Smart Factory Management with Lean Automation for a High-Performance and Sustainable Organization in the Food Industry

Authors

  • วรรณชัย ธุระแพง มหาวิทยาลัยศิลปากร
  • สันติธร ภูริภักดี มหาวิทยาลัยศิลปากร
  • ธนินท์รัฐ รัตนพงศ์ภิญโญ มหาวิทยาลัยศิลปากร

Keywords:

LEAN Automation, Food Manufacturing, Productivity Improvement

Abstract

This research aimed to study the practical guideline and key success factors for leading organizational sustainability with LEAN automation and to analyze the influence of variables in the implementation of LEAN automation. The research technique used a mixed method; qualitative and quantitative methods, respectively. Firstly, the qualitative method used the in-depth interview, there were 25 interviewees who gave crucial information about LEAN automation used in the food industry, including the content analysis to guide the automatic system with LEAN automation. Lately, the quantitative method was to confirm the sustainable variables of the organization from the concerned workers of the automatic system, and 460 workers in food manufacturing factories of Thailand used to test the influence of latent variables of the structural equation model (SEM).

The results revealed that there were 12 steps of practical guidelines to implement LEAN automation in the food industry. The results of the influence were separated into 2 groups that LEAN automation had an influence on being a high-performance organization in group 1 but not in group 2. A high-performance organization had an influence on being a smart factory in both groups, and on having a competitive advantage in only group 2. Besides, being a smart factory and having a competitive advantage had an influence on the sustainability of the organization of both groups. The model consisted of Chi-square = 23.826, DF = 21, p = 0.302, Chi-square/DF = 1.135, GFI=0.981, AGFI = 0.949, CFI = 0.999, and RMSEA = 0.020, it concluded that LEAN automation affected a high-performance organization and led to the sustainability.

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2024-12-30

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