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 redu...
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| Format: | article |
| Idioma: | espanyol |
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2020
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| Accés en línia: | https://revistas.utp.ac.pa/index.php/ric/article/view/2369 https://ridda2.utp.ac.pa/handle/123456789/10088 |
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| _version_ | 1869652471912071168 |
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| author | Donderis, Luís |
| author2 | Martínez, Aníbal Nagrani, Roshni Zachrisson, Carlos Barría, Nicole |
| author2_role | author author author author |
| author_browse | Barría, Nicole Donderis, Luís Martínez, Aníbal Nagrani, Roshni Zachrisson, Carlos |
| author_facet | Donderis, Luís Martínez, Aníbal Nagrani, Roshni Zachrisson, Carlos Barría, Nicole |
| author_role | author |
| collection | Repositorio Institucional de documento digitales de acceso abierto de la UTP |
| dc.creator.none.fl_str_mv | Donderis, Luís Martínez, Aníbal Nagrani, Roshni Zachrisson, Carlos Barría, Nicole |
| dc.date.none.fl_str_mv | 11/12/2019 2020-03-03T15:46:26Z 2020-03-03T15:46:26Z |
| dc.format.none.fl_str_mv | application/pdf text/html |
| dc.identifier.none.fl_str_mv | https://revistas.utp.ac.pa/index.php/ric/article/view/2369 10.33412/rev-ric.v5.0.2369 https://ridda2.utp.ac.pa/handle/123456789/10088 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Universidad Tecnológica de Panamá |
| dc.relation.none.fl_str_mv | https://revistas.utp.ac.pa/index.php/ric/article/view/2369/3233 |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| dc.source.none.fl_str_mv | 2413-6786 2412-0464 Revista de Iniciación Científica; Vol. 5 (2019): Revista de Iniciación Científica; Edición Especial N°3 Vol.5.0 -N°.1 (2018); 48-53 reponame:Repositorio Institucional de documento digitales de acceso abierto de la UTP instname:Universidad Tecnológica de Panamá instacron:U Tecnológica de Panamá |
| dc.title.none.fl_str_mv | 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 Aplicación de las tres primeras etapas de la metodología DMAIC para identificar la causa principal de la merma en el proceso de producción de las tortillas de harina de trigo |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | 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 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | lrtest_a0250293373150bdff8f62ee191e2cb5 |
| identifier_str_mv | 10.33412/rev-ric.v5.0.2369 |
| instacron_str | U Tecnológica de Panamá |
| institution | U Tecnológica de Panamá |
| instname_str | Universidad Tecnológica de Panamá |
| language | spa |
| network_acronym_str | lrtest |
| network_name_str | lr |
| oai_identifier_str | oai:ridda2.utp.ac.pa:123456789/10088 |
| publishDate | 2020 |
| publishDateSort | 2020 |
| publisher.none.fl_str_mv | Universidad Tecnológica de Panamá |
| reponame_str | Repositorio Institucional de documento digitales de acceso abierto de la UTP |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
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| rights_invalid_str_mv | https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| spelling | Application of the first three stages of the DMAIC methodology to identify the main cause of decline in the production process of wheat flour tortillasAplicación de las tres primeras etapas de la metodología DMAIC para identificar la causa principal de la merma en el proceso de producción de las tortillas de harina de trigoDonderis, LuísMartínez, AníbalNagrani, RoshniZachrisson, CarlosBarría, Nicole 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 producedLa merma se define como la reducción de un producto que ocurre durante un proceso de producción, debido a los niveles de temperatura, humedad, niveles de agua, maquinaria, operadores, materia prima y otros factores. Basándonos en que la mayoría de las empresas producen merma, lo que les hace perder dinero y reducir su productividad, el propósito de este estudio es localizar la causa fundamental por la que se produce una cantidad significativa de merma, durante el proceso de producción de las tortillas de harina de trigo, realizando un diseño completamente al azar. Para ubicar la causa fundamental, aplicamos los primeros tres pasos de una metodología DMAIC, cuyo objetivo es que un proceso/situación mejore constantemente. En primer lugar, se definió el proceso de las tortillas de harina de trigo y las posibles causas del nivel de merma. Para esta etapa, se escogió las libras de harina utilizadas y la temperatura ambiente como los factores de interés para nuestro estudio. Seguidamente, se utilizaron la balanza y el termómetro para recolectar los datos de los factores previamente descritos en el paso anterior. Y, por último, se realizó un análisis para determinar si los factores que se eligieron durante el paso anterior tienen alguna relación sobre los niveles de merma de las tortillas de harina de trigo. Concluido este estudio, se pudo determinar a través de los resultados, que uno de los factores de interés que definimos sí tienen una relación con la merma en la producción de tortillas de harina. La relación encontrada fue que a medida que aumentaron las libras de harinas utilizadas, aumentó la merma de producción, pero no encontramos ninguna relación significativa entre la temperatura y merma producida.Universidad Tecnológica de Panamá11/12/20192020-03-03T15:46:26Z2020-03-03T15:46:26Zinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.utp.ac.pa/index.php/ric/article/view/236910.33412/rev-ric.v5.0.2369https://ridda2.utp.ac.pa/handle/123456789/100882413-67862412-0464Revista de Iniciación Científica; Vol. 5 (2019): Revista de Iniciación Científica; Edición Especial N°3 Vol.5.0 -N°.1 (2018); 48-53reponame:Repositorio Institucional de documento digitales de acceso abierto de la UTPinstname:Universidad Tecnológica de Panamáinstacron:U Tecnológica de Panamáspahttps://revistas.utp.ac.pa/index.php/ric/article/view/2369/3233info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/oai:ridda2.utp.ac.pa:123456789/100882021-05-17T21:19:47Z |
| spellingShingle | 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 Donderis, Luís |
| status_str | publishedVersion |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| url | https://revistas.utp.ac.pa/index.php/ric/article/view/2369 https://ridda2.utp.ac.pa/handle/123456789/10088 |