Operations Optimization in a Food Processing Facility: A Linear Programming Technique

Abstract

This research primarily focuses on enhancing the efficiency of operations within a food processing facility through a linear programming (LP) approach aimed at reducing waste. By collecting and analyzing relevant data, the research pinpointed milk processing and packaging as the chief contributors to waste, which were responsible for 40% and 25% of the overall waste, respectively. The identified waste types included leftover raw materials, water losses, and inefficiencies in energy use. This classification served as a basis for focused optimization efforts. Linear programming models were created to improve resource distribution, lower costs, and curtail waste production. These models took into account restrictions related to the availability of materials, energy consumption, and production capacities, offering a systematic guideline for making decisions. The models effectively decreased waste by 30% while sustaining regular production levels. Findings revealed marked enhancements in resource efficiency, as milk, energy, and water consumption were optimized by 15%, 20%, and 18% respectively. Furthermore, the ratio of waste to output showed a consistent improvement throughout the research timeframe, validating the model's viability and precision for practical uses. By the conclusion of the process, an impressive efficiency of 97.0% was achieved, marking the peak performance recorded in this study. This was accomplished with a production amount of 16,000 kg, operating expenses of ₦1,600,000, and waste-related costs reduced to ₦50,000. The steady implementation of the LP optimization model effectively synchronized resource allocation with production needs.

Cite as:

Akaninwor Godson Chijioke, & Wobo Chikeru Godknows. (2025). Operations Optimization in a Food Processing Facility: A Linear Programming Technique. Recent Trends in Production Engineering, 8(2), 11–24. 

https://doi.org/10.5281/zenodo.15363593