The work addresses the feasibility of a proposal to recycle handmade paper at the Faculty of Mechanical Engineering and Naval Sciences of the University of Veracruz, Region Veracruz; creating handmade paper with leaf residues that were already used in administrative and academic procedures, creating a sustainable impact in its three dimensions (social, economic and environmental) in its operational activities. Qualitative research was carried out reviewing projects developed in other institutions, observing the environment to know the needs and difficulties of operation, which involves the plan and proposal of technical and financial analysis. The financial analysis concludes that the implementation of this project requires an initial investment that involves equipment and tools impacting on linking activities, social service and the Dual Institutional Training Program. The manufacture of a handmade paper recycler is feasible with short-term academic and social impact benefits, based on project indicators and research on academic practices in plant distribution, ergonomics, quality control, operations research, safety, administration and marketing.
Analyzing coffee grain roasting operations - Veracruz Region will contribute to the distribution of equipment and machinery in the Industrial Engineering workshop of the Educational Program. It aims to obtain improvements in the roasting process through the study of the work (January–June 2019), to lay the foundation for the proposals of Systems of Quality Management, Safety and Environmental Care in the following phases of the project (2019-2020) with effects on continuous improvement. In the coffee industry in Mexico has in the medium and long term, opportunities to grow and consolidate. As with most agricultural products from smallholders, such as coffee, the prices paid for the input ("cherry coffee") They are far from what the processed coffee comes to obtain in presentations of soluble and ground powder for coffee makers, and the process of improvement, quality, efficiency in roasting activities is necessary. The method analyzed the case studies of the operations of companies, producers and research related to the coffee and coffee industry and the interpretation of the statistical results.
The following investigation focuses on the design of a Quality Management System, incorporating principles and key concepts in the design of a flexible and competitive system and the certification’s normative. The success is complemented with the management direction with a focus in continuous upgrades with a basis on the efficiency and effectiveness of every established process in it’s model. The purpose is to implement a system to the organization Engineering and Business Process Consultants (EBPC). analyzing the context of the organization, as well as the good practices that are carried out. The impact is consolidated in gaining experiences in the process of applying international standard criteria and the development of the "Operations Management and Innovation" knowledge generation line of the Academic Corps of the EP industrial engineering "Innovation in Management Systems" UV-CA-470 consisting of the Analysis and improvement of management models and systems.
There are environmental factors that influence the "quality" of coffee: soil, altitude, water, shading, temperature, winds, precipitation. This research paper analyzed physical and chemical factors: altitude, humidity of the environment and soil, and soil pH, in three different regions such as Córdoba, Coatepec and Xico. These temperatures and humidity varied, the pH of the soil was more acidic in high and humid regions and they were also variable in the different samples, due to temperature changes. The percentage of coffee bean moisture was analyzed, as it is an important condition to consider coffee suitable for the next roasting process. Finally, the coffee roasting process of each region was carried out; using a light, medium and dark term. Subsequently, the pH of each sample of coffee ground in hot water is analyzed, however, the acidity does not refer to the level of acidity of the coffee, it should not be confused with the character of acidity. Purely chemical process, A high acidity is described as bright, while a coffee with low acidity can be described as mild, and the low, considered uninteresting. A total lack of acidity can also result in a flat coffee.
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