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Author:Leppänen, Miikka
Title:Elintarviketuotannon tekninen analyysi
Technical analysis in food industry
Publication type:Master's thesis
Publication year:2014
Pages:98+15      Language:   fin
Department/School:Insinööritieteiden korkeakoulu
Main subject:Tuotantotekniikka   (KON-15)
Supervisor:Niemi, Esko
Instructor:Leinonen, Markku
Electronic version URL: http://urn.fi/URN:NBN:fi:aalto-201403061541
OEVS:
Electronic archive copy is available via Aalto Thesis Database.
Instructions

Reading digital theses in the closed network of the Aalto University Harald Herlin Learning Centre

In the closed network of Learning Centre you can read digital and digitized theses not available in the open network.

The Learning Centre contact details and opening hours: https://learningcentre.aalto.fi/en/harald-herlin-learning-centre/

You can read theses on the Learning Centre customer computers, which are available on all floors.

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Location:P1 Ark Aalto     | Archive
Keywords:LEAN
Food industry
Continuous improvement
5S
LEAN
elintarviketuotanto
jatkuva parantaminen
5S
Abstract (eng):This report concerns development of a production line in food industry. In more detail it is about development of production line, which manufactures various sausage products. Production quantities between products vary a lot, which causes challenges to production efficiency. Some products are produced in high quantities on daily basis, while other products are made in small batches occasionally.

Products contain some features that affect the production sequence. This makes the production planning more complex. Production capacity is in full use at seasonal top, so increasing of small product batches is challenging.

This report tries to find ways to solve production line efficiency problems. At first production line's current state is analyzed and production constraints are mapped. The production line is divided in four sectors. Each of the sectors has a specific role in the production process. Improvements to process are searched not only from technological solutions, but also from modern production philosophies such as LEAN.

In general, no simple major improvement solutions were found. Technological improvements can increase efficiency of production, but they require investments. Some of the labor intensive tasks in the process can be mechanized, and through mechanization it is possible to increase production capacity and lower production costs. Applying LEAN methods, such as continuous improvement, 5S and value stream mapping, it is possible to reduce inefficiency and waste in the process. Successful application of LEAN methods is a difficult task but this report contains some possible ways to do that.
Abstract (fin):Tämä työ käsittelee erilaisten tuotannontehostamismenetelmien käyttöä elintarviketeollisuuden prosessien kehittämisessä. Tarkemmin sanottuna tarkastelun kohteena on makkaratuotteita tuottava tuotantolinjasto. Uusien tuotteiden tuominen tuotantoon lisää tuotannon kuormitusta ja samalla tuotantoa halutaan kehittää entistä tehokkaammaksi. Parannuksia tuotannon tehokkuuteen etsitään sekä tuotantolaitteistojen teknisten parannuksien kautta, että toimintatapoja kehittämällä. Toimintatapojen kehittämisessä tärkeässä osassa on LEAN-menetelmien soveltaminen.

Tuotantolinjaston toimintaa tutkittaessa ei löydetty suuria yksittäisiä ongelmakohtia, joiden ratkaiseminen olisi ollut avainasemassa kokonaistehokkuutta parannettaessa. Sen sijaan yleinen havainto oli, että varsinainen työ tehdään lähestulkoon niin hyvin kuin se vain voidaan tehdä, jolloin työtapojen kehittäminen ei juurikaan paranna tilannetta. Sen sijaan erilaisten teknisten muutoksien kautta voidaan tuottavuutta kohottaa työvoimavaltaisissa työvaiheissa. Tuotantoa voidaan myös sujuvoittaa raaka-aineiden hankintaa kehittämällä ja karsimalla joidenkin tuotteiden kohdalla arvoa tuottamattomia prosessointivaiheita.

Yleisesti ottaen voidaan sanoa, että investointien kautta toteutettavat tekniset muutokset ja tuotantoprosessin laitteistojen kehittäminen tuottavat suurimpia parannuksia tuotantoprosessin tehokkuuteen. Samalla voidaan tuotantoprosessin rakenteita muokata vastaamaan nykyisen tuotannon asettamiin vaatimuksiin.
ED:2014-03-06
INSSI record number: 48755
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