การลดของเสียในกระบวนการขึ้นรูปสินค้าข้าวปั้นญี่ปุ่น

Abstract

This research aims reduce waste generated in the process of forming Japanese rice ball products by using QC tools. The data collection was in the range from January, 2020 to August, 2020. From the study, it was found that the wastes could be classified into 3 types which were non-stick seals, cracked seaweed sheets and cracked rice. Under the data analysis with pareto diagram, waste in term of non-stick seals was 2.40 % which is the highest amount leading to brainstorm for finding the root cause by using Why Why Analysis technique. Moreover, the experimental improvement plans to determine the factors affecting the loss balance were also investigated. The factors that directly affected to reduce non-stick seal wastes was a new temperature controller - speed of 2400 pc/Hr with setting temperature of 175/175- heater cleaner - tilted seaweed measurement sensor before entering the wrapper. When obtaining all factors, the improvement plans were examined by using 5W1H technique including Poka-Yoke in order to Quick responsesystem. The result of improvement showed that %Reject of non-stick seal wastes collecting data from September, 2020 to March, 2021 was 1.09% decreased when compared with before improvement that had %Reject of non-stick seal wastes collecting selected data from January, 2020 to August, 2020 of 2.40%. Additionally, in March, 2021, the %Reject of non-stick seal waste was decreased to 0.76% that was 68.29% reduction indicating that it stayed on the company target (0.80%) and according to the research goals. For the loss value of non-stick seal waste before improvement was about 45,000 baht per month, while after improvement, the loss value was reduced to 24,000 baht per month that was 46.67% reduction.