Arrival of bakery products on a cooling section. Optimization on the basis of queuing system model
UDC 664.656.3
Danin V.B., Pastukhov A.S.
Abstract
Situations arising during the manufacture of bakery products in some cases lead to the formation of queues at the entrance of the cooling section, and in the other ones - to the downtime of specialized technological equipment. Despite the availability of automation and mechanization tools, these problems cannot always be solved by modern automatic control and regulation technique. Therefore, in the mathematical description of the entering of freshly baked bakery products to the cooling spiral conveying systems it is necessary to use probabilistic models of queuing theory. In this article the process of entering parties of bakery products to the spiral cooler is considered from the perspective of a queuing system with limited expectation. The obtained estimates depended on the expectation of income batches for cooling, as well as the intensity and the probabilities of their appearance are discussed. The resulting equations can be used to predict the intensity of the planned entry of the freshly baked products of various ranges into the cooling section taking into account the allowable time queuing buffer and a sufficiently high bandwidth spiral conveyor, with the flow proceeds parties bakery products being considered both as non-stationary Poisson flow and stationary one.
Keywords: queuing system, cooling of bakery products, spiral cooler.
Arrival of bakery products on a cooling section. Optimization on the basis of queuing system model
Abstract
Situations arising during the manufacture of bakery products in some cases lead to the formation of queues at the entrance of the cooling section, and in the other ones - to the downtime of specialized technological equipment. Despite the availability of automation and mechanization tools, these problems cannot always be solved by modern automatic control and regulation technique. Therefore, in the mathematical description of the entering of freshly baked bakery products to the cooling spiral conveying systems it is necessary to use probabilistic models of queuing theory. In this article the process of entering parties of bakery products to the spiral cooler is considered from the perspective of a queuing system with limited expectation. The obtained estimates depended on the expectation of income batches for cooling, as well as the intensity and the probabilities of their appearance are discussed. The resulting equations can be used to predict the intensity of the planned entry of the freshly baked products of various ranges into the cooling section taking into account the allowable time queuing buffer and a sufficiently high bandwidth spiral conveyor, with the flow proceeds parties bakery products being considered both as non-stationary Poisson flow and stationary one.
Keywords: queuing system, cooling of bakery products, spiral cooler.
Русский
English
