Abstract

TRUJILLO, Mariana; ZAPATA, Amparo  and  SARACHE, William A. An Integral Methodology for Quality Improvement by the Reduction of Functional Variability: A Case Study. Inf. tecnol. [online]. 2015, vol.26, n.6, pp.211-221. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000600021.

The present paper presents the design and application of a methodology that integrates three approaches, usually applied in an independent way, to enhance the quality of products by reducing their functional variability. The three methods are Quality Loss Function (QLF), Multivariate Statistical Process Control (MSPC) and Engineering Process Control (EPC). Improving product quality is achieved by the detection and control of the common and assignable causes of variation affecting the process. The methodology also allows integrating qualitative and quantitative perspectives for the selection of the critical-to-quality characteristics. By applying the methodology in a food company, a variability reduction of 52.49% was achieved.

Keywords : quality; functional variability; quality loss; multivariate statistical process control.

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