Suárez del Villar, Alexis
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Suárez del Villar, Alexis
Main Affiliation
Quito
Email
alexissuarezdelvillar@uti.edu.ec
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Scopus Author ID
57204174430

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Computerized Planning of Surface Ratios in a Milk Extraction Plant

2023 , Suárez del Villar, Alexis , Álvarez Sánchez, Ana , Galarza Tipantuña A.R.

The research is carried out on the milk extraction process of a farm that has been showing a decrease in monthly income, negatively affecting profits, the economic deficit is affected by the milk sales price of 0.32 dollars per liter being lower than that of competitors, the lack of real historical data on the amount of milk extracted, losing control of expenses, and that the plant is not suitable for the process of extraction and storage of milk, causing the milk to be sold at times at 0.29 dollars per liter. There are multinationals that have submitted proposals for the purchase of the milk product; to close these contracts they ask for compliance with the technical standard: Guide of good practices for milk production, technical resolution No. 0217 fifth revision. 0217 fifth revision, was applied as a solution the systematic planning of the plant layout (SLP) using a methodology based on the application of the Relationship Diagram in CORELAP software, and the Method of the Elimination of the double sense of movements, selecting the second alternative, in addition, A mechanical milk extraction equipment is implemented with a milking capacity of 50 cows in 10 500 s, this is achieved by milking two cows at the same rhythm, the production time is reduced by 75% going from 55827 s to 13950 s, with this time 127 Lt are increased in the daily extraction going from 1373 Lt to 1500 Lt, and the personnel requirement is reduced from 5 to 3 operators. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.

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AN ASSESSMENT OF CUBAN FOOD SECURITY BASED ON THE AGRICULTURAL AREA UNDER CULTIVATION AND AGRICULTURAL YIELDS

2022 , Cosío, E.C. , Suárez del Villar, Alexis , Álvarez Sánchez, Ana , Cruz, I.A.

The research was carried out with official data published in the country, collected from official information sources from 2007 to 2019. In the variables analyzed, the following were considered as having high explanatory power: land distribution, total area, agricultural area, cultivated area, yields of selected crops. For the calculation of the nutritional needs of the population, the nutritional recommendations for the Cuban population were taken into account and the productions were grouped ac-cording to the classification established for the food groups in Cuba. The country’s agricultural area is 6400.18 Mha in 2019, which its use decreases for all the items studied, except for banana, bell pepper, bean, lemon, guava and pump fruit. In addition, yields of the main crops are low, as is the productivity of the livestock sector analyzed. To contribute to the achieve-ment of food security for the Cuban population in correspondence with the standards of the National Institute of Nutrition, an area with technological package (irrigation and optimal yields) of 3942577.82 ha is needed, existing agricultural area in the country; and without technological package (without irrigation), an area of 6424285.82 ha, which are insufficient in 23485 ha. © 2022, University of Cienfuegos, Carlos Rafael Rodriguez. All rights reserved.

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Tools for Occupational Diseases Control in the Artisan Figures of Marzipan

2022 , Álvarez A. , Suárez del Villar, Alexis , Villamarín N.

A worker in an eight-hour workday is exposed to muscle aches or numbness in the legs and fatigue. Matrices were made for the identification and evaluation of physical risks to the population of artisans of marzipan figures in the parish of Calderon in Quito Ecuador, ergonomic evaluation methods were also applied such as: The RULA, Check list OCRA and the NIOSH equation. Five stages that make up the production process were identified: Preparation of the dough, kneading, shaping and finishing, varnishing, and drying, of all these stages the drying process is the most time consuming, the shaping and finishing stage is the one that more work and details requires, the kneading is in which a standing posture is maintained by the craftsman and with repetitive movements. It is necessary to implement a production system with well-defined phases, it is necessary to redesign the jobs that present a high level of ergonomic and physical risk, once the improvements proposed in the project have been applied, it is essential to maintain constant training with the artisans. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.

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