Bibliographic citations
Cachay, D., Zavaleta, W. (2020). Aplicación del diseño robusto de taguchi para estandarizar el proceso productivo del espárrago blanco fresco en la Empresa Sociedad Agrícola Virú S.A. - Virú [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/5894
Cachay, D., Zavaleta, W. Aplicación del diseño robusto de taguchi para estandarizar el proceso productivo del espárrago blanco fresco en la Empresa Sociedad Agrícola Virú S.A. - Virú [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2020. https://hdl.handle.net/20.500.12759/5894
@misc{sunedu/3586315,
title = "Aplicación del diseño robusto de taguchi para estandarizar el proceso productivo del espárrago blanco fresco en la Empresa Sociedad Agrícola Virú S.A. - Virú",
author = "Zavaleta Garcia, William Roberto",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2020"
}
Sociedad Agrícola VIRÚ S.A. It is a company that processes and packages fresh products, including avocado, cranberry and asparagus, the latter being our object of study. During the visits to the fresh asparagus plant and in dialogues with the heads and supervisors of production, it was concluded that the main problem facing the company is the variability in the content of the product due to the lack of standardization of the process productive. Once the problem was identified, through the opinion of experts and the Ishikawa diagram, the main objective of the present investigation was to standardize the fresh white asparagus production line, reducing uncontrollable factors (noise), applying the robust design of Taguchi In which the orthogonal arrangement L8 was used making a total of 4 runs with 32 data taken from the different samples at each visit, it was determined that by combining an increase in wash time and disinfection time and decrease in transport time From farm to plant and the waiting time after the respective classification, the process is standardized, according to the production management at 15% and 10% respectively.
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