John Daryl Y. Chua

Chapter I PROBLEM AND ITS BACKGROUND 1.1 INTRODUCTION Universal Robina Corporation (URC), the first "Filipino multinational", is the leading branded snack food and beverage company in the Philippines, which enjoys a loyal and consistent following from its many delighted consumers. It was founded in 1954 when Mr. john Gokongwei , Jr. established Universal Corn product, a cornstarch manufacturing plant In Pasig. URC has consistently grown due to its invariable innovations, strong distribution capabilities, and effective marketing campaigns. The company's constant efforts caused URC to have market leadership in salty snacks, candies, chocolates, canned beans, and ready-to-drink tea while maintaining strong positions in coffee, biscuits and noodles. One branch of URC is the MPD branch located in Bagumbayan, Libis, Quezon City which will be the main point of this research. URC-MPD branch has been successful since 1968. As a high yielding company, they have been exerting more effort for improvement. And to do achieve this, it is important for us to have knowledge about good quality of the products and the factors affecting the machine to malfunction. Each organization will constantly have different dilemmas. We aim to solve these dilemmas over a profitable and modest best approach. 1.2 BACKGROUND OF THE STUDY Machine is an implement that makes every life more facile. It avails us to engender our basic needs such as foods, clothes, also the appliances, widgets and other things that we require in our everyday lives. The additional use of it is to make better products presenting in every consumers. They used machines to ameliorate the quality of their products, to be apperceived not only in local industry but withal to the whole world. Every plant has an individual type tools for the operation of their product. These tools will control the end product; it might be a good quality or defective product. It will also minimize or lessen the cost of the products or worst a much bigger cost. But, it will not work without the help of the manpower unless it is automatic. Machine will lessen the work of the employees and the higher rank people. Far end of it, machines are conventional nowadays just like URC-MPD Branch. URC-MPD is the branch of Universal Robina that works on Hunts Pork and Beans canned food that we commonly eat. This company was establishing since 1968 up to present. 1.3 Statement of the Problem Universal Robina Corporation is sometimes experiencing a problem within its functionality of machines wherein products are being process which is the occurrence of the defect in producing canned foods every production per day which significantly affects the accomplishment of their production objective. 1.3.1 General Problem The causes of defects in the production of Universal Robina Corporation meat and canning department and the significance of the variables that causes the functionality of the machines wherein the canned food products are being process. 1.3.2 Specific Problem Defects occurring per production of URC canned foods. Deficiency in materials or machines needed for food processing. Statistical tool to be used in solving the problem. The numbers of equipment uses by the workers. The supplies of food products are delayed. 1.4 Objective of the Study 1.4.1 General Objective This research aims to analyze the number and different kinds of defects in the production of canned foods in Universal Robina Corporation and to know the efficiency of their production on its everyday basis. To interpret and analyze whether there is a significant association of the variables that causes the defects of the canned food product. 1.4.2 Specific Objective To propound and identify the defectiveness for food production. Evaluated the conditions failing machines and giving significance to the quality of the product. Prevention of defective machines that can be the source of delayed supply products. 1.5 Significance of the Study This research will help us in identifying the deficiency in processing machine and determining the solutions in order to solve the complications in the production department. It will be able to answer the questions stated in the problem. Proponents- it will give them knowledge and skill in solving some company problems and at the same time their abilities will be broaden up for handling dilemmas especiall in the field of their specialization. It will be easier for the researchers to identify some emerging and unexpected company problems and to find solutions for further development of the company and to overweight the competitors. Likewise, the proponents will learn to be practical in dealing with the context of the study itself and develop the spirit of companionship among group members. Company – it will help them to be more productive and to have more effective solutions on how to minimize or prevent defects on their production. Higher quality of the cars could be obtained by being aware of their deficiencies and learning how to mitigate those for executing this will surely benefit and render satisfaction not only to the owner and workers of the company but also to the customers as well. Future Engineers -It will be easier for them to identify some emerging and apparent company problems and who could be of great help in examining and analyzing ways to solve a problem and they could apply the methods in advance statistics especially in dealing with this kind of problem. 1.6 Scope and Definition of the Study This study focuses on the main problem of Universal Robina Corporation-Meat and Canning Department at Bagumbayan, Libis, Quezon City. Its main purpose is to identify the common problem they encounter in their production department and to determine whether there is a significant association in the variables that causes the defects of the canned food product. The identified variable of this study is the URC canned foods product. This study limits its coverage on Universal Robina Corporation Plant in Bagumbayan, Libis, Quezon City. CHAPTER II THEORETICAL AND CONCEPTUAL FRAMEWORK 2.1 Related Literature and Study 2.1.1 “Regularized regression models to predict the product quality in multistep manufacturing” According to Mariam Melhem Aix Marseille University, CNRS, LSIS UMR 7296, 13397, France, Bouchra Ananou Aix Marseille University, CNRS, LSIS UMR 7296, 13397, France, Mustapha Ouladsine Aix Marseille University, CNRS, LSIS UMR 7296, 13397, France, Jacques Pinaton ST-microelectronics, Rousset, France (2016) stated that the semiconductor manufacturing process is becoming very complex, consisting of hundreds of steps before obtaining the final product. Continuous Yield improvement is required to meet the current competitive market needs. High yield can be achieved by monitoring the wafer quality in real time throughout the auto-correlated multivariate process. On this article, the missing quality measurements make the product quality control very difficult. In this paper, we present an approach to predict product quality by using both the available on-line measurements of the production equipment data and the information about correlations between product quality measurements across the different steps. For this purpose, a regularized regression technique is used to represent statistical relationships between the correlated product quality measurements and the high-dimensional sensor data. 2.1.2 “Food safety warning research based on internet public opinion monitoring and tracing” According to Hui Li ; School of Agriculture & Biology, Shanghai Jiaotong University, 200240, China ; Hang Xiao ; Tianchen Qiu ; Pei Zhou (2013) Internet has become an important platform of information publishing, exchanging and accessing. Recently, agricultural products and food safety relating news become hot posts on internet, which profoundly impacts daily life and public affairs management. The real-time and propagation characteristics of internet information makes internet public opinion becomes a more and more important food safety warning resource. In consideration of domain ontology has good concept hierarchical structure, includes abundant semantics, and has an outstanding significance on information resources organization and knowledge expression, food safety core ontology was built up in this paper. On this article, the food safety core ontology mainly focus on food safety incidents, invasive organism contamination, agricultural food sources pollution, processed food production issue, etc., based on semantic relations of concepts in ontology we designed inference rules, and achieved food safety knowledge inference and retrieval. Under the guidance of core ontology library, we designed self-adapting food safety internet hot public opinion identification and acquisition method, through customized crawler program, web pages were collected from internet and denoising processed, information document was generated from ontology library, followed by classification and realization of existing public opinion, those that can't be classified were computed by event dimension of vectors similarity for cluster analysis, and then updated the ontology library. All these effectively accomplish detect and trace food safety public opinions. In this paper, system of total merit index of food safety warning is constructed and the technique of quantitatively calculating different levels is given. Consequently, it contributes to scientific grounds for an objective, comprehensive and deep analysis in online information of food safety sector. 2.1.3 “Food Packaging – Roles, Materials, and Environmental Issues” According to John Krochta, Ph.D., Professor, Dept. of Food Science and Technology, Univ. of California, Davis; Mohan Rao, Ph.D., Research and Development, Frito-Lay Inc.; Joseph Marcy, Ph.D., Professor, Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ.; and Jung Hoon Han, Ph.D., Assistant Professor, Univ. of Manitoba, Mary Helen Arthur and Toni Tarver, Scientific and Technical Communications Manager, Institute of Food Technologists, contributed to the preparation and editing of this Scientific Status Summary. (2007) Concluded that the primary purpose of food packaging must continue to be maintaining the safety, wholesomeness, and quality of food. On this article, the impact of packaging waste on the environment can be minimized by prudently selecting materials, following EPA guidelines, and reviewing expectations of packaging in terms of environmental impact. Knowledgeable efforts by industry, government, and consumers will promote continued improvement, and an understanding of the functional characteristics of packaging will prevent much of the well-intentioned but ill-advised solutions that do not adequately account for both preconsumer and postconsumer packaging factors. 2.1.4 “Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana” According to Peter Agyei- Baffor, Kofi Boateng Sekyere, Ernestine Akosua Addy (2013) The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. In this article, the implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to provide much more evidence to inform food safety guidelines. Further studies on chemical analysis of food and implementing training modules on HACCP policy for food producers and law enforcement agencies may be helpful to improve existing situation. 2.1.5 “Food irradiation technology is using electron beams and x-rays” According to R.B. Miller SureBeam Corp., San Diego, CA, USA (2002) In this presentation we will discuss the technology of food irradiation using electron accelerators. Food irradiation has generally come to describe the use of ionizing radiation (e.g., energetic electrons and x-rays) to decrease the population of, or prevent the growth of, undesirable biological organisms in food. In this article, there are many beneficial applications include for example, the disinfestations of insects in fruits and grains, the inhibition of sprouting in potatoes and onions, the delayed ripening of fresh fruits and vegetables, and the enhanced safety and sterilization of fresh and frozen meat products, seafood, and eggs. With special regard to food safety, bacteria such as Salmonella enteritis, Listeria monocytogenes, Campylobacter jejune and Escherichia coli serotype O157:H7 are the primary causes of food poisoning in industrialized countries. In 1999, food-borne illnesses were responsible for an estimated 5000 deaths in the USA alone. Ionizing doses in the range of only 1-5 kilo gray (kGy) can virtually eliminate these organisms from food, without affecting the food's sensory and nutritional qualities, and without inducing radioactivity. Recognizing this fact, members of the World Health Organization's Food Safety Unit have described food irradiation as possibly the most significant contribution to public health to be made by food science and technology since the pasteurization of milk. 2.1.6 “Monitoring of microbial canned food spoilage and contamination based on e-nose for smart home” According to Phunvira Chongthanaphisut Department of Physics, Faculty of Science, Mahidol University, Bangkok, Thailand, Thara Seesaard Material Science and Engineering program, Faculty of Science, Mahidol University, Bangkok, Thailand, Teerakiat Kerdcharoen Department of Physics, Faculty of Science, Mahidol University, Bangkok, Thailand (2015) concluded that they have developed an electronic nose (e-nose) consisting of four gas sensors based on functionalized single-walled carbon nanotubes (f-SWNTs) and polymer nanocomposites, aiming to be a convenient monitoring device for microbial spoilage and contaminants in canned food. In this article, the gas sensing signals were used as early indicators of the spoilage to help prevent harmful effects on human's health. The gas sensor array has been tested to observe the specific response with various volatile organic compounds (VOCs) in a static system. These sensors are appropriate for detecting the microbial spoilage of canned food because they show a good sensing response to ammonia, which is one of the gases produced from micro-organisms. Canned tuna in mineral water, which was used as our sample, was opened and placed at room temperature (25°C). Then, the odor associated with the spoilage of canned tuna was monitored by e-nose for ten days. Discrimination of microbial canned tuna spoilage status and analysis of the smell-print of specific level of ammonia contamination were visualized using principal component analysis (PCA), which was found to be able to track changes in the canned tuna deterioration, thereby showing its potential to be applied for quality assurance of canned food in daily life of a person living in a smart home. 2.1.7 “Computer aided inspection system for food products using machine vision” According to S. Janardhana AIMS, Coimbatore, India, J. Jaya Akshaya Coll. of Eng. & Technol., Coimbatore, India, K. J. Sabareesaan Annamalai Univ., Annamalai Nagar, India, Jaina George Akshaya Coll. of Eng. & Technol., Coimbatore, India (2013) That the aim of this review paper is to emphasis Computer Aided Inspection (CAI) system for the detection of defects in food products. As the food products are being consumed directly (processed / Unprocessed) by human beings, defects in food products cause serious health hazards which insists to develop an inspection system which facilitates for food products of high quality and safety standards. In this article, CAI system provides an alternative for an automated, non-destructive and cost effective technique to accomplish accurate, fast and objective quality determination. This CAI system is based on image Analysis and processing which can be adopted in food industry. The various stages of CAI system consists of preprocessing, enhancement, segmentation, feature extraction and classification. Considerable research as proven its potential for inspection and grading of fruits, meat, vegetables, grain, bakery products, confessionary products and processed food products. This paper reviews the recent development and advances of CAI in the food industry. The fundamental elements of the system and technology are examined. 2.1.8 “Food Safety and Traceability: An overview of FST and analysis of the Food Safety Modernization Act on packaging and processing” According to Izquierdo, Jorge, Vice President, Market Development Feldman, Paula, Director, Business Intelligence PMMI (2014) That their study will affect stakeholders throughout the food supply chain, including food packaging and processing equipment manufacturers and shifts the focus of food safety from reacting to contamination incidents to preventing such incidents. Methodology will be performance-based. That is, the FDA will not set specific standards for processing and packaging equipment; rather, regulations will focus on the performance that companies are required to achieve. 2.1.9 “An implementation of intelligent monitoring system for food processing” According to Yang Yi ; College of Automation, Chongqing University, China ; Zhang Ke ; Chai Yi (2010) indicated that Tracking and tracing system is an important technology to guarantee food product safety. A design and realization of intelligent food production processing monitoring system for pork production processing is introduced. Production data in the processing of the system is studied. Using radial base function (RBF) neural network, fuzzy data processing techniques, the system analyze over-range abnormality data, and tracing data of pork processing supply chain control is standardized through European article numbering-uniform code council (EAN/UCC) system. Then quality information exchange of pork production and processing of each member of supply chain is achieved. In this article, the product quality monitoring pre-warning and traceability in the process of food processing is realized. The system real-timely monitors, acquires and exchanges pork producing and processing data by using Radio Frequency Identification (RFID) , Controller Area Network (CAN) bus and embedded system technologies. Through constructing software and hardware platforms, the real-time data are imploded into data link of tracing information which ensures the data consistency and integrity. Thus, tracing and tracking the whole pork slaughter and processing information are effectively implemented. System operation showed that the proposed intelligent monitoring system had good real-time performance, high reliability and accuracy. 2.1.10 “Development of a multi-temperature calibration method for measuring dielectric properties of food” According to J. Chen ; University of Nebraska-Lincoln, Department of Biological Systems Engineering, Department of Food Science and Technology, Lincoln, NE 68583, USA ; K. Pitchai ; S. Birla ; D. D. Jones (2015) In the most commonly used, open-ended coaxial probe method, dielectric properties of food products are measured after calibrating the instrument at 25°C using air (open circuit), short (short circuit) and deionized water. Measurement accuracy may be compromised when dielectric properties are measured at temperatures other than 25°C. The main objective of this study was to systematically perform calibration at multiple temperatures, quantify measurement errors and develop a method for multitemperature calibration to measure dielectric properties of materials over a wide temperature range. In this article, the dielectric properties of deionized water were measured from 1 to 90°C after calibrating the dielectric measurement system using air, short and deionized water at six different temperatures (1, 25, 40, 55, 70, and 85°C). The temperature-dependent dielectric properties of water calibrated at six temperatures were then compared with the reported values at two typical microwave frequencies of 915 and 2450 MHz. The results showed that the 25°C calibration is valid for dielectric constant measurement, but not valid for dielectric loss factor measurement at temperatures far from the calibration temperature. Multitemperature calibration is helpful for reducing errors and improving the accuracy of the temperature-dependent dielectric properties measurement, especially for low-loss materials. Calibrations at two temperatures (25 and 85°C) within the range studied were found to be suitable for the temperature-dependent dielectric properties measurement. The dielectric properties of lasagna components (ricotta cheese, pasta, and meat sauce) were measured using this multi-temperature calibration method. 2.1.11 “MATERIAL REQUIREMENTS PLANNING MRP” According to Dr Vassilis Moustakis (2000) Studied the Material Requirements Planning is a time phased priority-planning technique that calculates material requirements and schedules supply to meet demand across all products and parts in one or more plants. Information Technology plays a major role in designing and implementing Material Requirements Planning systems and processes as it provides information about manufacturing needs (linked with customer demand) as well as information about inventory levels. MRP techniques focus on optimizing inventory. MRP techniques are used to explode bills of material, to calculate net material requirements and plan future production. This report focuses on MRP. However, it also discusses, where appropriate, MRPII systems. MRPII stands for Manufacturing Resource Planning and represents an extension of MRP. MRPII points to computer based planning and scheduling designed to improve management’s control of manufacturing and its support functions. MRPII maps an extension of MRP to capture all manufacturing requirements including materials, human resources, scheduling, etc. 2.1.12 “Automatic image segmentation using sobel operator and k-means clustering: A case study in volume measurement system for food products” According to Joko Siswantoro ; Faculty of Information Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600 UKM, Selangor D. E., Malaysia ; Anton Satria Prabuwono ; Azizi Abdullah ; Bahari Idrus (2015) Stated that the image segmentation is one of important step in visual inspection of food product using computer vision system. However, segmentation of food product image is not easily performed if the image has low contrast with its background or the background in acquired image is not homogeneous. 2.1.12 “Supervisory control and quality assurance in food industry” According to G. Sebestyen , Technical University of Cluj-Napoca, Romania Company for Applied Informatics SA, Romania, M. Rusu , Company for Applied Informatics SA, Romania, L., Buzdugan , SC Sistec SA Cluj-Napoca, Romania M. Cerghizan , SC Sistec SA Cluj-Napoca, Romania G. Saplacan , SC Sistec SA Cluj-Napoca, Romania D. Nicoara , (2008) The present paper describes the results of an interdisciplinary research project that combines knowledge from the domains of food processing, quality assurance, business modeling and ITC technologies in order to offer a general traceability solution for the Romanian food industry. This research complies with European Union’s agricultural regulations which impose that food products must be accompanied along the whole producer-consumer chain, by documents regarding their origin, processing mode and quality. 2.1.14 “A fuzzy enabled model for aggregative food safety risk assessment in food supply chains” According to Xiaojun Wang ; Management School, University of Liverpool, UK ; Dong Li ; Xianliang Shi (2008) The food industry is under pressure to improve food product safety, implement efficient risk management and manage quality 'from farm to fork'. In this paper, a new risk assessment approach is proposed to perform structured analysis of aggregative food safety risk in the food supply chain by using the concepts of fuzzy set theory and analytical hierarchy process. 2.1.15 “The Lean Concept in the Food Industry: A Case Study of Contract a Manufacturer According to Ulla Lehtinen, Margit Torkko (2005)” Studied lean concept that could be applied to a food manufacturing company. They presented analysis tools as methodology of demand chains of different customers that would increase customer value through cost reduction or through provision of additional value-enhanced services on food companies. 2.2 Summary of Related Literature Table 2.1 Summary of Related Literature Author: Title: Year: Summary: Mariam Melhem, Bouchra Ananou, Mustapha Ouladsine, Jacques Pinaton “Regularized regression models to predict the product quality in multistep manufacturing” 2016 It stated that the semiconductor manufacturing process is becoming very complex, consisting of hundreds of steps before obtaining the final product. Continuous Yield improvement is required to meet the current competitive market needs. High yield can be achieved by monitoring the wafer quality in real time throughout the auto-correlated multivariate process. Hui Li ; School of Agriculture & Biology, Shanghai Jiaotong University, 200240, China ; Hang Xiao ; Tianchen Qiu ; Pei Zhou Food safety warning research based on internet public opinion monitoring and tracing 2013 Internet has become an important platform of information publishing, exchanging and accessing. Recently, agricultural products and food safety relating news become hot posts on internet, which profoundly impacts daily life and public affairs management. The real-time and propagation characteristics of internet information makes internet public opinion becomes a more and more important food safety warning resource. In consideration of domain ontology has good concept hierarchical structure, includes abundant semantics, and has an outstanding significance on information resources organization and knowledge expression, food safety core ontology was built up in this paper. John Krochta, Ph.D., Professor, Dept. of Food Science and Technology, Univ. of California, Davis; Mohan Rao, Ph.D., Research and Development, Frito-Lay Inc.; Joseph Marcy, Ph.D., Professor, Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ.; and Jung Hoon Han, Ph.D., Assistant Professor, Univ. of Manitoba. Mary Helen Arthur and Toni Tarver, Scientific and Technical Communications Manager, Institute of Food Technologists, contributed to the preparation and editing of this Scientific Status Summary. Food Packaging – Roles, Materials, and Environmental Issues 2007 The impact of packaging waste on the environment can be minimized by prudently selecting materials, following EPA guidelines, and reviewing expectations of packaging in terms of environmental impact. Knowledgeable efforts by industry, government, and consumers will promote continued improvement, and an understanding of the functional characteristics of packaging will prevent much of the well-intentioned but ill-advised solutions that do not adequately account for both preconsumer and postconsumer packaging factors. Peter Agyei- Baffor, Kofi Boateng Sekyere, Ernestine Akosua Addy Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana 2013 the implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to provide much more evidence to inform food safety guidelines. Further studies on chemical analysis of food and implementing training modules on HACCP policy for food producers and law enforcement agencies may be helpful to improve existing situation. R.B. Miller “Food irradiation technology is using electron beams and x-rays” 2002 there are many beneficial applications include for example, the disinfestations of insects in fruits and grains, the inhibition of sprouting in potatoes and onions, the delayed ripening of fresh fruits and vegetables, and the enhanced safety and sterilization of fresh and frozen meat products, seafood, and eggs. With special regard to food safety, bacteria such as Salmonella enteritis, Listeria monocytogenes, Campylobacter jejune and Escherichia coli serotype O157:H7 are the primary causes of food poisoning in industrialized countries. In 1999, food-borne illnesses were responsible for an estimated 5000 deaths in the USA alone. Ionizing doses in the range of only 1-5 kilo gray (kGy) can virtually eliminate these organisms from food, without affecting the food's sensory and nutritional qualities, and without inducing radioactivity. Recognizing this fact, members of the World Health Organization's Food Safety Unit have described food irradiation as possibly the most significant contribution to public health to be made by food science and technology since the pasteurization of milk Phunvira Chongthanaphisut Department of Physics, Faculty of Science, Mahidol University, Bangkok, Thailand, Thara Seesaard Material Science and Engineering program, Faculty of Science, Mahidol University, Bangkok, Thailand, Teerakiat Kerdcharoen Department of Physics, Faculty of Science, Mahidol University, Bangkok, Thailand “Monitoring of microbial canned food spoilage and contamination based on e-nose for smart home” 2015 the gas sensing signals were used as early indicators of the spoilage to help prevent harmful effects on human's health. The gas sensor array has been tested to observe the specific response with various volatile organic compounds (VOCs) in a static system. These sensors are appropriate for detecting the microbial spoilage of canned food because they show a good sensing response to ammonia, which is one of the gases produced from micro-organisms. Canned tuna in mineral water, which was used as our sample, was opened and placed at room temperature (25°C). Then, the odor associated with the spoilage of canned tuna was monitored by e-nose for ten days. Discrimination of microbial canned tuna spoilage status and analysis of the smell-print of specific level of ammonia contamination were visualized using principal component analysis (PCA), which was found to be able to track changes in the canned tuna deterioration, thereby showing its potential to be applied for quality assurance of canned food in daily life of a person living in a smart home. S. Janardhana AIMS, Coimbatore, India, J. Jaya Akshaya Coll. of Eng. & Technol., Coimbatore, India, K. J. Sabareesaan Annamalai Univ., Annamalai Nagar, India, Jaina George Akshaya Coll. of Eng. & Technol., Coimbatore, India “Computer aided inspection system for food products using machine vision” 2013 CAI system provides an alternative for an automated, non-destructive and cost effective technique to accomplish accurate, fast and objective quality determination. This CAI system is based on image Analysis and processing which can be adopted in food industry. The various stages of CAI system consists of preprocessing, enhancement, segmentation, feature extraction and classification. Considerable research as proven its potential for inspection and grading of fruits, meat, vegetables, grain, bakery products, confessionary products and processed food products. This paper reviews the recent development and advances of CAI in the food industry. The fundamental elements of the system and technology are examined. Izquierdo, Jorge, Vice President, Market Development Feldman, Paula, Director, Business Intelligence PMMI Food Safety and Traceability: An overview of FST and analysis of the Food Safety Modernization Act on packaging and processing 2014 Their study will affect stakeholders throughout the food supply chain, including food packaging and processing equipment manufacturers and shifts the focus of food safety from reacting to contamination incidents to preventing such incidents. Methodology will be performance-based. That is, the FDA will not set specific standards for processing and packaging equipment; rather, regulations will focus on the performance that companies are required to achieve. . Yang Yi ; College of Automation, Chongqing University, China ; Zhang Ke ; Chai Yi “An implementation of intelligent monitoring system for food processing” 2010 the product quality monitoring pre-warning and traceability in the process of food processing is realized. The system real-timely monitors, acquires and exchanges pork producing and processing data by using Radio Frequency Identification (RFID) , Controller Area Network (CAN) bus and embedded system technologies. Through constructing software and hardware platforms, the real-time data are imploded into data link of tracing information which ensures the data consistency and integrity. Thus, tracing and tracking the whole pork slaughter and processing information are effectively implemented. System operation showed that the proposed intelligent monitoring system had good real-time performance, high reliability and accuracy. J. Chen ; University of Nebraska-Lincoln, Department of Biological Systems Engineering, Department of Food Science and Technology, Lincoln, NE 68583, USA ; K. Pitchai ; S. Birla ; D. D. Jones “Development of a multi-temperature calibration method for measuring dielectric properties of food” 2015 the dielectric properties of deionized water were measured from 1 to 90°C after calibrating the dielectric measurement system using air, short and deionized water at six different temperatures (1, 25, 40, 55, 70, and 85°C). The temperature-dependent dielectric properties of water calibrated at six temperatures were then compared with the reported values at two typical microwave frequencies of 915 and 2450 MHz. The results showed that the 25°C calibration is valid for dielectric constant measurement, but not valid for dielectric loss factor measurement at temperatures far from the calibration temperature. Multitemperature calibration is helpful for reducing errors and improving the accuracy of the temperature-dependent dielectric properties measurement, especially for low-loss materials. Calibrations at two temperatures (25 and 85°C) within the range studied were found to be suitable for the temperature-dependent dielectric properties measurement. The dielectric properties of lasagna components (ricotta cheese, pasta, and meat sauce) were measured using this multi-temperature calibration method. Dr Vassilis Moustakis “MATERIAL REQUIREMENTS PLANNING MRP” 2000 Studied the Material Requirements Planning is a time phased priority-planning technique that calculates material requirements and schedules supply to meet demand across all products and parts in one or more plants. Information Technology plays a major role in designing and implementing Material Requirements Planning systems and processes as it provides information about manufacturing needs (linked with customer demand) as well as information about inventory levels. MRP techniques focus on optimizing inventory. MRP techniques are used to explode bills of material, to calculate net material requirements and plan future production. This report focuses on MRP. However, it also discusses, where appropriate, MRPII systems. MRPII stands for Manufacturing Resource Planning and represents an extension of MRP. MRPII points to computer based planning and scheduling designed to improve management’s control of manufacturing and its support functions. MRPII maps an extension of MRP to capture all manufacturing requirements including materials, human resources, scheduling, etc. Joko Siswantoro ; Faculty of Information Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600 UKM, Selangor D. E., Malaysia ; Anton Satria Prabuwono ; Azizi Abdullah ; Bahari Idrus “Automatic image segmentation using sobel operator and k-means clustering: A case study in volume measurement system for food products” 2015 to G. Sebestyen , Technical University of Cluj-Napoca, Romania Company for Applied Informatics SA, Romania, M. Rusu , Company for Applied Informatics SA, Romania, L., Buzdugan , SC Sistec SA Cluj-Napoca, Romania M. Cerghizan , SC Sistec SA Cluj-Napoca, Romania G. Saplacan , SC Sistec SA Cluj-Napoca, Romania D. Nicoara “Supervisory control and quality assurance in food industry” 2008 The present paper describes the results of an interdisciplinary research project that combines knowledge from the domains of food processing, quality assurance, business modeling and ITC technologies in order to offer a general traceability solution for the Romanian food industry. This research complies with European Union’s agricultural regulations which impose that food products must be accompanied along the whole producer-consumer chain, by documents regarding their origin, processing mode and quality. Xiaojun Wang ; Management School, University of Liverpool, UK ; Dong Li ; Xianliang Shi “A fuzzy enabled model for aggregative food safety risk assessment in food supply chains” 2008 The food industry is under pressure to improve food product safety, implement efficient risk management and manage quality 'from farm to fork'. In this paper, a new risk assessment approach is proposed to perform structured analysis of aggregative food safety risk in the food supply chain by using the concepts of fuzzy set theory and analytical hierarchy process. Ulla Lehtinen, Margit Torkko “The Lean Concept in the Food Industry: A Case Study of Contract a Manufacturer” 2005 They presented analysis tools as methodology of demand chains of different customers that would increase customer value through cost reduction or through provision of additional value-enhanced services on food companies. 2.3 Research Paradigm/ Conceptual Framework Table 2.3 Research Paradigm ` Figure 2.3 Research Paradigm Figure 2.3 shows the Input-Output (IPO) Model used by the researchers in conducting this study at Universal Robina Corporation-MPD. This serves as the guide to the researchers as they carry out the study through its completion. 2.4 Hypothesis The researchers desire to classify the causes of defects on their products found in Canned Foods Manufacturing Plant. First according to the type of defects and secondly according to the production capacity during its operation per day. We want to know if there would be significant evidence that would occur on capacity of the production and if it would have the same value of defects. 2.5 Definition of Terms For better understanding of the terms used in this study, we conceptually and operationally defined the terms below: Canning It is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. Defects Frailty or shortcoming that prevents an item from being complete, desirable, effective, safe or of merit, or makes it to malfunction or fail in its purpose. In manufacturing sector it is non-conformance of a product with the specified requirements or non-fulfillment of users expectation including the safety aspects. Deficiency It is lack of something necessary for completeness, adequacy and perfection. It is the general word for any kind of shortcoming or imperfection, whether literal or figurative. Food Production It is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items into forms for lone term storage. Food Safety It is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Machines It is a tool containing one or more parts that uses energy to perform an intended action. Machines are usually powered by mechanical, chemical, thermal or electrical means and are often motorized. Manufacturing The process of converting raw materials, components, or part into finished goods that meet a customer’s expectation or specification. It is commonly employs man machines setup with division of labor in a large scale production. Products In marketing, a product is anything that can be offered to a market that might satisfy a want or need. In retailing, products are called merchandise. In manufacturing, products are bought as raw materials and sold as finished goods. Ameliorate To make something bad or unsatisfactory better. Canned Preserved or supplied in a sealed can. Conventional Based on or in accordance with what is generally done or believed. Defective A problem or fault that prevents something from working correctly. Deficiency Lack or shortage. Dilemma Situation in which a difficult choice has to be made between two or more alternatives, especially equally understandable ones. Discern Perceive or recognize something. Efficiency The ability to avoid wasting material, energy, efforts, money and time in producing a desired result. Engender The cause or give rise to a situation or condition. Facile Done or achieved in a way that is too easy. Innovation The process of introducing new ideas, devices, or methods. Modestd Unassuming or moderate in the estimation of one’s abilities or achievements. Maintenance The process of maintaining or preserving someone or something, or the state of being maintained. Malfunction A failure to function in a normal or satisfactory manner. Process A series of actions or steps taken in order to achieve a particular end. Production the action of making or manufacturing from components or raw materials, or the process of being so manufactured. Profit Yielding profit or financial gain or benefit from an investment. Propound Put forward a theory for consideration by others. Reduction The action or fact of making specified things smaller or less in amount, degree, or size. Systematic Done or acting according to a fixed plan or system; methodical. Yield Produced or provides a natural, agricultural, or industrial product. CHAPTER III Methodology This chapter will discuss the research design, sources of data, and procedures that will be used to analyze and interpret the data. The methodology presented in this chapter will help formulate conclusions and give timely recommendations. 3.1 Research Design This study will be using descriptive method in presenting the gathered data, since it aims to analyze the defects in the production department of Universal Robina Corporation-MPD. In this method, the researchers collect data in order to test the hypothesis. The researchers make an interpretation and description of the data they gathered from the company. The data includes the information about the company’s production processes and the common defects they come in contact with. 3.2 Research Locale The researchers conduct their study on the canned foods manufacturing plant of URC-MPD at Bagumbayan, Libis, Quezon City. 3.3 Sources of Data Primary – Universal Robina Corporation-MPD at Bagumbayan, Libis, Quezon City Secondary- From the online library of TIP-QC (Technological Institute of the Philippines- Quezon City), internet sites and statistics books. 3.4 Procedure The data for this study were collected by conducting an interview to the industrial engineers and some of the people-in-charged in the operation of the plant. The researchers asked them about how their production goes, what problems they encounter during the production, what causes the defects on their products, and what are the reasons why do these defects occur. But the researchers are focusing more on the defects, on what parts it is mostly present so that we can provide solutions to minimize it. The researchers also conduct an actual observation in order to understand more their production processes thus giving them concrete data that they can use in this study. 3.5 Research Instruments The researchers conducted interview and actual observation in this study. They conducted an interview to the industrial engineers of the company who gave them insights and backed them up while conducting the said study. The researchers asked them about what problems they encounter during the production and what were the reasons why do these problems occur. But the latter were focusing more on the defects, whether it affects the production or not. 3.6 Data Gathering Instrument In order to gather data, the researchers conduct interview on the operations manager of the plant. The researchers ask questions regarding the production processes flow and the defects they commonly experience. To have a statistics of what the study is involve, they also ask the operations manager to conduct actual observation on the production department of the plant. 3.7 Statistical Techniques Used This research will only using Chi Square test of Independence to determine whether there is a significant association between the two variables that causes the defects of the canned food product.