Teses / dissertações sobre o tema "Reduced products"
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Huang, Huidong. "Developing Saturated Fat-reduced Processed Cheese Products". The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431089024.
Texto completo da fonteBoshuck, William H. "Reduced products and strong completeness of regular logic". Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61131.
Texto completo da fonteArayarat, Pornthip. "Refractory products based on the pore reduced cement technique". Thesis, University of Aberdeen, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245256.
Texto completo da fonteMalykhina, A. V., G. M. Cherkashina e O. M. Rassokha. "Research of properties of polyamide products with reduced water". Thesis, ТОВ "ТВОРИ", 2020. http://repository.kpi.kharkov.ua/handle/KhPI-Press/48822.
Texto completo da fonteCobb, Caroline. "EVALUATING ORAL, NON-COMBUSTIBLE POTENTIAL REDUCED EXPOSURE PRODUCTS MARKETED TO SMOKERS". VCU Scholars Compass, 2009. http://scholarscompass.vcu.edu/etd/1671.
Texto completo da fontePlagens, Owen. "Investigation of combustion products of metal rods in normal and reduced gravity". Thesis, Queensland University of Technology, 2017. https://eprints.qut.edu.au/105375/1/Owen_Plagens_Thesis.pdf.
Texto completo da fonteRanjith, H. M. P. "Assessment of some properties of calcium-reduced milk and milk products from heat treatment and other processes". Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283635.
Texto completo da fonteShear, Michael A. "Ultrasonic measurement of thin condensing fluid films". Link to electronic thesis, 2002. http://www.wpi.edu/Pubs/ETD/Available/etd-0910102-141712.
Texto completo da fonteYasuba, Hirotaka. "INCREASED RELEASABILITY OF PLATELET PRODUCTS AND REDUCED HEPARIN-INDUCED PLATELET FACTOR 4 RELEASE FROM ENDOTHELIAL CELLS IN BRONCHIAL ASTHMA". Kyoto University, 1991. http://hdl.handle.net/2433/168713.
Texto completo da fonteKyoto University (京都大学)
0048
新制・課程博士
医学博士
甲第4772号
医博第1273号
新制||医||500(附属図書館)
UT51-91-E143
京都大学大学院医学研究科内科系専攻
(主査)教授 三河 春樹, 教授 泉 孝英, 教授 大島 駿作
学位規則第5条第1項該当
Eckenrode, Joseph Michael. "DEVELOPMENT OF MITHRAMYCIN ANALOGUES WITH IMPROVED EFFICACY AND REDUCED TOXICITY FOR TREATMENT OF ETS-DEPENDENT TUMORS IN EWING SARCOMA AND PROSTATE CANCER". UKnowledge, 2019. https://uknowledge.uky.edu/pharmacy_etds/107.
Texto completo da fonteSantos, Bibiana Alves dos 1982. "Reformulação de produto cárneo fermentado cozido = redução de gordura e sódio". [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255085.
Texto completo da fonteDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-17T20:58:01Z (GMT). No. of bitstreams: 1 Santos_BibianaAlvesdos_M.pdf: 679604 bytes, checksum: 8d581230bd1d2104faef357ea63607b6 (MD5) Previous issue date: 2011
Resumo: A busca por alimentos com melhores propriedades nutricionais tem levado osegmentode processamento de produtos cárneos a rever suas formulações em relação a alguns componentes que podem aumentar o risco de doenças crônicas, tais como teores de gordura, sal, aditivos, entre outros. No entanto, a reformulação destes produtos deve manter as características de segurança, estabilidade, sabor e demais atributos característicos do produto. As carnes constituem-se em importante fonte de nutrientes importantes, como ácidos graxos, minerais, proteínas e peptídeos bioativos na dieta. Porém, produtos cárneos apresentam grande percentual de gordura saturada e colesterol além do elevado teor de sódio. Neste contexto, o objetivo do estudo foi substituir em 50% o percentual de gordura em produto fermentado cozido (pepperoni) por diferentes níveis de fibra prebiótica (3, 6 e 9% de frutooligossacarídeo ¿ FOS) e avaliar a qualidade global durante 60 dias de armazenamento refrigerado. E substituir em 50 e 75% o teor de NaCl por KCl em pepperoni ao utilizar realçadores de sabor (0,06% glutamato monossódico, 0,06% 5¿ribonucleotídeos- inosinato dissódico e guanilato dissódico) e aminoácidos (1% lisina e 0,075% taurina) com avaliação físico-química, cor, perfil de textura e sensorial. Pepperonis com teor reduzido de gordura adicionado de diferentes níveis de FOS mantiveram as características físico-químicas, microbiológicas, cor, perfil de textura e sensoriais comparadas à formulação controle (sem redução de gordura). Além disso, o frutooligossacarídeo adicionado não foi degradado durante todo o período de vida útil dos produtos. Os pepperonis com redução de cloreto de sódio em 50% foram similares ao produto controle (sem redução de NaCl) em relação a todos os parâmetros avaliados e a redução de sódio foi de 42,80%. No entanto, a redução de 75% NaCl proporcionou alterações na cor e perfil de textura. A aceitação sensorial também foi prejudicada na maioria das formulações estudadas porém a combinação de glutamato monossódico com inosinato dissódico/guanilato dissódico, lisina e taurina resultou em formulações com notas semelhantes à formulação controle. Neste experimento, a redução de sódio foi de 68,10%. Deste modo, o estudo demonstra que a redução de gordura e cloreto e sódio em produto cárneo fermentado cozido é possível e traz benefícios à qualidade nutricional destes produtos
Abstract: The demand for food with improved nutritional properties has led the meat products industry to re-evaluate their formulations. However, the reformulation of these products must preserve the food safety, stability, taste and other functional properties. The meat will constitute an important source of nutrients such as fatty acids, minerals, proteins and bioactive peptides in the diet. On the other hand, meat products have a high content of saturated fat and cholesterol, besides the high sodium content and very low levels of fibers. In this context, the aim of this study was: replace 50% of the total fat in cooked fermented product (pepperoni) by different levels of prebiotic fibre (3, 6 and 9% of fructooligosaccharides - FOS) and to evaluate the overall quality during 60 days of in refrigerated storage. And to replace 50 and 75% of NaCl content by using KCl in the pepperoni using flavor enhancers (06% monosodium glutamate, 06% 5'ribonucleotídeos-inosinate disodium and guanylate disodium) and amino acids (1% lysine and 075% taurine) with physico-chemical evaluation, color, texture profile and sensory analysis compared to a control formulation (no fat reduction). Pepperoni with reduced fat supplemented with different levels of FOS maintain the physico-chemical and microbiological properaties, color, texture profile and sensory characteristics when compared to the control formulation (no fat reduction). Moreover, the fructooligosaccharides were not degraded during the whole store period of the products. Pepperonis with 50% sodium chloride reduction were similar to the control (no reduction of NaCl) for all evaluated parameters, and the sodium reduction was 42.80%. However, the reduction of 75% NaCl resulted in changes in color and texture profile. The sensorial acceptance was also impaired in most of the formulations of this study, although the combination of monosodium glutamate with disodium inosinate / disodium guanylate, lysine and taurine resulted in formulations with a similar score when compare to the control formulation. In this experiment, sodium reduction was 68.10%. Thus, the study demonstrates that reducing fat and sodium chloride in fermented cooked meat products is possible and can bring benefits in the nutritional quality of these products
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
Clarke-Pringle, Tracy Lee. "Product quality control in reduced dimension spaces". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0034/NQ66260.pdf.
Texto completo da fonteHopkinson, Aaron John. "Evaluating the Application of Modularity to Reduce Market Risk in Technology Push Products". Diss., CLICK HERE for online access, 2007. http://contentdm.lib.byu.edu/ETD/image/etd1720.pdf.
Texto completo da fonteHaratifar, Sanaz. "The stability of electro-reduced milk lipids". Thesis, Université Laval, 2009. http://www.theses.ulaval.ca/2009/25960/25960.pdf.
Texto completo da fonteMcNutt, Ross Theodore. "Reduced DoD product development time : the role of the schedule development process". Thesis, Massachusetts Institute of Technology, 1998. http://hdl.handle.net/1721.1/58866.
Texto completo da fonteIncludes bibliographical references (p. 539-544).
According to the Packard Commission, "Unreasonably long acquisition cycles -- ten to fifteen years for major weapon systems is a central problem from which most other acquisition Problems stem." Since the commission issued its report in 1986, the time required to develop new military systems has only grown. This research and its recommendations are intended to identify and eliminate the causes of those long development times for military systems. This report addresses a key factor in determining the development time for military projects: the project's initial schedule. Part 1 outlines the current situation, previous efforts to reduce development time, and experiences with cutting development time in the commercial sector. It also documents the military product development process. Part 2 identifies a key area--the schedule development process, and its impact on development time--for in-depth research. Through understanding what is driving the initial project schedule and the impact of the initial project schedule on the eventual development time, the author identifies key drivers of development time. Part 3 presents the results of three surveys and analyzes the processes used to develop a project's initial schedule, the process used to develop a contracted schedule, and the impact of these schedules on actual development time. Part 4 presents observations, draws conclusions, and makes specific recommendations for remedial action. The key barriers to reducing development time for military systems are the lack of importance placed on project schedules; the lack of effective schedule-based information and tools; the lack of schedule-based incentives; and the overriding impact of the funding-based limitations on defense projects. The steps necessary to establish a focus on reducing development time are: 1) recognizing the impact of development time, 2) providing the necessary information for decision makers, 3) providing proper incentives at each organizational level, and finally providing a structure to effectively managce the set of all development projects to ensure that each project can be funded based on its development related requirements. Implementing the recommendations and focusing on reducing development time will force other changes in the acquisition process. The focus on reducing the time to develop and field systems will drive the acquisition system to better meet the needs of our warfighters, more rapidly, and at lower cost. Better, Faster, and Cheaper. Even more importantly, shortening development times is critical to develop and produce with limited resources, the right weapons at the right time to deter or to defeat any potential enemy at any time with the minimum cost to our warfighters.
by Ross McNutt.
Ph.D.
Wasserman, Thomas A. "A reduced tensor product of braided fusion categories over a symmetric fusion category". Thesis, University of Oxford, 2017. http://ora.ox.ac.uk/objects/uuid:58c6aae3-cb0e-4381-821f-f7291ff95657.
Texto completo da fonteSTEFANINI, NICOLA. "Optimization of Industrial Polymeric Products to Improve Quality and Reduce Environmental Impact". Doctoral thesis, Università degli Studi di Camerino, 2019. http://hdl.handle.net/11581/428907.
Texto completo da fonteSchiveley, Steven C. (Steven Charles) 1974. "Reducing the cost of quality (COQ) through increased product reliability and reduced process variability". Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/34757.
Texto completo da fonteIncludes bibliographical references (p. 61).
Today, Dell, Inc. (Dell) spends millions of dollars each year to prevent product defects from reaching the end customer and to manage those product defects that have escaped to the end customer. The cost of the equipment, labor, and materials to prevent and manage product defects is referred to as Dell's Cost Of Quality (COQ). A large percentage of Dell's COQ is spent by warranty-support and customer service organizations (Services). While the costs of defects most directly affects Dell through the expenditures in such Service organizations, the causes of are found predominantly in other organizations, such as Design, Materials, and Manufacturing. Without a causal link which directly ties the costs of quality defects to the causes of quality defects, it is difficult to justify increased quality-improvement expenditures in product design, product validation, component selection, or manufacturing processes. The Cost Of Quality methodology described here is a practical approach to a) quantifying the financial impact of quality defects, b) shifting the problem-solving focus from "find-and-fix" to prevention, and c) prioritizing quality improvement investments based on expected financial return. This methodology aligns well with Dell's focus on financial performance and has provided the foundation for a COQ program which has been adopted by Dell's Executive Office as one of five top cost reduction projects for fiscal years 2005-2007. This paper provides background on the current tools, process, and culture affecting quality at Dell, describes the financial impact of quality on Dell's business, details the evolution of Dell's COQ initiative, and analyzes five possible methods to sustain the COQ effort.
by Steven C. Schiveley.
S.M.
M.B.A.
Ziat, Ghiles. "A combination of abstract interpretation and constraint programming". Electronic Thesis or Diss., Sorbonne université, 2019. http://www.theses.fr/2019SORUS429.
Texto completo da fonteWe investigate in this thesis a tight collaboration between techniques of Abstract Interpretation and Constraint Programming within a unified method of resolution of constraint satisfaction problems. This work addresses the problem of the design in a generic and modular way of a constraint solver based on abstract domains, which capture specific properties of program or constrained variables. We exploit the assets of both fields to bypass the restriction of standard constraint solvers, such as the dedication to a certain type of constraints or variables. Our effort also consists in the design of a robust method, providing soundness properties even in thecontext of floating-point errors. Moreover, we are interested in different techniques allowing the construction of a partition of a solution space that can be easily reused, both from a quantitative and a qualitative point of view. Our work has been concretized in the form of an implementation within the AbSolute constraint solver and applied on several examples. Our experiments show that our methods improve the solver’s efficiency or the quality of the results according to the metrics we have defined
Meredith, Hazel. "Technologies and systems to control Campylobacter and reduce the microflora on poultry products". Thesis, Ulster University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.669230.
Texto completo da fonteLuo, Xiao. "Food reformulation of baked products as a strategy to reduce added sugar intake". Thesis, University of Sydney, 2020. https://hdl.handle.net/2123/24134.
Texto completo da fonteGUPTA, NITIN. "MACHINE LEARNING PREDICTIVE ANALYTIC MODEL TO REDUCE COST OF QUALITY FOR SOFTWARE PRODUCTS". Thesis, DELHI TECHNOLOGICAL UNIVERSITY, 2021. http://dspace.dtu.ac.in:8080/jspui/handle/repository/18484.
Texto completo da fonteAkkas, Arzum 1978. "Strategies to reduce product waste in the consumer packaged goods industry". Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/103546.
Texto completo da fonteThis electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 165-169).
The cost of waste for products such as soft drinks, shelf stable dry food, and dairy in the consumer packaged goods industry is massive, about $15 billion annually in the U.S.A. This thesis focuses on waste associated with product expiration since this type of waste involves both manufacturers and retailers as well as different functional areas such as production, warehousing, sales, procurement, and store operations. As a result, the industry has not made much progress in reducing this type of waste. We study three problems related to product expiration. Chapter 2 presents a descriptive study examining the root causes of product expiration and their impact on expiration. Using econometrics and our collaborator's data, we find that the amount of expiration can be reduced considerably via a case size reduction. We identify the next important opportunities in the areas of inventory aging in the manufacturer's supply chain and sales incentives, and thus the remainder of this thesis focuses on these two areas. Chapter 3 examines the manufacturer's sell-or-dispose decision for aged inventory. We develop an optimization model to find the minimum remaining shelf life below which the manufacturer does not sell the product since the cost of expiration is more than the sunk cost of production. We use machine learning to approximate optimum values which can be used as a low cost alternative method. If supply chain managers are held accountable for the cost of disposed items, they will have an incentive to better manage inventory. As a result, expiration will be reduced. Chapter 4 analyses sales-force compensation schemes from the perspective of product expiration caused by overselling. We develop a game theoretic model of the decision process of the manufacturer and the sales representative. We find a compensation scheme that aligns the interests of the manufacturer and the sales representative preventing overselling while achieving full profit potential for the manufacturer.
by Arzum Akkas.
Ph. D. in Engineering Systems
Deeter, Jonathon Michael. "Degradation of Trichloroethene By Radicals Produced By Oxygenation of Various Reduced Iron Minerals". Wright State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=wright1598892463038822.
Texto completo da fonteŘádková, Lucie. "Redukce korozních vrstev mosazi pomocí nízkotlakého nízkoteplotního plazmatu". Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-234528.
Texto completo da fonteCasamayor, J. L. "How to reduce the environmental impact of LED-based lighting products during the design process". Thesis, Nottingham Trent University, 2015. http://irep.ntu.ac.uk/id/eprint/30382/.
Texto completo da fonteJohansson, Anthon. "How can Atlassian products be modified to reduce the average time usage for common tasks". Thesis, Linköpings universitet, Interaktiva och kognitiva system, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-138981.
Texto completo da fonteShine, Francis, e Akhildas Mohandas. "Product standardization to reduce lead time to meet customer demand in glulam manufacturing industry". Thesis, Tekniska Högskolan, Högskolan i Jönköping, JTH, Industriell organisation och produktion, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-38870.
Texto completo da fonteRaue, Judith Doris. "Recycled organic products to reduce the negative impact of salinity and sodicity on acidic soil properties and plant growth". Thesis, Queensland University of Technology, 2008. https://eprints.qut.edu.au/20652/1/Judith_Raue_Thesis.pdf.
Texto completo da fonteRaue, Judith Doris. "Recycled organic products to reduce the negative impact of salinity and sodicity on acidic soil properties and plant growth". Queensland University of Technology, 2008. http://eprints.qut.edu.au/20652/.
Texto completo da fonteCuellar-Valer, Stephanie, Angie Gongora-Vilca, Ernesto Altamirano-Flores e Daniel Aderhold. "Application of lean manufacturing in a peruvian clothing company to reduce the amount of non-conforming products". Springer, 2021. http://hdl.handle.net/10757/655941.
Texto completo da fonteBjörkman, Jacob, e Sebastian Wisén. "Investigation of defective products and how to reduce them : A case study at a Scandinavian plastic manufacturer". Thesis, Tekniska Högskolan, Jönköping University, JTH, Logistik och verksamhetsledning, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48966.
Texto completo da fonteEriksson, Erik. "The potential for forestry to reduce net CO₂ emissions /". Uppsala : Dept. of Bioenergy, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/2006103.pdf.
Texto completo da fonteLee, Do Young. "Moving from Ownership to Leasing: A Design Strategy to Extend Product Life and Reduce Waste". University of Cincinnati / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1342715875.
Texto completo da fonteNguyen, Van Hieu, Thanh Nghi Nguyen, Quang Vinh Le, Minh Anh Le, Van Hung Nguyen e Martin Gummert. "Developing densified products to reduce transportation costs and improve the quality of rice straw feedstocks for cattle feeding". Technische Universität Dresden, 2018. https://tud.qucosa.de/id/qucosa%3A33313.
Texto completo da fonteNén ép rơm là quá trình quan trọng và cần thiết để tăng khối lượng thể tích với mục đích giảm chi phí vận chuyển. Trong nghiên cứu này, chúng tôi đã thực hiện nghiên cứu đánh giá tính khả thi về kỹ thuật và kinh tế đối với nội dung nén ép rơm cuộn và ép viên rơm. Cùng với mục đích chính là tăng dung trọng của sản phẩm từ rơm, chúng tôi cũng đánh giá chất lượng sản phẩm làm thức ăn cho bò giúp cho tăng kích thích quá trình tiêu hóa. Kết quả nén ép cuộn rơm đã làm tăng dung trọng của kiện rơm đến 400% (từ 94 đến 398.7 kg.m-3). Qua đó, đã giảm được chi phí vận chuyển 60% được ước tính cho 60 km khoảng cách vận chuyển. Đối với ép viên rơm, dung trọng tăng đến 700% (từ 94 đến 666 kg.m-3). Hàm lượng dinh dưỡng của viên nén hỗn hợp rơm gồm protein (12,1%), chất béo (2,8%), chất xơ (32,7%), và lượng tro tổng (11,2%). Ngoài ra, kết quả thử nghiệm cho bò ăn sản phẩm viên nén này cho thấy bò có cảm giác thích và ăn hết toàn bộ viên nén. Kết quả của nghiên cứu đã góp phần giảm chi phí khi sản xuất thức ăn cho bò, tăng thu nhập cho người nông dân và từ đó giảm tác động môi trường do việc đốt rơm trên đồng.
Cordeiro, Amábela de Avelar. "Padrão alimentar e consumo domiciliar de produtos com redução de gorduras na área metropolitana de São Paulo\"". Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-06022015-121206/.
Texto completo da fonteThe Food Guides orientate the public to healthy practices concerning food. The food industry has developed low-fat products to attend the demand from those who have difficulties to follow the proposed instructions. This work focused on describing the food standard at low-fat consumers\' domiciles. The .population was composed by 2,337 domiciles, which participated in a research - realized by POF/FIPE/USP in 1998-1999 - about a probabilistic sample from a metropolitan area in São Paulo. We considered low-fat consumers\' domiciles; those who presented skim, semi-skim and Light products consumption (#445 19.1 %). Herein, the demographical, socioecohomical and scholarity level profiles, were also investigated. The housing food consumption was obtained by the per capita/day average at the unity of domicile, tailored to gender and age, for 14 aliments groups. The Principal Components Analyze was used to obtain the food standard as the Multiple Logistical Regression and Discriminat Analyse were used to identify the differences among the groups. The housing low-fat consumers presented scholarity level, the revenue, age of the family members, availability of fruit and greens, industrial products, addition of lipids and sugars higher than those who were not consumers. The food standard at the low-fat consumers was characterized as \"traditional\" and among those who were nor consumers it was characterized as \"mix\". The results suggest that the low-fat consumers have not presented a homogeneous food structure and the food standard adopted by then may not consider nutritional recommendations.
Dutton, Adam. "Examining when and why farming might reduce demand for wildlife products and by extension extractive pressure on wild populations". Thesis, University of Oxford, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.556474.
Texto completo da fonteMoscoso, Rios Yves Igor, e Zanabria Henry Alcántara. "Propuesta para reducir reclamos en el abastecimiento de repuestos de productos de línea blanca". Bachelor's thesis, Universidad Ricardo Palma, 2015. http://cybertesis.urp.edu.pe/handle/urp/1303.
Texto completo da fontePettersson, Anna-Lena. "Zero Tolerance Program : A strategic approach to reduce operational cost and improve quality levels". Thesis, Mälardalen University, School of Innovation, Design and Engineering, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-10015.
Texto completo da fonteFor a company to be competitive today, one way is to create a natural feedback loop from the production department to the design department with information regarding the production systems ability to deliver a finished component. The purpose with this feedback loop is to create respect for tolerances and to more design for manufacturing and assembly. The studied company in this thesis work developed a quality program to reach a spiral of continuous improvements to reduce cost of poor quality (CoPQ) and to reach an improved quality level (PPM). The object of this work was to test and improve the quality program called The Zero Tolerance Program. Delimitations were made when the work was started and ongoing which led to that the impact on PPM could not be studied. The connection to CoPQ was difficult to obtain and could only be proved theoretically, not practically, due to the short timetable.
During the short amount of time the right root cause could not be found. The thesis work findings came to a number of identified Measurable Success Criteria and requirements which must be in place for the further progress of The Zero Tolerance Program.
PREPARE
Lara, Torres Nicolás Antonio. "Inserción y crecimiento de las marcas propias en el mercado del arroz. Análisis en forma reducida". Tesis, Universidad de Chile, 2017. http://repositorio.uchile.cl/handle/2250/150551.
Texto completo da fonteLos hechos muestran que las marcas propias se han transformado en una tendencia en la industria del retail en las últimas décadas, incorporándose cada vez en más mercados y con mayor penetración dentro de los mismos, constituyendo una estrategia de negocios a nivel mundial. Las razones de dicho auge tienen relación con el valor que éstas poseen tanto de cara al consumidor - productos de menores precios y calidad similar - como a las empresas - mayores márgenes, foco de lealtad y punto de diferenciación de cara a sus competidores-, lo que se ha traducido en la entrada intensiva de marcas propias, y donde el mercado chileno no ha sido la excepción, cuya oferta actual considera la venta de marcas propias en categorías tales como vestuario, electrónica y electrodomésticos, distintas categorías de alimentos y decoración, entre otros. El presente trabajo estudia el impacto de la inserción y crecimiento de las marcas propias en el rubro del arroz en Chile y para dos cadenas de supermercados relevantes dentro de la industria supermercadista. Para lo anterior, se lleva a cabo un análisis en forma reducida y estimaciones lineales, de manera de identificar las consecuencias que las marcas propias hayan provocado debido a su entrada, específicamente en variables tales como las participaciones de mercado, márgenes del retailer, márgenes del proveedor, utilidades del retailer y mix de productos o assortment. Esto, en el contexto de la competencia entre el retailer y los proveedores en la negociación bilateral que estos llevan a cabo por los precios de compra o negociados a los que se tranzan los productos. Los principales resultados obtenidos muestran un crecimiento importante de las marcas propias durante el período de estudio en términos de su participación de mercado, junto con un incremento en las utilidades percibidas por el retailer por la venta de productos de la categoría de arroz tras la inserción de las marcas propias. Sin embargo, también se señala que en torno a los márgenes - del retailer y proveedor -, no existen efectos atribuibles a la entrada de las marcas propias que pudiera significar un incremento en el poder de negociación por parte del retailer. Por último, los resultados también muestran una concentración del mercado, indicando que las marcas propias incrementaron su presencia de mercado a costa de marcas pequeñas, siendo éstas desplazadas, dando lugar a una composición de mercado más concentrada, donde los principales proveedores se vieron favorecidos incrementando tanto sus participaciones de mercado como sus márgenes.
Bengtsson, Peder. "Apply heat pump systems in commercial household products to reduce environmental impact : How to halve the electricity consumption for a household dishwasher". Doctoral thesis, Karlstads universitet, Institutionen för ingenjörs- och kemivetenskaper, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-48132.
Texto completo da fonteThe competition in the household appliances industry is strong. Manufacturers are continuously trying to develop, produce and sell product functions and features with good profit. To continually develop new features that the customer chain is willing to pay for is a key factor for a manufacturer to survive. In this study has a heat pump system been added as a new feature to a dishwasher. The first heat pump dishwasher was introduced on the market in 2014 and the heat pump system was only used to heat the dishwasher. Comparing that first heat pump dishwasher was a new closed drying method introduced in this study where no humid air evacuates to the kitchen. Experiments and simulations showed that a dishwasher with an added heat pump system can decrease the total electricity consumption by 50% when cleaning and drying the dishware comparing to an on market conventional dishwasher. The willingness from the customer chain to pay extra for this heat pump dishwasher is because of the decreases in electricity consumption and the fact that no humid air evacuates to the kitchen. This willingness makes the heat pump dishwasher to a variant which have possibility to succeed on the future market.
Sweney, Jill Marie. "Combining Systems Methodologies to Reduce Allergen-Related Food Recalls". PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2373.
Texto completo da fonteWelihockyj, Nastassja. "Killing two ostriches with one stone : will barriers to SADC trade be reduced as a by-product of exchange control liberalisation within the region?" Master's thesis, University of Cape Town, 2013. http://hdl.handle.net/11427/5675.
Texto completo da fonteThesis (M.Com. (Economics))--University of Cape Town, 2013.
Includes bibliographical references.
This thesis investigates the effect of exchange controls on trade of the Southern African Development Community (SADC). Restrictions on foreign exchange should be adjusted (liberalised to an extent) in order to harmonise policies between members, as an important part of the regional integration plan, which aims at the creation of a Monetary Union by 2018. The first step taken to examine the collateral effect of this on trade involves the construction of a new index, measuring exchange control restrictiveness (ECRI) across SADC countries over the last 10 years, based on the IMF’s Annual Report on Exchange Arrangements (AREAR).
Izaguirre, Neira Javier Gabino. "Aplicación de herramientas de calidad en una fábrica de refrigeradoras para reducir fallos en el producto final". Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2016. https://hdl.handle.net/20.500.12672/5686.
Texto completo da fonteTrabajo de suficiencia profesional
Machuca, Vásquez Paola Alexandra, e Olivar Milena Cristina Perea. "Modelo de planificación Lean para reducir las devoluciones de productos termosensibles en una empresa químico-farmacéutica peruana". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654629.
Texto completo da fonteThe growth of sanitary products shipped through cold logistics, in recent years, has been sustainable and significant. This increase brings with it challenges aimed at maintaining the products in the established temperature ranges and, therefore, maintaining their quality; considering, furthermore, that most of them directly affect the health of customers. The deficiencies in the management of the cold chain affect the profitability of the companies in the chemical-pharmaceutical sector, due to the returns caused by the delivery of low-quality products. In this context, this research proposes a solution that includes the application of three tools: Jidoka, the MRP II planning system and the Standardization of Work to reduce the level of returns. The proposal is based on the improvement of the packaging process, by applying new inventory policies, optimal mechanisms for the management of packaging materials and the updating of the work protocol. After the implementation of the model through a pilot test, it was possible to reduce returns by 41.5% and increase the number of perfectly delivered orders to 95.2%.
Trabajo de investigación
Castillo, Rodriguez Pedro Carlos. "Propuesta de mejora de la gestión de inventarios en una empresa comercializadora mayorista de materiales de construcción para reducir los pedidos no atendidos". Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2019. http://tesis.usat.edu.pe/handle/usat/1847.
Texto completo da fonteTesis
Lind, Amelia. "3D-simulering : Möjligheten med ett förändrat arbetssätt vid implementering av CLO3D". Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-26567.
Texto completo da fonteThis study examines the possible change that will take place when 3D-simulation will take a major place in a textile product development process. This by answering whether there is a market for a changed way of working. Investigate the advantages and disadvantages of an implemented 3D approach. And explore how the industry's professional roles will be affected by it. COVID-19 has shown how vulnerable a product development process on the other side of the world becomes in a global crisis and because of that the interest of 3D has increased. The study is conducted with an abductive method of qualitative research methods in the form of a focus group and an interview. The report's results show that the market is open for a new way of working in the form of implement 3D. The prevailing pandemic has led to a more open sight for implementing 3D. The demand and interest in 3D-competence has also been seen in the course of CLO3D software that from the first semester start with overfull classes. Implemented 3D is seen as the new way to achieve a more efficient and flexible work process.
Guo, Yi 1977. "Quebec hog producers' willingness to accept carbon credit revenue for adopting management practices that reduce greenhouse gas emissions". Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=112628.
Texto completo da fonteSolari, Bascur Ignacio Andrés. "Rediseño de procesos para reducir costos mediante la disminución de los niveles de inventario de maderas Arauco S.A". Tesis, Universidad de Chile, 2017. http://repositorio.uchile.cl/handle/2250/149125.
Texto completo da fonteEl presente trabajo expone en detalle el desarrollo de un rediseño de procesos para reducir los costos de la empresa Maderas Arauco S.A. mediante la disminución de los niveles de inventario. Maderas Arauco S.A. pertenece al sector industrial de la Madera Aserrada, sector industrial que ha experimentado una gran recuperación luego de la crisis Subprime en los Estados Unidos que afecto fuertemente al sector en el año 2009. Sumado a lo anterior, la empresa ha ido aumentando su capacidad productiva y esto se ve reflejado con la adquisición del 50% de una fábrica de tableros en España, aumentando en 1,45 millones de m3 su producción de tableros MDF. Dado esto es que se hace imperante mantener un nivel de inventario óptimo de manera de evitar sobre costos derivados de este, ya que, si se analiza la línea de productos MDP de la empresa para los mercados de Chile, Perú, Colombia y México, esta presenta costos de más de 4 millones de dólares solo por concepto de sobre stock. Para llevar a cabo este rediseño, se realizará una investigación bibliográfica enfocada en la gestión de operaciones, específicamente en los sistemas de administración de inventario y rediseños de procesos. Posteriormente, se cuantificará los costos asociados al sobre stock que posee la empresa, contrastando el stock optimo que deberían tener versus el real. A continuación, se realizará un levantamiento de procesos de la situación actual, específicamente de aquellos procesos que están relacionados con la administración de inventarios a modo de poder diagnosticar las posibles falencias y causas que provoquen esos altos niveles de stock. Luego, se rediseñarán aquellos procesos que permiten reducir los niveles de inventario sin disminuir los niveles de servicio existentes para las oficinas comerciales que posee la empresa en Chile, Perú, Colombia y México. Finalmente, se realizará una evaluación económica del impacto que tendrá este rediseño de procesos, si efectivamente se reducen los niveles de inventario sin perjudicar los niveles de servicio y los ahorros en términos monetarios que puede tener para la empresa. El resultado de este trabajo se traduce en un rediseño de procesos enfocado en aquellos que tienen relación con la varianza de la oferta, logrando reducir los lead time de los productos, reducir los niveles de inventario anual de la empresa para las líneas de MDP y MDF en 86.925 m3, lo que se traduce en una reducción de costos por un total de USD $1.907.603.
21/11/2022
Miková, Petra. "Plazmochemické odstraňování korozních vrstev bronzu". Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-402109.
Texto completo da fonte