Application of the first three stages of the DMAIC methodology to identify the main cause of decline in the production process of wheat flour tortillas
Scrap is defined as the shrinkage or reduction of a product that occurs during a production process due levels of temperature levels, humidity, water, machinery, operators, raw material, and more. Based on the fact that most companies produce shrinkage, which causes them to lose money and...
| Autores Principales: | Donderis, Luís, Martínez, Aníbal, Nagrani, Roshni, Zachrisson, Carlos, Barría, Nicole |
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| Formato: | Artículo |
| Idioma: | Español |
| Publicado: |
Universidad Tecnológica de Panamá
11/1
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| Acceso en línea: |
https://revistas.utp.ac.pa/index.php/ric/article/view/2369 https://ridda2.utp.ac.pa/handle/123456789/10088 |
| Sumario: |
Scrap is defined as the shrinkage or reduction of a product that occurs during a production process due levels of temperature levels, humidity, water, machinery, operators, raw material, and more. Based on the fact that most companies produce shrinkage, which causes them to lose money and reduce their productivity, the purpose of this study is to locate the fundamental cause by which a significant amount of waste is produced, during the production process of the wheat flour tortillas, making a completely random design. To locate the root cause, we apply the first three steps of a DMAIC methodology, which aims to constantly improve a process / situation. In the first place, the process of wheat flour tortillas and the possible causes of the level of shrinkage were defined. For this stage, the pounds of flour used and the ambient temperature were chosen as the factors of interest for our study. Then, the scale and the thermometer were used to collect the data of the factors previously described in the previous step. And finally, an analysis was carried out to determine if the factors that were chosen during the previous step have some relation on the levels of shrinkage of wheat flour tortillas. Once this study was concluded, it was possible to determine through the results that one of the factors of interest that we define does have a relationship with the decline in the production of flour tortillas. The relationship found was that as the pounds of flours used increased, the production decline increased, but we did not find any significant relationship between the temperature and the loss produced |
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