STATISTICAL PROCESS CONTROL CHART IN FOOD INDUSTRY

Abstract

Control charts are a graphical representation of the obtained data from tested samples and are used t separate systematic from random variability. With the application of control charts which are simple graphical tools, the technological processes can be monitored, but they are also used to monitor, detect, prevent and improve the quality of the process. This research was aimed at detecting the production process for obtaining a homogenized chocolate mass. A control chart for individual values, a control chart for the proportion of defective products (p) and the number of defective products (np) were applied to detect defects in chocolate production. Using the control chart, the measured parameter was moisture content and based on it, the mean value of the moisture in the product is 0.78%. This mean value indicates that the variation is within the allowable limits and is consistent as all samples fall within the upper and lower control limits. Furthermore, the use of the p control chart for determining the stability of the process, the share of the defects in the production of chocolate homogenized mass was calculated before (41%) and after the corrective measure undertaken (2.5%). The most common defects observed are the deviation from the mass, broken product, matte surface, irregularly shaped chocolate and products with lumps which after the undertaken corrective measures were removed and the stability of the process was increased.