Lean Manufacturing en la producción de alimentos: Revisión sistemática, análisis bibliométrico y propuesta de aplicación

Rosita Iselda  Ferrer-Blas; Indira  Galarcep-Barba; Juan Carlos  Solano-Gaviño

doi:10.17268/sci.agropecu.2024.042

Autores

Rosita Iselda Ferrer-Blas Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú. https://orcid.org/0009-0006-2592-5570
Indira Galarcep-Barba Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú. https://orcid.org/0009-0000-0371-6053
Juan Carlos Solano-Gaviño Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú. https://orcid.org/0000-0003-1374-9558

DOI:

https://doi.org/10.17268/sci.agropecu.2024.042

Palavras-chave:

gestión, empresas, producción, eficiencia, alimentos

Resumo

En un entorno cambiante, la eficiencia y la capacidad de adaptación son esenciales para mejorar la competitividad de las empresas. El presente estudio analizó la aplicación de Lean Manufacturing en la producción de alimentos mediante una revisión de la literatura científica basada en Scopus, utilizando la metodología PRISMA y los softwares Vosviewer y Bibliometrix. A partir del análisis bibliométrico, se evidencia un incremento en las investigaciones sobre Lean Manufacturing en las empresas de alimentos desde 2019, con una tasa de crecimiento anual del 5,96%. Brasil y Perú se destacan por su alta producción científica, mientras que Brasil y Bélgica sobresalen en términos de citaciones. Además, se observa una destacada colaboración científica entre autores de América del Sur y Asia. Se identificaron tres clústeres relevantes: principios, herramientas de implementación y aplicaciones prácticas de Lean Manufacturing. El mapeo temático resaltó los conceptos Reducción de costes, Monitorización de procesos, Six Sigma y Mapeo de flujo de valor, como temas más prominentes subrayando el interés y aplicaciones en la literatura científica. Se propone la implementación de Lean Manufacturing en siete pasos, facilitando el uso de herramientas ágiles para la optimización de procesos y reducción de desperdicios en las empresas alimentarias. Lean Manufacturing contribuye a mejorar el flujo de productos en la cadena de suministro y en la sostenibilidad de las pequeñas y medianas empresas. Futuras investigaciones deben centrarse en la adaptación de Lean Manufacturing a diversos contextos y modelos de negocios en el sector agroalimentario.

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