Reducción de la variabilidad en la humedad final del PT mediante implementación de metodología lean six sigma en línea de extrusión de alimentos para mascotas

Abstract

CONDITION FOR PUBLICATION OF PROJECT. This study aimed to apply the Lean Six Sigma methodology to reduce moisture variability in the extrusion-drying process of pet food production. The initial diagnosis showed that the final product’s moisture did not consistently meet the specification of 8.5% ± 0.5, with an average of 8.01%, a standard deviation of 0.31%, and a Cpk of 0.55. Using statistical tools (process capability analysis, boxplots, Ishikawa and Pareto), the main root cause was identified as the uneven distribution of product within the dryer. As an improvement action, a crumbler was installed at the dryer inlet, reducing variability to σ = 0.24 and increasing the Cpk to 1.13. The Value Stream Mapping highlighted improvements in cycle times (−18%), rework reduction (−70%), and work-in-process reduction (−38%). Finally, a training and control plan was implemented to ensure the sustainability of results. Keywords: Lean Six Sigma, Cpk, Statistical Process Control, extrusion, drying, pet food, moisture variability.