Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs

1Citations
Citations of this article
18Readers
Mendeley users who have this article in their library.
Get full text

Abstract

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.

Cite

CITATION STYLE

APA

Quintanilla-Anicama, M., Congona-Garcia, J., Carvallo-Munar, E., Macassi-Jauregui, I., & Cardenas, L. (2021). Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs. In Advances in Intelligent Systems and Computing (Vol. 1253 AISC, pp. 592–598). Springer. https://doi.org/10.1007/978-3-030-55307-4_90

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free