Reduction of Polypropylene Waste in a Snack Food Packaging Process through the Implementation of DMAIC
Reduction of Polypropylene Waste in a Snack Food Packaging Process through the Implementation of DMAIC
DOI:
https://doi.org/10.51473/rcmos.v1i1.2026.2080Keywords:
DMAIC, polypropylene waste, packaging, continuous improvement.Abstract
In a snack production plant, the constant generation of polypropylene waste was identified, a situation that revealed an opportunity for improvement, since the waste generated represented an additional cost that did not add value to the product and also affected process efficiency. Based on this identified problem, the present study describes the application of the DMAIC methodology in order to reduce packaging material waste. This analysis made it possible to identify the factors related to waste generation, among which the following were identified: product jams, unplanned stoppages, lack of standardization in failure handling, and operational differences between the different shifts. To analyze the problem, tools such as the Pareto diagram and the cause-and-effect diagram were used, which facilitated the identification of the most significant causes and the definition of improvement actions; thus, the implemented actions focused on standardizing adjustments, maintenance-oriented actions, and personnel training. The application of the DMAIC methodology made it possible to improve process conditions and optimize the use of polypropylene, thereby confirming its usefulness in the continuous improvement of industrial processes.
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Copyright (c) 2026 Maria Guadalupe Antonio Osorio, Erick Uriel Morales Cruz, Luis Ricardo Pacheco Martínez, Theira Irasema Samperio Monroy, Ligia Karina Sánchez Reyes (Autor)
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