Citas bibligráficas
Orellana, H., (2016). Aplicación de la metodología Lean Six Sigma para la optimización del proceso de obtención de extracto del primer Mosto Cervecero en la Empresa Backus & Johnston S.A.A. - Planta Cusco. [Tesis, Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/757
Orellana, H., Aplicación de la metodología Lean Six Sigma para la optimización del proceso de obtención de extracto del primer Mosto Cervecero en la Empresa Backus & Johnston S.A.A. - Planta Cusco. [Tesis]. : Universidad Andina del Cusco; 2016. https://hdl.handle.net/20.500.12557/757
@misc{renati/23479,
title = "Aplicación de la metodología Lean Six Sigma para la optimización del proceso de obtención de extracto del primer Mosto Cervecero en la Empresa Backus & Johnston S.A.A. - Planta Cusco.",
author = "Orellana Grajeda, Hanna Adelma Alessandra",
publisher = "Universidad Andina del Cusco",
year = "2016"
}
This research deals with the study of the process for obtaining the extract of the first beer wort in order to optimize their performance by increasing their concentration using Lean Six Sigma. All of this takes place in the brewhouse company Backus & Johnston Planta Cusco S.A.A, brewver concerned to improve the performance of this process. This research compares the historical data of process variables with inside the specification limits set by the company to implement improvements through Lean methodologies and Six Sigma. The work begins by addressing theoretical aspects of Lean Six Sigma, detailing techniques and statistical tools used in the DMAIC cycle, the brewing industry and organizational and operational side of the company. Then, the methodology is applied following the phases of the DMAIC cycle: Define, Measure, Analyze, Improve and Control. In the Define phase, the requirements that the process must comply are defined.It identifies that the main problem is the low concentration of the extract of the first wort of Pilsen Callao brand in Brewhouse, being the critical feature of the quality depending on on the customer's voice. Then, the work plan was made, the process maps, and select the team for improvement which the project will be carried out. In the Measure phase, the current level of process performance is quantified. The process is detailed, the input variables are identified and those criticals that can affect the output variable, the concentration of the extract from the first wort, are selected, Next, the measurement system is validated by a study Gage R & R and the data are collected for studies of stability, process capability and sigma level where it is determined that the process does not comply with customer specifications. In the Analyze phase seeks to understand the relationship of the results of the process with their critical input variables from the information obtained in the Measure phase. Data analysis is performed through the statistical techniques identifying the cause - effect relationship between the “X's“ and “Y“, understanding which variables causes the most of the problems. Experimental design was used to analyze discrete variables and correlation and regression analysis for continuous variables, obtaining that volume of water for the cereal boiler, the water volume for the mash tun, the percentage of fine cornmeal, percentage of fine malt flour and pre compression pressure membranes are potential critical variables that influence the low concentration of the extract of the first wort. Then, in the process analysis, failures that cause problems in such variables are identified. In the Improve phase, the team propose and implement the improvement actions and control mechanisms to solve the above-identified flaws using the tools of the methodology. Again, using the experimental design, new values was established for the volume of water the cereal boiler and the volume of water for the mash tun, increasing the concentration of first beer wort extract. Then actions are implemented to improve the other potential critical variables. The Control phase seeks to validate and maintain the results achieved by the actions of improvement. Process performance is measured again concluding that the process it’s able to fulfill customer specifications. Finally, the team gives as valid the optimization of the process due to increasing extract concentration and the project is closed, the team was trained to keep improvements over time, benefits and savings obtained was analyzed and the methodology expands within the company for other areas can implement it.
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