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

Tomas José Fontalvo Herrera
Universidad de Cartagena, Colombia
Jose Morelos Gomez
Universidad de Cartagena, Colombia
Nestor Garcia Lara
Universidad de Cartagena, Colombia
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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.

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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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