Development and Application of a Model to Minimize Variability in a Vegetable Pulp Productive Process

Paladini, Edson Pacheco; Avilés, Bismayda Gómez; Broche, Grettell Rangel; Gómez, Addys Castellanos

doi:10.1111/jfpe.12182

Cited by 5 publications

(8 citation statements)

References 10 publications

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“…The type of relationship between parameters and defects establishes guidelines for the study of causes with the analysis of the dispersion diagram. While in the Taguchi Loss Function (Paladini et al, ; Expression 5), the economic impact of the variability of the parameter analyzed on the performance of the process is assessed, through the product's quality characteristic.

L ((), y) = K {(y - m)}^{2}

…”

Section: Methodsmentioning

confidence: 99%

“…According to Paladini et al (), the VMEA is deployed in four steps: Detailed and causal breakdown of key production characteristics (KPCs) . The ideas are reasoned and exposed in a Cause–Effect Diagram; Sensitivity assessment : KPC and Sub‐KPC; noise factors (NFs): the assessment criteria take into account the knowledge of the experts on the sensitivities for the process being analyzed.…”

Section: Theoretical Supportmentioning

confidence: 99%

“…While in the Taguchi Loss Function (Paladini et al, 2015; Expression 5), the economic impact of the variability of the parameter analyzed on the performance of the process is assessed, through the product's quality characteristic.…”

Section: Relationship Analysis and Loss Assessmentmentioning

confidence: 99%

“…For the present study, one of the research projections defined by Paladini et al (2015) was taken into account; it is linked to the need to delve into the productive processes regarding stability, efficiency, and effectiveness as investigated by Bingham and Nair (2012). It is also important to consider the relationships between successive stages, including an analysis of the operating parameters´behavior (Snee & Hoerl, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Quality management model for perishable food in a fishing industry

Paladini

Avilés

Schumacher

et al. 2019

J Food Process Engineering

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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...

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L ((), y) = K {(y - m)}^{2}

…”

Section: Methodsmentioning

confidence: 99%

Section: Theoretical Supportmentioning

confidence: 99%

Section: Relationship Analysis and Loss Assessmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality management model for perishable food in a fishing industry

Paladini

Avilés

Schumacher

et al. 2019

J Food Process Engineering

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“…Conforme Paladini et al (2015), a abordagem sistêmica da qualidade foi criada a partir da teoria geral dos sistemas, viabilizando a utilização da estrutura sistemática planejar, organizar, dirigir e controlar a qualidade.…”

Section: Sistema De Produçãounclassified

Utilização de Ferramentas Gerenciais para o Controle de Estoques: Um Estudo de Caso de uma Empresa do Setor Alimentício

Sousa¹,

Claudino

Aquino³

et al. 2017

G.O

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A gestão de estoques tem se tornado um assunto muito importante tanto nos meios acadêmicos como na prática empresarial, pois seu planejamento e controle visam satisfazer às prioridades competitivas da organização, devido aos diversos custos envolvidos na sua decisão. Desta maneira este trabalho tem por objetivo analisar o atual sistema de gerenciamento de estoque de uma empresa do setor alimentício localizada em Pernambuco e propor melhorias a esse sistema, por meio do uso de ferramentas de análise e acompanhamento, que em muitas indústrias, os estoques, são elementos estratégicos para as operações da organização. Assim foi realizado um diagnóstico inicial e propostas melhorias em três eixos, a saber: (i) controle da programação FIFO para controlar os prazos de validade dos produtos, (ii) controle de estoqueclassificação ABC do estoque, e (iii) a representação gráfica do layout. Assim, com a aplicação dessas técnicas de controle de estoque e fazendo uso de indicadores haverá melhorias para a gestão. Este trabalho pode ser considerado como aplicado e estudo de caso. Como resultado, foi possível perceber que, para uma melhor eficiência da operação do sistema de estoque da empresa, elementos como: gestão, treinamento, estrutura e controle dos estoques devem ser tratados de forma alinhada e interdependente, buscando balizar não só a capacidade interna da empresa, mas a cadeia produtiva na qual ela está inserida, ratificando as ideias difundidas pela literatura. O estudo contribui para literatura no que se refere ao gap teórico x prático a respeito do controle de estoque em organizações do setor alimentício.

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