Food-Processing-Plant-Design-layout

Food Processing Plant Design & layout
Solution: Linear Programming Model Formulation
Let,
Decision variables
x1 = number of units of Gasoline from process 1
x2 = number of units of Gasoline from process 2
Objective function, Maximize z =300 x1 + 400 x2
Subject to constraints:
5x1+4x2< 200
3x1+5x2< 150
5x1+4x2< 100
8x1+ 4x2<80
x1>0 and x2>0
14.5 Introduction to queuing theory:
The formation of queues or waiting lines is a most common phenomenon in our everyday
life. It occurs where the current demand exceeds the current capacity to provide that
service.
Queues are also formed even when the service rate is higher than the arrival rate due to
random pattern of arrival of customers. The examples of the places where the queues may
be formed are barber's shop, ration shop, cinema ticket window, bus stop, bank counters,
railway reservation counters, telephone booth, doctor‟s clinic, repair shops, automobile
service centers etc.
Besides these, queues are also formed in manufacturing industry in situations where inprocess
goods waits for next operation, or waits for getting moved to another place,
machine waiting for repair parts or components waiting for assembly in assembly lines,
blunt tools waiting for reground, workers waiting at the tool crib to obtain tools etc. This
may increase production cycle duration which adds to the cost of the product and it may
also delay the specified delivery period.
Queues may not be a physical line of customers; it may be merely a list of customers, units,
orders etc. Some specified examples of such type of queues are: unconnected telephone
calls waiting list of passengers for a berth etc.
The most important issue in waiting line problems is to decide the best level of service the
organization should provide. Providing too much service would involve excessive cost on
the other hand inadequate service capacity would result in long waiting lines which results
in dissatisfaction of customers or sometimes loss of customers. Thus the ultimate goal is to
achieve an economic balance between the cost of service and the cost associated with
waiting for that service.
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