Case Study
Crsr Sruoy
8.1:
Sour Grape lce Crcam
O 1996, victor E. Sowe+ ph-D,, Ce-E.
The Quality lce Cream Company has recently introduced a new flavor, Sour
Grape lce Cream. They have not been able to meet demand for tnrs new product due to quality problems-many batches have been discarded. They have collected a lot of data but are at a loss about how to use it. Thev are overwhelmed with numbers" They have asked you to help them address the probfems. What do you recommend? fBe specific.l
PROCESS DESCRTPTPN:
1. Pull ingredients from warehouse. 2. Elend ingredients in mixer. 3. Pump mixture to freeze machine. 4. Run freeze machine until consistencv is corr€ct_ 5. Extrude ice cream into package. 6. Inspect and test ice cream. 7. Transfer packages to Finished Good storage.
Date a1 lce
Crystals Soupy
1
Number of Rejects by Cause Too Tastes
stiff
Bad
Off Color
1
a2
213
0 2
1
7 2
0 0
0
1
4
6
5 3
'|
a4 u5
2t6
0
0 0 0
1
0
1
0
0 0 0
I
1
2n
2t8 2t9 2t10
0 0
'I
r
)
0 I
1
0 0 0
0
2
lce crystals seem to be related to the mixing process. Soupy and Too stiff refer to consistency (soupy is viscosity betow 5OOO cps; too stiffis viscosity above 6000 cps). Tastes Bad and Off Color seem to be related to raw materaats. One of the production operators believes that the consistencv ol the ice cream (measured by the ice cream's viscosity) is related to the len;th of time in the freeze machine. she has collected some data but doesn,t know what to do with it
Run Time (min.)
93
Viscosity (cps)
5500
Run
Time (min.)
97
Viscosity
(cps)
90 89 94 93
5r00
4950
TI
83 95
Jl /5
5400
8t
5750 3000 4200 5600 4300
8.1:
Sour Grape lce Crcam
O 1996, victor E. Sowe+ ph-D,, Ce-E.
The Quality lce Cream Company has recently introduced a new flavor, Sour
Grape lce Cream. They have not been able to meet demand for tnrs new product due to quality problems-many batches have been discarded. They have collected a lot of data but are at a loss about how to use it. Thev are overwhelmed with numbers" They have asked you to help them address the probfems. What do you recommend? fBe specific.l
PROCESS DESCRTPTPN:
1. Pull ingredients from warehouse. 2. Elend ingredients in mixer. 3. Pump mixture to freeze machine. 4. Run freeze machine until consistencv is corr€ct_ 5. Extrude ice cream into package. 6. Inspect and test ice cream. 7. Transfer packages to Finished Good storage.
Date a1 lce
Crystals Soupy
1
Number of Rejects by Cause Too Tastes
stiff
Bad
Off Color
1
a2
213
0 2
1
7 2
0 0
0
1
4
6
5 3
'|
a4 u5
2t6
0
0 0 0
1
0
1
0
0 0 0
I
1
2n
2t8 2t9 2t10
0 0
'I
r
)
0 I
1
0 0 0
0
2
lce crystals seem to be related to the mixing process. Soupy and Too stiff refer to consistency (soupy is viscosity betow 5OOO cps; too stiffis viscosity above 6000 cps). Tastes Bad and Off Color seem to be related to raw materaats. One of the production operators believes that the consistencv ol the ice cream (measured by the ice cream's viscosity) is related to the len;th of time in the freeze machine. she has collected some data but doesn,t know what to do with it
Run Time (min.)
93
Viscosity (cps)
5500
Run
Time (min.)
97
Viscosity
(cps)
90 89 94 93
5r00
4950
TI
83 95
Jl /5
5400
8t
5750 3000 4200 5600 4300