基礎工業工程應用在冷凍水產製造業的改善研究

Basic Industrial Engineering Application on the Improvement of Production in the Frozen Seafood Industry

盧瑞琴(Lai-Chin Lu) ； 黃寶得(Bao-De Huang) ； 李建翔(Jian-Siang Li)

《商業現代化學刊》 7卷3期 (2014/03) Pp. 49-68

https://doi.org/10.6132/JCM.2014.7.3.04

摘要

國人對水產品素有偏好，但水產品有其特性，除富蛋白質外，水分含量比一般畜產品高，為保障國人食魚安全，自94年起水產品納入CAS系統，成為CAS標章第13類產品，方便國人認明選購並彰顯國產水產品品質。但由於1995年之後國內水產資源持續減少，冷凍水產品業者開始往國外水產資源豐富的地位（泰國、大陸、越南）外移，或是轉型為進口行銷廠商，調理食品廠商，或是轉型為低溫倉儲及物流公司。尤其自2010下半年以來，全球因歐債危機導致世界陷入經濟不景氣的陰霾中，為了因應及解決水產業之困境，創新改變以及加工就變成水產業重要的課題之一。本研究旨在針對高雄市冷凍水產製造業的加工流程，運用腦力激盪法進行進貨卸魚區與魚隻加工區之改善。首先應用人因工程中的OWAS與RULA檢核表進行初步檢定分析，接著設計輔助工具與新型工作流程台改善流程及員工姿勢的危害程度，提供業者流程改善之建議，並希望成為其他冷凍水產製造業良好的典範，提升該產業於世界的競爭力。透過工程改善其（1）OWAS檢定進貨卸魚區員工作業姿勢危害AC3從66.93%降低至9.66%；魚隻加工區員工作業姿勢危害AC3從19.05%降低至15.43%；（2）RULA檢定進貨卸魚區員工作業姿勢危害AL4從28.57%降低至12.34%；魚隻加工區員工作業姿勢危害AL4從65.29%降低至21.34%。本文結論：重新規劃進貨卸魚區與魚隻加工區之加工生產流程且設計符合人因及提高流程效率之創新工作臺，可供業界參考。

關鍵字

冷凍水產產業 ； 流程程序圖 ； 人因工程檢核表

並列摘要

The people in Taiwan have a trait of seafood preference. Seafood has its characteristics, such as being rich in protein and containing more water than livestock products. In order to ensure seafood safety for the people, seafood has been included in the CAS system since 2005, and become CAS Category-13 product, which is used to signify the food safety and quality. However, because the domestic fishery resources continue to decline since 1995, some seafood producers started to migrate abroad to the countries that have profound fishery resources, such as Thailand, Mainland China, and Vietnam, others have transformed to import agents and dealers, food processing plants, or low-temperature storage and transport companies. In order to face the global economic depression due to European bonds crisis since the second half of 2010, innovations, reformation, and manufacturing become an essential task in the seafood industry. This research aims to improve the work flow that is run in the seafood unloading area and processing area in Kaohsiung frozen seafood processing plants by using Brainstorming. We first applied OWAS and RULA checklists of Ergonomics to perform incipient examination and analysis, and then designed accessory tools and new processing platform to improve the work flow and reduce workers' posture damages. The research results can provide suggestions to the seafood processing plants, which may shape an example for other frozen seafood producers and elevate the competitiveness of the industry. Through engineering improvement we obtained the following results: (a) The AC3 posture damage of the workers in the unloading area was decreased from 66.93% to 9.66% according to OWAS examination; the AC3 posture damage of the workers in the processing area was decreased from 19.05% to 15.43%; (b) the AL4 posture damage of the workers in the unloading area was decreased from 28.57% to 12.34% according to RULA examination; the AL4 posture damage of the workers in the processing area was decreased from 65.29% to 21.34%. We concluded that re-designing the work flow in the unloading area and processing area as well as designing the new processing platform that is Ergonomic compliant can elevate the work efficiency and can provide the industry with an example.

並列關鍵字

Strategy of The Seafood Industry Studies ； Flow Process Chart ； Human Factors Engineering Checklist