Viktor Mirtchev

Measurement Systems Analysis (MSA)

Maria discovered large differences in performance of all production lines across the two production shifts, with generally consistent production within a shift. First shift production is consistently higher in viscosity. But, as Lisa pointed out, it is not clear whether the differences in viscosities between the shifts are real differences or they are due to the measurements being taken by different lab technicians.

Chapter 12 – Response Surface (Optimization) Experimental Designs

Maria use a response surface design to determine factor level combinations that will deliver the desired viscosity.

Descriptive Statistics and Graphical Analysis

Maria is asked to compare the viscosities from two production lines and uses descriptive statistics and graphs to make a determination.

Chapter 9 – Process Capability

The issue of dispensation of product was put on hold due to potential out of specification viscosity levels passed, and the team focus has resumed delivering the best product on a consistent basis. Lisas recent feedback had been that there was a positive impact on the BBQ lines since the SPC system was implemented. She asks Maria to present the dynamic SPC monitoring system implemented earlier on the BBQ lines to the operations management team.

Mixture Experimental Design

Steve opens up the research and development leadership team meeting bragging about the power of the work that Maria has just finished. Design of experiments has presented a powerful approach that had not been used before. Marias work has helped the plant not only to deliver more consistent BBQ viscosity, but also the systematic approach has led to a better understanding of how factors such as steam pressure and line speed affect viscosity. Steve has in mind several improvement opportunities, and he hopes that by applying the design of experiments methodology to them, the results will be similarly positive.

Statistical Process Control (SPC)

Now that the team has determined a way to adjust the process to change viscosity by adjusting the steam pressure, Maria has been asked to determine a strategy for monitoring and controlling viscosity during production. She has seen that there is not much consistency in what is currently being done and that each line operator has their own practice for how often they monitor viscosity and how they adjust process settings based on what they see.

Regression and Correlation

Maria uses regression and correlation analyses to determine ingredient and production factors affecting viscosity.

Analysis of Variance (ANOVA)

Maria uses analysis of variance (ANOVA) and multiple paired comparison (MPC) procedures to compare the production line viscosities.

Chapter 8 – Sampling

Maria learns about statistical approaches to sampling and develops a sampling plan to determine product dispensation.

Wrapping It All Up

Maria discusses her first year on the job learnings with her professor and receives a valuable resource list.