森林工程2017，Vol.33Issue(5)：72-78,7.
基于SPC的薯条切割过程质量控制
Quality Control in Cutting Process of French Fries Based onStatistical Process Control
摘要
Abstract
In order to solve the problem of instability in the cutting process of French fries in an enterprise,statistical process control(SPC)method was introduced,and the principle of statistics was used to analyze and discuss.Length,the key characteristic value which influences the quality stability of French fries cutting was chosen as the control object,and the process was analyzed by the control chart.Fishbone diagram and 5M1E were used to find out the system factors that affected the process stability and to improve them.After improvement,the cutting process capability was Pp=0.77,Ppk=0.63,PPM=23 434.82,which was equivalent to level III,indicating that the process capability was acceptable.The result showed that using SPC to implement quality control of French fries production process could reduce the fluctuation of the chip length,and make sure the quality of the cutting process under statistical control,and improve the process capability.Using PDCA cycle could improve the stability of cutting process and prevent the production of unqualified products.关键词
质量控制/统计过程控制(SPC)/控制图/薯条Key words
Quality control/statistical process control(SPC)/control chart/French fries分类
农业科技引用本文复制引用
朱晓琳,朱玉杰,徐琳..基于SPC的薯条切割过程质量控制[J].森林工程,2017,33(5):72-78,7.基金项目
哈尔滨市科技创新人才研究专项资金项目(2014RFXXJ108) （2014RFXXJ108）
