Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs

Mario Quintanilla-Anicama; Johana Congona-Garcia; Edgardo Carvallo-Munar; Iliana Macassi-Jauregui; Luis Cardenas

doi:10.1007/978-3-030-55307-4_90

Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs

Mario Quintanilla-Anicama
, Johana Congona-Garcia
, Edgardo Carvallo-Munar
, Iliana Macassi-Jauregui
, Luis Cardenas

Faculty of Engineering

Universidad Peruana de Ciencias Aplicadas

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

1 Scopus citations

Abstract

In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method is proposed, which consists in the use of Economy of Movement, Ergonomics, Poka Yoke and Method Engineering to reduce defective products in SMEs in the bakery industry. The losses of these generate a reduction of 29.50% for crushed bread and 19.67% of bread on the floor, reducing with the use of this method to 16.20% and 8.38% respectively.

Original language	English
Title of host publication	Human Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies
Subtitle of host publication	Future Applications, IHIET 2020
Editors	Tareq Ahram, Redha Taiar, Karine Langlois, Arnaud Choplin
Publisher	Springer
Pages	592-598
Number of pages	7
ISBN (Print)	9783030553067
DOIs	https://doi.org/10.1007/978-3-030-55307-4_90
State	Published - 2021
Event	3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020 - Paris, France Duration: 27 Aug 2020 → 29 Aug 2020

Publication series

Name	Advances in Intelligent Systems and Computing
Volume	1253 AISC
ISSN (Print)	2194-5357
ISSN (Electronic)	2194-5365

Conference

Conference	3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020
Country/Territory	France
City	Paris
Period	27/08/20 → 29/08/20

Keywords

Economy of movements
Ergonomics
Method engineering
Poka Yoke
Redesign

Access to Document

10.1007/978-3-030-55307-4_90

Cite this

Quintanilla-Anicama, M., Congona-Garcia, J., Carvallo-Munar, E., Macassi-Jauregui, I., & Cardenas, L. (2021). Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs. In T. Ahram, R. Taiar, K. Langlois, & A. Choplin (Eds.), Human Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020 (pp. 592-598). (Advances in Intelligent Systems and Computing; Vol. 1253 AISC). Springer. https://doi.org/10.1007/978-3-030-55307-4_90

Quintanilla-Anicama, Mario ; Congona-Garcia, Johana ; Carvallo-Munar, Edgardo et al. / Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs. Human Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020. editor / Tareq Ahram ; Redha Taiar ; Karine Langlois ; Arnaud Choplin. Springer, 2021. pp. 592-598 (Advances in Intelligent Systems and Computing).

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title = "Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs",

abstract = "In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method is proposed, which consists in the use of Economy of Movement, Ergonomics, Poka Yoke and Method Engineering to reduce defective products in SMEs in the bakery industry. The losses of these generate a reduction of 29.50\% for crushed bread and 19.67\% of bread on the floor, reducing with the use of this method to 16.20\% and 8.38\% respectively.",

keywords = "Economy of movements, Ergonomics, Method engineering, Poka Yoke, Redesign",

author = "Mario Quintanilla-Anicama and Johana Congona-Garcia and Edgardo Carvallo-Munar and Iliana Macassi-Jauregui and Luis Cardenas",

note = "Publisher Copyright: {\textcopyright} The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.; 3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020 ; Conference date: 27-08-2020 Through 29-08-2020",

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Quintanilla-Anicama, M, Congona-Garcia, J, Carvallo-Munar, E, Macassi-Jauregui, I & Cardenas, L 2021, Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs. in T Ahram, R Taiar, K Langlois & A Choplin (eds), Human Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020. Advances in Intelligent Systems and Computing, vol. 1253 AISC, Springer, pp. 592-598, 3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020, Paris, France, 27/08/20. https://doi.org/10.1007/978-3-030-55307-4_90

Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs. / Quintanilla-Anicama, Mario; Congona-Garcia, Johana; Carvallo-Munar, Edgardo et al.
Human Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020. ed. / Tareq Ahram; Redha Taiar; Karine Langlois; Arnaud Choplin. Springer, 2021. p. 592-598 (Advances in Intelligent Systems and Computing; Vol. 1253 AISC).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs

AU - Quintanilla-Anicama, Mario

AU - Congona-Garcia, Johana

AU - Carvallo-Munar, Edgardo

AU - Macassi-Jauregui, Iliana

AU - Cardenas, Luis

N1 - Publisher Copyright: © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.

PY - 2021

Y1 - 2021

N2 - In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method is proposed, which consists in the use of Economy of Movement, Ergonomics, Poka Yoke and Method Engineering to reduce defective products in SMEs in the bakery industry. The losses of these generate a reduction of 29.50% for crushed bread and 19.67% of bread on the floor, reducing with the use of this method to 16.20% and 8.38% respectively.

AB - In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method is proposed, which consists in the use of Economy of Movement, Ergonomics, Poka Yoke and Method Engineering to reduce defective products in SMEs in the bakery industry. The losses of these generate a reduction of 29.50% for crushed bread and 19.67% of bread on the floor, reducing with the use of this method to 16.20% and 8.38% respectively.

KW - Economy of movements

KW - Ergonomics

KW - Method engineering

KW - Poka Yoke

KW - Redesign

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DO - 10.1007/978-3-030-55307-4_90

M3 - Contribución a la conferencia

AN - SCOPUS:85089628785

SN - 9783030553067

T3 - Advances in Intelligent Systems and Computing

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BT - Human Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies

A2 - Ahram, Tareq

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A2 - Choplin, Arnaud

PB - Springer

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ER -

Quintanilla-Anicama M, Congona-Garcia J, Carvallo-Munar E, Macassi-Jauregui I , Cardenas L. Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs. In Ahram T, Taiar R, Langlois K, Choplin A, editors, Human Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020. Springer. 2021. p. 592-598. (Advances in Intelligent Systems and Computing). doi: 10.1007/978-3-030-55307-4_90

Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs

Abstract

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Keywords

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