Análise do peso do biscoito laminado: aplicação do controle estatístico do processo

Abstract

The requirement for quality products and services is growing up every day, and the companies should be suit for this concept for win the customers and improve their performance about quality and productivity. To food sector are required safe and reliable products, with this one tool alternative to being use is Statistical Process Control (SPC) that ensures improvement and adjustment in production for obtain high quality and productivity in the company. This work has the objective to analyze and verify major causes of variability of the weight of the cookie cornstarch through the use graphics of control and calculate the process capability. It was evaluated the process is stable, but not satisfactory, having some changes to be studied and taken to maintain the process under control.