Optimization of no‐wait flowshop scheduling problem in bakery production with modified pso, neh and sa

In bakery production, to perform a processing task there might be multiple alternative machines that have the same functionalities. Finding an efficient production schedule is challenging due to the significant nondeterministic polynomial time (NP)‐hardness of the problem when the number of products, processing tasks, and alternative machines are higher. In addition, many tasks are performed manually as small and medium‐size bakeries are not fully automated. Therefore, along with machines, the integration of employees in production planning is essential. This paper presents a hybrid no‐wait flowshop scheduling model (NWFSSM) comprising the constraints of common practice in bakeries. The schedule of an existing production line is simulated to examine the model and is optimized by performing particle swarm optimization (PSO), modified particle swarm optimization (MPSO), simulated annealing (SA), and Nawaz‐Enscore‐Ham (NEH) algorithms. The computational results reveal that the performance of PSO is significantly influenced by the weight distribution of exploration and exploitation in a run time. Due to the modification to the acceleration parameter, MPSO outperforms PSO, SA, and NEH in respect to effectively finding an optimized schedule. The best solution to the real case problem obtained by MPSO shows a reduction of the total idle time (TIDT) of the machines by 12% and makespan by 30%. The result of the optimized schedule indicates that for small‐ and medium‐sized bakery industries, the application of the hybrid NWFSSM along with nature‐inspired optimization algorithms can be a powerful tool to make the production system efficient.

This research has been funded by the EIT Food of the European Institute of Innovation and Technology (EIT), a body of the European Union, the EU Framework Programme for Research and Innovation for the project entitled “Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste: Making baking more efficient”.

Peer reviewed