Computer Modelling and Simulation of Bakeries' Production Planning
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Walid Barakat Hussein
Computer simulations are used to represent the essential features of a real system so that analyzers can test their design skills in a convenient and safe environment. Organizations throughout the world are quickly moving to adopt process modelling and simulation as an integral part of their business decision-making and continuous improvement initiatives, due to their significant role in the design of a cost-effective system. ARENA fulfils these needs by mapping processes and simulating discrete and continuous systems. The properties of ARENA software engine involved in its ease of use and rapid mastery, power of complex system modelling, and open architecture to support user applications. This paper outlines how ARENA is applied to model, simulate and analyze the basic production processes. The case study is the bakery's production processes, at which the model creation is explained in detail and the simulation results are analyzed. This study gives a real-life example of how to use ARENA to model a complete production line in an efficient way.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
- Article
- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
- Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
- Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit Bunches
Artikel in diesem Heft
- Article
- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
- Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
- Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit Bunches
