A Study on the Improvement Methods for Sausage Stuffing Process

Consider a stuffing process where sausage-casings are filled with sausage-kneading. One of the most important factors in the stuffing process is weights of stuffed sausages. Sausages weighting above the specified limit are sold in a regular market price for a fixed price, and underfilled sausages are reworked at the expense of reprocessing cost. In this paper, the sausage stuffing process is inspected for improving productivity and quality levels. Several statistical process control tools are suggested by using real data obtained from a Korean Vienna sausage company.