| URN |
etd-0629124-152837 |
Statistics |
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|
| Author |
Hsiang-Yu Lin |
| Author's Email Address |
a0986157396@gmail.com |
| Department |
Institute of Industrial Management |
| Year |
2023 |
Semester |
2 |
| Degree |
Master |
Type of Document |
Master's Thesis |
| Language |
zh-TW.Big5 Chinese |
Page Count |
44 |
| Title |
Study on Robust Production Capacity Planning of Baking Production Lines Considering Differences in Food Quality |
| Keyword |
precise enterprise management
capacity planning
Baking products
reliability.
flow network
flow network
reliability.
Baking products
capacity planning
precise enterprise management
|
| Abstract |
Baking products have become an indispensable high-value food in modern people's lives. Baking products can be systematically managed and controlled from ingredient procurement, kneading, fermentation, shaping, baking, packaging, and shipping. However, there are differences in the quality of ingredients due to different origins and preparations. Therefore, it will cause variability in the subsequent process, which must be monitored at any time to maintain high-level shipments of final product quality consistency. There are not many discussions on this aspect in the literature. This paper uses the theoretical basis of precision enterprise management to propose a robust production capacity planning method that can consider the impact of food quality differences on the baking production line. This article gives a numerical example to illustrate how to use this method and provide reference for the business community. |
| Advisor Committee |
Shin-Guang Chen - advisor
Cheng-ta Yeh - co-chair
Ping-chen Chang - co-chair
|
| Files |
indicate access worldwide |
| Date of Defense |
2024-06-14 |
Date of Submission |
2024-06-29 |
