การปรับปรุงประสิทธิภาพการผลิตของบริษัท ทีพีพี ฟู้ดส์ จำกัด โดยใช้เทคนิคลีน

• Main Author: พงษ์นรินทร์ กาวิสุข
• Other Authors: ผู้ช่วยศาสตราจารย์ ดร.เขมกร ไชยประสิทธิ์
• Format: Independent Study
• Language: other
• Published: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ 2020
• Online Access: http://cmuir.cmu.ac.th/jspui/handle/6653943832/69557
• Institution: Chiang Mai University

The objective of this independent study is to study and improve the efficiency of the dehydrated fruit production of TPP Foods company limited. At the present, the company is unable to catch up with customer demand. Which is considered as common major problem in industrial production due to inefficient production process. This also results in low production line efficiency in the case study factory. Therefore, it is necessary to understand the problems and causes of inefficiency process. This study is to improve the dried fruit production efficiency process using lean manufacturing technique. The flow diagram of the process chart and value stream mapping was collected and displayed from the actual production line. the value added activity necessary nonvalue added activity and non-value added activities processes were analyzed. The improved of waste in production processes were suggested Why-Why analysis techniques, 5W-1H and ECRS principles. Then, the production process is continually improved base on the propose method. When comparing the performance before and after the improvement from the study, The result of study showed dried fruit production process can be reduced from 21 to 17 steps accounted for 19.05 %. The processing time can be reduced from 934.30 minutes per batch to 429.01 minutes per batch (54.08 % improvement). Moreover, the distance of production process can be reduced from 32.80 meters to 13.80 meters (57.93% improvement). As a result, the efficiency of the production base on %VA can be increased from 48.18% to 72.91% (51.33% improvement).