Comparison of desirability function (DF) and overall equipment effectiveness (OEE) with mathematical model for optimization in fruit juice production process

Abstract

Enhancing machine efficiency is of fundamental concern in modern manufacturing. This study compares the desirability function (DF) and overall equipment effectiveness (OEE) using a mathematical model for optimizing the fruit juice production process. This study integrated these methodologies to enhance fruit juice production efficiency, productivity, and quality by utilizing advanced optimization techniques and analytical methods. The desirability function method can be optimized for the process conditions of fruit juice: temperature of 60 °C, filling setup of 190 ml, and pressure of 0.4 MPa. It achieved a defect of 203 bottles monthly, a rework of 681 bottles, a downtime of 250 min, and an OEE of 0.7965 or 79.65%, which can reduce the total cost of the present method and the OEE with a mathematical model of 28.01% and 11.87%, respectively. The energy consumption of the fruit was determined to be 9,681.33 MJ. The overall energy consumption can be classified into three categories: electric, thermal, and manual energy, representing 18.36%, 81.29%, and 0.35% of the total energy consumption, respectively. Overall, the results highlight techniques and insights for improving the processes to meet the business needs and operations of the beverage industry.

Keywords

• Overall equipment effectiveness
• desirability function
• fruit juice
• productivity
• response surface method
• energy consumption