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It is possible to optimize the yogurt and flavor filling process through a fully flexible machine that can accommodate different types of yogurt and flavors, allowing for rapid adjustment of filling parameters such as volume, speed, and feed rate. Previously, researchers focused on developing a yogurt filling machine and presented their findings across varied machine configurations. The contribution of this study comprises two key elements: configuring the machine to achieve full flexibility, wherein yogurt and any flavor can be filled at any designated filling station, and devising a novel mathematical model to optimize the newly configured machine settings. A real-life problem within the context of yogurt filling has been solved using the proposed model and results have been compared with the previously published models. It has been found that the proposed model for the fully flexible machine settings outperformed the previously published models, achieving a significant margin of improvement.
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1 School of Information Engineering, North China University of Water Resources and Electric Power, Zhengzhou 450046, China;
2 School of Aerospace Engineering, Zhengzhou University of Aeronautics, Zhengzhou 450046, China;
3 School of Public Economics and Administration, Shanghai University of Finance and Economics, Shanghai 200433, China
4 Department of Mechanical Engineering, School of Sciences and Engineering, The American University in Cairo, New Cairo 11835, Egypt