A model intended to minimize the variability in the productive process is described. Structured in the four phases of the Deming cycle, the model incorporated the online quality engineering to the current practices of the concentrated vegetable pulp industrial process. Based on the analysis of the factors inherent to the process, the variability in the raw material of the various providers was identified as the main cause of the instability in the physicochemical quality characteristics of the final product. To cope with this problem, the puree design was adapted by reformulating pulp mixtures so as to guarantee its insensibility to the variability initially introduced. The robustness of the process was achieved with the stability of the product's characteristics: consistency and acidity. This result had repercussions on the process efficiency as proven by the decrease in the value of the loss function, sign of the validity of the model to improve a productive process by minimizing variability. Practical Applications In the manufacturing process of concentrated vegetable pulps, nonconformities in product requirements are frequent, as reflected in customer's dissatisfaction and high production costs. This paper describes a model that creates and implements several improvements to minimize production operations variability in this industrial process. The results presented here show that the quality characteristics of finished products were stabilized and process efficiency has been increased. The proposed model can be applied in several similar situations, with the same tools and also the same structure of management actions.
As in other developing countries, the fishing industry has a great social and economic impact in Cuba. In fact, this sector generates income in foreign currency, provides for its own investments, and finances priority economic and social programs of the country. In the last 5 years, Cuba covered 100% of the domestic market demand of the sector as well as the needs of the tourism and export sectors. This article presents a study in the Cuban food sector, specifically in the fish processing industry, with a goal of reducing losses with the implementation of improvements, according to the technological‐organizational base. The Knowledge‐level model, based on the comprehension of the process, establishes guidelines to manage quality. It is developed in the shrimp industry, which contributes 80% of the exportable products in the analyzed industry. The causes of the most frequent defects were associated with ineffectiveness in relations with suppliers and with temperature regulation in the reception tank. The Taguchi Loss Function quantified an improvement potential by the effect “temperature.” In a defect depending on this parameter, in values around the upper limit of specification (2°C), the losses presented were 4.5 times higher than those in the interval 1.3–1.4°C, thus proving to be the most effective for its regulation. The Variation Mode and Effect Analysis assessed the incidence of variability in the export capacity. It was obtained in order of priority: environment, equipment, and employees. The most important noise factor was equipment. Related to this, the ice plant presented the most representative failure modes, 66% of which can be resolved by maintenance. This improvement alternative improves the process by attenuating the ambient temperature effect. The technical availability has been increased, the process was properly documented, and these actions have strengthened the motivation of the personnel integral to the study, based on the organization of the quality department and the productive area. Practical applications This study shows a practical model designed to reduce losses in the industrial sector of fish production and processing. The model uses Quality Management tools and its development follows a simple and well‐defined roadmap. The technical support of the model derives from well‐accepted statistical methods. The model was directed and focused on industrial activities related to fish processing in general, with an emphasis on the analysis of shrimp production; it takes into account the typical characteristics of highly perishable products. The results obtained demonstrate significant financial gains with the minimization of losses that generally occur in the processing of perishable products. This article presents a study in the fish processing industry with a goal of reducing losses with the implementation of improvements, according to the technological‐organizational base. The knowledge‐level model described here is based on the comprehension of the process and it establishes guide...
El trabajo propone un procedimiento para la implementación del sistema de costos de la calidad en una empresa cárnica. Herramienta útil en la detección de oportunidades de mejora en la eficiencia empresarial, y para facilitar la comunicación entre las áreas económica y productiva. En el proceso clave (elaboración de embutido), se identificaron los costos de fallos internos como la categoría de mayor incidencia. Con las acciones tecnológicas y organizativas ejecutadas se logró reducir los costos de la calidad, respecto a los costos totales de producción en 2,3%. La validez de la significación estadística en la disminución del índice de costos de fallos internos, permitió redefinirlo en un nuevo nivel. De esta forma se garantiza la búsqueda de reservas potenciales de mejora, y la continuidad de la estrategia del Sistema de costos de la calidad. Esta es una práctica de gestión que se enfoca en los procesos y responde a una necesidad de la industria alimentaria cubana. Palabras clave: costos, mejora, proceso, gestión de la calidad, industria alimentaria. ABSTRACT The work proposes a procedure for the implementation of the cost system of quality in a meat company. Useful tool in the detection of opportunities for improvement in business efficiency, and to facilitate communication between the economic and productive areas. In the key process (sausage production), internal failure costs were identified as the category with the highest incidence. With the technological and organizational actions carried out, it was possible to reduce the costs of quality, with respect to total production costs by 2.3%. The validity of the statistical significance in the reduction of the internal failure costs index allowed to redefine it in a new level. In this way, the search for potential reserves for improvement is guaranteed, as well as the continuity of the Quality Costs System strategy. Management practice in their processes that responds to a need of the Cuban food industry. Key words: costs, improvement, process, quality management, food industry.
Energy management is a critical question for the progress in developing countries. In fact, it is one of the most important foundations of sustainable development. Optimizing the use of energy resources is an issue with notable multiplier effects on the social evolution of the people of these regions. Similarly, the civil construction industry is also relevant, since it represents a strong economic and social contribution for these countries. It is important to remark that the demands of the construction material industry in combustible consumption for their productions, frequently with low rate efficiency, require a systematic management activity able to detect improvement alternatives, based on process approaches to contribute to the energy efficiency and the quality of the final production. This paper proposes a set of procedures to implement technological and organizational improvements of the combustible consumption practice in brick production plants in the construction material industry in a developing country (Cuba). Quality improvement opportunities are detected, together with the energetic characterization of the process. Some well-defined parameters and indicators have evidenced the improvement potentialities and its execution. The placement of domes in the furnace defines a new zone of quality control with losses from 0.5 - 1.5%, that at the beginning of the research were 2.4 - 4.5%. This enabled to plan a loss level rate at least 1.6% lower and a variability two times lower. Besides it is achieved a consumption rate average of 0.2739 to 0.2387 liters per brick in the covered furnace, saving 11,000 liters of fuel in the semester. The generalization of the procedure in the entity producing roof tiles and clay pipes in Sancti-Spíritus municipality (Cuba) showed a significant contribution since the reductions in the fuel consumption rate were greater than the achieved in the brick productions. As these industrial processes are similar to those in many other countries, this case study shows some analyses, practical applications and results that can be used abroad.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.