Process efficiency improvement through DMAIC method: action research in a chocolate factory

Lukas Paiva da Silva, Luiz Gabriel Pereira Herzog, Cintia Tavares do Carmo, Fernando Antônio Forcellini

Abstract


The food industry plays an important role both in promoting jobs to improve the economy and in providing reliable and safe food to society. However, the sector faces several challenges in search of efficiency and productivity. Therefore, the present work aims to increase the efficiency of a chocolate production line in a large company through a DMAIC implementation method. The research was carried out through a systematic literature review regarding the DMAIC implementation method in the food industry. In addition, the work was carried out through action research for six months in a large-scale chocolate factory located in the metropolitan region of Espírito Santo. Using different quality techniques and tools to investigate problems such as Project Charter, Pareto diagram, brainstorming, and cause and effect diagram, the efficiency of the process was increased from 56% to 79%. Finally, the final considerations are made, containing the academic and practical contributions as well as the limitations of research and opportunities for future work.

Keywords


DMAIC; Six Sigma; Food Industry; Action research;

References


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