Evaluación del proceso de elaboración de pan en la empresa Palpes S.A. a través del Análisis de Modo y Efecto de Falla (AMEF)

The accelerated growth of the sector related to nourishment production has increased the competition in the market, thus delivering best quality products. For this reason, is necessary to get the satisfaction of customers, which will help the enterprise reach prestige and fidelity of its customers. In the bakeries market, there is a great quantity of enterprises and artisans making diverse products, for this reason quality is an important fact for the costumers in the moment of choosing and taking in consideration their preference of a product. Palpes Enterprise, which is the case of study in this analysis, has presented observations from its clients about the quality of its products in several occasions. Some problems have been solved but have not been documented, to be able to have a record of problems and the established solutions. Due to the lack of keeping a record from products that have not been sold because of a type of defect, the process of making the bread of baguette family was analyzed with the production chief; thus estimating the occurrence of then defects. Afterwards, the process of making the bread of baguette family was analyzed with the help of a flow diagram, plus there information was extended to improve the details this diagram. Subsequently, a rain of ideas was made to identify the reason of the defects and the Ishikawa diagram was performed; with this information the AMEFP was made. Then, the functions of each step of the process, the requirements, the potential failure modes, effects and potential causes, prevention controls and actual detections, severity values, occurrence and actual detections were identified. Once the NPR for each mode of failure was identified the modes in which was necessary to apply the actions to decrease severity, occurrence and increase the detection were established. For each action of improvement there was a person responsible for it and an execution date. Afterwards it was registered including the results of improvement and the date of real ending. Once the improvement actions were finished, an analysis was realized of the process to determinate the new ranks of severity, occurrence and detection. Finally, the making of this thesis promotes to increase the trusting in the products, improve the controls of the process to get the best quality of the products and reduce the economic losses due to defective product

• Hlavní autor: Cabezas Herrera, Adriana Paulina (author)
• Médium: masterThesis
• Jazyk: spa
• Vydáno: 2017
• Témata: CONTROL DE CALIDAD; INDUSTRIA ALIMENTARIA; PROCESO PRODUCTIVO; PANADERÍAS
• On-line přístup: http://dspace.udla.edu.ec/handle/33000/8323