酱油生产过程优化排产技术研究  

Research on Soy Sauce Production Process Optimization Scheduling Technology

作　　者：谢红辉[1] 王学雷[1,2] 林红权[1,2] 

机构地区：[1]中国科学院自动化研究所,北京100190 [2]北京三博中自有限公司,北京100190

出　　处：《自动化与仪表》2012年第8期5-8,21,共5页Automation & Instrumentation

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。The artificial scheduling method for soy sauce production is not competent 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 condiment company,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 progress.

关 键 词：小酱油 计划 调度 优化 

分 类 号：TP13[自动化与计算机技术—控制理论与控制工程]