Apply Lean and Taguchi in Different Level of Variability of Food Flow Processing System

Applying Value Stream Mapping to reduce food losses and wastes in supply chains: A systematic review

“…This was more or less similar in food processing companies in situations where there was an accumulation of either raw materials or finished products more than required (Lehtinen and Torkko, 2005;Noorwali, 2013;Taylor, 2005), where excess stock was retained to act as a buffer against poor quality products (Jiménez et al, 2012) and when purchase of raw materials in small quantities was either impossible (Tanco et al, 2013) or they remained unused (Shobha and Subramanya, 2012).…”

“…Of the twenty four studies, nineteen applied VSM in a single agri-food plant setting, of which fifteen focused on a food processing company, producing; bread (Goriwondo et al, 2011;Sathiyabama and Dasan, 2013), ready to eat foods (Darlington and Rahimifard, 2006;Kennedy et al, 2013), peaches (Folinas et al, 2015), wine (Jiménez et al, 2012), mango juice (Hossain and Uddin, 2015), ketchup (Lehtinen and Torkko, 2005), yogurt (Melvin and Baglee, 2008), biscuit (Noorwali, 2013;Shobha and Subramanya, 2012), coffee (Parthanadee and Buddhakulsomsiri, 2014), snacks (Sa'udah et al, 2015), nougat (Tanco et al, 2013) or tea (Vlachos, 2015). Furthermore, studies on single chain members targeted the food service sector, i.e.…”

“…Although state maps were in general graphically illustrated, two additional studies (Engelund et al, 2009;Sathiyabama and Dasan, 2013) only described the current and future states. There were six studies (Ahmed et al, 2015;Darlington and Rahimifard, 2006;Kennedy et al, 2013;Lehtinen and Torkko, 2005;Melvin and Baglee, 2008;Vlachos, 2015) that only used the current state map and one study (Noorwali, 2013) that gave a description of the current situation at a single plant level, against three studies (Francis et al, 2008;Simons et al, 2003;Taylor, 2006b) at a supply chain level.…”

“…Other lean tools used included Kanban (Jiménez et al, 2012;Shobha and Subramanya, 2012), visual aids (Francis et al, 2008;Lehtinen and Torkko, 2005) and cellular manufacturing involving a reorganisation of fast food restaurants based on two distinct customer needs (Rahimnia et al, 2009). While all studies adopted the VSM approach and associated tools to some extent, five studies also integrated a simulation modelling technique in their analyses (Darlington and Rahimifard, 2006;Noorwali, 2013;Parthanadee and Buddhakulsomsiri, 2014;Sa'udah et al, 2015;Tanco et al, 2013).…”

“…Similarly, defects in food processing companies arose from poor/overtopping, over baking, variation in size and shape (Sathiyabama and Dasan, 2013), breakages (Goriwondo et al, 2011) in the production of bread, scrap or poor quality in peach (Folinas et al, 2015), biscuit (Noorwali, 2013;Shobha and Subramanya, 2012), pork (Taylor, 2005(Taylor, , 2006b) wine (Jiménez et al, 2012), tea (Vlachos, 2015) and edible oil (Seth et al, 2008) production. Further, microbial spoilage associated with short shelf life as a defect at processing resulted from repetitive handling by operators (Darlington and Rahimifard, 2006;Francis et al, 2008;Melvin and Baglee, 2008), contact with contaminated surfaces (Francis et al, 2008) and cooling at a slow rate (Melvin and Baglee, 2008).…”