Factorial experiment design to determine significant overweight factors in a sausage line in a food company
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Universidad de Medellín
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El diseño de experimentos (DoE) se ha convertido en una estrategia poten- cial para analizar las condiciones de un proceso, debido a la eficiencia de la metodología para identificar los factores significativos en la variabilidad de un producto. En este sentido, este artículo de investigación presenta la aplicación de un diseño factorial de experimentos de cuatro factores y dos niveles para estudiar el efecto significativo en el sobrepeso de un embutido de una línea de producción en una empresa de alimentos en el departamento del Cauca. Los resultados determinaron que el sobrepeso es afectado significativamente por los cm3 o porción de llenado, además de analizar que una variable externa, como la temperatura, no ejercía efecto sobre el peso del embutido. La aplicación de este tipo de metodologías puede replicarse en un proceso de producción para monitorear, identificar y analizar los factores de mayor magnitud sobre la variable de respuesta.
Design of experiments (DoE) has emerged as a potential strategy for analyzing process conditions due to the methodology's effectiveness in identifying significant factors in product variability. Regarding this, this research article presents the application of a four-factor, two-level factorial experiment design to study the significant overweight of a sausage product on a food company production line in the Province of Cauca. Results determined that overweight is significantly affected by the cm3 or filling portion, and also showed that an external variable, such as temperature, did not affect sausage weight. Applying this type of methodology can be replicated in a production process to monitor, identify, and analyze the most significant factors affecting response variables.
Design of experiments (DoE) has emerged as a potential strategy for analyzing process conditions due to the methodology's effectiveness in identifying significant factors in product variability. Regarding this, this research article presents the application of a four-factor, two-level factorial experiment design to study the significant overweight of a sausage product on a food company production line in the Province of Cauca. Results determined that overweight is significantly affected by the cm3 or filling portion, and also showed that an external variable, such as temperature, did not affect sausage weight. Applying this type of methodology can be replicated in a production process to monitor, identify, and analyze the most significant factors affecting response variables.
Palabras clave
Statistical Process Control (SPC), Design of Experiments (DoE), DMAIC, process capability indices Cp and Cpk, Control Estadístico de Procesos (SPC), Diseño de experimentos (DoE), DMAIC, Índices de Capacidad de Proceso Cp y Cpk