Reducir el porcentaje de pasta alimenticia para reproceso de la línea de pasta larga

In the year 2018is presented in a food pasta company in the long pulp production line a waste of reprocessing of 6.24% according to the average of the information of the year 2018, representing the company an additional cost of $ 13'214.463 monthly.This waste by reprocessing occurs because during the production process there are variables that do not allow the product does not arrive in optimal conditions at the end of the line to be declared as a finished product. The following project seeks to implement an action plan to minimize the percentage of waste by reworking the long pasta production line; using the DMAIC methodology and some lean and six sigma tools, thus wanting to get to know the entire production process of the study product and identify the causes responsible for the reprocessing of the line and that in this way an improvement plan can be implemented adequate for the company that is reflected in the costs.

• Autores: Cruz Ordoñez, Rodrigo José; Arboleda, Víctor Francisco
• Fecha de publicación: 2019
• Institución: Universidad de San Buenaventura
• Repositorio: Repositorio USB
• Idioma: spa
• OAI Identifier: oai:bibliotecadigital.usb.edu.co:10819/7421
• Acceso en línea: http://hdl.handle.net/10819/7421
• Palabra clave: Pasta alimenticia; Investigación DMAIC; Mejora; Reproceso; Ahorro; Food Pasta; DMAIC research; Improvement; Reprocessing; Saving; Mejoramiento de procesos; Metodología para control de calidad; Mejoramiento continuo
• License: Atribución-NoComercial-SinDerivadas 2.5 Colombia