Abstract:
Control charting is the most advanced tool of Statistical Quality Control (SQC). Control
charts can use to identify process variations and what are the causes for it. During the
production of instant fried noodles it is difficult to maintain their weight within control limits.
This research was carried out to identify the patterns of weight change within control limits
and to implement preventive actions for variations for the purpose of defect reduction in
instant fried noodles.
Initially, final packing place was used to check the process capability and the X bar / R
charts were prepared for that place. X bar / R charts obtained from final packing place
indicated great variation within control limits. Therefore secondly, X bar / R charts were
prepared at the place where noodles strands cut into desired size and shape. Again process capability was checked at this place and control charts were constructed. Then preventive measures were implemented to reduce the variation within control limits.
The control chart help to identify the weight changes took place and the cause for it. Problem associated with machinery and involvement of inexperienced operators were the major causes for weight changes of finish products. Some of the implemented preventive actions were able to reduce variation in the weight of the. instant fried noodles and hence reduce the defect in finished product.
