DEPARTMENT OF INDUSTRIAL AND PRODUCTION ENGINEERING

Permanent URI for this communityhttps://repository.ui.edu.ng/handle/123456789/472

Browse

Author: search.filters.author.Orsarh, E. S.Has files: Yes

Search Results

Now showing 1 - 3 of 3
  • Thumbnail Image
    Item
    A genetic algorithm for flow shop scheduling problem
    (2010-04) Odior, A. O.; Oyawale, F. A.; Orsarh, E. S.
    This paper considers the problem of scheduling in flow-shop by Johnson's Algorithm method and Genetic Algorithm method to find an optimal sequence for n jobs m-machine based on minimum elapsed time. It has been shown that the method for finding an optimal sequence for n jobs, m-machine based on minimum make span using genetic algorithm provides a better result.
  • Thumbnail Image
    Item
    Development of a vegetable slicing machine from locally sourced materials
    (Nigerian Institution of Production Engineers, 2009-04) Odior, A. O.Orsarh, E. S.; Oyawale, F. A.; Orsarh, E. S.
    In an attempt to facilitate the processing of vegetable material which is a daily nutritional food requirement of man, a vegetable slicing machine has been developed. This paper therefore presents the development of a vegetable slicing machine which is a mechanical device that is used for slicing vegetable materials instead of the crude cumbersome and unhygienic method of manual slicing of vegetable materials. The developed machine consists of the hopper, the cutter housing, the cutting blades, the sprout, the shaft, and a wooden handle. The machine was designed to enhance the hygienic slicing vegetable materials for both domestic and commercial consumption and it can accommodate up to fifteen cutting blades made of high speed steel material.
  • Thumbnail Image
    Item
    Application of mathematical model to the production capacity of a yam flour producing company
    (RIP Research India Publication, 2009) Odior, A. O.; Oyawale, F. A.; Orsarh, E. S.
    Yam flour is usually required for the preparation of pounded yam which is a daily nutritional food requirement for most Africans. It facilitates the preparation of pounded yam for both domestic and commercial consumption. The production process and the basic operations involved in the production of pounded yam flour have been investigated in other to estimate the production capacity of the company studied. A time study model was developed and applied to analyze the various basic operations involved in the production of pounded yam flour.These basic operations include; the selection of yam, weighing of yam, washing of yam, peeling of yam, slicing of yam with a slicing machine, parboiling of sliced yam with a parboiler, drying of parboiled yam with a dryer, milling of dried yam into yam flour with a hammer mill, packaging of the yam flour and sealing of the packages with a sealing machine. In this paper therefore, a mathematical model was developed with the application of different techniques of differential calculus to the component elements of the production process of yam flour. The study reveals that the time it takes to produce some kilogram unit of pounded yam flour is directly proportional to the number of production stages involved and the time spent at each of these production stages. This time is being represented by some structural equations which are characteristics of the system being studied