Proposal for the automation of the artisanal cheese production process

Fernández-Verástegui D.E.; Malca-Romero Y.; Monsefú-Álvarez C.E.; Romero-Palomino J.C.; Zavaleta Cadenillas M.J.; Pérez-Aguilar D.A.; Malpica-Rodríguez M.E. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2023) · DOI: 10.18687/leird2023.1.1.555

Resumen

The present research aims to automate the artisan cheese production process with the ProModel software, to carry out our objective we develop a series of steps: first, we analyze the cheese process with its respective stations. Second, we did the data collection and its times to determine the simulation. Third, we design the automated model within the ProModel software to place each station in its proper place according to the order of the process and, finally, the simulation and analysis of the data. Once our cheese process has been simulated, as a result, we identify that in the pasteurization location there is a higher percentage of operation, that is, we find our bottleneck in this location, in such a way that our arrivals will be harmed. Through an investigation of the Berjucal cheese factory, the result was 10.5kg per day and compared with our simulation, 12kg was obtained, that is, there was a small improvement in production.

Instituciones: Universidad Tecnológica del Perú; Universidad Privada del Norte