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Taguchi's system of experimental design and data analysis: a quality engineering technology for the food industry
Author(s) -
Charteris William
Publication year - 1992
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1992.tb01723.x
Subject(s) - taguchi methods , quality (philosophy) , manufacturing engineering , automotive industry , engineering , food industry , productivity , industrial engineering , marketing , computer science , business , economics , food science , philosophy , chemistry , epistemology , machine learning , macroeconomics , aerospace engineering
In today's world, any organization that is engaged in serious quality and productivity improvement efforts but is not routinely and extensively conducting statistically designed experiments is either deluding itself deluding others, or both. Gunter (1989) The statistical design of experimentation has been used by the food industry as quality engineering technology to counter causes of poor quality in both off‐line and on‐line quality control for many years. Recently, a new approach to statistical design of experimentation has emerged in the automotive industry based on Taguchi methods. This paper reviews Taguchi's system of experimental design and data analysis and some of the improvements which have been made to them since their adoption in America and Europe. It also seeks to evaluate, on the basis of this review, the potential for application of Taguchi methods in the design and development of food products and processes.