酒品包装生产中动态缓冲管理机制  

Dynamic Buffer Management Approach for Wine Packing Production

作　　者：贺晓虎[1] 谢勇[1] 王红卫[1] 

机构地区：[1]华中科技大学自动化学院,湖北武汉430074

出　　处：《工业工程》2016年第1期66-73,共8页Industrial Engineering Journal

基　　金：国家自然科技基金面上资助项目(61174147);国家自然科学基金重大资助项目(71390524)

摘　　要：考虑存在资源约束的流线式酒品包装生产车间,为了减少企业生产成本,提出了一种以控制在制品(WIP)库存为主要参考指标的动态缓冲管理方法。本方法通过实时监控缓冲区的WIP库存,根据在监控窗口中缓冲区出现WIP库存由高于安全下限变化到低于安全下限的频率以及随后是否出现WIP库存耗尽的情况,对库存安全上下限进行动态调节进而实现对缓冲的动态管理。为了验证方法的有效性,安排了3组不同的仿真实验。实验结果表明:与传统的缓冲管理策略相比,基于动态缓冲管理策略的控制方法在WIP库存控制方面存在22%以上的优势,采用该方法可以有效的控制生产系统中的在制品库存。Work-in-process（ WIP） controlling can reduce production cost for enterprise,especially those flow-shop job modes with capacity constraint resource（ CCR）. A drum-buffer-rope（ DBR） method with dynamic buffer management approach is proposed. By setting a monitoring window on buffer as a time interval function for tracking the buffer consumption status during each monitoring window according to the frequency of WIP penetrating safety buffer and the condition of stock-out,the ability of safety threshold adjusting to buffer is achieved. To verify the efficiency of the approach proposed,three experimental groups are designed. By comparing the results with traditional buffer management approach,the proposed dynamic buffer management has more than 22% improvement on WIP controlling,and the proposed approach can effectively reduce production line＇s WIP inventory

关 键 词：流线车间 在制品库存 动态缓冲管理 

分 类 号：TP202.7[自动化与计算机技术—检测技术与自动化装置]