Mejora del proceso de elaboración de puré de banano en la empresa Futurcorp S.A, del cantón Puebloviejo provincia de Los Ríos, año 2014
The research was conducted with the aim of improving the process of preparation of mashed bananas in the company FUTURCORP SA, fulfilling the objectives and using analytical, inductive, deductive and type of field research, bibliographic and descriptive method. Employees was also surveyed with a ban...
Gorde:
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2015
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| Sarrera elektronikoa: | http://repositorio.uteq.edu.ec/handle/43000/3418 |
| Etiketak: |
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| Gaia: | The research was conducted with the aim of improving the process of preparation of mashed bananas in the company FUTURCORP SA, fulfilling the objectives and using analytical, inductive, deductive and type of field research, bibliographic and descriptive method. Employees was also surveyed with a bank of questions addressed to the various activities that the department heads used in internal and external areas of production with a focus on the problems that the company in the process of making mashed aseptic banana, the results were analyzed and tabulated that served as a guide for the development of the project and meeting the objectives. In the project receiving the raw material is analyzed, the ripening process to reduce the rate of waste by improving fruit quality, performance and efficiency in the process of the raw material. An instructional flowchart which details every step of the process from the fruit reception to marketing the final product and provide the same basic high school students, university and commercial customer visits knowledge is also made. Furthermore the quarterly downtime corresponding to 2014 was analyzed with high percentages either for equipment, machinery and operational, determining the causes that generate it in order to reduce the incidence by alternative solutions in the short and medium term, improve production, reliability of operations, continuous production, reducing production costs and increasing productivity. To avoid unnecessary burdens on the maturation process chambers must have the appropriate conditions for a standard fruit ripening contributing directly to the reduction of waste by mechanical defects and reduce downtime in the transformation of the raw material. It stressed that any improvement in the operations conducted by the company Futurcorp SA, private character will get better benefits unlike the current. |
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