutes for 18 days from the pre-dryer process to analyze variation. Recommendations are needed to address inspection problems and temperature factors affecting quality at a leather manufacturing company.

Uploaded by

Argaw Dagne
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Assignment two

Case study

1. Depend on the below case study use the possible statistical tools and develop possible analysis
and recommendation.
In production process of African food complex all most all are pass through similar
production proses sequences. Only their difference was exchange of dies.
In any production process during assessing or applying the statistical process control
tools it is more comfortable after identifying production process.
The production process of AFRICAN FOOD COPLEX is classified in to four majors.
Step 1: pressing-in this step pressure control, shaking, screw speed, size and length of
macaroni specification, are determined and monitored.
Step 2: drying- classify as pre-drying and drying system
Step 3: cooling-by using water and air as a coolant system the macaroni become dried.
Step 4: packaging- this is the final step in the production system.

The pasta product was become defective due to the different types of problem are faced which
associated with the production process.
These problems are raised from:-
Production process (Methods),
Machines (stick)
Raw Materials
Operators
Power interruption
The defective products are formed due to the above causes are considered as by –product in the
organization.
By-products:-are products which are affected by different cause along the production process and
rejected due to quality characteristics.
In African food complex process by the behaviors of production it is continuous flow system in
these case if same problem is formed it is terminated to the next process; then the product is
easily affected and be a by-products.
By- products are categorized in to the following type
1st scrap:-normal crack, bending and short products, this types of by-product formed between
spreader and pre-dryer.
2nd scrap: - dry and bend; this types of defects was formed due to the lack of water mixed to the
hard flour and if machine is stopped.
Soup mix:-down drop
Full crack: - over wet (it formed if the granulation is less than 450µm)
Brocken –operators
Humidity of the final products of the pasta is come out of the specification limit.
Color become color less:- when power interruption are occur production process was stop, at
that time the moisture contents is evaporated the it become color less.
Elasticity: from raw materials contents (gluten)

Collected data of by- product with respect to causes


Data of defected (by- products)
No index entries found. Amounts of in KG
Humidity 52
Full crack. 300.2
Elasticity 24
down drop 87
Color become color less 21
Broken 43
2nd scrap ) 201
1st scrap 124.23

The following data obtain from the company show different types of defected product along the
production process that occurred at different section production process in one month

The following data was collecting from past manufacturing company from the
pre- dryer; Developing process control chart of pre- dryer
To developing process control chart we based on the collected data of humidity measurements
within one hour intervals for 18 days (18 number of sample).
The collected data is show the humidity variation occurred along the process.
S/N 1:30 2:30 3:30 4:30 5:30 6:30
AM
1 18 18.4 17.8 17.4 17 13
2 17.3 17.4 18.1 18.6 16.9 16.3
3 17.2 18.1 17.8 16.5 17.3 16.3
4 16.7 17.1 18.8 17.4 16.8 18.5
5 19 17.5 17.6 16.5 17 16.5
6 17 17.7 18.1 17.3 17 17.9
7 19.7 17.5 16.1 18.8 16.6 15.6
8 17.5 17.4 15.2 16.2 16.8 16.6
9 18.2 16.8 17 16.4 17.9 17.4
10 16 16.2 16.4 15.8 15.6 16.2
11 16 17.8 15.9 15.8 15.9 15.8
12 17 15.6 16.4 15.7 15.5 17.1
13 16.8 18 16.9 16.1 17.5 17.7
14 16.9 16.8 16.8 16.8 17.1 17.6
15 16.6 18 17.8 17.7 18.3 18.3
16 21.9 18.8 18 18.6 16.1 17.2
17 17.5 20.2 18.8 18.5 17.9 17.7
18 18.4 18.1 18.1 17.7 17.8 17.2

2. The following data was gathered from leather manufacturing company and the data was based on
the attribute quality characteristics. As information retrieved from the production manager there
was a inspection problems and temperature factors are happened in the manufacture consequently
but they are not sure it affect the process control or not. Construct possible control charts and
give possible recommendation.
N.b the number of sample pair day was 100pcs of products.

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