Mejora del rendimiento de procesos en una empresa de alimentos: Aplicación del Método DMAIC

Abstract

The purpose of this research was to improve the performance of production processes in a food company, which allows reducing the waste of its products and increasing the life time, through the DMAIC method. For this, a study with a quantitative approach was developed, the design was experimental, correlational and longitudinal, where the variables to be related were PH, time and the type of water in PPM, the subject of the study were three types of products, where The highest percentage of losses are concentrated, considering the three operators of the process. 10 samples were carried out randomly with 3 replicates, adding a total of 90 measurements, considering 3 types of purified water measured in PPM (14, 69 and 85) and in two time phases from 0 to 48 hours, with a constant temperature of 4° centigrade. The procedure that was followed for the development of the research was the DMAIC method, where its phases are Define, Measure, Analyze, Improve and Control, resulting in the type of water of 85 and 14 PPM being the most suitable for making drinks, since they present fewer variations over time, however water with 14 PPM is the best option, given that there is very little variation in PH and the product generates a longer life time, thereby improving the performance of its production processes with the reduction of waste of their products.