Abstract
Abstract: In this paper, the fruit-based beverage production scheduling problem is studied. The aim is to determine the lot sizing and scheduling production, optimizing inventory costs, backorders and cleanings. Fruit-based beverage production processes typically consist of two production stages, beverage preparation and pasteurization/filling/beverage packaging, including the following characteristics: an intermediate inventory in the second stage, temporal cleanings in both stages and the need for synchrony between the two stages. An effective heuristic based on a two-phase mathematical model is proposed to solve the problem in situations where item changeovers in the tanks (Stage 1) and in the lines (Stage 2) are sequence-dependent on the production. In the first stage, the heuristic searches for feasible solutions, while the second is an improvement stage. Computational tests were run using data based on real instances of a beverage company in two variants of the heuristic and both are promising because they are able to find good solutions to the problem in computational times acceptable in practice.
Highlights
Fruit-based beverages are non-alcoholic, non-carbonated beverages, characterized by having some amount of fruit in their composition
Considering all the specificities described above that influence production scheduling, the problem addressed in this work is to determine the production scheduling in fruit-based beverage companies in which the following specific characteristics must be taken into account: complete transfer of the lot from the preparatory tank to the line; the need for temporal cleanings; time and costs of flavor changeovers depending on the production schedule; and synchrony between the production stages
Except for the instances of set 13, where the FIHRMS-S was faster than the FIHRMS-R, and for the sets the instances of sets 02, 03 and 14, in which the heuristics practically tied, the random strategy proved to be faster than the step strategy
Summary
Fruit-based beverages are non-alcoholic, non-carbonated beverages, characterized by having some amount of fruit in their composition. The model proposed and used in the heuristic of this work considers information from the two production stages, whereas in Toscano et al (2019), the authors solved each stage separately by one model for each Another difference of these studies is that the changeover times and costs in Toscano et al (2019) were considered independent of the production scheduling, whereas in the present study they are sequence dependent.
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