ABSTRACT
The Mexican maquiladora industry is applying Lean Manufacturing Tools (LMT) in its production lines; however, few studies have investigated its relationship with sustainability (social, economic, and environmental). This paper presents a second-order structural equation model (SEM) relating 8 LMT integrated into three independent latent variables: continuous improvement (Kaizen and Gemba), supporting tools (Andon, visual management, and Poka-yoke), and machinery and equipment (total productive maintenance, overall equipment effectiveness, and Jidoka) that are related to social, economic, and environmental sustainability as dependent variables. The model is validated with information obtained from 249 companies using partial least squares. Findings show that the application of LMT in the Mexican maquiladora industry avoids the generation of waste and reprocessing. Likewise, the improvement of production processes reduces the waste emitted into the environment and reduces energy consumption. Also, when companies have environmental programs, the work environment is safe, and labor relations are improved, increasing morale and the commitment to work for the company, gaining economic and ecological benefits.
Subject(s)
Commerce , Manufacturing Industry , Sustainable Development , Commerce/methods , Commerce/organization & administration , Industry/methods , Internationality , Manufacturing Industry/instrumentation , Manufacturing Industry/methods , Manufacturing Industry/organization & administration , Mexico , Models, Organizational , Quality Improvement , Renewable Energy , Waste Management , Workplace/organization & administration , Workplace/standardsABSTRACT
Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced.
ABSTRACT
This research proposes a new index to evaluate the stability of the melting process, in three-phase electric arc furnaces (EAFs), based on the acoustic signals generated during the different stages of the casting. The proposed stability index is obtained by characterizing the time and frequency domain of the acoustic signals. During EAF monitoring, acoustic signals were acquired using a microphone coupled to an NI USB-9234 acquisition system. To validate the results, the voltage and current signals were measured with the aid of a Circutor AR6 power analyzer for three-phase electrical networks. The results showed that the acoustic signal energy in the frequency range of 1 to 12 kHz can be used as an indicator of the process stability in the EAF. Finally, the validity of the proposed stability index is evaluated from the process characterization using the harmonic distortion analysis methods and the dynamic U-I characteristics of the arc voltage and current signals. The results obtained demonstrated the effectiveness of the proposal and constitute a starting point for advances in the automatic control of the process in the EAF, from the acoustic signals.
ABSTRACT
In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.
