汽車和新型產(chǎn)業(yè)裝備的應(yīng)用于制造-全文預(yù)覽
【正文】 for determining the best staffing level and machine and worker assignment to jobs was performed. A study was conducted using dispatching rules with various performance measures for two types of shop characteristics: (i) dualresource (machines and workers) constrained, and (ii) singleresource constrained (machines only). An example is used for illustration and parison. The resulting scheduling methodology is capable of determining the best staffing level and dispatching rules for the chosen performance measure in both single and dualresource constrained shops. Decisions to adopt the prescribed staffing strategy to improve the primary performance measures such as mean flow time, mean tardiness, and mean waiting time must be balanced by managers against the potential increase in direct cost. The developed scheduling approach and formulation proved to be very useful for optimizing production performance under the realistic conditions imposed by both machine and worker availability constraints. Such a tool should be used to define a priori the best dispatching rules and schedules for a given set of production requirements and objectives.Microbial contamination of food refrigeration equipmentC and few chilled units were regularly cleaned. Twenty five percent of sites examined had more than 105 colonyforming units per cm2, although, very few pathogens or faecal indicator bacteria were detected. Listeria spp. were not found and coliforms were found only once, in low numbers. Low numbers of S. aureus or B. cereus were present in 9 of the 15 plants, B. cereus was found on evaporators and associated drip trays in two catering plants and two plants processing cooked meat. Enterococci and S. aureus were found most frequently in a raw red meat slaughterhouse (always in low numbers). In general, microbial contamination was lower in rooms where wrapped rather than unwrapped products were stored. The type of product also affected the degree of contamination, with raw red meat and poultry or dry ingredients giving highest counts, and raw vegetables and cooked products lowest. The work demonstrated that bacteria were present on evaporator cooling coils in all factory cold rooms visited. Although evaporatorcleaning procedures were carried out in some factories as part of routine maintenance these were not shown to b
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