臺灣博碩士論文加值系統

本研究是採用間斷模式中之程序導向方式,以SLAM Ⅱ模擬語言來建構模擬
模式，首先根據工廠實際之生產資料,建構基本模擬模式,藉此來瞭解生產
系統中有無瓶頸存在，再藉由敏感性分析，改變生產系統內之決策參數，
與基本模擬模式之模擬結果相比較，來瞭解不同的決策參數下之系統績效
，以此結果作為改善生產線之參考。然後再選擇工廠內生產頻率較高的六
種產品，進行不同產品組合生產線的比較，提供生產管理者於安排生產排
程之另一項參考依據。本研究以產量、平均等待時間及數量多寡(包括成
型及凍結加工站)、人員及機器利用率為績效衡量的基準。根據模擬的結
果顯示，工廠內部之生產系統中，主要的生產瓶頸是蝦餃生產線中，填餡
人員及成型人員數量配置不當，造成蝦餃平均等待成型的時間及數量過多
。而藉由敏感性分析後瞭解，減少一位蝦餃填餡人員，可降低平均等待成
型的時間及數量，對於生產線的改善有明顯的幫助；增加一台凍結機，將
可增加4.8%的產量。比較不同產品組合生產線中，產品組合中含有白玉糕
產品者，凍結機之利用率較高，而產品組合生產線中含有海產粥者，平均
等待凍結之時間及數量較少。

A network-based simulation model is developed to analysis the
product system of a frozen prepared food plant by using the
computer simulation language SLAM Ⅱ in this study. The study
includes three parts : the bottleneck analysis, sensitivity
analysis of the product system and comparison of different
product combination lines. The standards of measure is
according to product quantities, average waiting time and
quantities (include frozen and mould) , and utilization of
worker and machine. The results indicate that bottleneck is
located on the improper amount arrangement of filling workers
and moulding workers at Shrimp-Dumpling product line. They also
point out reducing one Shrimp- Dumpling filling worker can
lessen the average mould waiting time and quantities. Moreover,
if we increase one I.Q.F.( individually quick freezing
machine), then 4.8% product quantities can be increased. From
the lines which contain White-Turnip-Cake have higher I.Q.F.
utilization, the lines which contain Seafood-Congee have lower
the average frozen waiting time and quantities.