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Simulation strategy to reduce quality uncertainty in the sugar cane honey process design
Estrategia de simulación para reducir la incertidumbre de la calidad en el diseño del proceso de miel de caña de azúcar
DOI:
https://doi.org/10.15446/ing.investig.v41n1.81484Keywords:
Sigma level of quality, simulation, uncertainty, sugarcane honey (en)Nivel Sigma de calidad, simulación, incertidumbre, miel de caña de azúcar (es)
This work proposes to increase the acceptability of the sensory quality attributes of sugarcane honey by simulating and decreasing the uncertainty of operational parameters. To this effect, it relies on the development of a case study through a strategy that contemplates the analysis of the initial data and performs calculations through the use of mathematical models, the determination of the Sigma quality level, and the use of the GUM methodology (Guide to the expression of uncertainty in measurement). It was demonstrated that a range with a great variability in the initial operational parameters generated a Sigma level of less than three and a decrease in revenues of 30-52% due to low product sales for the studied productions. By decreasing pH uncertainty from 3,79 to 4,21, and Brix degrees from 75,13 to 76,88, an increase in the Sigma level of quality was observed, which exceeded six, in compliance with product quality specifications, as well as a reduction in economic losses due to defective products. The importance of quality in the product design and the process is evinced, given its influence on the acceptability of the product and the feasibility of the process.
El trabajo propone incrementar la aceptabilidad de atributos de calidad sensorial del jarabe de caña de azúcar mediante la simulación y disminución de la incertidumbre de parámetros operacionales. Para ello, se apoya en el desarrollo de un estudio de caso a través de una estrategia que contempla el análisis de los datos iniciales y efectúa cálculos a través del empleo de modelos matemáticos, la determinación del nivel Sigma de calidad y de la metodología de la GUM (Guide to the Expression of Uncertainty in Measurement). Se demostró que un rango con gran variabilidad de los parámetros operacionales iniciales generaba un nivel Sigma menor que tres y una disminución de los ingresos del 30 al 52 %, debido a las bajas ventas de productos en las producciones estudiadas. Al disminuir la incertidumbre del pH de 3,79 a 4,21 y los grados Brix de 75,13 a 76,88, se garantizó un incremento del nivel Sigma de calidad superior a seis, en cumplimiento de las especificaciones de calidad del producto, y una reducción en las pérdidas económicas por productos defectuosos. Se evidencia la importancia de la calidad en el diseño del producto y del proceso, dada su influencia en la aceptabilidad del producto y la factibilidad del proceso.
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Copyright (c) 2020 Victor Cerda-Mejia, Amaury Pérez-Martínez, Estela Guardado-Yordi, Galo Cerda-Mejia, Karel Diéguez-Santana, Isnel Benítez-Cortés, Erenio González-Suárez
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