El sector de Industria alimentaria aportó el 20% del PBI de Manufactura en el año 2017. Dentro de este sector se encuentra el sector de frutas y hortalizas, los cuales representan el 29% y el 7% de las exportaciones respectivamente. Las frutas y hortalizas de IV gama entre los años 2009 y 2014 crecieron más del 50% según Euro monitor Internacional. El presidente del Comité de Alimentos afirmó que en Europa consumen 128 kg/habitante y en Perú 84 kg/habitante, siendo el mayor consumidor el grupo de 20 a 39 años que representa el 33% de la población peruana en el 2018. La presente investigación estudia las pymes del subsector de IV gama. La presencia de agentes contaminantes y la reducción de la vida útil son los problemas más frecuentes que afectan la calidad de los alimentos. En la presente investigación se realizó el diagnóstico del proceso productivo a través del uso de las herramientas DAP, VSM y AMFE. El análisis reveló que los procesos de deshojado y almacenamiento son áreas vulnerables a la contaminación y reducción de la vida útil. Se realizó la vinculación del impacto de las herramientas de solución con las causas raíces del problema, en la cual se identificó que la aplicación de 5S, HACCP y SPC solucionó más del 80% de las causas raíces. La validación se realizó a través de un piloto en la cual se presentan los resultados de la propuesta de implementación en una empresa Pyme procesadora de alimentos. / The Food Industry sector contributed 20% of the Manufacturing GDP in 2017. Within this sector is the fruit and vegetable sector, which represent 29% and 7% of exports respectively. The fresh fruit and vegetables between 2009 and 2014 grew more than 50% according to Euro monitor International. The president of the Food Committee affirmed that in Europe they consume 128 kg / inhabitant and in Peru 84 kg / inhabitant, the largest consumer being the group between 20 and 39 years old, which represents 33% of the Peruvian population in 2018. This research studies SMEs in the IV range subsector. The presence of contaminating agents and the reduction of the shelf life are the most frequent problems that affect the quality of food. In this research, the diagnosis of the production process was carried out through the use of the DAP, VSM and AMFE tools. The analysis revealed that the stripping and storage processes are areas vulnerable to contamination and shortened shelf life. The impact of the solution tools was linked with the root causes of the problem, in which it was identified that the application of 5S, HACCP and SPC solved more than 80% of the root causes. The validation was carried out through a pilot in which the results of the implementation proposal in a food processing SME company are presented. / Trabajo de Suficiencia Profesional

Orientador: Marcela Aparecida Guerreiro Machado Freitas / Resumo: O controle de qualidade, principalmente por meio do uso de gráficos de controle, torna-se essencial na indústria para garantir um processo livre de causas especiais de variabilidade. Como os dados amostrais podem incluir incertezas advindas da subjetividade humana e dos sistemas de medição, a teoria dos conjuntos fuzzy pode ser aplicada aos gráficos de controle quando dados precisos não estiverem disponíveis. Para tal feito, os valores da característica de qualidade são fuzzificados a partir da inserção de incertezas e transformados em valores representativos para uma melhor comparação com o gráfico de controle tradicional. Este trabalho propõe o uso da lógica fuzzy aos gráficos de controle para monitorar a média e a amplitude de processos univariados, assim como dois gráficos de controle fuzzy baseados nas regras especiais de decisão: Synthetic e Side Sensitive Synthetic. O desempenho do gráfico de controle é medido pelo número médio de amostras até sinal (NMA). Verificou-se neste trabalho que os gráficos de controle fuzzy possuem maior eficiência que os gráficos de controle tradicionais para menores valores de α-cut, ou seja, maior incerteza inserida no processo e para cenários onde se tem uma maior diferença entre os limitantes de incerteza dos números fuzzy. / Abstract: Quality control, mainly through the use of control charts, becomes essential in the industry to ensure a process free from special causes of variability. As sample data may include uncertainties arising from human subjectivity and measurement systems, fuzzy set theory can be applied to control charts when accurate data is not available. For this purpose, the quality characteristic values are fuzzified from the insertion of uncertainties and transformed into representative values for a better comparison with the traditional control chart. This work proposes the use of fuzzy logic to control charts to monitor the mean and range of univariate processes, as well as two fuzzy control charts based on the special run rules: Synthetic and Side Sensitive Syntehtic. The performance of the control chart is measured by the average run length (ARL). It was verified in this work that the fuzzy control charts have higher efficiency than the traditional control charts for lower values of α-cut, that is, greater uncertainty inserted in the process and for scenarios where there is a greater difference between the limiting uncertainties of fuzzy numbers. / Mestre

L'évaporation d'une molécule d'eau se traduit par la rupture d'une ou plusieurs liaisons hydrogène. Ces liaisons hydrogène sont à l'origine de nombreuses propriétés remarquables de l'eau. A l'échelle macroscopique, l'eau est connue pour son efficacité à thermaliser un système, tandis qu'au niveau microscopique, un transfert ultrarapide d'énergie vibrationnelle par l'intermédiaire des liaisons hydrogène a été observé. Qu'en est-il à l'échelle d'une nanogoutte lorsque qu'un nombre limité de molécules entre en jeu? Dans l'expérience réalisée auprès du dispositif DIAM de l'IPN Lyon, la relaxation d'une nanogoutte d'eau protonée est observée après excitation électronique d'une de ses molécules. La mise en œuvre d'une méthode d'imagerie de vecteur vitesse associée à la technique COINTOF (COrrelated Ion and Neutral Time-Of-Flight) a permis la mesure de la distribution de vitesse de molécules évaporées d'agrégats d'eau protonés, préalablement sélectionnés en masse et en énergie. La forme des distributions de vitesse mesurées montre que, même pour des nanogouttes composées de quelques molécules d'eau, l'énergie est redistribuée dans la goutte avant évaporation. Pour des nanogouttes contenant moins d'une dizaine de molécules d'eau, les distributions de vitesse mesurées sont proches de celles attendues pour des gouttes macroscopiques. La redistribution statistique de l'énergie apparaît comme un processus de relaxation dominant. Cependant, la mesure de la distribution des vitesses met aussi en évidence une contribution distincte à haute vitesse correspondant à l'éjection d'une molécule avant redistribution complète de l'énergie. Les distributions de vitesse mesurées pour des nanogouttes d'eau lourdes deutérées mettent en évidence une proportion d'événements non ergodiques plus importante que pour l'eau normale. Les mesures réalisées avec différents atomes cibles montrent que la proportion d'événements non ergodique diminue avec la diminution de l'énergie déposée dans la nanogoutte / The evaporation of a water molecule resulting in the rupture of one or more hydrogen bonds. These hydrogen bonds are responsible for many remarkable properties of water. At the macroscopic scale, water is well known for its ability to thermalize a system, while at the microscopic level, a high-speed transfer of vibrational energy through hydrogen bonding was observed. What scale of nanogoutte when a limited number of molecules come into play? In the experiment carried out with the device DIAM IPN Lyon, the relaxation of a nanogoutte of protonated water is observed after electronic excitation of one of its molecules. The implementation of a velocity vector imaging method associated with the technical COINTOF (Correlated Ion and Neutral Time-Of-Flight) allowed the measurement of the velocity distribution of molecules of evaporated protonated water clusters, mass and energy preselected. The shape of the measured velocity distributions shows that even for some nanodroplets composed of few water molecules, the energy is redistributed in the drop before evaporation. For nanodroplets containing less than ten water molecules, the measured velocity distributions are closed to those expected for macroscopic droplets. The statistical redistribution of energy appears as a dominant relaxation process. However, the measurement of the velocity distribution also highlights a distinct contribution at high velocity corresponding to the ejection of a molecule before complete redistribution of energy. The measured velocity distributions for heavy water nanodroplets deuterated show a proportion of non-ergodic most important events that for normal water. The measurements carried out with different target atoms show that the proportion of non-ergodic events decreases with decreasing the energy deposited in the nanogoutte