Lean Manufacturing Model Adapted for Waste Reduction in Peruvian Condiment Production Agri-Businesses
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Authors
Mesones-Guillén, AxelPalacios-Jesús, Lizeth
Carvallo-Munar, Edgardo
Salas-Castro, Rosa
Cardenas-Rengifo, Luis
Issue Date
2021-01-01Keywords
Condiment productionLean manufacturing
Poka-Yoke
Scrap reduction
Standard of procedure (SOP)
Agile manufacturing systems
Agri-business
Manufacturing models
Poka-Yoke
Process standardizations
Metadata
Show full item recordJournal
Smart Innovation, Systems and TechnologiesDOI
10.1007/978-3-030-57548-9_35Additional Links
https://www.scopus.com/record/display.uri?eid=2-s2.0-85098128013&doi=10.1007%2f978-3-030-57548-9_35&origin=inward&txGid=392d7c9c2362e749b02ab45b101c71eeAbstract
The Peruvian export supply is primarily based on the segment of dressings and condiments. This paper seeks to adapt lean manufacturing tools using Poka-Yoke techniques and process standardization, which may align with existing processes to prevent production errors. This combination of tools is expected to reduce the percentage of waste generated throughout the condiment production process. Subsequent to an initial evaluation of the current method combined with the application of both the tools, 11.4% waste reduction was ultimately reported.Type
OtherRights
info:eu-repo/semantics/openAccessLanguage
engDescription
El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.ISSN
21903018EISSN
21903026ae974a485f413a2113503eed53cd6c53
10.1007/978-3-030-57548-9_35
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