Abstract
This chapter describes six aspects of industrial engineering and operations management that should be considered early in the food factory design. Selecting the most sensible location for a new food factory is a strategic decision, which may affect the technical and financial performance of the company. The factors and constraints influencing this choice are discussed. The definition of plant capacity is not straightforward, particularly if multiple products are produced. Two aspects are given particular attention here; specifying capacity under uncertain market conditions and adapting a production line to meet increased future demand. Techniques for designing the layout of the factory and the equipment within it, which can have a major impact on manufacturing efficiency and costs, are then described. The chapter goes on to discuss the philosophy underlying lean manufacturing and cites a number of examples of where the approach has been adopted in the food industry.
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Aly, A.A., Baker, C.G.J. (2013). Productivity Issues: Industrial Engineering and Operations Management. In: Baker, C. (eds) Handbook of Food Factory Design. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7450-0_6
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DOI: https://doi.org/10.1007/978-1-4614-7450-0_6
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