统计过程控制在贵州红薯粉丝质量控制中的应用

Application of Statistical Process Control in Quality Control of Guizhou Sweet Potato Vermicelli

应用统计过程控制(Statistical process control, SPC)技术对贵州红薯粉丝生产过程进行质量控制。使用Xbar-R和I-MR控制图法分析红薯粉丝糊化后水分和水分均匀度数据波动,通过5 why分析法确定引起异常波动的主要原因。从原料、设备、工艺、人员操作4个方面提出糊化工序的控制方法和控制参数,并对控制效果进行评估。结果表明,改进前糊化工序水分和水分均匀度过程能力指数(C_(p))分别为0.05和0.14,说明红薯粉糊化过程能力很差。25 d监测过程中,有多天水分和水分均匀度数据为异常波动点。改进后水分和水分均匀度的C_(p)值分别提升到1.62和1.10,工序能力均从四级提升到二级以上,工序能力正常,不合格产品数量明显降低。试验结果可为红薯粉生产工艺改进和质量控制提供新思路。

Statistical process control(SPC) technology was used to control the quality of Guizhou sweet potato vermicelli process.Xbar-R and I-MR control chart methods were used to analyze the data fluctuation of water content and water uniformity after gelatinization of sweet potato vermicelli,and the main reasons for the abnormal fluctuation were determined by 5 why analysis method.The control methods and parameters of the gelatinization process were proposed from four aspects,including raw materials,equipment,technology,and personnel operation,then the control efect was evaluated.The results showed that the process capability index(C_(p)) of moisture and moisture uniformity in the gelatinization process before the improvement was 0.05 and 0.14,respectively,indicating that the gelatinization process ability of sweet potato flour was poor.During the 25 d monitoring process,there were several days when the moisture and moisture uniformity data were abnormal fluctuation points.After the improvement,the C_(p)values of moisture and moisture uniformity were increased to 1.62 and 1.10,respectively,the process capability was improved from level Ⅴ to level Ⅱ or above,the process capability was normal,and the number of unqualified products was significantly reduced.This research could provide new insights for improving the process and quality of sweet potato vermicelli.