1. Mejoramiento de la calidad del café soluble utilizando el método Taguchi.
- Author
-
Gómez, Amparo Zapata and Sarache Castro, William Ariel
- Subjects
- *
INSTANT coffee , *TAGUCHI methods , *CONTINUOUS improvement process , *QUALITY control , *COFFEE industry - Abstract
In order to enhance the quality of products, the improvement of processes is required. This may be accomplished by means of experiments to establish the characteristics of quality and required conditions to keep the operation under control. In the elaboration of soluble coffee, the Taguchi Method has not been used widely, possibly due to its complexity and special features of the process. Therefore, the aim of this paper is to show the results obtained from a procedure that was applied based on Taguchi Method, in a manufacturing company of soluble coffee. The method allowed for the experimentation with uncontrollable factors, the depuration of the variables of the production process that affected their results and the quantitative evaluation of the quality loss due to functional variations. Furthermore, the results provide valuable information for companies in the sector, allowing them to undertake projects to improve the quality of this type of processes. [ABSTRACT FROM AUTHOR]
- Published
- 2014