DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS
In the process of production, it is necessary to control the quality and safety of products. In addition, each manufacturer determines his way of control. In the age of information technologies, modern management calls on producers to analyze not only quality errors but the data collected that allow...
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2015-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/38/20.pdf |
| _version_ | 1818924017162125312 |
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| author | Beznosov Y.V. Erdakova V.P. Poznyakovskiy V.M. |
| author_facet | Beznosov Y.V. Erdakova V.P. Poznyakovskiy V.M. |
| author_sort | Beznosov Y.V. |
| collection | DOAJ |
| description | In the process of production, it is necessary to control the quality and safety of products. In addition, each manufacturer determines his way of control. In the age of information technologies, modern management calls on producers to analyze not only quality errors but the data collected that allows you to see the frequency of occurrence of certain defects. The proposed project (program) is aimed at automated recording and analysis of quality errors thanks to the use of computer technology and statistical methods, as well as 6 Sigma methodology of modern management. To develop the program the existing and potential causes of bread rejection have been analyzed, and the most common defects have been listed. Based on the data obtained a Microsoft Office Excel defects data processing program has been created. It makes possible to prepare the month and annual reports automatically, eliminating the human factor. As a result recommendations on optimization of the process «Product quality control», by the example of bread production have been developed. A new form of the final month report which reflects the information on the volume of output in the past month, the number of defects, the frequency of a defect occurrence, as well as a defect-free level according to the «6 Sigma» methodology has been developed. A sub-process «Analysis and reporting» has been automated with the help of a computer technology. To test the program a list of shortcomings and defects in groups of bread defects has been formed and ranked. |
| first_indexed | 2024-12-20T02:18:38Z |
| format | Article |
| id | doaj.art-5958f64b7c27408288392000f1f62a00 |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-12-20T02:18:38Z |
| publishDate | 2015-09-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-5958f64b7c27408288392000f1f62a002022-12-21T19:56:52ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482015-09-01383127132DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTSBeznosov Y.V.0Erdakova V.P.1Poznyakovskiy V.M.2JSC NeoKorSochi State UniversityKemerovo Institute of Food Science and Technology (University)In the process of production, it is necessary to control the quality and safety of products. In addition, each manufacturer determines his way of control. In the age of information technologies, modern management calls on producers to analyze not only quality errors but the data collected that allows you to see the frequency of occurrence of certain defects. The proposed project (program) is aimed at automated recording and analysis of quality errors thanks to the use of computer technology and statistical methods, as well as 6 Sigma methodology of modern management. To develop the program the existing and potential causes of bread rejection have been analyzed, and the most common defects have been listed. Based on the data obtained a Microsoft Office Excel defects data processing program has been created. It makes possible to prepare the month and annual reports automatically, eliminating the human factor. As a result recommendations on optimization of the process «Product quality control», by the example of bread production have been developed. A new form of the final month report which reflects the information on the volume of output in the past month, the number of defects, the frequency of a defect occurrence, as well as a defect-free level according to the «6 Sigma» methodology has been developed. A sub-process «Analysis and reporting» has been automated with the help of a computer technology. To test the program a list of shortcomings and defects in groups of bread defects has been formed and ranked.http://fptt.ru/stories/archive/38/20.pdfcontrolproduct qualityrecording of errorsbreadinformation technologysoftware6 sigma |
| spellingShingle | Beznosov Y.V. Erdakova V.P. Poznyakovskiy V.M. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS Техника и технология пищевых производств control product quality recording of errors bread information technology software 6 sigma |
| title | DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS |
| title_full | DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS |
| title_fullStr | DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS |
| title_full_unstemmed | DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS |
| title_short | DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS |
| title_sort | development of software for evaluation of defect free manufacture of bakery products |
| topic | control product quality recording of errors bread information technology software 6 sigma |
| url | http://fptt.ru/stories/archive/38/20.pdf |
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