Intermediate product selection and blending in the food processing industry


Kilic O. A. , Akkerman R., van Donk D. P. , Grunow M.

INTERNATIONAL JOURNAL OF PRODUCTION RESEARCH, cilt.51, sa.1, ss.26-42, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 51 Konu: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1080/00207543.2011.640955
  • Dergi Adı: INTERNATIONAL JOURNAL OF PRODUCTION RESEARCH
  • Sayfa Sayıları: ss.26-42

Özet

This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates are blended into end products to minimise the total operational costs under production and storage capacity limitations. A comprehensive mixed-integer linear model is developed for the problem. The model is applied on a data set collected from a real-life case. The trade-offs between capacity limitations and operational costs are analysed, and the effects of different types of cost parameters and capacity limitations on the selection of intermediates and end-product recipes are investigated.