Tesis Ingeniería Industrial

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/27440

Browse

Filter results by typing the first few letters
Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    Estudio de tiempos y de movimientos para el mejoramiento del proceso de producción en la empresa “Cndetalles y Colores Lavandería”
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Carrera de Ingeniería Industrial, 2023-09) Gavilánes Guamán, Karla Gabriela; Guachimbosa Villalba, Víctor Hugo
    In this research project, first of all, a general description of the company is made, continuing with the selection of the service with the best offer by means of an ABC analysis based on the production history of the production department; in addition, the state of the current situation of the production process is presented by means of work tools such as: process maps, work study diagrams and layour of the company that allow understanding the production flow and the areas susceptible to improvement. The methodology for the study of times and movements used starts with the selection of the case study, followed by the calculation of the number of observations based on the General Electric criteria, continuing with the evaluation of the work rhythm with the Westinghouse system and the allocation of supplements according to the International Labour Organisation (ILO), to conclude with the calculation of standard time. Subsequently, we proceed to calculate the production capacity in order to identify the bottleneck, which restricts the production flow, establishing the stone process as one of the main processes to be improved for stone services with 3 handicrafts. The improvement proposal as a first point contemplates determining the standard times that will facilitate production planning and as a second point the elaboration of a procedures manual with the aim of instructing the operators of the appropriate working method for the standardisation of their activities.
  • No Thumbnail Available
    Item
    Estudio de tiempos y movimientos para el mejoramiento del proceso productivo en la empresa de lácteos “El Enjambre”
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Carrera de Ingeniería Industrial, 2023-03) Esparza Huachi, Mireya Abigail; Tubón Núñez, Edith Elena
    In the research project the study of times and movements in the dairy company “The Swarm” is carried out in order to improve the production process, increase productivity and standardize the process. The current situation of the company is known through direct observation and unstructured interviews with the manager and the operator in charge of the production area. From the initial diagnosis of the company, the ABC analysis is performed to select the product of greatest demand using the sales history, identifying mozzarella cheese as the product of greatest consumption to carry out the study. To obtain the necessary data for the development of the project, time measurements were made by timing, taking into account the activities and movements performed by the operator in each subprocess; the information obtained is organized by means of flowcharts, analytical cursograms and tables. During the development of the project, the bottleneck and the absence of standardized processes were identified. Finally, the standard times of each subprocess are determined and activities that do not generate value were eliminated or combined, obtaining an improvement in time of 4.08% and from this the line balance is carried out to balance the workloads and that the process flows continuously; additional the manual of procedures for the production of mozzarella cheese was developed to guide the workers in the development of their activities and therefore improve the productivity of the company.
  • No Thumbnail Available
    Item
    Estudio de tiempos y movimientos para la línea de producción de la empresa de lácteos “Monte Verde”
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Carrera de Ingeniería Industrial, 2023-09) Alvarez Ramírez, Erika Estefanía; Lema Chicaiza, Freddy Roberto
    The present research work was carried out in the dairy company "Monte Verde". in the production process of Milan 1 L whole milk, the same one that does not have tools that allow diagnosing the present problems and improving the production processes. A study of times and movements was carried out in order to standardize them. to improve the production line. The current situation of the company is known through direct observation techniques, unstructured interviews with the process staff. From the initial situation, an ABC analysis is performed with the aim of knowing the product in greatest demand; obtaining as a result the Milan whole milk of 1 L. I use analytical cursograms, tables and Microsoft Office tools to organize the information. For the time taking, continuous timing was used, the performance factor was determined and supplements for the calculation of the standard time. The bottleneck and the absence of standardized times were identified. Finally, through the balancing of lines. the standard times of each subprocess were balanced and the activities that do not add value were suppressed and /or combined. obtaining an improvement in the times of 2.66%, the number of workstations is reduced from four to three, considering the same number of operators and increasing the production capacity in 2 batches/ daily. Obtaining an efficiency of 84.76% in the proposed method. The same one that the simulation was performed in the FlexSim software.