Bibliographic citations
Bautista, J., Huamán, R. (2018). Propuesta de mejora de los procesos en la línea de quesos y su relación con la productividad en la empresa industria alimentaria Huacariz S.A.C. – Cajamarca [Tesis, Universidad Privada del Norte]. https://hdl.handle.net/11537/13674
Bautista, J., Huamán, R. Propuesta de mejora de los procesos en la línea de quesos y su relación con la productividad en la empresa industria alimentaria Huacariz S.A.C. – Cajamarca [Tesis]. PE: Universidad Privada del Norte; 2018. https://hdl.handle.net/11537/13674
@misc{sunedu/3012156,
title = "Propuesta de mejora de los procesos en la línea de quesos y su relación con la productividad en la empresa industria alimentaria Huacariz S.A.C. – Cajamarca",
author = "Huamán Tanta, Rubén Miguel",
publisher = "Universidad Privada del Norte",
year = "2018"
}
ABSTRACT The investigation was carried out in the company INDUSTRIA ALIMENTARIA HUACARÍZ S.A.C. - CAJAMARCA dedicated to the production and commercialization of dairy products; within the investigation the cheese line was analyzed (Swiss type cheese); which, currently has problems in productivity; therefore, it has a high production cycle pertaining to the pasteurization process; operational deficiency in relation to the percentage of productive and unproductive activities, operator downtime during the production process, loss of raw material in the suction activity, the bottleneck represents in the process of pasteurization, waste of grain in the processes of draining, molding and pressing, do not have work instructions, and non-conforming products. Therefore, the relationship between the improvement of processes in the cheese line and productivity in the company INDUSTRIA ALIMENTARIA HUACARIZ S.A.C. - CAJAMARCA. In order to increase productivity in the production area, the proposal to improve the production process was made. For this reason, the process manual for the cheese line was elaborated, as well as the purchase of an HTST pasteurizing machine with a capacity of 5000 liters / hour, molding plates, and installation of pipes to carry out the suction activity; operating manual of the HTST pasteurizer; the manual of good manufacturing practices; inspections were carried out, through work instructions, worksheets and checklist of the 9's; and finally, training was planned for production personnel. It was possible to decrease the production speed in 20 minutes / kg, increase in 14.42% of productive activities, decrease in 14.42%, reduce the normal time in 110 min / batch, in the standard time it decreased 143 min / batch, 90 minutes of idle time per production lot was reduced, 0.769 kg lost of suction per batch was reduced, 179 minutes decreased in the pasteurization processes, 0.828 kg of reduced curd was reduced per batch, 7 working instructions were elaborated, the Conformed products increased by 14,608 kg / lot, decreased non-conforming products to zero kg / lot; in terms of efficiency of raw material was increased by 0.40%, economic efficiency increased by s /. 0.085 soles, labor productivity increased by 5.063 kg / worker, raw material productivity increased by 0.004 kg per liter and finally increased total productivity by s /. 0.423 soles. KEYWORDS: Processes, productivity, work study, pasteurization, waste, idle time.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.