Análise da capacidade do processo de fabricação de biscoitos recheados: um estudo de caso baseado no indicador Cpk

Abstract

Currently, companies in a highly competitive market aim to produce with high quality at a competitive cost. In order to reach this goal, companies are increasingly applying methods and tools of quality. In this context, this work has the objective of using statistical process control (SPC) tools, such as control charts and process capacity index, in the analysis of a manufacturing process of biscuits stuffed in a food industry. In response to the application of the method, it was verified that the manufacturing process of filled biscuits is under statistical control, that is, it does not present special causes and the collected data were shown within the normality. Taking into account only the minimum weight required by current legislation, it was concluded that the process is capable, producing packages with a weight higher than required by law.