Undersökning av orsaker till variation i kryddprocess

Abstract

This project is carried out together with Estrella AB, a company who produces chips and other snacks in Angered. Estrella wants to improve the control of the process and mitigate the variations in seasoning. The aim of this project is to understand why variation occurs in the seasoning process by using the Six Sigma methodology. Six Sigma contains tools for improvement project where you want to reduce defects and variation. A key concept in the Six Sigma methodology is DMAIC, describing that a Six Sigma project follows the different phases: define phase, measure phase, analyze phase, improvement phase and control phase. Different measurement data and information was gathered and analyzed. The focus has been on the link between variation of seasoning and salt level in comparison with consumer complaints. The parameters in the process that were analyzed comes from the different steps and overall inputs. An interesting connection was the correlation between the number of consumer complaints and which packing machine the product comes from. The further away from the fryer the packing machine is placed, the higher is the number of consumer complaints in relationship to the number of produced products for each packing machine. In the temperature measurement there was a big difference for the temperature before the first packing machine and the last, where it was highest before the first. There may be a connection since Estrella previously discovered that the seasoning sticks better to the chips when they are heated up. Other findings are that the salt level control is a measurement system that should be investigated further, that the salt level control does not say anything about the distribution of seasoning and that the design of the seasoning funnel is an important aspect when it comes to distribution of seasoning. The project has identified several different potential sources to variation, in the process as well as in the methods used. Recommended actions to be taken by Estrella is to further investigate how the temperature has an impact on the seasoning, apply a measurement system for the distribution of seasoning, standardize the salt level control and look more into the seasoning funnel.