Application of the Arena Software in the Process of French Bread Production in a Bakery Located in the State of Minas Gerais, Brazil

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
  
© 2018 by IJETT Journal
Volume-64 Number-2
Year of Publication : 2018
Authors : Tamires da Silva Prata Athouguia, Tiago Bittencourt Nazaré
DOI :  10.14445/22315381/IJETT-V64P213

Citation 

MLA Style: Tamires da Silva Prata Athouguia, Tiago Bittencourt Nazaré "Application of the Arena Software in the Process of French Bread Production in a Bakery Located in the State of Minas Gerais, Brazil" International Journal of Engineering Trends and Technology 64.2 (2018): 70-74.

APA Style:Tamires da Silva Prata Athouguia, Tiago Bittencourt Nazaré (2018). Application of the Arena Software in the Process of French Bread Production in a Bakery Located in the State of Minas Gerais, Brazil. International Journal of Engineering Trends and Technology, 64(2), 70-74.

Abstract
To follow the technological evolution and the increase of market competitiveness, it is necessary to adopt new strategies that contribute in the productive process of a company. In this scenario, the process simulation has become a tool of paramount importance for organizations, enabling an analysis and improvement of processes through a virtual environment. The objective of this paper was to identify the bakery productive capacity of French bread and to analyze the changes made in the process after the product weight reduction. In order to enable this research, data were collected using the chrono-analysis process through visits to the company. The data were processed in the Arena software to simulate the production process and to compare the time consumed for the production before and after the reduction of the bread weight. A comparison of raw material costs was made to identify the most viable process for the organization. Additionally, a questionnaire was applied to the customers of the establishment to verify the degree of satisfaction with the modified product. This study made it possible to verify that the production process carried out after the French bread weight reduction increased production capacity by 30 units per recipe, reduced annual raw material costs by 11.73% and 86.36% of customers are satisfied with the weight of the product offered.

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Keywords
Simulation, Arena, Production, French Bread.