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Vol. 10 Núm. 1 (2022): Enero-Junio

Derechos de autor 2022 Investigación e Innovación en Ingenierías

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Evaluación de la calidad de la producción de pastas comestibles mediante Seis Sigma

https://doi.org/10.17081/invinno.10.1.5696
Tomas José Fontalvo Herrera
Universidad de Cartagena, Colombia
https://orcid.org/0000-0003-4642-9251
Jose Morelos Gomez
Universidad de Cartagena, Colombia
https://orcid.org/0000-0002-0334-0575
Nestor Garcia Lara
Universidad de Cartagena, Colombia
https://orcid.org/0000-0002-0978-0459

Corresponding Author(s) : Tomas José Fontalvo Herrera

tfontalvoh@unicartagena.edu.co

Investigación e Innovación en Ingenierías, Vol. 10 Núm. 1 (2022): Enero-Junio

Resumen

Objetivo: Evaluar las diferentes dimensiones de calidad de la producción de una empresa de pastas comestibles. Método: La investigación fue de corte evaluativa con aplicación de los conceptos y teorías relacionadas de Seis Sigma, se consideraron 12 periodos de estudios, al proceso productivo se le aplicaron las métricas de seis sigma asociadas a los defectos en partes por millón (DPMO), rendimiento y el nivel sigma Z. Resultados: Los resultados de esta investigación permitieron valorar el desempeño de las etapas productivas del proceso obteniéndose un promedio global de los 12 periodos del rendimiento Y de 96,89 % y un nivel sigma promedio Z de las etapas del proceso de 3,67  Discusión: Lo que evidencia que el sistema productivos analizado posee un buen desempeño y los criterios de calidad del proceso productivo cumplen con las exigencias de control del sistema productivo de pastas comestible para los clientes Conclusiones: Como contribución única se aporta un método estructurado que permite evaluar un sistema productivo de alimentos de forma  global y puntual por medio de las métricas de seis sigma.

Palabras clave

Calidad del producto, Seis Sigma, Industria, Pasta, Control Calidad
[1]
T. Fontalvo Herrera, J. Morelos Gomez, y N. Garcia Lara, «Evaluación de la calidad de la producción de pastas comestibles mediante Seis Sigma», Investigación e Innovación en Ingenierías, vol. 10, n.º 1, pp. 160–177, may 2022.
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