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| Documento em Acesso Embargado até dia 09-10-2027. Tente solicitar cópia ao autor carregando no ficheiro | 9.37 MB | Adobe PDF |
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Abstract(s)
A abordagem Lean Manufacturing tem sido amplamente implementada na indústria alimentar, demonstrando que é possível alcançar resultados eficazes na melhoria da produtividade e da eficiência operacional, na otimização dos processos produtivos, melhorias na gestão do fluxo de trabalho e informação e na diminuição dos tempos de espera, sendo estes fatores essenciais para a competitividade e sustentabilidade deste setor.
O estágio realizado na empresa Frulact, teve como objetivo o aumento da produtividade e eficiência, através da otimização dos processos e da eliminação de desperdícios em duas áreas produtivas: a sala de preparação dos contentores lavados e esterilizados e a sala de preparação de matérias-primas. Com recurso a relatórios A3 procedeu-se ao levantamento da situação inicial e à identificação dos principais problemas, o que permitiu concluir que a adoção da ferramenta Lean Standardized Work seria a mais adequada para este contexto industrial.
A aplicação da ferramenta permitiu obter os seguintes resultados: na sala de lavagem e esterilização dos contentores verificou-se um aumento da produção média diária de 180 contentores para 234 contentores, um incremento de 30%; já na sala das frutas permitiu diminuir o tempo de alocação de trabalho no início de cada turno, de 45 minutos para 3 minutos, uma redução de cerca de 90%, impactando diretamente a produtividade e a eficiência global do processo produtivo.
Em suma, este estudo contribui para o estado da arte ao evidenciar a eficácia da ferramenta Lean Standardized Work e dos relatórios A3 na indústria alimentar, um setor onde esta última prática não é amplamente estudada e documentada. As medidas corretivas aplicadas não só proporcionaram melhorias imediatas em termos de produtividade, como também estabeleceram uma base sólida para a melhoria contínua dos processos operacionais na empresa.
The Lean Manufacturing approach has been widely implemented in the food industry, demonstrating that it is possible to achieve effective results in improving productivity and operational efficiency, optimizing production processes, improving workflow and information management and reducing waiting times, all of which are essential factors for the competitiveness and sustainability of this sector. The internship at Frulact aimed to increase productivity and efficiency by optimising processes and eliminating waste in two production areas: the preparation room for washed and sterilised containers and the raw materials preparation room. Using A3 reports, the initial situation was surveyed, and the main problems identified, which led to the conclusion that adopting the Lean Standardised Work tool would be the most appropriate for this industrial context. The application of the tool resulted in the following results: in the container washing and sterilisation room there was an increase in average daily production from 180 containers to 234 containers, an increase of 30 per cent; in the fruit room there was a reduction in work allocation time at the start of each shift, from 45 minutes to 3 minutes, a reduction of around 90 per cent, directly impacting productivity and the overall efficiency of the production process. In summary, this study contributes to the state of the art by highlighting the effectiveness of the Lean Standardised Work tool and A3 reports in the food industry, a sector where the latter practice is not widely studied and documented. The corrective measures applied not only provided immediate improvements in terms of productivity, but also established a solid foundation for the continuous improvement of the company's operational processes.
The Lean Manufacturing approach has been widely implemented in the food industry, demonstrating that it is possible to achieve effective results in improving productivity and operational efficiency, optimizing production processes, improving workflow and information management and reducing waiting times, all of which are essential factors for the competitiveness and sustainability of this sector. The internship at Frulact aimed to increase productivity and efficiency by optimising processes and eliminating waste in two production areas: the preparation room for washed and sterilised containers and the raw materials preparation room. Using A3 reports, the initial situation was surveyed, and the main problems identified, which led to the conclusion that adopting the Lean Standardised Work tool would be the most appropriate for this industrial context. The application of the tool resulted in the following results: in the container washing and sterilisation room there was an increase in average daily production from 180 containers to 234 containers, an increase of 30 per cent; in the fruit room there was a reduction in work allocation time at the start of each shift, from 45 minutes to 3 minutes, a reduction of around 90 per cent, directly impacting productivity and the overall efficiency of the production process. In summary, this study contributes to the state of the art by highlighting the effectiveness of the Lean Standardised Work tool and A3 reports in the food industry, a sector where the latter practice is not widely studied and documented. The corrective measures applied not only provided immediate improvements in terms of productivity, but also established a solid foundation for the continuous improvement of the company's operational processes.
Description
Keywords
Lean Manufacturing Indústria Alimentar Pensamento A3 Trabalho Padronizado Otimização de Processos Produtivos Food industry A3 Thinking Standardised Work Optimisation of Production Processes