Apply of Industrial Engineering Techniques for Cost Reduction in Frozen Food Industry

Abstract

The objective of this research was to apply the industrial engineering techniques for cost reduction in frozen food industry. Process line survey, line balancing and cost analysis were conducted in each work station to analyze the problem. Data showed that three work stations namely, peeled trim station, arrangement before cooked station, and arrangement in tray station, needed to be improved. Investigation the problems and rate of production at each station the researchers proposed the way to increase the productivity of arrangement before cooked station by setting layout and conveyor installing project. The peeled trim station was proposed to improvement by the labor skilled development and layout design project for process continuous. Also the pre packing arrangement on tray and after freeze station was proposed to improvement by modifying its plant layout and conveyor installing project. It was found that line balancing capability increased from 78.32 % to 90.80 %. The labor skilled development project combined with a design plant layout and conveyor installing system were resulted in reducing 33 persons of labor. It was also showed that the production units cost for the production line can be reduced by 16.65 %. The flow process chart of the production line has showed that delay and transportation activities were reduced from 23.00 % down to 8.70 %.

Research on Service Process Improvement Based on Basic Industrial Engineering

“…However, when providing medical services for people, there are some irrational and often redundant links, which cause poor service process efficiencies, bring patients with psychological discomfort and result in harm to the interests of patients, and even endanger the lives of patients [1,2]. In this paper, business processes of a medical institution are industrial optimized based on engineering principles and methods to make their services more efficient, and further promote their service levels and patient satisfaction [3,4].…”