Citas bibligráficas
Luyo, J., (2017). Implementación del método de control bioestructurado en procesos en la fabricación industrial de galletas [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3040
Luyo, J., Implementación del método de control bioestructurado en procesos en la fabricación industrial de galletas [Tesis]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/3040
@misc{renati/1116299,
title = "Implementación del método de control bioestructurado en procesos en la fabricación industrial de galletas",
author = "Luyo Córdova, Jimena Danixa",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
Biostructured process control method was applied in the manufacturer industry of biscuits in the present study. The data was collected between January and May 2016 of manufacturing process of sandwich cookies filled with cream destined for both the local market and export. The data was collected through an online registration system. The quantity of sample taken was a function of the sampling frequency of each evaluated control. The quantity of product sampled in five months was 4 639 tons, in 232 shifts, 2 600 batches and 1 857 production hours. The functional analogy of the process was subdivided into subprocesses of level zero, one and two. From these, the corresponding biostructure was constructed, using the main control variables and the processing of the historical data collected. The results were analyzed by measuring their efficacy against a predetermined target value. The information obtained was reflected in the formats developed for the application of the process in the biostructure. As a result, it was obtained that the company complied with the 95% efficiency of the required process as internal standard and that the biostructured process control method served as a useful tool to detect improvement opportunities in the subprocesses.
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