Abstract:
Among the quality instruments we dispose of at present, the
experience plans are the most powerful to define the optimum levels of
factors tested in order to reduce the dispersion of characteristics regarding
the functioning of a product or manufacturing process, and then its
adjustment to the desired target values. The Taguchi method carried out by
dr. Genichi Taguchi makes appeal to the techniques of quality engineering
which also includes control statistical methods together with quality
management ones. Most attention of Taguchi method focuses on the
statistical elements of the procedure. The experimental planning has been a
major concern of his research activities. Taguchi experience plans have
brought significant contribution to the success of Japanese industry,
especially in the field of quality, thus becoming for more than 20 years the
world leader in terms of quality and competitive costs as well.The method
consists in identifying the combinations of parameters which reduce the
factors’ effects, without the latter ones being directly attacked. Taguchi uses
the word „noise” for any cause of variation in the process functioning, other
than that established by the user. The use of experience plans allows a great
decrease of the experience number to be achieved in order to identify
coefficients of a model. Genichi Taguchi settled an original method which
allows, starting from a few standard tables, to solve easily the most part of
the industrial problems in terms of experience plans. The paper focuses on
optimization of white bread manufacturing process; the parameter in view is
the core moisture after baking. After having established the factors
influencing the process, we have calculated for each factor its effect upon the
system response (the core moisture) and the response value as interaction
between factors. The graphic representation analysis of medium effects of
factors and interactions between them provides us with the answer regarding
the method to be used in the baking process optimization
