Paper Details

The main objective of this paper is to provide a full six sigma approach to control several indicatorscharacterizing the variability of the white sugar’s particle size at the crystallization station in an emerging Africancountry such as Morocco. To do this, we first defined our perimeter of study, and subsequently we defined the criticalelements of quality (CTQ) of our project namely: Average Aperture (OM) with a target of 0.6mm and a variation marginof ± 0.05 and Coefficient of Variation (CV) which varies in the range [38% -45%]. To make a diagnosis of the initialstate of the granulometry we have adopted the study of repeatability and reproducibility as well as the study of theprocess capabilities. In order to trace the root causes of the variability in the crystallization process, we carry out an indepth analysis of our process by adopting the experimental plans. The study of desirability identified the combination ofvariable parameters that jointly optimize the Average Aperture and Coefficient of Variation. To verify the validity of theresulting model we realized monitoring and we recalculated the new capability indicators and the level of qualityachieved characterized by Z process. In order to put our process under continuous control we have carried out controlcharts. At the end of this project we quantified the gains, a 22.51% reduction in non-quality in white sugar.

Ibtissam EL HASSANI, Sanaa BENLAAJILI, Nihal NOKRA, “Optimization of the Particle Size Distribution of White Sugar Using Six Sigma Methodology”, International Journal of Advance Engineering and Research Development (IJAERD), Vol. 4, Issue 9, pp. 190-204, September 2017.