Decreased cooling time in annatto bar production
This study presents the analysis of the variable cooling time of annatto trays, chosen for being one of the variables that most affects the manufacturing process, which will be analyzed based on quality standards, taking care of every detail in the process. The data are studied by means of statistic...
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| Autor principal: | |
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| Altres autors: | , , , |
| Format: | article |
| Idioma: | espanyol |
| Publicat: |
2020
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| Accés en línia: | https://revistas.utp.ac.pa/index.php/ric/article/view/2612 https://ridda2.utp.ac.pa/handle/123456789/12174 |
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| Sumari: | This study presents the analysis of the variable cooling time of annatto trays, chosen for being one of the variables that most affects the manufacturing process, which will be analyzed based on quality standards, taking care of every detail in the process. The data are studied by means of statistical control charts, and Six Sigma. The results obtained after the two improvements have been implemented demonstrate that control of the process was achieved. |
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