Food And Drink Industries Companies

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As we all know, taste and smell are a “must have” for food and drink industries and one can easily imagine that these characteristics can be a clear differentiating factor on the “the more the better” axis in the pharmaceutical, packaging or environmental sectors.
Many companies usually use human taste panels to measure taste and smell. However, human nose is very sensitive and experts can control panels. Accordingly, this approach can carry a lot of variation over time. Moreover, this process is time consuming, costly and limited by the number of samples that can be tested. It requires involving people from outside of the company so it is needed to deal with issues like confidentiality, safety and public image. Based on any
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The results that are related to human data can make this measurement as “absolute” as possible.
In the measure phase, the advantage of E-noses and E-tongues is that they could reduce cycle times for each measurement as much as 80 or 90 percent, improve repeatability and reproducibility across data collection and acquire the data with lower price. Also, in the improving and control phase, E-noses and E-tongues can help to design and implement experiments for given objects to find optimal process conditions. It is also worth mentioning that the new measurement system can handle changes and sustain the profitable performance in a long-term perspective. This project was focused on illustrating how E-noses and E-tongues help companies to improve their CTQs. So, although DMAIC team did not have a specific plan and timeline for any specific company, the project can still get a medium grade for the first criteria since they completed their primary goal which consisted in analyzing the benefits of using E-noses and E-tongues to help companies improve their product performance.
Application of Six Sigma Tools One of the most important segments is to use the tools and techniques in a correct and proper way within the Six Sigma application. In the project’s beginning, a Kano model was used to indicate how the “Soft attributes” such as Tastes as a differentiating factor can
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