Abstract:The focus of this paper is process improvement in a fish-sheet production line in a snack factory in Thailand. Preliminary measurement suggests that moisture of fish sheets after the roasting process significantly deviate from the provided specification, reporting a process capability index (C pk) of post-roasting moisture to be only 0.04. Prior to the start of this project, the manufacturer relied on machine operators to subjectively adjust production parameters during production to reduce moisture variation … Show more
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