การพัฒนาระบบควบคุมคุณภาพของโรงงานผลิตเส้นหมี่ และเส้นก๋วยเตี๋ยวกึ่งสำเร็จรูป / สุวลักษณ์ การยสิทธิ์ = Quality control system development for instant rice vermicelli and instant rice noodle industry / Suwaluck Karayasidhi
The objective of this study is to develop a quality control system for instant rice vermicelli and instant rice noodle industry. This quality control system is devided into raw material control, process control and finished goods control. The method of developing such system consists of three steps: first, quality planning by selecting sampling points, setting quality standards, choosing suitable quality techniques and designing appropriate check sheets for collecting data; second, quality control installation; and third data analysis. After this quality system has been installed for four months, the number of rejection of rice as the main raw material for producing vermicelli and noodle is increased from 11% to 28%. It shows that this system can screen better quality raw material to the process. The results of analysis of the control charts and data from check sheets of the process show that most of operations are under control. However, some are not yet under control, but there is trend for this. In finished good control, the number of defectives decreases from 10% to 2%. It means that this quality control system can control the quality of this sample factory effectively.