“Diseño del sistema productivo de la fabricación de queso mozzarella hilado para el incremento de la capacidad de producción en la empresa de lácteos “San Luis”.
This research study was made at „SAN LUIS‟ dairy enterprise, located in Latacunga, Mulaló Parish, Salatilin Sector. The purpose of this study was to design a productive system for the artisanal manufacturing of mozzarella cheese in order to increase the production capacity of the organization. The i...
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| מחברים אחרים: | |
| פורמט: | bachelorThesis |
| שפה: | spa |
| יצא לאור: |
2021
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| גישה מקוונת: | http://repositorio.utc.edu.ec/handle/27000/8360 |
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הוספת תג | סיכום: | This research study was made at „SAN LUIS‟ dairy enterprise, located in Latacunga, Mulaló Parish, Salatilin Sector. The purpose of this study was to design a productive system for the artisanal manufacturing of mozzarella cheese in order to increase the production capacity of the organization. The initiative to expand the offer of dairy products has made possible to carry out this study that focuses on optimizing the production process. Firstly, a diagnosis of the current state of the production system was carried out by using process analysis techniques in order to establish design parameters of the production process, in which it was determined that in the melting and yarned sub-processes, there is a high investment of time as well as the fact that the production space and the human talent commissioned for these processes are used improperly. Consequently, a completely renewed production system was designed through the project engineering methodology to achieve optimization in the production process where demand and supply were necessary to be forecast; as well as it was necessary to determine the optimal installed capacity for possible future scenarios. Then, through a proposal, in which the production process was carried out in a logical and systematic way, which was feasible to carry out with the implementation of an equipment called Double-walled Mozzarella Cheese Yarned which allowed the melting and yarned area reducing the current cycle time and consequently increasing the production capacity. Finally, an economic evaluation of the proposed production system was carried out, which aims through a comparison between the analysis of current and future productivity to justify the pre-feasibility of the improvement proposal in which the cycle time is reduced and the production capacity of finished product is increased and additionally higher income, thus the "SAN LUIS" dairy enterprise achieves greater market share. |
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