Abstract
An optimization scheme for minimizing makespan of Gari processing jobs using improved initial population Genetic Algorithm (GA) is proposed. GA with initial population improved by using job sequencing and dispatching rules of First Come First Served (FCFS), Shortest Processing Time (SPT), Longest Processing Time (LPT), and Modified Johnson’s Algorithm for m-machines in order to obtain better schedules than is affordable by GA with freely generated initial population and by individual traditional sequencing and dispatching rules was used. The traditional GA crossover and mutation operators as well as a custom-made remedial operator were used together with a hybrid of elitism and roulette wheel algorithms in the selection process based on job completion times. A test problem of 20 jobs with specified job processing and arrival times was simulated through the integral 5-process Gari production routine using the sequencing and dispatching rules, GA with freely generated initial population, and the improved GA. Comparisons based on performance measures such as optimal makespan, mean makespan, execution time, and solution improvement rate established the superiority of the improved initial population GA over the traditional sequencing and dispatching rules and freely generated initial population GA.
Highlights
One of the most important products obtained from the processing of cassava is “Gari.” Gari is a creamy-white, granular flour with a slightly fermented flavor and a slightly sour taste made from fermented, gelatinized fresh cassava tubers
It can be stated that when the algorithm was tested with improved initial Genetic Algorithm (GA) population a large difference was observed in the execution time and optimal makespan
This study developed a makespan optimization scheme using genetic algorithm with improved initial population as a structure for the suitable scheduling of orders in a Gari processing firm using initial GA population based on job sequencing and dispatching rules
Summary
One of the most important products obtained from the processing of cassava is “Gari.” Gari is a creamy-white, granular flour with a slightly fermented flavor and a slightly sour taste made from fermented, gelatinized fresh cassava tubers. In the past few decades, research on Gari production has yielded tremendous gain in the areas of developing Gari processing machine and improving on its quality. Job scheduling in a Gari processing firm is analogous to a flow shop in which a set of n-jobs have to be processed with identical flow patterns on m-machines. In their works [1,2,3] developed scheduling models on the following assumptions
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