The Successful Use of the Taguchi Method to Increase Manufacturing Process Capability

Shina, Sammy G.

doi:10.1080/08982119108918861

Cited by 11 publications

(4 citation statements)

References 3 publications

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“…It provides documented, profound knowledge to engineers about process performance and a straightforward path to product and process improvement [13]. It is a mixture of several tools developed to optimize product and process performance [14] based around statistically designed experiments and combines elements of brainstorming, orthogonal arrays, analysis of variance, and a number of new ideas including signal-to-noise ratio and loss function. Many in academia complain that Dr Taguchi does not faithfully follow all applicable statistical rules.…”

Section: Taguchi Methodsmentioning

confidence: 99%

The Novel Combination of Taguchi Methods and Texture Profile Analysis Applied to the Optimization of Laboratory-Based Biscuit Manufacturing

Blackhall

Ritchie

Baxter

et al. 2006

Proceedings of the Institution of Mechanical Engineers, Part B:

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This paper examines the novel combination of Taguchi methods and texture profile analysis (TPA) which produces a powerful problem-solving technique and predictive method to aid the manufacture of food industry products. Taguchi methods are well known in the mechanical and electronic engineering environments but have not been applied to the difficult domain of food-product baking. This research examined how this well-known method in mechanical engineering circles could be applied to a different domain when used in a novel combination with TPA, an important quality measurement tool used in the food sector. These industrially focused, laboratory-based trials were carried out in an actual food manufacturing company and were designed to mimic the experimental process which would be used in later trials on the actual production plant. As a consequence of the latter, it was important that the number of experiments was kept to a minimum in order to minimize production downtime costs when applied within the actual plant. The research shows that combining these techniques for the analysis of biscuit dough mix enabled the creation of an experimental methodology and empirical models for four quality characteristics: dough-up time, viscous force, applied-force-dependent-adherence ratio (AFDAR), and cohesiveness ratio; which give an indication of what will happen when a specific factor is changed. This provided useful information about food manufacturing processes and mixture rheology; especially with regard to how the ingredients interact. The predictive models developed use discrete variables for the ingredients and were tested to find the differences in their effects and were validated successfully against experimental trials. The success of this approach showed that the number of experimental factors and trials could be kept to a cost-effective minimum and that the methodology could subsequently be applied to the full-scale production plant process.

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Section: Taguchi Methodsmentioning

confidence: 99%

The Novel Combination of Taguchi Methods and Texture Profile Analysis Applied to the Optimization of Laboratory-Based Biscuit Manufacturing

Blackhall

Ritchie

Baxter

et al. 2006

Proceedings of the Institution of Mechanical Engineers, Part B:

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“…Parameter design has been successfully applied in various fields of engineering and business for process or product improvement (e.g., Anand, 1991;Lulu and Rao, 1990;Shina, 1991;Torng et al, 1999). In the present paper, Taguchi parameter design is applied to achieve the maximum nattokinase activity and maximise the yield of enzyme.…”

Section: Taguchi Parameter Designmentioning

confidence: 99%

Note: Determination of Nattokinase Production Condition Using Taguchi Parameter Design

Wang

Koo

Lin³

et al. 2006

Food sci. technol. int.

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Natto has recently attracted attention throughout the world due to its healthy benefits. In 1987 a potent fibrinolytic enzyme in the extract of natto was discovered and named as ‘nattokinase’. Many biotechnology companies produce nattokinase via the fermentation of Bacillus subtilis natto. Various factors in the fermentation process may affect the production of nattokinase. This work reports the application of Taguchi parameter design to identifying the importance of those factors and then to obtain the optimal condition of fermentation to achieve the maximum yield of enzyme. Seven controllable factors and one noise factor were involved in the experiment. Based on the analysis of experimental data, both the volume of medium and the fermentation time were considered to have a significant effect on nattokinase activity value. Their nominal values should be set as 80mL and 36h, respectively, to maximise the yield of nattokinase.

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“…Shina (1991) used the ordinary least squares (OLS) approach to model counts of soldering defects. Because PCB defect data are sparse and soldering quality varies considerably, the use of pass/fail or count data could cause a severe loss of information.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Optimization of a Wave-Soldering Process

Mesenbrink

McKenzie³

et al. 1994

Journal of the American Statistical Association

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A case study for improving the quality of a wave-soldering process that produced printed circuit boards (PCB's) is presented. A mixed-level fractional factorial design was implemented in a high-volume production system during normal operational hours. The observed ordered-categorical data from the bottom-side soldered leads were weighted to formulate the average, spatial uniformity, and dispersion process performance measurements. For lead classes like the integrated circuit and printed grid array, a polynomial model was established using the least squares method with weights provided by a dispersion function. The main-effect and interaction model terms were selected by forward and all-subsets regressions. Production quotas, topside defects, presoldering board temperature, and variance models were used to set the constraints for simultaneously optimizing predictions from the average and the uniformity models of all leads. A nonlinear optimization routine was used to determine the best and most robust settings for the continuous and discrete process variables. Results from a confirmatory experiment showed an improvement of mean soldering quality by 33% and of uniformity by 39%.

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The Successful Use of the Taguchi Method to Increase Manufacturing Process Capability

Cited by 11 publications

References 3 publications

The Novel Combination of Taguchi Methods and Texture Profile Analysis Applied to the Optimization of Laboratory-Based Biscuit Manufacturing

The Novel Combination of Taguchi Methods and Texture Profile Analysis Applied to the Optimization of Laboratory-Based Biscuit Manufacturing

Note: Determination of Nattokinase Production Condition Using Taguchi Parameter Design

Characterization and Optimization of a Wave-Soldering Process

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