Modelling and simulation of bakery production lines for process analysis and optimization

Walid Hussein, Florian Hecker, Martin Mitzscherling, Thomas Becker

Research output: Contribution to conferencePaperpeer-review

1 Scopus citations

Abstract

Most bakeries work on a suboptimal level concerning utilization of devices, energy consumption and staff allocation. That results in "bottle- necks", operation problems, and not achieving the best possible profits. In order to detect these suboptimal processes, it is advantageous to use virtual models. Once created, these models behave like the real system. Thus, they will provide a possibility to predict the changes that may occur to the real production, if the spécifications of the production elements are changed. Furthermore, the models can provide a very detailed look on the production flows, which helps to find and eliminate inefficient production schemes and "bottle-necks". Therefore, they provide a powerful tool for production planning.

Original languageEnglish
Pages45-48
Number of pages4
StatePublished - 2008
Externally publishedYes
Event2008 5th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2008 - Dublin, Ireland
Duration: 26 Jun 200828 Jun 2008

Conference

Conference2008 5th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2008
Country/TerritoryIreland
CityDublin
Period26/06/0828/06/08

Keywords

  • Computer-aided analysis
  • Decision support systems
  • Model design
  • Optimization
  • Performance analysis

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