酱油生产过程优化排产技术研究.pdf

专题研究
文章编号:1001-9944(2012)08-0005-04
酱油生产过程优化排产技术研究
谢红辉 1,王学雷 1,2,林红权 1,2
(,北京 100190;,北京 100190)
摘要:酱油生产中人工排产的方式难以合理地优化配置资源,一定程度上制约了其由作坊
式生产向规模化生产方式的转变。文中根据国内某大型调味品公司的酱油生产工艺建立
了计划与调度的框架,并对其中的种曲、制曲、发酵过程进行分析,以每天剩余种曲量之和
最小化为优化目标,建立了数学模型。仿真结果表明,采用该方法可为酱油生产的复杂排
产提供辅助的决策支持,促进国内酱油生产技术的进步。
关键词:小酱油;计划;调度;优化
中图分类号:TP13 文献标志码:B
Research on Soy Sauce Production Process Optimization Scheduling Technology
XIE Hong-hui1,WANG Xue-lei1,2,LIN Hong-quan1,2
( of Automation of the Chinese Academy of Sciences,Beijing 100190,China; Sciample Technology
Co.,Ltd.,Beijing 100190,China)
Abstract:The artificial scheduling method for soy sauce production is petent for the optimal allocation of re-
sources and has restricted the soy sauce industry scale of production mode transformation. In the paper,we estab-
lished a soy sauce production planning and scheduling framework according to the production process of a large
pany,analyzed koji,flexure making,fermentation process and considered constraints among equipments,
then presented a mathematical model,which optimization objective function was to minimize the sum of the residual
amount of koji every day. The results show that the method can provide auxiliary decision support for soy sauce
complex production scheduling and promote domestic soy sauce production technology