Experimentação como um estímulo para promover a inovação em uma indústria alimentícia
The design of new products or improvement of existing ones, as well as the design and development of processes for more efficient and reliable manufacturing are crucial activities in most industrial organizations. Industrial innovation managers who organize and set goals, projections, and evaluation...
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| Formato: | Dissertação |
| Idioma: | por |
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Brasil
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| Endereço do item: | https://repositorio.ufrn.br/jspui/handle/123456789/25649 |
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| Resumo: | The design of new products or improvement of existing ones, as well as the design and development of processes for more efficient and reliable manufacturing are crucial activities in most industrial organizations. Industrial innovation managers who organize and set goals, projections, and evaluation of efficiency and productivity, seek to coordinate the technological advancement to withdraw its aspect of indeterminacy and unpredictability. In this sense, there are many statistical tools that assist in this process, among them the planning and analysis of experiments (Design of Experiments - DoE), which assists in determining the
key factors that directly affect the development of the product or the production process. The objective of this dissertation is to apply techniques for the design and analysis of experiments to promote innovation of products and processes in a factory in the food sector. To achieve the purpose of this proposal, initially it was done a literature review addressing technological innovation and design and analysis of experiments. The methodological approach characterizes as applied quantitative research. In relation to the proposed objectives, an application of a 2k-p fractional factorial design in a shredded coconut process was presented.
Based on this information, the proposed method involved the following steps: a) process
mapping to identify opportunities for improvement; b) Planning and execution of experiments; and, c) Interpretation and presentation of results. Using this experimental study we identified the most important factor of the process: type of raw material. It was generated a process innovation, having as na aid tool the design and analysis of experiments, with a primary focus on improving efficiency and productivity, reducing unnecessary losses in the process. |
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