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

Producción científica: Capítulo del libro/informe/acta de congresoContribución a la conferenciarevisión exhaustiva

1 Cita (Scopus)

Resumen

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.

Idioma originalInglés
Título de la publicación alojadaHuman Interaction, Emerging Technologies and Future Applications III - Proceedings of the 3rd International Conference on Human Interaction and Emerging Technologies
Subtítulo de la publicación alojadaFuture Applications, IHIET 2020
EditoresTareq Ahram, Redha Taiar, Karine Langlois, Arnaud Choplin
EditorialSpringer
Páginas592-598
Número de páginas7
ISBN (versión impresa)9783030553067
DOI
EstadoPublicada - 2021
Evento3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020 - Paris, Francia
Duración: 27 ago. 202029 ago. 2020

Serie de la publicación

NombreAdvances in Intelligent Systems and Computing
Volumen1253 AISC
ISSN (versión impresa)2194-5357
ISSN (versión digital)2194-5365

Conferencia

Conferencia3rd International Conference on Human Interaction and Emerging Technologies: Future Applications, IHIET 2020
País/TerritorioFrancia
CiudadParis
Período27/08/2029/08/20

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