INDEX

1. INTRODUCTION..........................................................................................

2. JUSTIFICATION.....

3. OBJETIVES...................

4. THEORETICAL FRAMEWORK...

4.1 MANUFACTURING.........

4.2 PROCESS ......

4.3 DIAGRAMS.....

10

4.3.1 PROCESS DIAGRAMS..

10

4.3.2 OPERATION DIAGRAM....

11

4.3.3 PROCESS FLOW DIAGRAM...

11

5. BREWING BEER.....

14

5.1 PROCESS FOR BREWING.....

14

5.2 HISTORY OF BEER.........

14

5.3 PRODUCTION PROCESS...

16

6. ANNEXES..

23

7. CONCLUSIONS............ 25
8. BIBLIOGRAPHIC.........

27

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INTRODUCTION

The process diagrams are graphical representations gather all the

necessary facts related to the operation or process clearly, so that they can
examine and to implement the most practical, economical and effective method.
Each process diagrams has a specific function or utility, which is why an
industrial engineer must use these instruments for the purpose of employing only
one that allows you to solve a given problem. Are classified as process diagram,
flow chart and flow chart.
Both flowcharts, process and route; are important in the process of
improvement, its correct use help formulate the problem, solve it, and implement
the solution. These diagrams are auxiliary-descriptive and informational valuable
for understanding a process and related activities.
These diagrams have specific symbology to classify each of the actions
that are performed in a given process to detect and eliminate possible
inefficiencies.
It is for this reason that in order to identify and familiarize with the general
diagrams a case of brewing, where you can know in detail the entire process
from handling raw materials to marketing was performed, which will allow us to
thoroughly study each of the steps and identify which of them can be optimized
to reduce production costs.

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JUSTIFICATION

If returned in time our ancestors performed retained products and

fermented products obtained subsequently so that the final product is not ruined.
Hence, our culture makes these drinks for ceremonial celebrations such
as folk, this type of drink is known as boj, who happens to be the Fermentation of
sugarcane passing through various processes starting from extraction in the
fields of cultivation to move to machines that are produced by the very people
who are responsible for turning in strong drink.
In commemorating his hundred and twenty five years of foundation, took
this opportunity to take a break, look back and assess the progress made; then
meditate on par future. A business development was growth and gradual
transformation of its facilities. That is why the sequence of spaces through which
the company went up to the El Zapote, epicenter of the flourishing industrial
architecture like few in the region is documented.
Just as the constant transformations of the urban environment. Similarly,
the development of equipment for manufacturing, bottling and transporting beer
other products becomes apparent. It is notorious the will to believe, to bet on
modernity and its constant renewal. There has always been the continuing
search for more efficient technology and constant training of their workers, with
faith in a better future for all.
The use of process diagrams contribute to the better utilization of
materials used for the production of beer, however in order to increase
production, generate greater profits by reducing the use of materials for its
manufacture, staring meet all the standards of quality.

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OBJETIVES

After studying this example of diagram process, the student will be able to:
Review process diagram symbols.
Describe the use of process diagrams and the information they contain.
Draw a process flow diagram.
Draw a process and instrument drawing.
Describe the various process equipment relationships.

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4. THEORETICAL FRAMEWORK
4.1 MANUFACTURING
A manufacturing is an industrial product, i.e. is the transformation of raw
materials into a fully finished product is now ready to be intended for sale.
Also known as secondary industry, manufacturing encompasses a huge
variety, craftsmanship, high technology, among others, although generally applies
the term to refer to industrial production that transforms raw materials into
finished goods.
Manufactures today already include all intermediate processes required
for its production; this is possible because the industrial sector is highly
associated with engineering and industrial design.
Meanwhile, the production of a manufacturing can be performed manually
or by way of the use of machines. When you need to obtain a higher production
volume which will be implemented is the division of labor, in this embodiment,
each worker will look special and only a small part of the task. Thus you gain in
expertise, speed and economization of resources.
The origin of modern manufacturing is located in the late eighteenth
century, more precisely in 1780 with the milestone that marked the British
Industrial Revolution that would extend at first throughout Europe, then to North
America and finally to the world before this time what was commanded and
dominated artisanal production.
Today manufacture a huge portion of the world economy takes.

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4.2 PROCESS
A process is an organized group activities interrelated and together create
a result of value to the customer.
Different types of business processes that exist are processes Individual,
vertical and horizontal, which is then, presents its definition.
An individual process is being performed by one person within a
department.
However, often called functional or vertical viewing the traditional
approach of a company in which the set of similar activities, also called functions
are organized hierarchically in order to form departments (organization).
The name of the functional or vertical view comes from the typical
structure of an organization chart with a "vertical" hierarchical arrangement from
the CEO to the heads of each functional area.
As for the horizontal organization, this is done as process management
providers that starting with the product end with the customer. Throughout this
process are essential costs related to logistics, quality and internal productivity.
To the extent that the costs of transportation, inspection, quality, internal
movements, energy, among others, the bases are forged to produce goods and
services at lower cost and with higher quality are reduced. This vision of the
processes shaping and giving life to the horizontal organization correlates
perfectly with the new systemic vision of the company. Different processes are
interrelated, so that simplifying products and services are allowed to give rise to
processes and activities that turn out to be simpler.

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For whatever the process, whether individual, vertical or horizontal, the

key elements are:

Materials (raw materials) or intangible.

The media "resources" and certain requirements "customer requirements".
A series of activities that transform or add value to the inputs.
Generating a process outputs, which are input to the next process or the

product or service delivered.

An evaluation system: where the performance of the process and

customer satisfaction through "indicators" is measured.

Limits: Customer need (start) and unmet need (order).
By activity will understand the set of tasks necessary to obtain a result.

Below is a classification of activities is presented by value and cost:

1. Core activities: critical or real value are those which generate returns the
value that the customer expects. Among these activities are: internal
logistics,

production

operations,

outbound

logistics

(distribution),

marketing (sales) and post sales service.

2. Support activities: support or add value to the company: provide support
for primary activities, and ensure the functioning of the company; but do
not give value to the customer. Here we find: procurement, research and
development, human resource management and enterprise infrastructure.
3. Non-value added activities: no added value and satisfy the customer,
these activities should be eliminated because they represent a waste of
time between these processes and activities are: transportation,
inspection, delay, storage and rework.
In process design models are used to study the behavior of a process
which can be modeled symbolically, analytically or by simulation. Models or
graphical symbolic diagrams tools include process, the graphs of the activities of
the process (process activity chart) and flow charts (flowchart). These models are
fast, easy to develop and easily understood by others.
4.3 DIAGRAMS

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It is a general flowchart summarizes the current process, process redesign

and improvement from proposed changes. This graph characterizes the process
to describe the number of activities and its category, the amount of time required
for each activity and the corresponding percentage of the total process.
4.3.1 PROCESS DIAGRAMS
Are very important in the manufacturing industrial because they give us a
clear perspective of the process with every step, including materials, time,
distance, and others. This helps the engineers to interpret and analyze the
manufacturing process and make decisions that will improve the process without
being there to watch how everything works.
They are very important because they help to designate any graphical
representation of a process or part of this. At present flowcharts are considered
in most companies as one of the main tools in the realization of any method or
system.
Your goal is to graph the different stages of the process and their
interactions, to facilitate understanding of their operation. It is useful to analyze
the current process, suggest improvements, meet customers and suppliers for
each phase, represent controls, etc.
Each step of the process is represented by a different symbol containing a
brief description of the process step. Graphic symbols of the process flow are
interconnected with arrows indicating the flow direction of the process.
The flow diagram provides a visual description of the activities involved in
a process showing the sequential relationship amongst each other, facilitating
rapid understanding of each activity and its relationship to the other, the flow of
information and materials in the process branches the existence of repetitive
loops, the number of process steps, interdepartmental operations ... It also
provides indicator selection process.
4.3.2 OPERATION DIAGRAM
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This diagram is a graphic representation of the operations and inspections

in a production process. In this diagram well include the following symbols:

Operation: is when the process has materials

transformation, or involves any action or activity for

Inspection: is when we check how the process is

going and also the quality of the product during the
manufacturing process.

Combined: this is an operation-inspection step and is used

when in the process you have to check the products during
an operation.

4.3.3 PROCESS FLOW DIAGRAM

Process flow diagrams (PFDs) are used in chemical and process
engineering. These diagrams show the flow of chemicals and the equipment
involved in the process. Generally, a Process Flow Diagram shows only the
major equipment and doesn't show details. PFDs are used for visitor information
and new employee training.
By the flowcharts can quickly understand the whole process, thus
facilitating their analysis to modify and improve it. A flow diagram is a graphical
representation of the steps followed to perform a process; based on an input, and
after performing a series of actions, reach an exit. Each step builds on the
previous and underpins the next.

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Process

Flow

Diagram

shows

the

relationships
major

between

components

in

the
the

system. PFD also tabulate

process design values for the
components
operating
minimum,

in
modes,
normal

different
typical
and

maximum. A PFD does not

show minor components, piping systems, piping ratings and designations.

Examples of process diagrams:

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5. BREWING BEER
5.1 PROCESS FOR BREWING
The process of brewing is so complex that it is surprising that it should
happen to someone. But it did, and was long ago.
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5.2 HISTORY OF BEER

Beer is one of the oldest products of civilization. Historians believe that
already existed in Mesopotamia and Sumerian in 10,000 BC In 1981 a stone
tablet that describes a type of beer brewed in Babylon in 6000 BC was found In
ancient times, the Chinese also elaborated beer, just as the pre-Columbian
civilizations in the Americas, who used corn instead of barley. Similarly, in ancient
Britain beer was produced based on malted wheat before the Romans introduced
barley.
The main raw material for brewing is barley; it is known that the existence
of this cereal goes back as ancient times as 3000 BC As the barley is better than
grapes grown in cold climates, the Nordic countries like Germany or England
favored the production of beer against wine, and these regions became
renowned producers of beer. Indeed, beer production was taken very seriously,
both there and in the New World, where this drink was one of the main
components of the diet of the first settlers.
Until 1400, the main ingredients of beer were malted barley, water and
yeast. Rosemary and thyme were added to prevent the beer is damaged and to
add flavor. This beer was turbid and contained many proteins and carbohydrates,
which made her a highly nutritious drink, consuming both peasants and nobility.
It is believed that in the fifteenth century a new version of ale was
discovered. The merchants of Flanders and Holland introduced hops in its
preparation, which gave a bitter taste. The variety containing hops "beer" was
called and he lacked this ingredient, "ale". The new variety with hops became so
popular that since the eighteenth century all beers were made with this
component.
In the middle Ages, European monks safeguarded literary and scientific
knowledge as well as the art of brewing. They refined the process almost to
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perfection and institutionalized the use of hops for flavor and preservative
properties. However, it was not until Louis Pasteur for the final step was given.
Until then, beer producers relied on natural yeast carrying the air for fermentation
occurred. By demonstrating that yeast is a living microorganism, Pasteur made
possible the precise control of the conversion of sugar into alcohol.
Today, many highly sophisticated techniques depending on the type of
beer that is developed are applied, but two types of yeast are essentially used:
the Saccharomyces cerevisiae and its close relative, the S. carlsbergensis. The
first is described as a leaven of "top-fermenting" as it floats on the surface of the
wort. It is used to produce darker beers such as English "Bitter", whereas
continental lagers are made S.carlsbergensis, which is bottom-fermenting yeast.
Currently there is a huge variety of beers in Europe, especially in Belgium,
Holland and Germany. Interestingly, the Lambic beer is fermented with natural
yeasts and added cherries or raspberries to improve taste, and that the "white
beer" is made from wheat and flavored with coriander and orange peel.
The history of beer is fascinating. Longtime different varieties have served
both as a nutritious drink for monks during fasting to quench the thirst of gold
diggers in California.

5.3 PRODUCTION PROCESS

The overall process of brewing is described, explaining the fundamental
difference between ale and lager beers, depending on the type of fermentation to
occur. Each producer may make changes in this process, to get a beer with
special and differential characteristics.

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1. Malted: To extract sugars from barley and other cereals, which are
then converted into alcohol, you wort first undergo a process called
malting.
Barley grains are introduced into a tank with cold water and
leave to soak that continuously oxygenated with air saturated with
water to maintain humidity for two or three days. Here are some
cases where germination are carried by the effect of moisture and
heat, barley grains they start coming a sort of small roots. This
process, known as germination lasts about a week, yielding socalled green malt. Because of this natural phenomenon, barley
starch becomes soluble in preparation for conversion into sugar.
To stop the germination green malt takes a roasting where is
passed hot dry air and obtain malt, which will be of one type or
another depending on the temperature at which it dries. If dried at
low temperature, pale malt used in the development of more pale
lagers is obtained. The higher the temperature, the darker the
obtained malt beer and thus is made from it. The obtained malt
character not only influences the color of the beer, but also in taste
and aroma.
Malting is a process that today is done in different from
brewing industries, reaching malt beer facilities in bags or in bulk for
use. There are some producers who still have their own malting, but
they are the exception, since if needed a special type, it will get in
the malting according to the specifications of each producer of beer.
2. Mixture: Once the malt, and by the brewing facilities, it is crushed
and mixed with hot water to extract their natural sugars by
enzymatic biochemical processes.
The duration and temperature of this process depend on
each producer and style of beer will do. Can be a single infusion at
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a single temperature (as for tea) or a decoction, in which the

mixture is transferred from one tank to another at different
temperatures. The infusion usually lasts one to two hours and is the
method traditionally used in the preparation of ale beers. The
decoction is a slower process can last up to six hours and is used in
the preparation of lager beers. In any case, the result is a kind of
sugar water called wort, and before moving to the next phase will
be filtered to remove the remains of grain (husk) which did not
dissolve in water.
At this stage the force of the future beer is decided, based on
wort extract; This will depend on the amount of malt used, it will
more or less sugar to be transformed into alcohol during
fermentation. The amount of alcohol will be decisive to give more or
less body to the beer.

3. Boiling: Once clean, the wort is brought into a boiler, where it is

boiled with hops, which gives you the bitterness and typical beer
aroma. Depending on the amount and the variety of hops used, the
beer will have a more or less bitterness and aroma. Usually not all
hops at first check, but different varieties of hops are added at
different times of the boil. This typically takes between an hour and
a half.

4. Word clarification and cooling: It is then necessary to separate the

particles were coagulated during boiling. This process, called
clarification is usually done through wort centripetal movement
inside the tanks, like a whirlpool or vortex that draws the solid
particles towards the center and towards the bottom.

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After boiling the wort, this is hot, so before moving on to the

fermentation must be cool and prepare to have the right
temperature for the yeast to work well.

5. Fermentation: Leads to the wort fermentation tank and yeast are

added to start the fermentation process, which involves the
conversion of sugars of the wort into alcohol and carbon dioxide.
Depending on the type of fermentation that occurs beers
belonging to one of the two great families of existing beers will be
delivered: ale and lager
a. HIGH FERMENTATION: For the yeast to work well requires
a suitable temperature. The process usually begins at room
temperature (18 C) and reaches 24 C due to self-heat of
fermentation.
Yeasts are added to the wort operate at high
temperature (between 18 and 24 C) on the surface of the
mixture. At 24 hours of beginning the process, a foam layer is
formed on the surface. The head of this foam is removed to
breathe liquid while yeasts are transforming sugar into
alcohol. When finished act, yeast falls to the bottom of the
tank. It is a quick process that usually lasts between 5 and 7
days. This is called primary fermentation.
Then most of the top-fermented beers have some kind of
further aging. It can be matured hot (13-16 C) for a few days, cold
storage or a second fermentation in the bottle or cask.
The beer is clarified or filtered to the yeast settle to the
bottom and relayed the into barrels, maturation tanks or bottles for a
second fermentation occurs. Sometimes sugar and yeast to
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stimulate this second fermentation and carbonation is added. You

may also be added hops to give it more flavors. This second
fermentation in the bottle, which is still yeast, makes some beers
continue to develop his character in the bottle and can "grow old"
depending on its
density

and

containing yeast.
A beer made by top
fermentation is known as ale.

b. LOW

FERMENTATION: The low temperature fermentation is a

relatively recent phenomenon. For many centuries, in warm
climates, the producers tried to avoid spoiling the beer in
summer keeping it in ice caves. There they observed that
yeast sank to the bottom of the tanks, but continued
transforming sugars into alcohol by the end of fermentation.
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With the help of temperature control, artificial cooling and

scientific selection of yeasts in the nineteenth century, a
producer of Munich, was able to implement a new method of
brewing, where luck or weather conditions did not affect the
process production.
This first fermentation yeasts act at lower temperature
than ale, about 5/9 C, also does in the bottom of the
fermentation tank. Also act in a slower manner, transforming
the sugar alcohol and slower until end. This makes it more
dry beer (are barely sugar), without the fruitiness of ale.
This first fermentation can last up to two weeks and is
more difficult to control than the ale process. At bottom
fermented beers brewed by are known as lagers. Most
German beers are of this type.
Then the wort takes a conditioning tanks where it is
stored (lager means to store or save in German) at a
temperature near freezing. Here a second fermentation in
which the yeast converts the sugar alcohol is produced. This
can facilitate adding grape must in fermentation, which is still
sugar.

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During this period the

beer will develop a special
character depending on the
time that is left to mature. A
good beer will have a minimum
maturity period of three or four
weeks, reaching two or three
months.

1
2
6. Finished: Once the ripening process finished, and before
packaging, beer can partially or completely filtered to remove solid
waste may have, then bottled or placed in a barrel.
The beers that have had a second fermentation in the bottle
may contain at the bottom of the same yeast deposit or sediment.
Not too muddy the beer, we must be careful when serving. This
sediment is only not harmful but it is a sign of a good beer that has
a later maturity.

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ANNEXES

Brewing Beer:

(scheme used in the presentation of the topic).

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CONCLUSIONS
The flowchart is a diagram for graphically representing an algorithm flow chart
is based on the use of different symbols to represent specific operations.
It is called flowchart because the symbols used are connected by arrows to
indicate the sequence of operation.
Flowcharts have a higher abstraction level, used before writing use case or
for documentation. Typically, Use Cases are related to the interactions
between people and systems. A process flowchart will usually be a graphical
representation of how a business object like an order will flow through various
business rules and system states.

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BIBLIOGRAPHIC

http://www.definicionabc.com/general/manufactura.php
https://luismiguelmanene.wordpress.com/2011/07/28/los-diagramas-de-flujosu-definicion-objetivo-ventajas-elaboracion-fases-reglas-y-ejemplos-deaplicaciones/
http://www.rff.com/process-flow-diagrams.htm
http://www.engineeringtoolbox.com/pfd-process-flow-diagram-d_465.html
http://pisis.fime.uanl.mx/ftp/pubs/thesis/msc/2007-herizet_guzman/herizettesis-2007-006%20Marco%20teorico.pdf
http://www.eufic.org/jarticle/es/artid/cerveza/
http://www.cervezasdelmundo.com/pages/index/proceso-de-elaboracion

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