Optimización de procesos, técnicas y procedimientos de la industria láctea AGROPAS.Optimización de procesos, técnicas y procedimientos de la industria láctea AGROPAS.

The research was carried out at AGROPAS microenterprise that produces cheeses and yogurt. It is located in Cotopaxi province, Pastocalle Parish. The processes mentioned above do not have standardization, so that, it can not assessed workers' productivity and production. The manufacturing study processes is proposed, an initial characterization of the processes was carried out which will be analyzed in order to measure the time that it takes each of the processes and the activities that are carried out. An study times is applied to record times and work rhythms corresponding to the processes, in order to analyze the data to make improvements in each process. The activities that are used more times in the processes were identified, the taking times it was developed with the method by timing back to zero with was established the time 09:26:06 standard time used in the yogurt process. For the cheese process it was established 09:32:53 normal time started in the cheese process. For the time of optimization, it was propossed the implementation of a water hose with a multifunction nozzle that decreases the time by 25% rather than a 2 Hp pump has a capacity of 190 liters per minute which would reduce the reception time matter 79% premium, a packaging sealer that would reduce the time to 60%; same manual labeling machine that will reduce time by 70%. In addition, all unnecessary activities were combined obtaining an standard time for the yogurt process from 07:22:48, and for the cheese manufacturing process 08:07:10.

• Prif Awdur: Estrella Molina, Edwin Patricio (author)
• Awduron Eraill: Zurita Caiza, Paulina Fernada (author)
• Fformat: bachelorThesis
• Iaith: spa
• Cyhoeddwyd: 2020
• Pynciau: Industrial; Estudio de tiempos; Optimización; Tiempo estándar
• Mynediad Ar-lein: http://repositorio.utc.edu.ec/handle/27000/6750