Mostrar el registro sencillo del ítem
| dc.creator | Espín, Cristian | |
| dc.creator | Guilcamaigua, José | |
| dc.date | 2017-06-28 | |
| dc.date.accessioned | 2022-03-29T19:36:34Z | |
| dc.date.available | 2022-03-29T19:36:34Z | |
| dc.identifier | https://revista.redipe.org/index.php/1/article/view/255 | |
| dc.identifier.uri | http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/156806 | |
| dc.description | This research project, performed in La Madrileña enterprise, is focused on optimizing the production. It aims to make a diagnosis about the current situation of the productive process related to feedstock, determine shrinkage, its effect on production costs and finally make a proposal related to optimization production. Using the Pareto diagram, the most demanded products were defined, which are ‘longaniza especial’ (9.5%), ‘longaniza ahumada’ (6.5%) and ‘botón especial’ (13%). All of them represent the 29% of the total production. Experimentally, different temperatures and drying times were set in the oven, the data obtained have contributed to perform polynomic curves which were used to project the response variables (Y). Thus, for ‘longaniza ahumada’, a change of the drying time from 35 to 20 minutes and a temperature between 75°C and 85°C will reduce shrinkages from 15% to 9% as well as the production costs from USD 2.30 to USD 2.08 per kilogram. In addition, for ‘botón especial’, changing the drying time from 55 to 35 minutes and setting the temperature between 78°C and 85°C, shrinkages will reduce from 18% to 15% and also the production costs will drop from USD 2.04 to USD 1.94 per kilogram. Moreover, for ‘longaniza especial’, a variation of the drying time from 50 to 20 minutes and a range of temperature between 77°C and 85°C, will reduce shrinkages from 23% to 19% as well as the production costs from USD 2.58 to USD 2.36 per kilogram. Therefore, the optimization proposal to reduce shrinkages and productions costs is based on diminishing dried times and increasing the temperature in the oven. | en-US |
| dc.description | El proyecto de investigación realizado en la empresa La Madrileña se orienta a la optimización de la producción, intención con la cual se propone: diagnosticar la situación actual del proceso productivo en lo referente a materia prima; determinar las mermas y su efecto en los costos de producción; para finalmente formular una propuesta de optimización de la misma, que se sustenta en reducir tiempos de secado en el horno e incrementar temperaturas en el horno. | es-ES |
| dc.format | application/pdf | |
| dc.language | spa | |
| dc.publisher | Red Iberoamericana de Pedagogía | es-ES |
| dc.relation | https://revista.redipe.org/index.php/1/article/view/255/252 | |
| dc.rights | Derechos de autor 2017 Revista Boletín Redipe | es-ES |
| dc.source | Boletín Redipe Journal; Vol. 6 No. 6 (2017): Language, culture and productivity; 161 - 173 | en-US |
| dc.source | Revista Boletín Redipe; Vol. 6 Núm. 6 (2017): Lenguaje, cultura y productividad; 161 - 173 | es-ES |
| dc.source | 2256-1536 | |
| dc.subject | Production optimization | en-US |
| dc.subject | production costs | en-US |
| dc.subject | shrinkage | en-US |
| dc.subject | Optimización de la producción | es-ES |
| dc.subject | Costos de producción | es-ES |
| dc.subject | Merma | es-ES |
| dc.title | Evaluation of the productive processes for the optimization in the company the Madrilenian | en-US |
| dc.title | Evaluación de los procesos productivos para la optimización en la empresa la madrileña | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |
| Ficheros | Tamaño | Formato | Ver |
|---|---|---|---|
|
No hay ficheros asociados a este ítem. |
|||