| Issue |
MATEC Web Conf.
Volume 95, 2017
2016 the 3rd International Conference on Mechatronics and Mechanical Engineering (ICMME 2016)
|
|
|---|---|---|
| Article Number | 10009 | |
| Number of page(s) | 4 | |
| Section | Manufacturing and Industrial Production | |
| DOI | https://doi.org/10.1051/matecconf/20179510009 | |
| Published online | 09 February 2017 | |
Applying Triz for Production Quality Improvement
1 Tunku Abdul Rahman University College, Department of Computer Science and Mathematics, Malaysia
2 Tunku Abdul Rahman University College, Deputy Branch Campus Head, Malaysia
3 Tunku Abdul Rahman University College, Department of Mechanical Engineering, Malaysia
4 Tunku Abdul Rahman University College, Centre of Pre-University Studies, Malaysia
5 Tunku Abdul Rahman University College, Department of Electronic Engineering, Malaysia
This paper aims to provide a thorough analysis on the application of TRIZ in improving the quality of canned food production. TRIZ tools such as engineering systems analysis, function analysis, cause and effect chain analysis, By-separation model and 40 Inventive Principles are applied in order to discover some feasible and elegant solutions to alleviate the problem. Findings revealed that the rejected canned products on the conveyor belt will be isolated or picked up with other good condition canned products which are lined up very closely to the rejected cans; though the visioning system is able detect the fault printing on the canned product. The main root cause is that the rejected canned product is picked up with other canned products in good condition because all cans are lined up on the belt and are very close to each other or having no gaps between the cans. Conversely, all cans on the conveyor belts are required to be very close to each other to avoid collisions that may damage the cans. The root cause is solved by applying function analysis, By-separation tool and Inventive Principles. Therefore, it can be concluded that TRIZ is a powerful tool in inventive problem solving.
© The Authors, published by EDP Sciences, 2017
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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