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BATCHING DECISIONS IN A MULTI‐STAGED FOOD MANUFACTURING PROCESS
Author(s) -
CHUNG HONG K.,
NORBACK JOHN P.
Publication year - 1992
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1992.tb00145.x
Subject(s) - production (economics) , product (mathematics) , process (computing) , resource (disambiguation) , computer science , product mix , unit (ring theory) , business , batch production , manufacturing engineering , operations management , economics , mathematics , microeconomics , engineering , computer network , geometry , mathematics education , operating system
Despite advances in process control, batching is a common practice in many process industries for various economic or technological reasons. Production managers often encounter a decision to produce whole or partial batches in the face of variable production targets. Producing whole batches is managerially convenient but may be economically undesirable. Producing partial batches may be managerially and qualitatively inappropriate, but enables achieving an exact production target. Batching decisions directly impact the total volume of final products, resource requirements, and unit costs of products. A model using a penalty approach was constructed to optimize product mix and batch mix under managerial and production constraints. the degree of penalty should be determined by the nature of the industry, the type of products, and the conditions of manufacturing and market. the model was applied to a case of production planning for spaghetti sauce products, and is intended as a guide for the construction of similar models in other industries and for other situtations. In the example situation investigated optimal solutions for the batch choices were regularly more economical than those driven by whole batch policies or by partial batching to meet a production target.