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Title: Optimal Production Planning for the Virgin Olive Oil Elaboration Process
Authors: Cano Marchal, Pablo
Martínez Gila, Diego Manuel
Gámez García, Javier
Gómez Ortega, Juan
Abstract: The quality and obtained quantity of Virgin Olive Oil is bounded by the characteristics of the olives to be processed, and further determined by the influence of the process variables during the actual elaboration. Since the quality of the olives evolves during the harvesting season, it is relevant to consider when to harvest the olives in order to maximize the profit over the whole season. This work proposes a method to determine an optimal production plan for the whole harvesting season and presents the results obtained in its application to four different scenarios.
Keywords: Production planning and control
Intelligent decision support systems in manufacturing
Issue Date: 25-Apr-2016
Publisher: ELSEVIER
Citation: Cano Marchal, P., Martínez Gila, D., Gámez García, J., & Gómez Ortega, J. (2014). Optimal Production Planning for the Virgin Olive Oil Elaboration Process. In B. Edward (Ed.), Proceedings of the 19th IFAC World Congress, 2014 (pp. 8921–8926).
Appears in Collections:DIEA-Artículos

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