【正文】 . . . . . . . . . . . . . . . . . . . . . . . 100 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 3 4 5 6 7 “ BETTER BREAD” Baking Process Best Competitor Range for Improvement Defects Per Million Sigma Scale Freihofer WONDER Pepperidge Farm Sunbeam Analyze Your Objective Step 6.....Identify Sources of Variation in Y (Taste) How do we Determine the Potential Sources of Variation (Xs)? ? Have the Chefs Brainstorm ? Some Likely Ones Might be: Amount of Salt Used Brand of Flour Baking Time Baking Temperature Brand of Yeast YEAST FLOUR Multiple Sources: Chefs, Suppliers, Controls Synthesis possible solutions 胖妹 小胖妹 大胖妹 小小胖妹 Step 7.....Screen Potential Causes of Variation (Xs) How do we Screen for Causes of Variation (Xs)? ? Design an Experiment ? Use Different Sources of Potential Variation ? Have Panel Rate the Bread Used in the Experiment ? Results Lead to the “Vital Few” Causes YEAST FLOUR Source Conclusion Negligible Major Cause Negligible Major Cause Negligible Focus on The “Vital Few” Evaluate possible solutions Step 8.....Discover Variable Relationships Between “Vital Few” (Xs) and Y How do we Find the Relationship Between the “Vital Few” (Xs) and Taste (Y)? ? Conduct a More Detailed Experiment ? Focus: Oven Temperature from 325 to 375 and 3 Brands of Flour ? RUN TEMP BRAND 1 325 A 2 325 B 3 325 C 4 350 A 5 350 B 6 350 C 7 375 A 8 375 B 9 375 C FLOUR FLOUR FLOUR Brand A Brand B Brand C Evaluate solutions Results: 350 Brand A is Best Combination of Temperature Flour 176。 176。 176。 Note: Time is a Factor Only if Temperature Changes Significantly Step 9.....Establish Tolerances on “Vital Few” (Xs) How do we Ensure Oven Temperature is Controlled? ? Data Suggests 350 ( 5 ) is best Temperature to Reduce Taste Variation ? Brand A Flour to be Used Except in Case of Emergency ? “BETTER BREAD” to Search for Better Alternative Supplier of Flour Just in Case 176。 177。 176。 FLOUR Brand A But.....Is Our Measurement System Correct? Evaluate solutions Step 10.....Validate the Measurement System for Xs How Could We Approach This? ? Need to Verify the Accuracy of Our Temperature Gauges ? Need for “Benchmark” Instrumentation for Comparison ? Rent Some Other “High End” Gauges ? Compare the Results Verify that our Instruments are Accurate Process Control Step 11.....Determine Ability to Control Vital Few Xs How Could We Approach This? ? Check A Number of Ovens ? Monitor Temperatures Over Time ? Focus on the Process Capability ? Look for Degree of Variation Variation OK But...Average is High (and the algorithm should be checked) 30 345 of Ovens Temperature 346 357 347 348 349 350 351 352 353 354 355 356 25 20 15 10 5 Process Control Step 12.....Implement Process Control System on Xs What do we do Going Forward? ? Check Ovens Daily for Temperature Levels ? Audit Usage Frequency of Alternative Flour Supplier (., Brand C) ? Periodically Reassemble the Panel to Test Taste ? Chart the Results And.....Plot the Data Over Time FLOUR “ Brand C” 354 353 352 351 350 349 348 1 3 5 7 9 11 13 15 17 19 21 23 25 Statistical Process Control 6s 68 Jason Lee 2023/09/18 謝謝觀看 /歡迎下載 BY FAITH I MEAN A VISION OF GOOD ONE CHERISHES AND THE ENTHUSIASM THAT PUSHES ONE TO SEEK ITS FULFILLMENT REGARDLESS OF OBSTACLES. BY FAITH I BY FAIT