Page 642 - Design for Six Sigma a Roadmap for Product Development
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Tolerance Design  595


                                    Cost

                                                                Quality loss cost



                                                             External repair cost
                                       A 0

                                                            Internal repair cost
                                       A
                                                            y


                  T –   0  T –                  T +    T +   0
           Figure 16.9 Quality loss cost versus repair costs.




           If the internal repair cost is A at producer tolerance  , by letting the
           repair cost equal to quality loss, then

                                            A 0  2
                                      A
                                             2
                                              0
           Therefore

                                            0
                                                                      (16.32)
                                                    0

                                         A 0 /A
             Example 16.12. Bacteria Count in a Meat Item  Clearly the bacteria
             count y in a portion of meat is a smaller-the-better requirement. Assume
             that if the bacteria count in a meat pack is more than 8000, then the per-
             son who eats the meat will get sick. Suppose that the average cost of med-
             ical treatment and lost pay is equal to $500. If the meat is determined to
             exceed the limit within the meat-packing plant, the meat will be discarded,
             and the cost will be $3.00. We can suggest the internal inspection limit for
             bacteria count   to be

                                    0     8000     8000
                                                          620
                                   A	 0   500/3    12.9

                                   A

             In other words, the meat-packing factory will inspect the meat packs, and if
             the pack contains more than 620 bacteria count, the meat will be discarded.
             The safety factor is 12.9.
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