Optimization of Productivity in the Frozen Food Industry: A Work-Study Approach

Edward Paz Campaña A.; Manuel Bravo Rojas L.; Sofía Romero Mendoza C.; Rolando Rodríguez Alegre L.; Jesús Egúsquiza Rodríguez M.; del Pilar López Padilla R. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2026) · DOI: 10.18687/laccei2026.1.1.1829

Resumen

The research sought to increase productivity in the freezing cycle at a frozen food plant by implementing a work study. Work measurement and analysis techniques were applied, supported by process analysis diagrams and time studies with continuous timing. The study adopted a quantitative, applied approach. The population consisted of the production cycles of the freezing process at a frozen food plant, with 30 cycles evaluated before and after the intervention. The results showed significant improvements in operational performance, with a 9.2% increase in efficiency, a 33.6% increase in effectiveness, and a 45.9% improvement in productivity. Likewise, the freezing cycle time was reduced by 22.5%, confirming that methods engineering was an effective tool for optimizing production processes.

Instituciones: Universidad Tecnológica del Perú; Universidad Nacional José Faustino Sánchez Carrión; Universidad César Vallejo