• ISSN: 2010-0248 (Print)
    • Abbreviated Title: Int. J. Innov.  Manag. Technol.
    • Frequency: Quarterly
    • DOI: 10.18178/IJIMT
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HOME > Archive > 2018 > Volume 9 Number 4 (Aug. 2018) >
IJIMT 2018 Vol.9(4): 178-183 ISSN: 2010-0248
doi: 10.18178/ijimt.2018.9.4.810

Defect Reduction in Ready Rice Packaging by Applying Six Sigma

Angsumalin Senjuntichai, Nuttapong Wonganawat, and Boonwa Thampitakkul

Abstract— The objective of this study is to reduce the defects of Ready Rice product by applying Six Sigma starting from Define phase to identify major problems which are the out of shape, wrinkle of seal and unreadable date code of plastic cup. Then, in Measure phase, the defective percentage of 5.14% of Ready Rice is measured. Various quality tools are applied in Analyze phase to determine the root causes. It is also statistically proved that pressure and temperature of retort machine and temperature, time and vacuum of sealing machine are significant to defective rate. Experimental designs are employed in Improve phase to determine the suggested machine setting with respect to minimum overall defective rate. The p chart is deployed to monitor the process in Control phase. After improvement, the total defective percentage is reduced by 56.42% from 5.14% to 2.24%.

Index Terms— Defect reduction, experimental design, p-control chart, six sigma.

A. Senjuntichai and B. Thampitakkul are with Department of Industrial Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, 10330 Thailand (e-mail: angsumalin.s@chula.ac.th, boonwaie@yahoo.com). N. Wonganawat was with Regional Centre for Manufacturing Systems Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, 10330, Thailand (e-mail: nwonganawat@gmail.com).

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Cite: Angsumalin Senjuntichai, Nuttapong Wonganawat, and Boonwa Thampitakkul, " Defect Reduction in Ready Rice Packaging by Applying Six Sigma ," International Journal of Innovation, Management and Technology vol. 9, no. 4, pp. 178-183, 2018.

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