Maximization of Production Capacity for a Bake Plant's Processing Line with Due Date Constraint between Each Process

Shimpei Matsumoto ； Koji Okuhara ； Hiroaki Ishii

《Asia Pacific Management Review》 11卷6期 (2006/12) Pp. 357-364

https://doi.org/10.6126/APMR.2006.11.6.03

並列摘要

This paper examines a scheduling problem with perishable items in a food processing plant. The food processing industry presents unique technical challenges to automation. Products (grocery items) and raw materials of food processing plant drastically drop their quality in proportion to the passage of time. Items with this characteristic are defined as ”Perishable items”. About these items, time factor is extremely important. In general, the production scale of food processing industry is small compared with any other industry such as the automotive industry, the consumer electronics industry, and mining and manufacturing industry. Recently, community structure has brought about a drastic change. In spite of such environment, the food processing industry has to carry out the high-mix low-volume production to meet the customer's demand, the global competition, and the variation in popular taste. Food processing industry traditionally has been less automated than other sectors. However scheduling as science-based approach in food processing industry is complex and difficult, it is worth introducing an effective scheduling system and a research on effective operation. In this paper, we concentrate a bake plant to examine the food's particular characteristic in food processing line. And more, in order to operate a more efficient production scheduling for bread processing line in a bake plant, we consider a scheduling problem with perishable items for a bake plant, it is as a typical example of food processing industry. By removing the opportunity loss and the useless factors at the production process thoroughly, the production method is described.

並列關鍵字

Food processing industry ； Bake plant ； Scheduling ； Perishabilie item

參考文獻

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