- -

Product Wheels for Scheduling in the Baking Industry: A Case Study

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Product Wheels for Scheduling in the Baking Industry: A Case Study

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: 8662-39545-2-PB.pdf
Tamaño: 909.8Kb
Formato: PDF
Abrir
dc.contributor.author Trattner, Alexandria Lee es_ES
dc.contributor.author Herbert-Hansen, Zaza Nadja Lee es_ES
dc.contributor.author Hvam, Lars es_ES
dc.date.accessioned 2018-09-10T11:55:35Z
dc.date.available 2018-09-10T11:55:35Z
dc.date.issued 2018-07-26
dc.identifier.issn 2340-5317
dc.identifier.uri http://hdl.handle.net/10251/106901
dc.description.abstract [EN] This paper illustrates current challenges and suggests solutions within the area of scheduling in the baking industry. The analysis applies the product wheel heuristic approach of King (2009) and tests the production cycles generated using actual sales and production data from a manufacturer of frozen baked goods. The product wheel method showed to be a suitable method for application at the baked goods manufacturer and generated a 23% reduction in setup and inventory cost at the case company. Despite the benefits, the product wheel method proved difficult to apply in a high variety setting, where an operations research model may have achieved more significant results. es_ES
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València
dc.relation.ispartof International Journal of Production Management and Engineering
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Production planning es_ES
dc.subject Scheduling es_ES
dc.subject Product wheel es_ES
dc.subject Process industry es_ES
dc.title Product Wheels for Scheduling in the Baking Industry: A Case Study es_ES
dc.type Artículo es_ES
dc.date.updated 2018-09-10T10:56:26Z
dc.identifier.doi 10.4995/ijpme.2018.8662
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Trattner, AL.; Herbert-Hansen, ZNL.; Hvam, L. (2018). Product Wheels for Scheduling in the Baking Industry: A Case Study. International Journal of Production Management and Engineering. 6(2):65-78. https://doi.org/10.4995/ijpme.2018.8662 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/ijpme.2018.8662 es_ES
dc.description.upvformatpinicio 65 es_ES
dc.description.upvformatpfin 78 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6
dc.description.issue 2
dc.identifier.eissn 2340-4876
dc.description.references Akkerman, R., Van Donk, D. P. (2008). Development and application of a decision support tool for reduction of production losses in the food-processing industry. Journal of Cleaner Production, 16(3), 335-342. https://doi.org/10.1016/j.jclepro.2006.07.046 es_ES
dc.description.references Akkerman, R., Van Donk, D. P. (2009a). Product mix variability with correlated demand in two-stage food manufacturing with intermediate storage. International Journal of Production Economics, 121(2), 313-322. https://doi.org/10.1016/j.ijpe.2006.11.021 es_ES
dc.description.references Akkerman, R., Van Donk, D. P. (2009b). Analyzing scheduling in the food-processing industry: structure and tasks. Cognition, Technology and Work, 11(3), 215-226. https://doi.org/10.1007/s10111-007-0107-7 es_ES
dc.description.references Bilgen, B., Günther, H. O. (2010). Integrated production and distribution planning in the fast moving consumer goods industry: a block planning application. OR Spectrum, 32(4), 927-955. https://doi.org/10.1007/s00291-009-0177-4 es_ES
dc.description.references Christou, I. T., Lagodimos, A. G., Lycopoulou, D. (2007). Hierarchical production planning for multi-product lines in the beverage industry. Production Planning and Control: The Management of Operations, 18(5), 367-376. https://doi.org/10.1080/09537280701340631 es_ES
dc.description.references Claasen, G. D., Van Beek, P. (1993). Planning and scheduling packaging lines in the food industry. European Journal of Operational Research, 70(2), 150-158. https://doi.org/10.1016/0377-2217(93)90034-K es_ES
dc.description.references Creswell, J. W. (2014). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches (4rd ed.), Thousand Oaks, CA, USA: Sage Publications, Inc. es_ES
dc.description.references D'Alessandro, A. J., Baveja, A. (2000). Divide and conquer: Rohm and Haas' response to a changing specialty chemicals market. Interfaces, 30(6), 1-16. https://doi.org/10.1287/inte.30.6.1.11627 es_ES
dc.description.references Dewa, M. T., Mhlanga, S., Masiyazi, L., Museka, D. (2013). Design of a finite capacity scheduling system for bakery operations (flow shop environment). International Journal of Innovative Research in Science, Engineering and Technology, 2(11), 6631-6640. es_ES
dc.description.references Doganis, P., Sarimveis, H. (2007). Optimal scheduling in a yoghurt production line based on mixed integer linear programming. Journal of Food Engineering, 80, 445-453. https://doi.org/10.1016/j.jfoodeng.2006.04.062 es_ES
dc.description.references Dora, M., Gellynck, X. (2015). House of lean for food processing SMEs. Trends in Food Science & Technology, 44(3), 272-281. https://doi.org/10.1016/j.tifs.2015.03.008 es_ES
dc.description.references European Commission (2016). Annual Report on European SMEs 2015/2016. Retrieved from https://ec.europa.eu/jrc/sites/jrcsh/files/annual_report_-_eu_smes_2015-16.pdf (last access: July 2018). es_ES
dc.description.references Fordyce, K., Milne, J.R., Wan, C.T. Zisgen, H. (2015). Modelling and integration of planning, scheduling, and equipment configuration in semiconductor manufacturing part II. Fab capability assessment. International Journal of Industrial Engineering: Theory, Applications and Practice, 22(5), 601-607. es_ES
dc.description.references Glenday, I. (2005). Breaking Through to Flow. Lean Enterprise Academy, Ross-on-Wye, UK. es_ES
dc.description.references Günther, H. O., Grunow, M., Neuhaus, U. (2006). Realizing block planning concept in make-and-pack production using MILP modelling and SAP APO. International Journal of Production Research, 44(18-19), 3711-3726. https://doi.org/10.1080/00207540600589127 es_ES
dc.description.references Gupta, A., Kumar, K. (2016). Flow shop scheduling decisions through techniques for order preference by similarity to an ideal solution (TOPSIS). International Journal of Production Management and Engineering, 4(2), 43-52. https://doi.org/10.4995/ijpme.2016.4102 es_ES
dc.description.references Hecker, F. T., Hussein, W. B., Paquet-Durand, O., Hussein, M. A., Becker, T. (2013). A case study on using evolutionary algorithms to optimize bakery production planning. Expert Systems with Applications, 40(17), 6837-6847. https://doi.org/10.1016/j.eswa.2013.06.038 es_ES
dc.description.references Higgins, K. T. (2013). Food processors must balance high throughput with demand for fast changeovers and flexible production. Retrieved 02 July 2015 from https://www.foodprocessing.com/ es_ES
dc.description.references King, P. L. (2009). Lean for Process Industries. Michigan: CRC Press. es_ES
dc.description.references Lütke Entrup, M. (2005). Advanced planning fresh food industries: integrating shelf life into production planning. Heidelberg, Germany: Physica-Verlag. es_ES
dc.description.references Mehrotra, M., Dawande, M., Gavirneni, S., Demirci, M., Tayur, S. (2011). OR practice-production planning with patterns: a problem from processed food manufacturing. Operations Research, 59(2), 267-282. https://doi.org/10.1287/opre.1100.0871 es_ES
dc.description.references Mendéz, C. A., Cerdá, J. (2002). An MILP-based approach to the short term scheduling of make-and-pack continuous production plants. OR Spectrum, 24(4), 403-429. https://doi.org/10.1007/s00291-002-0103-5 es_ES
dc.description.references Modal, A., Datta, A. K. (2008). Bread baking - a review. Journal of Food Engineering, 86(4), 465-474. https://doi.org/10.1016/j.jfoodeng.2007.11.014 es_ES
dc.description.references Nakhla, M. (1995). Production control in the food processing industry: the need for flexibility in operations scheduling. International Journal of Operations & Production Management, 15(8), 73-88. https://doi.org/10.1108/01443579510094107 es_ES
dc.description.references Oxford Dictionaries. (2015). Retrieved 02 July 2015 from http://www.oxforddictionaries.com/ es_ES
dc.description.references O'Reilly, S., Kumar, A, Adam, F. (2015). The role of hierarchical production planning in food manufacturing SMEs. Internation Journal of Operations & Production Management, 35(10), 1362-1385. https://doi.org/10.1108/IJOPM-04-2014-0157 es_ES
dc.description.references Pinedo, M. (2009). Planning and Scheduling Manufacturing and Services. New York, NY: Springer. es_ES
dc.description.references Randhawa, S. U., Juwono, C., Burhanuddin, S. (1994). Scheduling in multistage flowshop systems: an application in the food processing industry. Industrial Management & Data Systems, 94(5), 16-24. https://doi.org/10.1108/02635579410063270 es_ES
dc.description.references Ribotta, P. D., Leon, A. F., Anon, M. C. (2006). Frozen Dough. in Y.H. Hui, Bakery Products: Science and Technology. Ames, Iowa, USA: Blackwell Publishing. https://doi.org/ 10.1002/9780470277553.ch21 es_ES
dc.description.references Rymaszewska, A. D. (2014). The challenges of lean manufacturing implementation in SMEs. Benchmarking: An International Journal, 21(6), 987-1002. https://doi.org/10.1108/BIJ-10-2012-0065 es_ES
dc.description.references Silva, F.A.M. da, Moretti, A. C., Azevedo, A. T. (2014). A scheduling problem in the baking industry. Journal of Applied Mathematics, 2014. https://doi.org/10.1155/2014/964120 es_ES
dc.description.references Slack, N. (1983). Flexibility as a manufacturing objective. International Journal of Operations & Production Management, 3(3), 4-13. https://doi.org/10.1108/eb054696 es_ES
dc.description.references Soman, C. A., Van Donk, D. P., Gaalman, G. J. (2007). Capacitated planning and scheduling for combined make-to-order and make-tostock production in the food industry: an illustrative case study. International Journal of Production Economics, 108(2), 191-199. https://doi.org/10.1016/j.ijpe.2006.12.042 es_ES
dc.description.references Stadtler, H., Kilger, C. (2005). Supply Chain Management and Advanced Planning (3rd ed.). Heidelberg, Germany: Springer Berlin. es_ES
dc.description.references Statistical Office of European Communities (2017). EUROSTAT: Industry, Trade and Services Statistics. Luxembourg: Eurostat. Retrived from http://ec.europa.eu/eurostat es_ES
dc.description.references Tadei, R., Trubian, M., Avendano, J. L., Della Croce, F., Menga, G. (1995). Aggregate planning and scheduling in the food industry: a case study. European Journal of Opertional Reserach, 87, 564-573. https://doi.org/10.1016/0377-2217(95)00230-8 es_ES
dc.description.references Wilson, S. Ali, N. (2014). Product wheels to achieve mix flexibility in the process industries. Journal of Manufacturing Technology Management, 25(3), 371-392. https://doi.org/10.1108/JMTM-03-2012-0026 es_ES
dc.description.references Van Donk, D. P., Van Dam, P. (1994). Structuring complexity in scheduling: a study in a good processing industry. International Journal of Operations & Production Management, 16(5), 54-63. https://doi.org/10.1108/014435796101 es_ES
dc.description.references Zhou, W., Therdthai, N. (2006). Manufacture. In Y. H. Hui, Bakery Products: Science and Technology. Ames, Iowa, USA: Blackwell Publishing. https://doi.org/ 10.1002/9780470277553.ch17 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem