Reducing Waste from Chicken Blood Cube Productionby Designing Blood Sweeper
Thanida Sunarak ^* and
Logistics Engineering Mahanakorn Institute of Innovation, Faculty of Engineering, Mahanakorn University of Technology.

Abstract

The continued growth of the processed and frozen food industries have led entrepreneurs in this field with efficiently and effectively operations by reducing the potential wastes in the production process. The study was conducted on the production process of chicken meat, frozen chicken, and cooked frozen chicken. It was found that there were wastes in the production of chicken blood cube. The main cause was from the undrained blood in the blood holding rail. This effected to the operator in the blood holding process, which was the first step of the production, had to move to the blood-dropped room for periodically sweeping to clean the rail. This resulted in the wastes of processing, motion, delay and defect. The research adapted the principles of motion and time study, process analyzing by Flow Process Charts, Flow Diagram in conjunction with 7 waste analysis, including design and construction of a blood sweeper to reduce these waste. The results of the research showed that, after the installation of the blood sweeper, the wastes of processing, motion, delay and defect can be reduced by decreasing the steps of blood holding from 8 steps to 3 steps, the movement distance from 880 meters per day to 0 meters per day, the waiting time from 17,520 seconds per day to 0 seconds per day which are equivalence reduced by 100 percent, and finally the defect from 28.49 to 5.02 percent, or a decrease of 23.47 percent, respectively.