การปรับปรุงประสิทธิภาพการผลิตในกระบวนการผลิตพายสับปะรด

• Main Author: มาวิน แสนแสง
• Other Authors: นิวิท เจริญใจ
• Format: Independent Study
• Language: Thai
• Published: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ 2018
• Subjects: การปรับปรุง; ประสิทธิภาพ; การผลิต; กระบวนการผลิตพายสับปะรด
• Online Access: http://cmuir.cmu.ac.th/jspui/handle/6653943832/48585
• Institution: Chiang Mai University

The purpose of this independent study aimed to improve production process in a bread factory. This study focused on pineapple pie’s production process, since pineapple pie was the strategic product of the factory which its circulation was increased gradually. The research began with the searching of waste activities in production process, then, reckoning production process time together with Value Stream Mapping. After that, Cause and Effect Diagram were applied for analyze causes of problems, and indicate the solution. As a result, the appropriate ways to remove waste activities were to apply ECRS and generate Standardize Work. As the results the process of baking had been adjusted; the process of coating pine tarts and the process of filling pineapple jam in to pine were made by semiautomatic system instead of man-made system. This adjustment can decrease waste activities in production process and reduce the baking time from 119.94 minutes to 86.14 minutes, or this process can improve the production process for 16 %