Statistical process control for industrial baking process of smoked CALABRESE‐type sausage

Statistical process control (SPC) was implemented in an industrial baking process of smoked Calabrese‐type sausage, a step that influences the final quality of the product. Data from the cooking process were collected to evaluate the stability of the process. The parameters such as air speed, smoke speed, temperature profile inside the smoker, and the internal temperature of the product were evaluated. The thermophysical properties (conductivity, resistance, and thermal diffusivity) of the sausage were also determined. The generation of control charts and process capability analysis showed that the parameter of weight losses is not under control. The results for the thermophysical properties, weight losses between the smoker, internal temperature variation of the smoker, and the air speed of the smoke inside the oven did not show a significant difference (p > .05) during the cooking process. However, a significant difference was observed in the steam pressure of the smoker. Through the actions directed by the SPC, it was possible to notice a reduction of 0.27% in the variability of the process. PRACTICAL APPLICATIONS: SPC is a tool developed to assist in efficient quality control and provides information for process validation, to check critical control points and diagnose possible deviations at all stages of the process, as well as to indicate the possible sources of these variations of quality, making possible corrections and interactions with the process. The research presents the process capability analysis for the industrial cooking step of Calabrese‐type smoked sausage, using the variable weight loss as control parameter, for the standardization and process control in obtaining standardized and good quality products. After the corrective actions indicated by the SPC, the variability of the process was reduced, improving the characteristics of the final product.