This study took food-grade polypropylene packaging products as the research project and discussed how to control the polypropylene extrusion sheet thickness and vacuum thermoforming quality and weight. The research objective was to find the key factors for reducing costs and energy consumption. The key aspects that may influence the polypropylene extrusion molding quality control were analyzed using literature and in-depth interviews with scholars and experts. These four main aspects are (1) key factors of polypropylene extrusion sheet production, (2) key factors of the extrusion line design, (3) key factors of polypropylene forming and mold manufacturing, and (4) key factors of mold and thermoforming line equipment design. These were revised and complemented by the scholar and expert group. There are 49 subitems for discussion. Thirteen scholars and experts were invited to use qualitative and quantitative research methods. A Delphi questionnaire survey team was organized to perform three Delphi questionnaire interviews. The statistical analyses of encoded data such as the mean (M), mode (Mo), and standard deviation (SD) of various survey options were calculated. Seeking a more cautious research theory and result, the K-S simple sample test was used to review the fitness and consistency of the scholars’ and experts’ opinions on key subitem factors. There are ten key factors in the production quality, including “A. Main screw pressure”, “B. Polymer temperature”, “C. T-die lips adjustment thickness”, “D. Cooling rolls pressing stability”, “E. Cooling rolls temperature stability”, “F. Extruder main screw geometric design”, “G. Heating controller is stable”, “H. Thermostatic control”, “I. Vacuum pressure”, and “J. Mold forming area design”. The key factors are not just applicable to classical polypropylene extrusion sheet and thermoforming production but also to related process of extrusion and thermoforming techniques in expanded polypropylene (EPP) sheets and polylactic acid (PLA). This study aims to provide a key technical reference for enterprises to improve quality to enhance the competitiveness of products, reduce production costs, and achieve sustainable development, energy savings, and carbon reductions.

This research investigates the control of thickness and weight in plastic extrusion vacuum-thermoforming products to identify optimal key parameters for cost reduction and energy savings. The initial step involves identifying crucial influencing factors. In this step, the Delphi technique was employed through a questionnaire administered to a panel of expert scholars to ensure minimal error and maximal reliability in determining key influencing factors. Consensus was sought to establish appropriateness and consistency. Subsequently, the Taguchi method was applied for quality design and planning of the extrusion vacuum-forming process. The experimental design parameters were selected using an L₁₈ (2¹ × 3⁷) orthogonal array, and the desired quality characteristics were determined. Comparative analysis of quantitative production data from two consecutive experiments was conducted, and based on F-values and contribution analysis, the combination of control factors maximizing the Signal-to-Noise (S/N) ratio was identified. The objective is to seek optimal parameters for improving the quality of the plastic polypropylene (PP cup lid) manufacturing process, reducing process variability, and identifying the most robust production conditions. Through multiple actual production prediction experiments, it was determined that five control factors, “polypropylene new material ratio,” “T-die lips adjustment thickness”, “mirror wheel temperature stability”, “molding vacuum pressure time”, and “forming mold area design”, contribute to the maximization of the S/N ratio, i.e., minimizing variability. Statistical validation confirms a significant improvement in product quality and weight control. Noteworthily, the quality control model and experimental design parameters established in this study are also applicable to other plastic products and bio-based materials, such as PET, HIPS, and biodegradable PLA lids with added calcium carbonate. The results of the experimental production demonstrate its ability to consistently control product weight within the range of 3.4 ± 0.1 g, approaching the specified tolerance limits. This capability results in approximately 2.6% cost savings in product weight, contributing significantly to achieving a company’s KPI goals for environmental conservation, energy efficiency, and operational cost reduction. Therefore, the findings of this study represent a substantial and tangible contribution.

By determining critical success factors (CSFs), this study intends to identify indicators and offer suggestions for existing owners or operators to improve their critical works in business management, as well as for newcomers interested in investing or studying the chain business. To achieve the purpose of this study, document analysis, expert interviews, and the Delphi technique were used to verify that there are five-dimension indicators to explore the CSFs for tea drink chains. The critical success items in this study are as follows: (1) Regarding “brand image management”, the most critical factors unanimously agreed by the professionals are the certification of raw materials and the guarantee of food safety, which are mainly affected by the recent food safety crisis. (2) Regarding “quality and cost control”, the sub-items of raw material supplier’s stability and timeliness are the most important factors. (3) Regarding the “location of business”, the most important factors are the sub-items of visibility, convergence of people flow, and the structural consumption characteristics of the population in the area. Although these are not considered to be the most important factors in the questionnaires by professionals, the professors considered these sub-items to be the most critical factors in the dimension and should provide valuable references for CSFs. (4) Regarding “personnel training and customer satisfaction”, the sub-item of maintaining hygiene in shop fronts is the most important critical factor, followed by the attitude and affinity of the staff, as well as their clothing, appearance, and cleanliness. (5) Regarding the “marketing mode and promotion mode”, the two important sub-items include new product tasting and the irregular launch of new seasonal products.