Diseño y desarrollo de un equipo para el control de la calidad en la industria panificadora

• Main Authors: Nelson Flórez Ramírez, Francisco Javier López Correa, Andrea Lucia Flórez Rendón
• Format: Article
• Language: Spanish
• Published: Universidad Distrital Francisco Jose de Caldas 2013-09-01
• Series: Tecnura
• Subjects: quality; food industry; industrial productivity
• Online Access: http://tecnura.udistrital.edu.co/ojs/index.php/revista/article/view/637/571

Productivity and quality have been important in the search for higher levels of competitiveness in organizations. This, together with technological development, has allowed organizations to grow. However, low technological development in manufacturing industries (especially bakeries) has led to low levels of competitiveness in Colombia.“PolitécnicoColombiano JIC” implemented a project called "Design and development of a piece of equipment for Quality Control in the bread-making industry" (also strengthening the bonds between "universities and the industry") in order to implement and socialize technological knowledge for the growth of SMEs. The project was aimed at standardizing and improving the quality levels of fermentation processes (which are critical in bread making). Once data was collected, the product was assessed during and after the process of fermentation. Process conditions were tested together with the variables of greatest incidence in fermentation, namely temperature and humidity.Statistical analysis and quality tests showed the need for standardization in terms of process design, product specifications and quality characteristics of the product to be manufacture (e.g. length, width and height). The results from initial analysis allowed identifying potential specifications as well as obtaining the parameters of a mechanism for controlling process variables. To accomplish this, pictures of sample products into the fermentation tunnel (where the process takes place while maintaining the required conditions) were taken using a linear scanner. By avoiding the handling of the product, bread fermentation time was reduced by 50%. The mechanism allows making accurate measurements and recording data by preventing alterations in the process conditions for critical variables, which contributes to high-quality manufacture.