Quality Control Assessment of Body-Making Process in Aluminium Beverage Can Production

The aluminium beverage can industry is vital in sustainable packaging due to its lightweight, durable, and recyclable properties. This study evaluates the quality control of 330 ml sleek-size aluminium cans during the body-making process, focusing on six critical quality parameters: Bright Can Axial Load, Finished Can Height, Flange Width, Groove Diameter after Reformer, Dome Depth with Reformer, and Finished Can Buckle. Using Statistical Process Control (SPC) techniques, including control charts and process capability indices (Cp and Cpk), data from 10 samples per parameter were analysed with Statgraphics Centurion Version XVII. The results show varied process capabilities across parameters. Finished Can Buckle exhibit the highest capability (Cp = 1.63, Cpk = 0.74), indicating strong process control with slightly off-centered output. In contrast, Finished Can Height shows the lowest capability (Cp = 0.30, Cpk = 0.25), reflecting significant variability. Groove Diameter after Reformer also revealed a critical issue with process centering (Cp = 0.60, Cpk = 0.06). Other parameters showed moderate capabilities, with Bright Can Axial Load (Cp = 0.82, Cpk = 0.75) and Dome Depth with Reformer (Cp = 0.53, Cpk = 0.23). These findings highlight the need for targeted process adjustments to improve centering and reduce variability, particularly in parameters with low Cpk values. Enhancing these aspects is essential for improving overall production efficiency, ensuring consistent product quality, and advancing sustainability goals in aluminium can manufacturing.