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    The systematic development of a controlled fermentation process using mixed bacterial starter cultures for Nham, a Thai semi-dry sausage : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Product Development in Food Fermentation at Massey University
    (Massey University, 1990) Wiriyacharee, Pairote
    The aim of this thesis was to improve the quality of Nham, a traditional Thai fermented sausage, using systematic product development techniques. The traditional Nham fermentation depends upon a random bacterial flora. This study identified the starter cultures which could be used and developed an industrial production method using mixed starter cultures. Systematic experimental designs were used to guide the development of the Nham fermentation; identification of the important processing factors using a Plackett and Burman experimental design, formulation and process development using full factorial designs in sequence of 24, 23 and 22, and then a storage test of the product, testing of formulation and process in Thailand and finally a production trial of the new process in a factory in Thailand. Chemical, physical, microbiological, and sensory evaluation were used during the systematic product development. The study ended with consumer testing of the prototype product in the target market in Chiang Mai city and two villages - Ban Don Chai and Ban Ma-Kran. The important factors affecting Nham quality were the mixed starter cultures and the carbon sources used in the Nham formulation. When the Nham base was inoculated with Lactobacillus plantarum 103 cfu.g-1. Pediococcus cerevisiae 106 cfu.g-1 and Micrococcus varians 103 cfu.g-1 acid production, firmness and colour development were optimum, the product was microbiologically safe and the sensory properties were acceptable to consumers. The addition of carbon sources increased acid development. 0.5% glucose and 6% cooked rice were optimum levels in the Nham formulation. Temperature and relative humidity also affected the Nham fermentation. Temperature increased the rate of pH reduction, the firmness and colour development. High relative humidity decreased the weight loss. The Nham fermented at 30°C and 97% relative humidity had optimum acid production and sensory properties. Nham is sold in Thailand between 20°C and 30°C, and at relative humidity as high as 97%. Experimental samples stored under similar conditions had a shelf life of 11 days and 9 days respectively. When the product was chilled at 10°C and 1°C, the shelf life was extended to 63 days and 103 days respectively. Enterobacteriaceae and Staphylococcus aureus counts fell during storage and no yeasts or moulds were observed. Off-flavour development controlled the shelf life. Product profiles were determined for the Nham by Thai consumers and the ideal ratio method was used during the sensory product testing. A profile test using linear scaling with fixed ideal points was used for the trained sensory panels. The floating ideal point was used with consumer panels when the prototype product was close to ideal profile. Category scaling was used in the consumer testing of the final product. Sensory evaluation by one hundred and twelve families in Chiang Mai province indicated that appearance, texture, and flavour of Nham made with the mixed starter cultures were good. The Nham successfully developed by using the systematic product development had a high quality in terms of consistency, microbiological safety and long shelf life and was also accepted by the target Thai consumers. The product could be produced in a simple plant with the existing equipment in fermented meat product factories in Thailand but there would need to be an increase in technology of culture preparation and controlled fermentation. The product could be sent from the cottage industry in the North to all provinces in Thailand, particularly to Bangkok, and also had a potential to be exported to overseas countries if chilled conditions were used.
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    The emergence and development of ergonomics capability : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Business Studies at Massey University : case studies of innovation in product design and development
    (Massey University, 1992) Slappendel, Caroline
    The aim of this study was to examine how and why ergonomics capability emerges and develops within organisations. This study suggests that these changes in capability can be interpreted as involving complex innovation processes which are shaped by a combination of forces both internal and external to an organisation. This perspective differs from that adopted in earlier research which has focused on the general problem of ergonomics knowledge utilisation in organisational settings. A case study approach was used to conduct the research. The case study design consisted of six organisations (three pairs) operating from a manufacturing base in New Zealand. Each organisation pair operated in one of the following product-markets: petrol pumps, electric ranges and office seating. Data were collected from in-depth interviews, documents, archival sources and through observation. The case analysis focused primarily on ergonomics capability in relation to product design and development. This study supports the need for a more dynamic conceptualisation of ergonomics knowledge use - one which recognises that as knowledge is used within an organisation, knowledge is also created. Accordingly, the analysis focused on those processes associated with the emergence and development of in-house ergonomics capability. The interpretation of these processes was informed by theories and concepts relating to organisational learning and innovation. The analysis also revealed that the emergence and development of ergonomics capability was encouraged and constrained by a range of contextual factors which included top management goals, product strategy, organisation structure and resources. Furthermore, government policy was found to be a dominant external force through its diffuse and indirect impact on the knowledge environment and industry structure. The case analysis culminates in the presentation of a general framework for understanding the emergence and development of ergonomics capability in product development. While ergonomics capability is a core concept in the model, four other major elements are identified. These are staffing routines, top management orientation, organisational configuration and history, and the external environment. Twelve propositions are presented and various implications are drawn for ergonomic practice as well as for innovation theory.
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    A lean approach to product development in small and medium manufacturing enterprises in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Master of Engineering in Product Development at Massey University.
    (Massey University, 2009) Neyogi, Mouna R.
    Product Development (PD) is a multifaceted and challenging process, more so in Small and Medium Enterprises (SMEs) due to issues such as the resource constraints, high dependency on suppliers and the modern day competitiveness. For countries such as New Zealand, where 99.54 % of firms belong to the SME category, the significance of improving the PD system is enormous. These firms have to ‘do a great deal with very little’. The various PD management solutions that have been successfully deployed in large companies require “alterations” or customisation for application in SMEs. The research work presented in this thesis addresses the growing interest in the application of a distinctive best practice, one of the most recent, and promising solutions to product innovation in SMEs: (Toyota’s) ‘Lean Product Development System’. The Lean philosophy has proven time and again as a holistic system to enhance efficiency of the entire supply chain by optimising all internal processes; in addition to bringing about responsiveness to external environment. According to studies conducted by prominent research institutes across the world, Toyota’s excellence is equally seen in its PD as in manufacturing, where projects take half the time of its US equivalents, with four times the productivity, and consistent top quality. In line with the industry trend in exploration of Lean system to PD across the world, this study focuses on: "Evolving a broad framework for PD that incorporates Lean principles for application in Small and Medium Enterprises." In-depth action research within a SME environment showed that Lean Product Development Systems is one solution that provides ideal balance of being a systems based, process oriented, interactive expert managed approach with a clear customer / value focus for these firms. Aspects such as flexibility of engineering infrastructure, the CAD/CAM proficiency, flat organisation structure aiding better communication, and the continuous learning attitude prevalent within SMEs corresponds closely to that in Toyota, and were identified to be great enablers for Lean deployment. On the other hand, few areas were found to pose challenges to the Lean approach within SMEs: including resource scarcity, the dependency on suppliers, and lack of concept reuse, among others. On the whole, the findings have led to the development of a customized framework for Lean innovation in SMEs that addresses the knowledge, people, process, leadership, management, and planning elements, topped with measures to minimize effects of the identified obstacles.