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当前位置: 首页 > 文章 > 基于SPC的薯条切割过程质量控制 森林工程 2017,33 (5) 72-78
Position: Home > Articles > Quality Control in Cutting Process of French Fries Based on Statistical Process Control Forest Engineering 2017,33 (5) 72-78

基于SPC的薯条切割过程质量控制

作  者：
朱晓琳;朱玉杰;徐琳
单  位：
东北林业大学工程技术学院
关键词：
质量控制;统计过程控制(SPC);控制图;薯条
摘  要：
为解决某企业薯条在生产加工的切割过程中质量不稳定的问题,应用统计过程控制(SPC)方法,结合统计学原理进行分析讨论。本文选取影响该企业薯条切割过程质量稳定性的关键特性值——长度为控制对象,通过控制图对这一过程进行分析,利用鱼骨图和5M1E等手段找出影响过程稳定性的系统因素,实施改进。改进后切割工序能力Pp=0.77,Ppk=0.63,PPM=23434.82,相当于Ⅲ级水平,表明过程能力尚可。研究结果充分说明利用SPC技术对薯条生产过程实施质量控制,能够使薯条长度值的波动明显降低,从而使切割过程质量处于统计受控状态,工序能力得到显著提高。另外,利用PDCA循环持续改善,可以提高切割过程质量稳定性,防止不合格品的产生。
译  名：
Quality Control in Cutting Process of French Fries Based on Statistical Process Control
作  者：
Zhu Xiaolin;Zhu Yujie;Xu Lin;College of Engineering and Technology,Northeast Forestry University;Luxottica Tristar;
关键词：
Quality control;;statistical process control(SPC);;control chart;;French fries
摘  要：
In order to solve the problem of instability in the cutting process of French fries in an enterprise,statistical process control(SPC) method was introduced,and the principle of statistics was used to analyze and discuss.Length,the key characteristic value which influences the quality stability of French fries cutting was chosen as the control object,and the process was analyzed by the control chart.Fishbone diagram and 5M1 E were used to find out the system factors that affected the process stability and to improve them.After improvement,the cutting process capability was Pp=0.77,Ppk=0.63,PPM=23 434.82,which was equivalent to level III,indicating that the process capability was acceptable.The result showed that using SPC to implement quality control of French fries production process could reduce the fluctuation of the chip length,and make sure the quality of the cutting process under statistical control,and improve the process capability.Using PDCA cycle could improve the stability of cutting process and prevent the production of unqualified products.

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