Bottleneck Process Delay Problem: A Process Improvement in the Peanut Production Line for a Food Manufacturing Company in the Philippines

2021 ◽  
pp. 69-78
Author(s):  
Stephanie J. Besana ◽  
Reiniel D. Allanic ◽  
Angela Joyce C. Martin ◽  
Marvin D. Bermeo ◽  
Joshua B. Torremucha ◽  
...  
Keyword(s):  
Process Improvement ◽  
Production Line ◽  
The Philippines ◽  
Food Manufacturing ◽  
Manufacturing Company ◽  
Peanut Production

Process Improvement at Automotive Assembly Line Using Line Balancing and Lean Manufacturing Approach

2020 ◽  
Vol 899 ◽  
pp. 268-274
Author(s):  
Mohamad Hafizdudin bin Tajul Arifin ◽  
Wan Emri Wan Abdul Rahman
Keyword(s):  
Process Improvement ◽  
Automotive Industry ◽  
Manufacturing Process ◽  
Production Line ◽  
Lean Manufacturing ◽  
Assembly Line ◽  
Line Balancing ◽  
Automotive Company ◽  
Automotive Assembly ◽  
Current Production

The aim of this study is to analyze the existing production line in the automotive industry and proposed a layout of improved production line in the manufacturing process and obtain the optimum rate of production time. Thus, line balancing method and Yamazumi Chart was utilized to analyze the current and proposed production line. The collection of the data of the existing production line was conducted at one of the automotive company in Malaysia. From the analysis of current production line, two improved layout were proposed and evaluated. The proposed layout was selected based on a balanced production line and ability to meet customer demand. A balanced production line will ensure smooth process and eliminate wastage during operation

scholarly journals Implementation of Quality Filter Mapping (QFM) in Hot Press Using Lean Manufacturing To Eliminate Waste

2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Muhamad Yasin ◽  
Lukmandono
Keyword(s):  
Production Line ◽  
Lean Manufacturing ◽  
Systematic Approach ◽  
Main Product ◽  
Hot Press ◽  
Customer Demand ◽  
Manufacturing Company ◽  
The Face ◽  
Press Time

PT Sakari Sumber Abadi is a manufacturing company that is engaged in producing plywood products as its main product. This company has waste in the production line, namely in the 4.6 mm Birch product, including shrinkage putty, press mark, tip delemination, bubbles, ripping. Whereas for 18 mm Birch products, among others, press marks, putty shrinkage, concave, overlap, putty face too wide, ripping, waste in the face and delamination of the ends. What you want to achieve in this research is to eliminate the waste of 4.6 mm Birch Products and 18 mm Birch Products found in the Hot Press section in order to fulfill customer demand with the Lean Manufacturing approach. Lean Manufacturing is a systematic approach that eliminates waste and transforms processes. The results of the inspection using the Quality Filter Mapping (QFM) method obtained the largest waste in the Birch 4.6 mm Face 0.5 mm product, namely Failure to Riject by 0.82% and on Birch 18 mm Face 0.28 mm product, namely Failure to Riject by 7.1%. Recommendations for improvement include standard parameters of temperature, press time and pressure.

scholarly journals ERGONOMIC EVALUATION OF PACKAGING WORKERS’ POSTURE IN A FOOD MANUFACTURING COMPANY

2020 ◽  
Vol 26 (1) ◽  
Author(s):  
SALAMI OLASUNKANMI ISMAILA ◽  
YUSUF ADEYEMI SALAMI ◽  
SIDIKATU IBIYEMI KUYE ◽  
OLAWALE USMAN DAIRO ◽  
NURUDEEN OLATUNDE ADEKUNLE
Keyword(s):  
Video Recording ◽  
Risk Level ◽  
Food Manufacturing ◽  
Risk Levels ◽  
Working Posture ◽  
Working Postures ◽  
Manufacturing Company ◽  
Very High ◽  
Ergonomic Evaluation ◽  
Ergonomic Risk

This study conducted an ergonomic evaluation of the working posture of workers engaged in various processes in the packaging section of a food manufacturing company. Workers in the packaging section of the food manufacturing company were divided into operating, folding, packing, carton wrapping and palletizing. Forty of the workers in the packaging section were placed under observation through video recording of their daily activities for a period of three months to obtain their working postures. Rapid Upper Limb Assessment (RULA) was used to analyze the working postures in order to obtain their ergonomic risk levels. Computer codes for RULA were written for quick and easy evaluation of upper arm, lower arm, wrist, wrist twist, neck, trunk and leg postures. The results from RULA indicated that 25% of the workers in the operating and folding units were exposed to medium ergonomic risk level; 30% of the workers in the packing unit and 10% of the workers in the carton wrapping unit were exposed to high ergonomic risk level while 10% of the workers in the palletizing unit were exposed to a very high ergonomic risk level. The study concluded that workers in the packaging section of the food manufacturing company were exposed to between medium and very high ergonomic risk levels of working posture necessitating the need to change the conditions of their workstations.

scholarly journals ERGONOMIC EVALUATION OF PACKAGING WORKERS’ POSTURE IN A FOOD MANUFACTURING COMPANY

2020 ◽  
Vol 26 (1) ◽  
Author(s):  
SALAMI OLASUNKANMI ISMAILA ◽  
YUSUF ADEYEMI SALAMI ◽  
SIDIKATU IBIYEMI KUYE ◽  
OLAWALE USMAN DAIRO ◽  
NURUDEEN OLATUNDE ADEKUNLE
Keyword(s):  
Video Recording ◽  
Risk Level ◽  
Food Manufacturing ◽  
Risk Levels ◽  
Working Posture ◽  
Working Postures ◽  
Manufacturing Company ◽  
Very High ◽  
Ergonomic Evaluation ◽  
Ergonomic Risk

<p class="Els-Abstract-text">This study conducted an ergonomic evaluation of the working posture of workers engaged in various processes in the packaging section of a food manufacturing company. Workers in the packaging section of the food manufacturing company were divided into operating, folding, packing, carton wrapping and palletizing. Forty of the workers in the packaging section were placed under observation through video recording of their daily activities for a period of three months to obtain their working postures. Rapid Upper Limb Assessment (RULA) was used to analyze the working postures in order to obtain their ergonomic risk levels. Computer codes for RULA were written for quick and easy evaluation of upper arm, lower arm, wrist, wrist twist, neck, trunk and leg postures.  The results from RULA indicated that 25% of the workers in the operating and folding units were exposed to medium ergonomic risk level; 30% of the workers in the packing unit and 10% of the workers in the carton wrapping unit were exposed to high ergonomic risk level while 10% of the workers in the palletizing unit were exposed to a very high ergonomic risk level. The study concluded that workers in the packaging section of the food manufacturing company were exposed to between medium and very high ergonomic risk levels of working posture necessitating the need to change the conditions of their workstations.</p>

Sign in / Sign up

Export Citation Format

Share Document