Design of strategy for overweight control in the barquillo reference in a biscuit company

Abstract

The main purpose of the mass consumption company is the manufacture of biscuits products that stand out in terms of weight, flavor, color, texture, guaranteeing consumers a quality product. The process is subject to a series of random factors that make the products not exactly equal in weight, this variability is clearly undesirable for the organization. This work proposes to carry out the revision of parameters and standards that make the process stricter and allow to improve its capacity process. The data review is carried out using statistical tools that make it possible to demonstrate the behavior of the process and identify critical control points and seek strategic improvements. With the treatment of data, using control graphs and estimation of process capabilities is found that there is no statistical control, locating points beyond 3 standard deviations of the central line. Through the design of experiments, it is defined which of the factors (humidity, quantity and temperature of the water) has greater impact on the process and the optimal conditions of these to reach the objective value of weight. Through the design of experiments, patterns, valid and objective prediction and optimization responses were obtained, which are obtained from the optimal configuration of each of the factors to reach the objective value and achieve overweight control.