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  • 1. Axelsson, Frida
    et al.
    Ölmén, Henrik
    Effektivisering och förbättring av produktionslinje2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The thesis is done at Kvibille dairy and includes the design of a packing line for blue cheese.

    Today ́s line has a maximum production capacity of two tons per day, based on the fact that there are three employees at the line. The production includes three separateflavors to be packaged. The line has a high degree of manual labor and is considereddifficult to handle and not very ergonomic according to the staff on the production line. The goal for this thesis is to improve the ergonomic aspects of the line and if possible reduce the need for personnel without adventuring the production capacity.

    To find what improvements can be made on the line, a preliminary and background study was made. These studies include interviews, observations in the form of a Rapid Plant Assessment, time measurements and simulations. The study showed that the personnel felt some stress during the line and that the flow stops at several stations which impede the flow. The advantage is that the line is flexible and all the stationsin the line are oriented in the right order.

    After all the facts were collected and it was determined what was needed for the line, the search for suppliers began. What was needed was an adjustable table and fatigue mats to improve working conditions. Automation was also investigated to minimize the stress on the staff. The automation idea was later replaced with manually controlled aids and semi-automatic machines because it was considered more cost effective. To streamline the line, automatic scales with label applicators wereinvestigated and alternative packaging methods. These methods involved replacing the material on the foil so that the need for plastic wrapping is eliminated.

    The result was to replace the tables for height adjustable workbenches and introduce a vacuum lift to improve ergonomics on the line. The aluminum foil is replaced by a more durable wax laminated foil called DanaPhane with an integrated name label in the foil, eliminating the need for plastic foil and separate labels. Because the need for these is eliminated, environmental impact is minimized in terms of material utilization and transports. The elimination also means fewer operations, which reduces the need for additional staff. To further streamline the production, an automated scale and weight labeling for each cheese was introduced.

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