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GEO Biogeography

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This book introduces several mathematical models in assembly line balancing based on stochastic programming and develops exact and heuristic methods to solve them. An assembly line system is a manufacturing process in which parts are added in sequence from workstation to workstation until the final assembly is produced. In an assembly line balancing problem, tasks belonging to different product models are allocated to workstations according to their processing times and precedence relationships among tasks. It incorporates two features, uncertain task times, and demand volatility, separately and simultaneously, into the conventional assembly line balancing model. A real-life case study related to the mask production during the COVID-19 pandemic is presented to illustrate the application of the proposed framework and methodology. The book is intended for graduate students who are interested in combinatorial optimizations in manufacturing with uncertain input.

Methodology of economics --- Numerical methods of optimisation --- Operational research. Game theory --- Mathematics --- Engineering sciences. Technology --- Planning (firm) --- Production management --- Business management --- Business economics --- Computer. Automation --- financieel management --- automatisering --- mathematische modellen --- productie --- wiskunde --- ingenieurswetenschappen --- Assembly-line balancing. --- Models matemàtics --- Optimització matemàtica --- Enginyeria de producció

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This study explored the effects of oxygen exposure impact and measurement time on beef shank and beef tenderloin. During the 20-day wet aging process, every 5 days, we opened the HDPE packaging bag to expose the beef samples to oxygen in the air. We measure the color of the surface of the beef samples with a spectrophotometer every 30 minutes for two hours. The results showed that the L* value of both beef shank and beef tenderloin decreased over time during exposure to oxygen. This result is different from previous studies, and it was hypothesized that this may be due to the higher pH value of the beef samples or the gradual drying of the surface of the beef sample. The a* values increased with increasing oxygen exposure time which was attributed to the oxygenation of myoglobin. Also, the Vis-NIR spectra were recorded every 30 minutes on the exposed surfaces of beef shank and beef tenderloin until two hours had passed. The spectral characteristics of beef shank and beef tenderloin were found to change with aging time and oxygen exposure. Combining spectral results with chemometrics, we found that the moisture content and WBSF value of beef shank and beef tenderloin have the possibility to be accurately predicted from the Vis-NIR spectra, with R2c and R2cv values over 0.9. In addition, under different aging days, the moisture content and WBSF values of beef samples were measured using traditional methods. The results showed that wet aging had a significant effect on the moisture content and tenderness of the beef samples, with the moisture content and WBSF values of both beef shank and beef tenderloin decreased with increasing days of aging.