Hierdie artikel is gebaseer op botteleringproses optimering deur deurlopende verbetering. n Gevallestudie is by maatskappy XYZ geloods. Die Ses Sigma Definieer, Meet, Ontleed, Verbeter, en Beheer metodologie het getoon dat die bottelering en doppie-opsit prosesse defekte by die drie sigma vlak lewer. Die 5 Hoekoms, Pareto-kaart, visgraatdiagram en Verskaffers, Insette, Prosesse, Uitsette, Kliente model het getoon dat los doppies (31.6%), lae opvulvlakke (29.2%) en leě bottels (28.9%) die vernaamste redes tot hoě kostes as gevolg van swak gehalte is. Die moniteringstelsel is ontwerp op die toegepaste wringkrag te meet, die doppie werkstuk status te monitor en die drankie temperatuur soos dit die hitteruiler verlaat te meet. Die verkoelingstelsel van die menger is ontwerp met n geslote lus beheerstelsel. As die drankie se temperatuur nie binne een of twee grade Celsius is nie, word dit gestuur vir sekondere verkoeling, anders beweeg dit aan. Die glikol inlaatklep word aangedryf sodat die vloei van die verkoelingsmiddel aangepas word om te verseker die primere verkoeling is doeltreffend. Die resultate toon dat dit moontlik is om die proses binne die ses sigma vlak te bedryf.Alternate :This paper is based on bottling process optimisation through continuous improvement. A case study was done at XYZ company. The Six Sigma Define, Measure, Analyze, Improve, and Control (DMAIC) methodology revealed that the bottling and capping processes were producing defects at 3 Sigma level. The 5 Whys, Pareto chart, fish bone diagram, and Suppliers, Inputs, Process, Outputs, Customers (SIPOC) model showed that loose-capped bottles (31.6%), under-fills (29.2%), and empty bottles (28.9%) caused the highest cost through poor quality. The monitoring system was designed to monitor the applied torque value, the capping head status, and the beverage temperature upon leaving the heat exchanger. The cooling system on the mix processor was designed using the closed loop control strategy. If the beverage temperature is not within 1 or 2 degrees Celsius, it is directed to secondary cooling;otherwise, it proceeds. The glycol inlet valve is actuated such that the flow of the coolant is adjusted to ensure that the primary cooling is efficient. The results show that it is possible to operate production within the Six Sigma level.
Design of an Automated Monitoring and Control System for the Soft Drink Capping Machine and Process Mixer