《六西格瑪案例》ppt課件

1、1 SBTI/AMC Partnership Six Sigma Yellow Belt 2 SBTI/AMC Partnership DMAIC 3 SBTI/AMC Partnership DMAIC 工程選擇的理由背景 為什么要做這個(gè)工程？ 確定CTQ/Y關(guān)鍵質(zhì)量特性 顧客是誰(shuí)？ 顧客的要求是什么？ 什么是關(guān)鍵質(zhì)量特性？ D階段 4 SBTI/AMC Partnership YEAST FLOU R “BETTER BREAD 公司公司 面粉 酵母 DMAIC 5 SBTI/AMC Partnership l市場(chǎng)上品牌越來(lái)越多，競(jìng)爭(zhēng)越來(lái)越猛烈 l消費(fèi)者的消費(fèi)檔次在不斷提升 l近3個(gè)月來(lái)日

2、銷(xiāo)量繼續(xù)下降-14% l經(jīng)市場(chǎng)調(diào)查顧客減少購(gòu)買(mǎi)的主要緣由是面包的質(zhì)量 l要提升面包質(zhì)量，添加市場(chǎng)競(jìng)爭(zhēng)力 DMAIC C C 4 4 I In nd di iv vi id du ua al l V Va al lu ue e 17-Aug12-Aug7-Aug2-Aug14-Jul9-Jul4-Jul16-Jun11-Jun6-Jun1-Jun 1100 1000 900 800 700 _ X=849.1 UCL=957.3 LCL=740.9 JunJulAug 1 6 3 3 6 6 5 1 I I C C h h a a r r t t o o f f S S a a l l e e

3、s s b b y y M M o o n n t t h h 6 SBTI/AMC Partnership DMAIC 7 SBTI/AMC Partnership D M AIC 8 SBTI/AMC Partnership DMAIC 9 SBTI/AMC Partnership 質(zhì) 地 結(jié) 構(gòu) 膨 松 度 新 鮮 度 氣 味 口 感 23 27 37 49117 9.110.714.619.446.2 100.0 90.9 80.2 65.6 46.2 250 200 150 100 50 0 100 80 60 40 20 0 Defect Count Percent Cum % P

4、ercent Count Pareto Chart for Y DMAIC 10 SBTI/AMC Partnership CTQ的信息： 丈量基準(zhǔn)是什么？ 丈量系統(tǒng)可靠性如何？ 初始流程才干是多少？ 目的的設(shè)定 確定潛在的緣由 影響CTQ的能夠緣由都有哪些？ 確定潛在的關(guān)鍵緣由 哪些是潛在的關(guān)鍵緣由？ M階段 DMAIC 11 SBTI/AMC Partnership DMAIC 12 SBTI/AMC Partnership D M AIC 13 SBTI/AMC Partnership D M AIC 14 SBTI/AMC Partnership D M AIC 15 SBTI/AMC

5、 Partnership Misc: Tolerance: Reported by: Date of study: Gage name: 0 9.5 8.5 7.5 6.5 5.5 4.5 3.5 7654321 Xbar Chart by Panel Sample Mean Mean=6.524 UCL=7.151 LCL=5.897 0 1.0 0.5 0.0 7654321 R Chart by Panel Sample Range R=0.3333 UCL=1.089 LCL=0 321 9 8 7 6 5 4 Loaf Panel Panel*Loaf Interaction Ave

6、rage 1 2 3 4 5 6 7 7654321 9 8 7 6 5 4 Oper Response By Panel 321 9 8 7 6 5 4 Loaf Response By Loaf %Contribution %Study Var Part-to-PartReprodRepeatGage R&R 100 50 0 Components of Variation Percent Gage R&R (ANOVA) for Data D M A I C 16 SBTI/AMC Partnership Misc: Tolerance: Reported by: Date of stu

7、dy: Gage name: 9 8 7 6 5 4 321 Data Loaf 1 2 3 4 5 6 7 Runchart of Data by Loaf, Panel D M AIC 17 SBTI/AMC Partnership Gage R&R %Contribution Source VarComp (of VarComp) Total Gage R&R 0.2113 5.08 Repeatability 0.0952 2.29 Reproducibility 0.1161 2.79 Panel 0.0074 0.18 Panel*Loaf 0.1086 2.61 Part-To-

8、Part 3.9449 94.92 Total Variation 4.1563 100.00 StdDev Study Var %Study Var Source (SD) (5.15*SD) (%SV) Total Gage R&R 0.45968 2.3674 22.55 Repeatability 0.30861 1.5893 15.14 Reproducibility 0.34069 1.7546 16.71 Panel 0.08626 0.4442 4.23 Panel*Loaf 0.32959 1.6974 16.17 Part-To-Part 1.98619 10.2289 9

9、7.42 Total Variation 2.03869 10.4992 100.00 Number of Distinct Categories = 6 DMAIC 丈量系統(tǒng)丈量系統(tǒng) 根本可以根本可以 信任，但信任，但 不是很好不是很好 18 SBTI/AMC Partnership D M AI C 19 SBTI/AMC Partnership 6 4 3 2 11 4 3 D M AIC 20 SBTI/AMC Partnership 2520151050 15 10 5 0 Individual and MR Chart Obser. Individual Value Mean=7.

10、375 UCL=13.04 LCL=1.709 7.5 5.0 2.5 0.0 Mov.Range R=2.130 UCL=6.961 LCL=0 2520151050 Last 24 Observations 10 8 6 4 Observation Number Values T7 Capability Plot Process Tolerance III III II Specifications Within Overall 1272 Normal Prob Plot 1062 Capability Histogram Within StDev: Cp: Cpk: 1.88868 *

11、0.07 Overall StDev: Pp: Ppk: Cpm: 1.90444 * 0.07 * Process Capability Sixpack for taste-before D M AIC 21 SBTI/AMC Partnership DMAIC 22 SBTI/AMC Partnership DMAIC 23 SBTI/AMC Partnership DMAIC 24 SBTI/AMC Partnership YEAST FLOUR DMAIC 25 SBTI/AMC Partnership lABC lBDB lCNN l面粉 l輔料 l烤爐 l水 l膨松度 l質(zhì)地構(gòu)造

12、l氣味 l新穎度 l口感 l年輕女性 l老年人 l小孩 DMAIC 26 SBTI/AMC Partnership l面粉品牌 l酵母品牌 l酵母用量 l水溫 l鹽用量 l面團(tuán)發(fā)酵溫度 l面團(tuán)發(fā)酵時(shí)間 l原料存放時(shí)間 l原料存放溫度 l原料存放濕度 l面粉品牌 l面粉新穎度 l酵母品牌 l烘烤溫度 l烘烤時(shí)間 l存放時(shí)間 l存放溫度 l存放濕度 D M A I C 27 SBTI/AMC Partnership DMAIC 28 SBTI/AMC Partnership DMAIC 29 SBTI/AMC Partnership YEAST FLOUR DMAIC 30 SBTI/AMC Pa

13、rtnership 多變量分析噪聲分析 能否存在噪聲變量？ 關(guān)鍵變量確實(shí)定 什么是影響CTQ的關(guān)鍵緣由變量？ A階段 DMAIC 31 SBTI/AMC Partnership One-way ANOVA: Taste versus Chef Analysis of Variance for Taste Source DF SS MS F P Chef 2 63.517 31.758 32.57 0.000 Error 27 26.325 0.975 Total 29 89.842 Individual 95% CIs For Mean Based on Pooled StDev Level

14、N Mean StDev -+-+-+- Bush 10 8.7500 0.9204 (-*-) John 10 5.3000 1.0055 (-*-) Nick 10 7.8000 1.0328 (-*-) -+-+-+- Pooled StDev = 0.9874 6.0 7.5 9. Nick John Bush 10 9 8 7 6 5 4 3 Chef Taste Boxplots of Taste by Chef (means are indicated by solid circles) 結(jié)論：廚師John的操作 有問(wèn)題，需求進(jìn)展技藝培 訓(xùn) DMAIC 32 SBTI/AMC P

15、artnership One-way ANOVA: Taste versus Flour-Brand Analysis of Variance for Taste Source DF SS MS F P Flour-Br 2 23.51 11.76 4.79 0.017 Error 27 66.33 2.46 Total 29 89.84 Individual 95% CIs For Mean Based on Pooled StDev Level N Mean StDev -+-+-+- A 12 8.208 1.630 (-*-) B 10 7.200 1.418 (-*-) C 8 6.

16、000 1.648 (-*-) -+-+-+- Pooled StDev = 1.567 6.0 7.2 8.4 C B A 10 9 8 7 6 5 4 3 Flour-Brand Taste Boxplots of Taste by Flour-Br (means are indicated by solid circles) 結(jié)論：不同品牌的面粉對(duì) 口感有顯著的影響 DMAIC 33 SBTI/AMC Partnership 450400350 9.5 8.5 7.5 temp taste S = 0.192117 R-Sq = 77.5 % R-Sq(adj) = 76.5 % - 0

17、.0002219 temp*2 taste = -22.7844 + 0.167728 temp Regression Plot 結(jié)論：溫度與口感之間有顯著的相關(guān)關(guān)系 DMAIC 34 SBTI/AMC Partnership DMAIC 35 SBTI/AMC Partnership DMAIC 36 SBTI/AMC Partnership DMAIC 37 SBTI/AMC Partnership LSL USL TARGET DMAIC 38 SBTI/AMC Partnership 6050403020100 358 354 350 346 Individual and MR Cha

18、rt Obser. Individual Value Mean=351.9 UCL=356.9 LCL=347.0 6 4 2 0 Mov.Range R=1.853 UCL=6.053 LCL=0 605040 Last 25 Observations 354 352 350 348 Observation Number Values 355345 Capability Plot Process Tolerance III III II Specifications Within Overall 357352347 Normal Prob Plot 357352347 Capability

19、Histogram Within StDev: Cp: Cpk: 1.64232 1.01 0.62 Overall StDev: Pp: Ppk: Cpm: 1.65751 1.01 0.62 0.00 Process Capability Sixpack for temp-before DMAIC 39 SBTI/AMC Partnership DMAIC 關(guān)鍵變量的改良 如何改良關(guān)鍵緣由變量？ 關(guān)鍵變量的優(yōu)化設(shè)置 關(guān)鍵緣由變量的最正確設(shè)置是什么？ I階段 40 SBTI/AMC Partnership 6050403020100 356 352 348 344 Individual an

20、d MR Chart Obser. Individual Value Mean=350.1 UCL=355.0 LCL=345.1 6 4 2 0 Mov.Range R=1.869 UCL=6.108 LCL=0 605040 Last 25 Observations 352 350 348 346 Observation Number Values 355345 Capability Plot Process Tolerance III III II Specifications Within Overall 355350345 Normal Prob Plot 355350345 Cap

21、ability Histogram Within StDev: Cp: Cpk: 1.65735 1.01 0.99 Overall StDev: Pp: Ppk: Cpm: 1.54466 1.08 1.07 0.00 Process Capability Sixpack for temp-center DMAIC 41 SBTI/AMC Partnership 6050403020100 353.5 351.0 348.5 346.0 Individual and MR Chart Obser. Individual Value Mean=349.8 UCL=352.8 LCL=346.7

22、 4.5 3.0 1.5 0.0 Mov.Range 1 1 R=1.142 UCL=3.732 LCL=0 605040 Last 25 Observations 351 350 349 348 Observation Number Values 355345 Capability Plot Process Tolerance III III II Specifications Within Overall 352350348 Normal Prob Plot 352350348 Capability Histogram Within StDev: Cp: Cpk: 1.01274 1.65

23、 1.57 Overall StDev: Pp: Ppk: Cpm: 1.09344 1.52 1.45 0.00 Process Capability Sixpack for temp-vari DMAIC 42 SBTI/AMC Partnership DMAIC 43 SBTI/AMC Partnership FLOUR FLOUR FLOUR DMAIC 44 SBTI/AMC Partnership General Linear Model: Taste versus Brand, Temp Factor Type Levels Values Brand fixed 3 1 2 3

24、Temp fixed 3 1 2 3 Analysis of Variance for Taste, using Adjusted SS for Tests Source DF Seq SS Adj SS Adj MS F P Brand 2 17.3333 17.3333 8.6667 26.00 0.000 Temp 2 9.3333 9.3333 4.6667 14.00 0.002 Brand*Temp 4 4.3333 4.3333 1.0833 3.25 0.066 Error 9 3.0000 3.0000 0.3333 Total 17 34.0000 DMAIC 45 SBTI/AMC Partnershi