<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2223-4861</journal-id>
<journal-title><![CDATA[Centro Azúcar]]></journal-title>
<abbrev-journal-title><![CDATA[cen. az.]]></abbrev-journal-title>
<issn>2223-4861</issn>
<publisher>
<publisher-name><![CDATA[Editorial Feijóo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2223-48612022000200026</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[ANÁLISIS DEL ESTADO DE CONTROL DEL PROCESO DE OBTENCIÓN DE AZÚCAR CRUDO]]></article-title>
<article-title xml:lang="en"><![CDATA[ANALYSIS OF THE STATE OF CONTROL OF THE PROCESS OF OBTAINING CRUDE SUGAR]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Pérez de Medina]]></surname>
<given-names><![CDATA[Luisbel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Luis Orozco]]></surname>
<given-names><![CDATA[Jesús Delfín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Sáez]]></surname>
<given-names><![CDATA[Lourdes Yamen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández Guerrero]]></surname>
<given-names><![CDATA[Yenisleidys]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Austral de Chile Facultad de Ciencias Agrarias y Alimentarias Escuela de Graduados]]></institution>
<addr-line><![CDATA[Valdivia Los Ríos]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Matanzas Facultad de Ciencias Técnicas Departamento de Ingeniería Química]]></institution>
<addr-line><![CDATA[Matanzas ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Matanzas Facultad de Ciencias Empresariales Departamento de Ingeniería Industrial]]></institution>
<addr-line><![CDATA[Matanzas ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>49</volume>
<numero>2</numero>
<fpage>26</fpage>
<lpage>34</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2223-48612022000200026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2223-48612022000200026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2223-48612022000200026&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: En los últimos años se han observado tendencias desfavorables en centrales azucareros cubanos a causa de dificultades operacionales y fuentes de variabilidad externa en el proceso.  Objetivo: Evaluar el estado de control del proceso de producción de azúcar crudo en un central azucarero cubano y plantear posibles soluciones a implementar por la industria.  Materiales y Métodos: Se monitorearon 59 parámetros operacionales durante 20 días y se utilizaron herramientas estadísticas como cartas de control para medias y rangos, cartas de Hotelling, índices de capacidad del proceso y prueba de hipótesis.  Resultados y Discusión: El 79,72 % de los parámetros analizados y todas las etapas del proceso, no refieren control estadístico. De los parámetros analizados, el proceso es potencialmente suficiente para cumplir con el pH del azúcar y capaz de cumplir con las especificaciones del flujo de agua de imbibición, pureza del jugo clarificado, la pureza de la meladura e insolubles; no siendo así para el resto de los parámetros. Según prueba de hipótesis, 28 de los parámetros cumplen con los valores normados.  Conclusiones: Estos elementos demuestran el insuficiente estado del control del proceso productivo y la necesidad de revisiones más profundas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: In recent years, unfavorable trends have been observed in Cuban Sugar Mills due to operational difficulties and sources of external variability in the process.  Objective:  To evaluate the crude sugar production process state of control in a Cuban Sugar Mill and propose possible solutions to be implemented by the industry.  Materials and Methods: Fifty-nine (59) operational parameters were monitored for 20 days and statistical tools such as control charts for means and ranges, Hotelling charts, process capability indices and hypothesis testing were used.  Results and Discussion: The 79.72% of the analyzed parameters and all the process stages do not refer statistical control. From the analyzed parameters, the process is potentially sufficient to control the sugar pH and capable of achieve the imbibition water flow specifications, the clarified juice, the molasses purity and the insoluble. It not occurred for the rest of parameters. According to the hypothesis test, 28 parameters comply with the normed values.  Conclusions: These elements demonstrate the insufficient state of control of the production process and the need for deeper revisions.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[azúcar crudo]]></kwd>
<kwd lng="es"><![CDATA[central azucarero]]></kwd>
<kwd lng="es"><![CDATA[control del proceso]]></kwd>
<kwd lng="es"><![CDATA[eficiencia]]></kwd>
<kwd lng="en"><![CDATA[raw sugar]]></kwd>
<kwd lng="en"><![CDATA[sugar mills]]></kwd>
<kwd lng="en"><![CDATA[process control]]></kwd>
<kwd lng="en"><![CDATA[efficiency]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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