การปรับปรุงมาตรฐานการปฏิบัติงานในกระบวนการผลิตเครื่องดื่มเข้มข้น
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Abstract
Abstract
This research aims to improve the standard procedure in beverage concentrate manufacturing in order to reduce lead time while maintaining the quality of finished products. The concepts of lean manufacturing, 7 wastes, 5W1H and ECRS were applied to obtain improvement actions. The improvement approaches were experimented using the concepts of design of experiment and statistical testing along with the sensory evaluation technique in order to control quality. The results showed that the production time per cycle could be reduced by 23.4%. The improvement approaches from this study could be used to establish the new standard procedures for the beverage concentrate manufacturing.
Article Details
The published articles are copyright of the Engineering Journal of Research and Development, The Engineering Institute of Thailand Under H.M. The King's Patronage (EIT).