Método de implementação do controle estatístico do Processo (CEP): um estudo de caso em uma indústria Alimentícia do Vale do Taquari/RS sob a ótica da Metodologia DMAIC
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Data
2018-08-15
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Orientador
Rosário, Cláudio Roberto Do
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Resumo
A preocupação com a qualidade em produtos e serviços é um fator indispensável ao crescimento e amadurecimento das indústrias, sendo que muitos recursos das organizações são destinados para o desenvolvimento e aperfeiçoamento desta área. Para isto, o Controle Estatístico de Processo foi desenvolvido para manter os processos estáveis e para ter uma produção com itens homogêneos ao longo do processo. Desta forma, o presente trabalho traz um método para implementação do CEP em indústria de alimentos do Vale do Taquari/RS, sob a ótica da metodologia DMAIC. Para tanto, foram utilizados os métodos de pesquisa dialético, dedutivo e indutivo. A abordagem é classificada como quantitativa e qualitativa, tendo como
objetivo geral do trabalho a pesquisa exploratória. Quanto aos procedimentos técnicos, foram desenvolvidas a pesquisa bibliográfica, a pesquisa documental e o estudo de caso. O estudo de caso consistiu em analisar as reclamações dos clientes para com os produtos da empresa, com finalidade de analisar quais características
de qualidade tinham relação com as não-conformidades percebidas. Desta forma, foi realizado a construção da Casa da Qualidade, por meio do desdobramento do QFD, e identificado quais características da qualidade que afetam as principais reclamações dos clientes. Com esta identificação, foi possível realizar, através do
planejamento de experimentos, uma análise das variáveis de controle que impactam o resultado final. Também foi identificado, através do cálculo da capabilidade, que o processo atual é incapaz de atender as especificações do produto estudado. Com isto, por meio de ferramentas de qualidade, foram realizadas as propostas de melhorias no processo, bem como uma matriz de priorização para a resolução destas atividades, finalizando com um plano de ação de melhorias e um fluxograma prático de uma proposta de implementação do CEP na empresa. A conclusão do estudo é que a partir do trabalho apresentado, a empresa realize as melhorias propostas e diminua sua variabilidade, tornando o processo capaz e trazendo resultados positivos para a companhia.
The concern with the quality in products and services has been an indispensable factor for the growth and maturation of the industries, and many resources of the organizations are destined for the development and improvement of this area. For this, the Statistical Process Control was developed to keep the processes stable and to have a production with homogeneous items throughout the process. In this way, the present work studied a method for implementation of the SPC in a food industry located at Vale do Taquari / RS, following the DMAIC methodology. For this, dialectical, deductive and inductive research methods were used. Regarding the methods of approach, the quantitative and qualitative approaches were used, with the exploratory research as a general objective. Regarding the technical methodologies used, the bibliographical research, the documentary research and the case study were developed. The case study consisted of analyzing customer complaints about the company's products, in order to analyze which quality characteristics were related to perceived nonconformities. In this way, the construction of the Quality House was carried out and identified which quality characteristics affect the main customer complaints. With this identification, it was possible to perform, through the design of experiments, an analysis of the control variables that impact the final result. It was also identified, through the calculation of the capacity, that the current process is unable to reach the specifications of the product studied. With this, through quality tools, proposals were made for improvements in the process, as well as a prioritization matrix for the resolution of these activities, ending with an improvement action plan and a practical flowchart of a SCP implementation proposal in the company. The conclusion of the study is that by making such improvements, the process tends to present capable and the variabilities presented before in the process will be smaller, bringing positive results for the company.
The concern with the quality in products and services has been an indispensable factor for the growth and maturation of the industries, and many resources of the organizations are destined for the development and improvement of this area. For this, the Statistical Process Control was developed to keep the processes stable and to have a production with homogeneous items throughout the process. In this way, the present work studied a method for implementation of the SPC in a food industry located at Vale do Taquari / RS, following the DMAIC methodology. For this, dialectical, deductive and inductive research methods were used. Regarding the methods of approach, the quantitative and qualitative approaches were used, with the exploratory research as a general objective. Regarding the technical methodologies used, the bibliographical research, the documentary research and the case study were developed. The case study consisted of analyzing customer complaints about the company's products, in order to analyze which quality characteristics were related to perceived nonconformities. In this way, the construction of the Quality House was carried out and identified which quality characteristics affect the main customer complaints. With this identification, it was possible to perform, through the design of experiments, an analysis of the control variables that impact the final result. It was also identified, through the calculation of the capacity, that the current process is unable to reach the specifications of the product studied. With this, through quality tools, proposals were made for improvements in the process, as well as a prioritization matrix for the resolution of these activities, ending with an improvement action plan and a practical flowchart of a SCP implementation proposal in the company. The conclusion of the study is that by making such improvements, the process tends to present capable and the variabilities presented before in the process will be smaller, bringing positive results for the company.
Descrição
Palavras-chave
CEP; QFD; DOE; DMAIC
Citação
CIVARDI, Lucas Tronco. Método de implementação do controle estatístico do Processo (CEP): um estudo de caso em uma indústria Alimentícia do Vale do Taquari/RS sob a ótica da Metodologia DMAIC. 2017. Monografia (Graduação em Engenharia de Produção) – Universidade do Vale do Taquari - Univates, Lajeado, 28 nov. 2017. Disponível em: http://hdl.handle.net/10737/2215.